Grilled Chicken, Pesto and Sun-Dried Tomato Pasta
Recipe type: Entee
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
An easy, yet flavor-packed pasta dish that is perfect for leftover chicken but impressive with grilled chicken breasts.
Go Get This Stuff
  • 4 boneless, skinless chicken breasts or equal amount of diced chicken
  • 1/2 cup Italian salad dressing
  • 1/4 cup Italian seasoning, or use this Italian Meat Rub
  • 2-1/2 cups uncooked penne pasta
  • 1 cup store-bought or homemade basil pesto
  • 2/3 cup store-bought sun-dried tomatoes, chopped or julienned
  • 4 teaspoons garlic powder
  • 2 teaspoon onion powder
  • salt and pepper, per taste
  • 1/2 cup grated Parmigiano-Reggiano cheese (optional)
  • fresh parsley, finely chopped (optional)
Then Do This
  1. Trim chicken breasts of any fat. Place in a resealable freezer bag or baking dish. Pour Italian dressing over the chicken. Seal bag or cover baking dish and place in refrigerator. Marinade for at least 30 minutes or up to four hours, turning a couple of times.
  2. Remove chicken breasts from marinade and lightly dust with Italian seasoning.
  3. Prepare a grill for direct cooking and preheat with a medium-high heat. Grill chicken breasts for 8 to 12 minutes, turning once or twice. Cook until no longer pink in the center, and the juices run clear. For perfect results, cook until an instant-read meat thermometer registers 165 °F (75 °C).
  4. Cook pasta according to package instructions. Drain and return to pot.
  5. In a mixing bowl, add pesto, sun-dried tomatoes and the garlic and onion powders. Blend well. Season per taste with salt and pepper. Toss into pasta and mix until evenly distributed.
  6. Slice each chicken breast and place on individual beds of pasta.
  7. Top with grated Parmigiano-Reggiano cheese and garnish with chopped parsley.
Above times do not include marinating time.
If using leftover chicken, heat per your preferred method and toss with the pesto and pasta.
Recipe by BarbequedChicken at