Jul 14 2026
Restaurants›Sorella›Roasted Chicken Pesto Recipe

Roasted Chicken Pesto Recipe

Inspired by Sorella
Time2h
Serves4

Housemade rigatoni pasta, fresh cream, roasted tomato, basil pesto

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Ingredients

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Pasta

Roasted Chicken

Pesto

Sauce

Method

Pasta Preparation

  1. 1

    Make the Pasta Dough

    In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms.

  2. 2

    Knead the Dough

    Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

  3. 3

    Roll and Cut Pasta

    After resting, divide the dough into quarters. Roll out each piece using a pasta machine or a rolling pin to your desired thickness. Cut into rigatoni shapes.

Roasting Chicken

  1. 4

    Preheat the Oven

    Preheat your oven to 200°C (400°F).

  2. 5

    Prepare the Chicken

    Rub the whole chicken with olive oil, salt, black pepper, and garlic powder. Place it in a roasting pan.

  3. 6

    Roast the Chicken

    Roast the chicken in the preheated oven for 1 hour or until the internal temperature reaches 75°C (165°F). Baste occasionally with the pan juices.

  4. 7

    Rest the Chicken

    After roasting, let the chicken rest for 10 minutes before carving.

Pesto Preparation

  1. 8

    Make the Pesto

    In a food processor, combine the basil leaves, pine nuts, garlic, and salt. Pulse until finely chopped. With the processor running, gradually add olive oil until the mixture is smooth. Stir in the grated Parmesan cheese.

Sauce Preparation

  1. 9

    Combine Sauce Ingredients

    In a saucepan over medium heat, combine the fresh cream and roasted tomatoes. Stir until heated through and slightly thickened.

Final Assembly

  1. 10

    Cook the Pasta

    In a large pot of boiling salted water, cook the rigatoni until al dente, about 8-10 minutes. Drain and set aside.

  2. 11

    Combine All Elements

    In a large serving bowl, combine the cooked rigatoni, pesto, and sauce. Toss to coat well. Serve with sliced roasted chicken on top.

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