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–+ servings

Creamy Tomato Pesto Pasta with Chicken

Creamy tomato pesto pasta with chicken is a flavorful, easy dinner loaded with sun-dried tomatoes, spinach, and burrata for a rich, satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb rigatoni
  • 2 tbsp olive oil
  • 1 chicken breast (diced)
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup sun-dried tomatoes (chopped)
  • 2 cloves garlic (minced)
  • 15 oz tomato sauce
  • 6 oz pesto
  • 1/3 cup light cream
  • 1 cup roasted red peppers (chopped)
  • 2 cups fresh spinach
  • 2 balls burrata (4 ounces each)

Method
 

  1. Bring a large pot of water to a boil. Cook pasta in heavily salted water according to package instructions. Reserve pasta cooking water before draining pasta.
  2. Heat two tablespoons of olive oil or sun-dried tomato oil in a large sauté pan over medium heat. Add diced chicken and sear for 2-3 minutes. Add Italian seasoning, oregano, garlic powder, red pepper flakes, salt and black pepper, toss and sear for another 2 minutes.
  3. Add garlic and sun-dried tomatoes and sauté for 2 minutes. Add tomato sauce, pesto and light cream. Stir to combine and bring sauce to a gentle simmer.
  4. Add roasted red pepper and spinach. Stir to combine and cook until spinach has wilted. Add pasta and toss until pasta is evenly coated in sauce.
  5. Plate pasta and top with 1/2 ball of burrata.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • Sear the chicken until it's golden brown; this not only locks in the juices but also enhances the flavor of the dish. Aim for an internal temperature of 165°F for perfectly cooked chicken.
  • To prevent the sauce from breaking, make sure to keep the heat on low once you add the cream. Stir gently and consistently to create a smooth, creamy texture.
  • If you're out of rigatoni, short pasta like penne or fusilli works great too, as they hold onto the sauce nicely. For a spicy kick, consider adding a spoonful of Calabrian chili paste in place of the red pepper flakes.
  • Make your pesto a week in advance and store it in the fridge; it also freezes well! Just thaw it in the fridge overnight before using.
  • This dish keeps well in the fridge for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of reserved pasta water if the sauce seems too thick.

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