Creamy Pesto Chicken Rigatoni

Name: Creamy Pesto Chicken Rigatoni (30-Minute)
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)

Creamy Pesto Chicken Rigatoni is a restaurant-quality Italian-American pasta dish combining tender chicken, sun-dried tomatoes, and a rich pesto cream sauce, all prepared 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

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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.

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Tips & Notes

Pro tips

Dice shallot and garlic finely so they distribute evenly and don't overpower; cook aromatics in sun-dried tomato oil for 1–2 minutes until fragrant before adding cream.
Season chicken with salt, pepper, and paprika before searing to build flavor; sear over medium-high heat until golden and cooked through (165°F internal).
Stir pesto into warm (not boiling) cream to preserve its fresh basil color and flavor; avoid high heat after adding pesto.
Use reserved pasta water to adjust sauce consistency—start with ¼ cup and add more as needed for a silky finish that coats the rigatoni.

Substitutions

Basil pesto → sun-dried tomato pesto or arugula pesto (alters flavor profile slightly)
Heavy cream → Greek yogurt or crème fraîche (use same amount; add off heat to prevent curdling)
Sun-dried tomatoes → roasted red peppers or fresh cherry tomatoes, halved (less concentrated; may need extra seasoning)
Rigatoni → penne, fusilli, or fettuccine (shape doesn't affect cooking time or technique)

Storage & make-ahead

Store cooked pasta and chicken separately in airtight containers up to 3 days; combine with reheated pesto cream sauce and thin with pasta water as needed.

Common Questions

Can I use chicken thighs instead of breast?

Yes. Thighs are more forgiving and stay moist; they may need 1–2 minutes longer cooking time depending on size.

What's the best way to avoid dry chicken?

Cut chicken into uniform bite-sized pieces and avoid cooking past 165°F internal temperature. Cooking in the sauce rather than separately helps retain moisture.

Can I make this ahead?

Cook pasta and chicken separately, store in airtight containers up to 3 days. Combine with pesto cream sauce and reheat gently on the stovetop, adding pasta water to loosen if needed.