Chicken Pesto Rigatoni Recipe
Cage Free Organic Chicken Breast
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Seasoning
Pasta & Pasta Water
Pesto Sauce
Aromatics & Finish
Method
Chicken & Seasoning
- 1
Prepare and season chicken
Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 3/4-inch thickness. Season both sides evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp garlic powder.
- 2
Cook chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook 4–5 minutes per side, until golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-size pieces.
Pasta & Pasta Water
- 3
Bring 4 cups water to a rolling boil in a large pot with 1 tablespoon kosher salt. Add 12 oz rigatoni and cook according to package instructions until al dente (usually 10–12 minutes). Reserve 1/4 cup of the starchy pasta cooking water, then drain the pasta and set aside.
Pesto Sauce
- 4
In the same skillet used for the chicken (wipe out excess oil if necessary, leaving any browned bits), reduce heat to medium and add 1 tablespoon unsalted butter. Once melted, add 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.
- 5
Stir in 3/4 cup prepared basil pesto and 1/2 cup heavy cream. Cook gently 2–3 minutes, stirring, until the sauce is warm and slightly thickened.
- 6
Add the reserved 1/4 cup pasta water a little at a time to loosen the sauce as needed. Stir in 1/2 cup grated Parmesan until melted and smooth. Taste and adjust seasoning with up to 1/4 teaspoon salt and a pinch of black pepper if needed.
Combine & Finish
- 7
Add the drained rigatoni and the sliced cooked chicken into the skillet with the pesto cream sauce. Toss gently over low heat for 1–2 minutes so the pasta and chicken are evenly coated and warmed through.
- 8
Stir in 1 teaspoon extra virgin olive oil, 1 teaspoon lemon zest, and 1 tablespoon fresh lemon juice to brighten the sauce. Add the sliced fresh basil leaves and toasted pine nuts (if using) and fold gently to combine.
- 9
Serve immediately, garnished with additional grated Parmesan if desired.