Description
Chicken and Pesto Pasta delivers irresistible flavors with simple prep. Featuring tender chicken, creamy pesto, and fresh basil, it’s a quick dinner that’s both delicious 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 a 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.
- In a large sauté pan, heat the olive oil over medium-high heat and add the chicken. Cook untouched for 2-3 minutes before flipping and cooking until it reaches 165°F.
- Reduce the heat to medium-low, stir in the garlic, and cook for another 30 seconds. Add the cooked pasta, pesto, lemon juice, heavy cream, and parmesan. Stir until well combined and warmed through, adding reserved pasta water if necessary.
- Garnish with chopped basil before serving, if desired.
Notes
For a lighter version, use half and half instead of heavy cream.
Feel free to add vegetables like spinach or cherry tomatoes for extra flavor and nutrition.
This dish is great for leftovers and can be easily reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 85mg