Description
This Chicken and Pesto Pasta combines tender chicken, fresh pesto, and rigatoni for a delightful dish that’s quick to prepare. Perfect for a speedy dinner or a comforting meal, this recipe is a straightforward way to enjoy delicious flavors at home.
Ingredients
Scale
- 12 ounces rigatoni or other short pasta
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into 1 inch chunks
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- Black pepper to taste
- 2 cloves garlic grated or minced
- 1/2 cup pesto
- 2 tablespoons lemon juice
- 1/4 cup heavy cream or half and half
- 1/4 cup grated parmesan cheese
- Chopped fresh basil for garnish optional
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
- Season the chicken chunks with salt, pepper, and Italian seasoning.
- In a large sauté pan, heat olive oil over medium-high heat and add in the chicken. Cook for 2-3 minutes without touching, then flip and continue cooking until fully cooked (165°F).
- Reduce heat to medium-low. Stir in the garlic and cook for an additional 30 seconds.
- Combine the cooked pasta with the chicken, then add pesto, lemon juice, heavy cream, and parmesan. Mix until well combined and warmed through. If needed, add reserved pasta water to achieve desired consistency. Garnish with basil before serving.
Notes
Feel free to substitute the rigatoni pasta with your favorite short pasta.
For a lighter version, use half-and-half instead of heavy cream.
Add more veggies like spinach or cherry tomatoes for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg