Chicken Pesto Rigatoni
Creamy Italian pasta with tender seared chicken, homemade-style basil pesto, sun-dried tomatoes, and a shower of Parmesan. A crowd-pleasing one-pot dinner ready in under 30 minutes.
Ingredients
- 1 lb rigatoni pasta
- 2 boneless skinless chicken breasts
- 1/2 cup basil pesto (store-bought or homemade)
- 1/3 cup sun-dried tomatoes in oil, drained and sliced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Pine nuts, toasted, for garnish
Instructions
- 1
Cook rigatoni in salted boiling water according to package directions until al dente. Reserve 1 cup pasta water before draining.
- 2
While pasta cooks, season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- 3
Sear chicken 5-6 minutes per side until golden and cooked through (165°F internal). Rest 5 minutes, then slice into strips.
- 4
In the same skillet, reduce heat to medium. Add garlic and red pepper flakes, sauté 30 seconds.
- 5
Stir in pesto, heavy cream, and sun-dried tomatoes. Cook 2 minutes until sauce is heated through and combined.
- 6
Add drained rigatoni and sliced chicken to the sauce. Toss well, adding pasta water a splash at a time until sauce coats the pasta.
- 7
Remove from heat. Stir in Parmesan until melted and creamy.
- 8
Serve in bowls topped with extra Parmesan, toasted pine nuts, and fresh basil leaves.