Creamy Chicken Pesto Pasta
Tender chicken and rigatoni pasta tossed in a creamy basil pesto sauce with broccoli, spinach, and sun-dried tomatoes. Topped with ricotta, mozzarella, and Parmesan cheeses
Servings: 6 people
Calories: 1008kcal
Cost: $$
Equipment
- Large pot For boiling pasta and blanching broccoli
- Large skillet For cooking chicken and making sauce
- Slotted spoon For removing broccoli from boiling water
- Measuring cups and spoons For accurate ingredient measurements
- Whisk For combining pesto and broth
Ingredients
- 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
- 400 ml Carnation Everyday Creamer
- 1 lb rigatoni pasta
- 1.5 cups broccoli florets
- 1 cup spinach
- 0.5 cup sun dried tomato sliced into strips
- 0.5 cup basil pesto
- 0.5 cup Parmesan cheese plus more for serving
- 0.5 cup ricotta cheese
- 0.5 cup mozzarella cheese
- 6 cloves garlic minced
- 0.5 cup chicken broth
- 5 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3 tablespoons butter
- 1.5 quarts water
- salt and pepper to taste
Instructions
- Bring water to a boil. Add 1 ½ teaspoons of salt. Add broccoli florets and blanch for 1 ½ minutes. Remove with a slotted spoon and set aside.1.5 cups broccoli florets, 1.5 quarts water, salt and pepper
- Add pasta to the same boiling water and cook according to package instructions until al dente. Reserve 1 cup of the cooking water, then drain and set aside.1 lb rigatoni pasta
- Season chicken with garlic powder, Italian seasoning, salt, and black pepper. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until golden brown and cooked through. Remove from skillet and set aside.1.5 lbs boneless, skinless chicken breasts, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 5 tablespoons olive oil, salt and pepper
- In the same skillet, reduce heat to medium and melt the butter and add remaining olive oil. Add garlic and sauté for 30 seconds until fragrant. Add the sun-dried tomato, sauté for 30 seconds.3 tablespoons butter, 5 tablespoons olive oil, 6 cloves garlic, 0.5 cup sun dried tomato
- Pour chicken broth and whisk in pesto until well combined.0.5 cup chicken broth, 0.5 cup basil pesto
- Stir in Carnation Everyday Creamer and add ricotta and parmesan cheeses, and stir until melted and smooth.400 ml Carnation Everyday Creamer, 0.5 cup ricotta cheese, 0.5 cup Parmesan cheese
- Return the broccoli and add spinach.1.5 cups broccoli florets, 1 cup spinach
- Add the chicken and pasta. Toss until coated evenly with the sauce. If sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.1.5 lbs boneless, skinless chicken breasts, 1 lb rigatoni pasta
- Add mozzarella cheese and more parmesan as needed. Toss.0.5 cup mozzarella cheese, 0.5 cup Parmesan cheese
- Transfer to a serving bowl. Serve hot. Share and enjoy!
Notes
- Make-ahead tip: The chicken can be seasoned and marinated up to 4 hours in advance for deeper flavor.
- Pasta water: Always reserve some starchy pasta water - it's the secret to a silky smooth sauce that coats the pasta perfectly.
- Cheese substitutions: Feel free to substitute the ricotta with cream cheese or mascarpone for a different flavor profile.
- Vegetable variations: Asparagus, bell peppers, or mushrooms work wonderfully in place of or in addition to the broccoli and spinach.
- Storage: Leftovers keep well in the refrigerator for up to 3 days. Add a splash of milk or broth when reheating to restore creaminess.
Nutrition
Calories: 1008kcal | Carbohydrates: 70g | Protein: 47g | Fat: 61g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 709mg | Potassium: 1130mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2529IU | Vitamin C: 28mg | Calcium: 334mg | Iron: 3mg