Ingredients
Scale
- 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 1/2 cup of pasta water, then drain and set aside.
- Cut the chicken into 1-inch chunks and season with salt, pepper, and Italian seasoning.
- Heat olive oil in a large sauté pan over medium-high heat. Add chicken and let it cook for 2-3 minutes without stirring, then flip and cook until it reaches 165°F.
- Reduce heat to medium-low, add garlic, and cook for an additional 30 seconds.
- Combine the cooked pasta with chicken, pesto, lemon juice, heavy cream, and parmesan in the pan. Mix well until heated through. If dry, add reserved pasta water as needed.
- Garnish with chopped basil before serving if desired.
Notes
Ensure the chicken is fully cooked to an internal temperature of 165°F for food safety.
Opt for store-bought pesto for a quick meal, or make your own for fresh flavor.
Feel free to add vegetables like spinach or sun-dried tomatoes for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.