Description
Enjoy a delightful Chicken and Pesto Pasta that’s bursting with flavor. This simple dish blends tender chicken, aromatic pesto, and creamy sauce for a quick yet satisfying meal, perfect for busy nights.
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.
- Season the chicken chunks with salt, pepper, and Italian seasoning.
- Heat olive oil in a large saute pan over medium-high heat. Add the chicken and cook for 2-3 minutes before flipping, cooking until done (165°F).
- Reduce heat to medium-low, stir in garlic and cook for 30 seconds.
- Add the cooked pasta to the pan with chicken, then stir in pesto, lemon juice, heavy cream, and parmesan until well combined and warmed through. If needed, add reserved pasta water to reach desired consistency. Garnish with basil if desired.
Notes
For extra flavor, you can marinate the chicken in pesto for 30 minutes before cooking.
Feel free to substitute chicken with shrimp or vegetables for a different twist.
This dish is perfect for meal prep and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg