Chicken and Pesto Pasta Recipe
This chicken pesto pasta is creamy yet light, with a splash of lemon juice to balance the pesto, parmesan cheese, and cream. Juicy Italian-seasoned chicken makes it extra hearty, and it’s ready in 30 minutes or less.
Servings: 5 servings
Ingredients
- 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 and then drain and set aside.
- While the pasta cooks, cut the chicken into 1 inch chunks then season with salt, pepper, and Italian seasoning.
- Add the olive oil to a large saute pan. Heat over medium-high heat then add in the chicken. Spread it into a single layer and let it cook untouched for 2-3 minutes before flipping it over and continuing to cook until it's cooked through, 165° F.
- Lower the heat to medium-low and stir in the garlic and cook another 30 seconds. Pour the cooked pasta in with the chicken along with the pesto, lemon juice, heavy cream, and parmesan. Stir together until well combined and warmed through. If the pasta looks dry stir in some of the reserved pasta water. Garnish with chopped basil before serving if desired.
Notes
Storage - Leftovers will keep in an airtight container for up to 4 days in the fridge.
Reheating - Reheat the leftover pasta in the microwave or in a saucepan on the stove over low heat. If the pasta is dry, stir in a splash of cream and spoonful of pesto.
Nutrition
Calories: 542kcal | Carbohydrates: 55g | Protein: 31g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 78mg | Sodium: 781mg | Potassium: 524mg | Fiber: 3g | Sugar: 3g | Vitamin A: 753IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 2mg