Name: Creamy Pesto Chicken Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 8 ounces Rigatoni; 1 tablespoon Olive oil; 1 pound Thin sliced chicken breasts seasoned with salt and pepper; 2 tablespoons Butter; 2 tablespoons Flour; 1.5 cups 2% milk; 0.25 cup Pesto; 3/4 cup Grated Parmesan cheese divided

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This Creamy Pesto Chicken Pasta has become a treasured favorite in my kitchen, and I can’t wait to share why! One evening, after a long day, I was searching for something comforting yet easy to whip up. The thought of savory chicken, delightful pasta, and the rich, aromatic blend of pesto instantly made my mouth water. With a handful of ingredients and just a few steps, I was on my way to creating something truly special.

As I stirred the creamy sauce, the enticing aroma filled my home. The joy of cooking is not just in the flavors; it’s about the memories made along the way. Whether it’s a cozy family dinner or a gathering with friends, this dish brings everyone together. The balance of textures from the tender chicken and the hearty pasta is simply divine, making it the perfect choice for any occasion. Plus, it’s a one-pan wonder that leaves minimal cleanup—an absolute win in my book!

Recipe Snapshot

Total Time:
35 mins

Prep Time:
10 mins

Cook Time:
25 mins

Difficulty:
Medium

Calories:
620 kcal

Protein:
32 g

Diet:
Keto, Gluten-Free, Low FODMAP

Fat:
28 g

Tools Used:
Grater, Wooden Spoon, Chef’s Knife, Whisk, Large Pot, Oven, Frying Pan

FAQ

Absolutely! While this recipe calls for rigatoni, you can easily swap it out for any pasta you prefer. Penne, fusilli, or even spaghetti can work wonderfully. Just make sure to adjust the cooking time according to the pasta you choose to ensure it remains al dente!

Yes, Creamy Pesto Chicken Pasta makes a fantastic meal prep option! You can prepare the dish in advance and store it in portioned containers. It reheats beautifully in the microwave, making it easy to enjoy a homemade meal throughout the week.

Leftovers can be stored in an airtight container in the fridge for up to three days. If you want to store it for longer, consider freezing it in a suitable container for up to two months. Thaw it overnight in the fridge before reheating to maintain its creamy texture!

Definitely! If you’re looking for a lighter version, consider using whole wheat pasta, low-fat milk, or reducing the amount of cheese. You can also add more vegetables to bulk it up without adding extra calories, making it a healthy yet satisfying meal.

Conclusion

The Creamy Pesto Chicken Pasta is a perfect blend of flavors and textures that will leave your taste buds dancing. It’s not just a meal; it’s an experience that brings comfort and joy to the dinner table. I encourage you to try making it tonight and see how it can elevate your ordinary weeknight dinners into something special!

Creamy Pesto Chicken Pasta

The ultimate comfort food, Creamy Pesto Chicken Pasta is a satisfying and creamy dish that will tantalize your taste buds. Packed with tender chicken and luscious pasta, it's the perfect easy weeknight dinner to whip up. Try this delightful dish tonight!

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 620

Ingredients Equipment Method Notes

Ingredients

8 ounces Rigatoni
1 tablespoon Olive oil
1 pound Thin sliced chicken breasts seasoned with salt and pepper
2 tablespoons Butter
2 tablespoons Flour
1.5 cups 2% milk
0.25 cup Pesto
3/4 cup Grated Parmesan cheese divided

Equipment

Grater
Wooden Spoon
Chef's Knife
Whisk
Large Pot
Oven
Frying Pan

Method

Bring a pot of water to a boil. Cook the rigatoni according to package directions until al dente, then drain and set aside.
Heat the olive oil over medium heat in a large pan. Add the seasoned chicken and cook for about 5 to 7 minutes on each side until fully cooked and golden brown. Remove the chicken from the pan and set aside.
In the same pan, add a few tablespoons of water and scrape up any browned bits from the bottom. This adds flavor! Melt the butter in the pan, then add the flour and stir until a paste forms.
Slowly add the milk while whisking continuously to avoid lumps. Cook the sauce until it begins to thicken, around five minutes.
Stir in the pesto until well combined. Turn off the heat and add a quarter cup of Parmesan cheese, stirring until melted and smooth.
Add the cooked rigatoni to the creamy sauce and stir to coat thoroughly.
Slice the cooked chicken into bite-sized pieces and fold into the pasta mixture, ensuring everything is nicely mixed.
Top with the remaining Parmesan cheese and place the pan under the broiler for a few minutes until the cheese is melted and bubbly.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
Freezing: You can freeze the pasta dish for up to two months. Just make sure to thaw it overnight in the fridge before reheating.
Pairing: Serve with a side salad and garlic bread for a complete meal.
Variations: Feel free to add vegetables like spinach or sun-dried tomatoes for extra nutrition.
Serving: This dish is perfect for weeknight dinners or casual gatherings.