Description
This Chicken and Pesto Pasta is a simple yet mouthwatering dish that brings together tender chicken, creamy pesto, and al dente pasta for a satisfying meal perfect for any occasion.
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 pasta water, then drain and set aside.
- While the pasta cooks, cut the chicken into 1-inch chunks and season with salt, pepper, and Italian seasoning.
- In a large sauté pan, heat olive oil over medium-high heat. Add chicken, spreading it into a single layer. Cook untouched for 2-3 minutes before flipping and cooking until fully cooked, reaching 165°F.
- Reduce heat to medium-low and stir in garlic, cooking for another 30 seconds. Add the cooked pasta with the chicken, pesto, lemon juice, heavy cream, and parmesan. Stir until well combined and warmed through, adding reserved pasta water if necessary. Garnish with basil if desired.
Notes
For a richer flavor, consider using homemade pesto.
Feel free to customize with your favorite pasta shape or additional vegetables.
Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 860mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg