Description
Savor the delightful blend of chicken and pesto in this Chicken and Pesto Pasta. Quick to prepare, this dish features tender chicken tossed with rigatoni, fresh basil, and a creamy pesto sauce, making it an ideal choice for an easy homemade dinner. Perfect for busy weeknights or as a comforting meal with loved ones!
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.
- Cut the chicken into 1 inch chunks and season with salt, pepper, and Italian seasoning.
- Heat the olive oil in a large sauté pan over medium-high heat. Add the chicken, cooking undisturbed for 2-3 minutes before flipping until fully cooked (165°F).
- Lower the heat to medium-low and stir in the garlic, cooking for another 30 seconds.
- Combine the cooked pasta with the chicken, then add pesto, lemon juice, heavy cream, and parmesan. Stir until well mixed and warmed through, adding reserved pasta water as needed. Garnish with basil if desired.
Notes
Feel free to substitute the rigatoni with any pasta shape you prefer.
Adjust the amount of pesto to your taste for a more intense flavor.
This dish pairs well with a simple green salad and a glass of white wine.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg