Pesto Rosso Pasta with Chicken

Infused with the rich, sun-kissed flavors of sun-dried tomato pesto, this Pesto Rosso Pasta recipe is a vibrant addition to your summer rotation. It’s flavorful, simple, and satisfying with seared chicken and your favorite vegetables. Grab your favorite pasta shape and let’s get started on this easy weeknight meal!

Every time I make this Pesto Rosso Pasta, the kitchen is instantly filled with an aromatic blend reminiscent of a warm summer day. But it feels like fancy food without the fuss, meaning you can toss it together on a busy weeknight or meal prep for the week ahead. Trust me, it’s one of those simple recipes that makes a casual night-in feel restaurant-worthy.

The pesto rosso (AKA, red pesto or Sun-Dried Tomato Pesto) brings a rich depth of tangy, slightly sweet, and savory flavors. Stock up on fresh basil when it’s in season because you’ll want to stretch these summer flavors as long as possible!

Seasoned and seared chicken thighs stay juicy and tender, adding protein to complete this easy skillet meal. Toss in your favorite vegetables, like cherry tomatoes, bell peppers, mushrooms, zucchini, or greens, and you’ll never get tired of the endless possibilities. 

Pesto Rosso Pasta Ingredients

This is one of those easy pasta recipes that only requires a handful of ingredients. What’s not to love about that?

• Pasta. Any short shape works well, but especially one with nooks and crannies to increase the surface area and cling to the red pesto sauce. Try rigatoni, penne, or gemelli, which is what’s pictured in this post.
• Chicken thighs
• Sun-Dried Tomato Pesto. This is the showstopper element, so don’t skip it! You can use a store-bought version in a pinch, but I highly recommend the homemade stuff if you have the ingredients and the time. 
• Parmesan cheese
• Fresh basil, for extra garnish, flavor, and aroma

(full ingredient lists and quantities listed in the recipe card below)

Street Smart Nutrition Tip: Most red pesto pasta recipes will call for chicken breasts. And it’s totally up to you to use the protein you prefer. But there’s not a big nutritional difference between super lean chicken breast and juicier, more flavorful cuts like boneless, skinless chicken thighs. Read up on The Best Cuts of Chicken (According to a Nutritionist). And if you’re not sure, why not get a rotisserie chicken so you can experiment with both white and dark meat?

In addition to these simple ingredients, you can add as many vegetables as you want. As a registered dietitian, I’ll always encourage that option!

Start with fresh tomatoes, bell peppers, onions, mushrooms, spinach, zucchini, or summer squash. Green olives or additional sun-dried tomatoes are also great ways to boost umami flavors.

​Swaps and Substitutions

Like nearly all of my recipes, this Pesto Rosso Pasta skillet is designed for you to make it your own. Try these alternative versions to customize it for your kitchen:

• Skip the chicken in favor of your preferred protein, such as shrimp, pork, or a plant-based meat alternative. 
• Swap the sun-dried tomato pesto for the traditional basil pesto (pesto genovese or green pesto). But there are many different types of pesto out there, and it’s a versatile sauce, so keep experimenting until you nail the version you like the best.
• Go for a creamier sauce by mixing in a splash of heavy cream, a dollop of cream cheese, or a spoonful of ricotta. Burrata cheese creates a similar effect.

And my version uses walnuts and regular pasta, so adjust accordingly to make it allergen-friendly. Gluten-free pasta comes in many shapes, and you can use sunflower seeds in place of pine nuts or tree nuts.

How to Make Pesto Rosso Pasta with Chicken

This summer pasta skillet is done in less than 30 minutes. It can go even faster if your sun-dried tomato pesto is already made! Here’s how to approach it. 

Step 1: Bring a large pot of water to a boil. Depending on your stove or range, this takes the longest so start with this. As the water is heating, you can add the pesto ingredients to the food processor and quickly whip up a homemade pesto rosso. 

Step 2: Heat a large skillet or grill pan for the chicken thighs. Season with an all-purpose seasoning blend or salt and pepper, to taste. Once hot, sear for 4-5 minutes on each side or until cooked through.

Optional Step: If you’re sauteing or grilling additional veggies, prepare a separate skillet or grill pan. Adjust cooking times accordingly depending on whether you like tender-crisp veggies or fully seared and caramelized veggies. 

Step 3: Generously salt the water. Once it’s boiling, add the pasta. Cook according to package directions for al dente. Before straining, reserve one cup of the pasta cooking water. Drain the cooked pasta, but do not rinse.

Step 4: Add the drained pasta to the skillet along with the chicken, off heat. Add the veggies plus the sun-dried tomato pesto, then stir to combine. Add small amounts of the reserved pasta water to loosen the sauce as needed for your desired consistency.

Once the pasta is coated, you’re ready to serve your Pesto Rosso Pasta with Chicken. Enjoy! 

Street Smart Nutrition Tip: Avoid adding the sun-dried tomato pesto while the burners are going. If you heat or scorch the pesto, it can turn black or take on off-flavors. 

What to Serve with Pesto Rosso Pasta

The beauty of a pasta skillet meal is that once everything is mixed together, you’re basically done! All you need is a little extra basil on top of the pasta. If you don’t have fresh basil leaves, you can use dried basil or a sprinkle of red pepper flakes to finish this dish. 

Boost the flavor even further by adding a drizzle of balsamic glaze (reduced from balsamic vinegar) or a sprinkling of lemon zest. Either will add a big pop of rich flavor in a way that’s kind of fancy without being overly complicated. 

Hot summer months call for simple sides, like a Caesar salad or mixed greens salad with Homemade Red Wine Vinaigrette. Or, pair with seared or grilled vegetables, such as asparagus, zucchini, or green beans.

Storage Tips

Store leftover Pesto Rosso Pasta in an airtight container. Refrigerate and eat within 3-4 days for best results.

To reheat, microwave in short bursts until both the chicken and pasta are heated through. Reheat separately if needed, or add a small amount of additional olive oil to loosen the sauce again.

Pesto can be used in a wide variety of dishes. So if you like the rich umami flavor of pesto rosso, try using it as a spread for toast or sandwiches, a topping for eggs or frittatas, or stirred into rice or gnocchi dishes. The possibilities are endless!

If you enjoyed this pesto rosso pasta recipe, leave a star rating or comment below. As always, thanks for stopping by the Street Smart Nutrition blog. Cheers to more fearlessly nourishing meals!