Description
Chicken and Pesto Pasta combines tender chicken, hearty pasta, and vibrant pesto for a delicious, easy meal perfect for busy weeknights. This dish is a mouthwatering blend of flavors, ideal for anyone seeking a quick and satisfying homemade dinner.
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 pasta water, then drain and set aside.
- 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 and add the chicken. Cook for 2-3 minutes before flipping and continue cooking until it's fully cooked to 165°F.
- Reduce heat to medium-low, add garlic and cook for another 30 seconds. Combine cooked pasta with chicken, pesto, lemon juice, heavy cream, and parmesan in the pan. Stir until well mixed and heated through, adding reserved pasta water if needed. Garnish with chopped basil if desired.
Notes
For a lighter version, use half and half instead of heavy cream.
Feel free to substitute chicken with shrimp or keep it vegetarian by using extra vegetables.
Make it ahead—this dish reheats well for tasty leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 2g
- Sodium: 610mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 85mg