Creamy Pesto Chicken Rigatoni

Name: Creamy Pesto Chicken Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1.5 lbs chicken breast, cut into bite-sized pieces; salt, to taste; black pepper, to taste; 1 tsp paprika; 1 tbsp olive oil; 1 tbsp oil from sun-dried tomatoes; 1 shallot, diced; 3 cloves garlic, minced; 1/4 cup sun-dried tomatoes, chopped; 1 lb rigatoni pasta, cooked; 1/2 cup basil pesto; 1/2 cup reserved pasta water; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese, plus more for garnish; 1 tbsp garlic and herb seasoning blend (optional); Fresh basil, for garnish (optional)

@britscookin shares a quick and easy recipe for Creamy Pesto Chicken Rigatoni. This restaurant-quality dish features tender chicken, sun-dried tomatoes, and a rich pesto cream sauce, all ready in under 30 minutes.

🌍Italian-American 🏷️Creamy pasta 🏷️Pesto pasta 🏷️Chicken pasta 🏷️Rigatoni Sun-dried tomato

🏷️

🏷️Pesto

-0:00

britscookinonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by britscookin

-0:00

britscookinonTikTok

Ingredients

1.5 lbs chicken breast, cut into bite-sized pieces
salt, to taste
black pepper, to taste
1 tsp paprika
1 tbsp olive oil
1 tbsp oil from sun-dried tomatoes
1 shallot, diced
3 cloves garlic, minced
1/4 cup sun-dried tomatoes, chopped
1 lb rigatoni pasta, cooked
1/2 cup basil pesto
1/2 cup reserved pasta water
1/2 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for garnish
1 tbsp garlic and herb seasoning blend (optional)optional
Fresh basil, for garnish (optional)optional

16 Ingredients

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Instructions

1
In a bowl, season the bite-sized chicken breast pieces with salt, pepper, and paprika. Toss to coat evenly.
2
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through.
3
Remove the cooked chicken from the skillet and set aside.
4
To the same skillet, add the oil from the sun-dried tomato jar. Add the diced shallot and minced garlic and sauté for about a minute until fragrant.
5
Add the chopped sun-dried tomatoes, cooked rigatoni, basil pesto, reserved pasta water, heavy cream, and grated Parmesan cheese to the skillet.
6
Stir everything together until the sauce becomes creamy and coats the pasta well.
7
Return the cooked chicken to the skillet. Add the garlic and herb seasoning, if using, and stir to combine.
8
Serve immediately, garnished with additional grated Parmesan cheese and fresh basil leaves.