Campanelle with Chicken, Pesto, and Sun-Dried Tomatoes

This campanelle pasta dish with chicken, sun-dried tomatoes, pesto, and cheese has a decadent cream sauce that's full of flavor.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 618 Calories

Ingredients

• 1 cup buttermilk
• 1 tablespoon butter
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon seasoned salt
• 3 tablespoons pine nuts
• 1 ½ cups half-and-half
• ½ medium onion, chopped
• 8 ounces penne pasta, dry
• 2 tablespoons crumbled feta cheese
• 3 (5 ounce) skinless, boneless chicken breast, cut into 1-inch pieces
• ⅓ cup oil-packed sun-dried tomatoes, drained and sliced
• 1 tablespoon prepared pesto

Recipe Instructions

Step 1

Place chicken in a large glass or ceramic bowl and pour buttermilk over top. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 3 hours.

Step 2

Drain buttermilk from the chicken.

Step 3

Warm oil in a large skillet over medium-high heat. Add chicken and sprinkle seasoned salt over top; cook until browned on all sides, about 5 minutes. Remove chicken to a plate and set aside.

Step 4

Reduce heat to medium and add onion, garlic, and butter; cook until soft, 3 to 4 minutes. Reduce heat to medium-low and add half-and-half, sun-dried tomatoes, and pesto. Keep uncovered and simmer, stirring frequently, until tomatoes are tender and sauce has thickened, about 10 minutes.

Step 5

Meanwhile, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.

Step 6

Add pasta to the sauce in the skillet, along with chicken, pine nuts, feta cheese, and Parmesan cheese. Stir to coat with sauce and cook until heated through, about 3 more minutes.