Description
This Chicken and Pesto Pasta combines the savory flavors of chicken breast, fresh pesto, and creamy parmesan in a quick and satisfying dish, ideal for a weeknight dinner or a cozy meal at home.
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 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. Add the chicken, spreading it in a single layer and cooking untouched for 2-3 minutes. Flip and continue cooking until the chicken reaches 165°F.
- Reduce heat to medium-low, add the garlic, and cook for another 30 seconds. Stir in the cooked pasta, pesto, lemon juice, heavy cream, and parmesan. Mix until well combined and warmed. Add reserved pasta water if needed to moisten.
- Garnish with chopped basil before serving if desired.
Notes
Feel free to substitute the short pasta with your favorite type.
For added flavor, marinate the chicken in pesto for 30 minutes before cooking.
This dish can be made ahead and reheated for a quick meal during busy days.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg