Creamy Pesto Rigatoni Recipe

Name: Creamy Pesto Rigatoni
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound Chicken Breast, Skinless And Boneless; Kosher Salt And Black Pepper; 1 pound Rigatoni Pasta; 3 Tablespoons Olive Oil, Divided; 1 Tablespoon Minced Garlic; 1 cup Grape Tomatoes, Halved; 1/4 teaspoons Red Chili Flakes; 1 cup Pesto; 1/2 cups Heavy Cream; 1/4 cups Grated Parmesan Cheese

Servings: persons

1 pound Chicken Breast, Skinless And Boneless
Kosher Salt And Black Pepper
1 pound Rigatoni Pasta
3 Tablespoons Olive Oil, Divided
1 Tablespoon Minced Garlic
1 cup Grape Tomatoes, Halved
1/4 teaspoons Red Chili Flakes
1 cup Pesto
1/2 cups Heavy Cream
1/4 cups Grated Parmesan Cheese

1
Slice chicken breast into strips and season with salt and pepper.
2
Set aside.
3
Fill a large pot of water and bring it to a boil.
4
Heavily salt the water and cook pasta according to directions.
5
In a heavy bottom pan, add 1-2 tablespoons of olive oil and brown the chicken.
6
Once cooked, remove the chicken from the pan.
7
Add an additional tablespoon of oil and cook garlic over medium heat for 1-2 minutes before tossing in the tomatoes and red chili flakes.
8
Cook for about 2 minutes and stir in pesto.
9
Heat the pesto and then stir in the heavy cream.
10
Once incorporated, toss in the pasta, chicken, parmesan cheese and coat well.
11
Check for seasonings and adjust with salt and pepper as needed.
12
Serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound Chicken Breast, Skinless And Boneless, Kosher Salt And Black Pepper, 1 pound Rigatoni Pasta, 3 Tablespoons Olive Oil, Divided, and more.

Yes, Creamy Pesto Rigatoni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Pesto Rigatoni

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