Description
This Chicken and Pesto Pasta showcases delightful flavors with tender chicken, pasta, and a rich pesto sauce. It’s ideal for a quick dinner that feels homemade and satisfying.
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 and season with salt, pepper, and Italian seasoning.
- Heat olive oil in a large sauté pan over medium-high heat. Add the chicken in a single layer, allowing it to cook for 2-3 minutes before flipping, and continue cooking until cooked through (165°F).
- Reduce heat to medium-low, and add garlic, cooking for another 30 seconds. Mix in the chicken with the cooked pasta, pesto, lemon juice, heavy cream, and parmesan. Stir until well combined and warmed through. If the pasta seems dry, add some reserved pasta water. Garnish with chopped basil before serving if desired.
Notes
Feel free to use any short pasta you like such as penne or fusilli.
Adding extra vegetables like spinach or sun-dried tomatoes can enhance the flavor and nutrition.
For a lighter version, substitute heavy cream with milk or a dairy-free alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg