Description
This Chicken and Pesto Pasta recipe combines tender chunks of seasoned chicken with al dente rigatoni tossed in a creamy pesto sauce. Ready in just 30 minutes, this flavorful and comforting dish is perfect for a quick weeknight dinner. The addition of lemon juice brings a bright freshness, while parmesan cheese adds a savory depth, making it a satisfying Italian-inspired meal.
Ingredients
Pasta
- 12 ounces rigatoni or other short pasta
Chicken
- 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- Black pepper, to taste
- 1 tablespoon olive oil
- 2 cloves garlic, grated or minced
Sauce
- 1/2 cup pesto
- 2 tablespoons lemon juice
- 1/4 cup heavy cream or half and half
- 1/4 cup grated parmesan cheese
Garnish
- Chopped fresh basil (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 10-12 minutes or according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Season the chicken: Cut the chicken breasts into 1-inch chunks. In a bowl, season the chicken with salt, pepper, and Italian seasoning, ensuring all pieces are evenly coated.
- Cook the chicken: Heat olive oil in a large sauté pan over medium-high heat. Add the chicken pieces, spreading them out in a single layer. Let them cook undisturbed for 2-3 minutes until browned, then flip and continue cooking until the internal temperature reaches 165°F and the chicken is cooked through.
- Add garlic: Lower the heat to medium-low. Stir in the grated or minced garlic and cook for another 30 seconds until fragrant, taking care not to burn it.
- Combine pasta and sauce: Add the cooked pasta to the pan with the chicken. Stir in the pesto, lemon juice, heavy cream, and grated parmesan cheese. Mix everything thoroughly until well combined and warmed through. If the pasta appears dry, gradually stir in some of the reserved pasta water to loosen the sauce.
- Garnish and serve: Remove from heat and garnish with chopped fresh basil if desired. Serve immediately while warm.
Notes
- You can use any short pasta such as penne or fusilli instead of rigatoni.
- Substitute half and half for heavy cream for a lighter sauce.
- Adjust lemon juice quantity to your taste for more or less brightness.
- Reserve pasta water is key for adjusting sauce consistency and achieving a silky finish.
- Ensure chicken is cooked through to an internal temperature of 165°F for safety.
- For a vegetarian alternative, omit chicken and add sautéed vegetables such as mushrooms and spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
