Sun-Dried Tomato Pesto Fettuccine
Sun-Dried Tomato Pesto Linguini is packed with flavor! Juicy chicken, fresh herbs, and bold pesto come together in a dish that’s both easy and impressive.
Dive into this Sun-Dried Tomato Pesto Fettuccine—a dish that looks and tastes gourmet but is incredibly easy to make. Imagine juicy, seasoned chicken paired with fettuccine noodles tossed in a rich, homemade sun-dried tomato pesto made with fresh herbs. The flavors are bold, fresh, and utterly satisfying. Whether it’s a busy weeknight dinner or a special celebration, this dish is guaranteed to impress without the hassle. Ready to create some culinary magic?
Sun-Dried Tomato Pesto Ingredients
- Sun-Dried Tomatoes: The star of the show!
- Fresh Basil: For that aromatic touch.
- Fresh Thyme: Adds depth of flavor.
- Olive Oil: Enhances the pesto’s richness.
- Fresh Garlic: Infuses the dish with robust flavor.
- Pine Nuts: For a nutty crunch.
- Parmesan Cheese: Adds a savory kick.
- Salt and Pepper: To taste.
Recipe Substitutions And Notes
- Swap out the pine nuts for walnuts or almonds if you prefer, though the flavor will change.
- Add other herbs like oregano or arugula for a peppery twist.
- Serve with Pan Toasted Sun-Dried Tomato Sourdough for a delightful side.
Georgie’s Tips
More Mediterranean Inspired Recipes
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Sun-Dried Tomato Pesto Fettuccine
Ingredients
- 16 oz Fettuccine Noodles
Chicken
- 2 tbsp extra-virgin olive oil
- 4 Chicken Breasts
- 2 teaspoon Paprika
- 2 teaspoon Garlic Powder
- 2 teaspoon Oregano
- 1 teaspoon Sea Salt
- 1 teaspoon Ground Black Pepper
Sun-Dried Tomato Pesto
- 1 cup Sun-Dried Tomatoes (preferably not in oil; if they are, just drain them)
- ¼ cup Pine Nuts (walnuts or almonds)
- 1 cup Fresh Basil Leaves
- 1 tbsp Fresh Thyme Leaves
- 3-4 Garlic Cloves (minced)
- ¼ cup Parmesan Cheese
- ½ cup Extra Virgin Olive Oil
- Salt and Pepper (to taste)
Instructions
- Heat a skillet with 2 tbsp extra-virgin olive oil over medium heat.
- Combine 2 teaspoon Paprika, 2 teaspoon Garlic Powder, 2 teaspoon Oregano, 1 teaspoon Sea Salt and 1 teaspoon Ground Black Pepper.
- Pound 4 Chicken Breasts out to an even thickness, about 1/2 inch thick is ideal. Season well with seasoning mixture.
- Add Chicken to skillet and cook for 5-7 minutes a side, until well-browned and at least 165℉ when read with an instant read thermometer.
- While chicken is cooking, prepare 16 oz Fettuccine Noodles and keep warm.
- If your sun-dried tomatoes are not already soft, soak them in warm water for about 30 minutes to rehydrate. Drain them well and pat them dry with a paper towel.
- In a small skillet over medium heat, toast ¼ cup Pine Nuts until they’re golden brown and fragrant. Stir frequently to prevent burning. Remove from heat and let cool.
- In a food processor, combine 1 cup Sun-Dried Tomatoes, 1 cup Fresh Basil Leaves, 1 tbsp Fresh Thyme Leaves, and 3-4 Garlic Cloves. Pulse a few times to chop them coarsely. Add the toasted pine nuts and ¼ cup Parmesan Cheese to the food processor. Pulse until the mixture is well combined but still slightly chunky.
- With the food processor running, slowly drizzle ½ cup Extra Virgin Olive Oil until the pesto reaches your desired consistency. You might need a bit more or less oil depending on how thick you like your pesto. If it's not mixing up very well, you can add water, a tablespoon at a time, until it starts mixing up.
- Taste the pesto and season with Salt and Pepper to your preference. Blend again briefly to combine.
- Toss with Fettuccine Noodles and top with Chicken. Serve with Pan-Toasted Sun-Dried Tomato Sourdough.