Description
This Chicken and Pesto Pasta is a delightful combination of tender chicken, rigatoni, and fresh pesto, perfect for a quick dinner or a comforting meal. It’s simple to prepare and packed with flavor, making it a must-try for anyone seeking easy, homemade dishes.
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 a 1/2 cup of the pasta water and then drain and set aside.
- While the pasta cooks, cut the chicken into 1 inch chunks then season with salt, pepper, and Italian seasoning.
- Add the olive oil to a large saute pan. Heat over medium-high heat then add in the chicken. Spread it into a single layer and let it cook untouched for 2-3 minutes before flipping it over and continuing to cook until it's cooked through, 165° F.
- Lower the heat to medium-low and stir in the garlic and cook another 30 seconds. Pour the cooked pasta in with the chicken along with the pesto, lemon juice, heavy cream, and parmesan. Stir together until well combined and warmed through. If the pasta looks dry stir in some of the reserved pasta water. Garnish with chopped basil before serving if desired.
Notes
Feel free to substitute the rigatoni with your favorite short pasta.
For a lighter version, you can use less heavy cream or substitute it with Greek yogurt.
Chopped sun-dried tomatoes or spinach can be added for extra flavor and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg