Description
Enjoy Chicken and Pesto Pasta, a delightful dish with tender chicken, vibrant pesto, and creamy sauce. This quick and easy recipe is perfect for dinner any night!
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 rigatoni in salted boiling water until al dente. Reserve 1/2 cup of pasta water and drain the rest.
- Season the chicken chunks with Italian seasoning, salt, and black pepper.
- Heat olive oil in a large sauté pan over medium-high heat. Add the chicken and let it cook undisturbed for 2-3 minutes before flipping to cook through until it reaches 165°F.
- Reduce heat to medium-low, add garlic, and sauté for another 30 seconds. Combine the cooked pasta with chicken, pesto, lemon juice, heavy cream, and parmesan. Stir until everything is well mixed and heated.
- If the dish appears dry, add some of the reserved pasta water. Garnish with fresh basil before serving if desired.
Notes
For a vegetarian version, consider substituting chicken with sautéed vegetables.
Adjust the amount of pesto according to your taste preference for a richer flavor.
Add more grated parmesan on top for extra creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg