Description
This Chicken and Pesto Pasta features juicy chicken chunks and vibrant pesto, combined for a quick, satisfying dinner. Perfect for a busy weeknight when you crave comforting homemade flavors.
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.
- While the pasta cooks, cut the chicken into 1-inch chunks. Season with salt, pepper, and Italian seasoning.
- Heat olive oil in a large saute pan over medium-high heat. Add the chicken in a single layer, cooking untouched for 2-3 minutes before flipping and cooking until it reaches 165°F.
- Reduce heat to medium-low, add garlic, and cook for 30 seconds. Combine the cooked pasta with the chicken, adding pesto, lemon juice, heavy cream, and parmesan. Stir until well mixed and warmed through. If needed, adjust consistency with reserved pasta water. Garnish with fresh basil before serving.
Notes
For a spicier kick, add crushed red pepper flakes to the chicken while cooking.
This dish can be made ahead and reheated; just be sure to add a splash of water to keep it creamy.
Feel free to substitute grilled vegetables for chicken for a vegetarian option.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg