Description
This Chicken and Pesto Pasta delivers an irresistible flavor with minimal prep. Made with fresh ingredients, it’s perfect for a quick dinner or healthy meal option, bringing comfort to your table with each delicious bite!
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.
- Add olive oil to a large sauté pan and heat over medium-high. Add the chicken, spreading it into a single layer. Cook untouched for 2-3 minutes before flipping and cooking until done, reaching an internal temperature of 165°F.
- Lower heat to medium-low, add garlic and cook for another 30 seconds. Stir in the cooked pasta with the chicken, followed by pesto, lemon juice, heavy cream, and parmesan. Mix until combined and warmed through. If the pasta looks dry, add reserved pasta water. Garnish with chopped basil if desired.
Notes
Feel free to substitute the pasta type for your favorite short pasta.
Basil adds freshness, but can be omitted if unavailable.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg