Name: Creamy Tomato Pesto Pasta with Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
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)

There’s something incredibly comforting about a dish that blends rich, creamy textures with vibrant, fresh flavors—and that’s exactly what you get with this Creamy Tomato Pesto Pasta with Chicken Recipe. It’s a feast for the senses and a total crowd-pleaser that feels fancy but comes together in no time.

A large silver pan is filled with rigatoni pasta mixed with small pieces of light brown cooked chicken, bright red bell pepper slices, and green spinach leaves. The pasta is coated in a light orange sauce that sticks gently to each piece. The pan rests on a white marbled surface near a potted green plant on a small wooden board. To the right, there are two stacked white plates with two forks placed on top. A black spoon is partially inside the pan. There is a beige cloth near the bottom left corner of the image. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tomato Pesto Pasta with Chicken Recipe
Top Tip
How to Serve Creamy Tomato Pesto Pasta with Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tomato Pesto Pasta with Chicken Recipe

Why You'll Love This Recipe

Honestly, this creamy tomato pesto pasta with chicken recipe hits all the right notes for an easy weeknight dinner or a no-fuss weekend treat. It’s comforting, bursting with flavor, and packed with ingredients that you probably already have on hand. I still remember the first time I made this and how it instantly became a staple in my rotation.

Flavor Fusion: The creamy tomato sauce balanced with zesty pesto and tender chicken makes every bite deliciously complex yet comforting.
One-Pan Convenience: You cook the chicken and sauce all in one pan, cutting down on cleanup and making dinner prep easier.
Customizable: Whether you want to add extra veggies or swap the chicken for another protein, this recipe’s flexible.
Quick and Satisfying: Ready in about 30 minutes, it’s perfect for busy evenings but still feels like a special meal.

Ingredients & Why They Work

Every ingredient in this Creamy Tomato Pesto Pasta with Chicken Recipe plays an important role — from the hearty rigatoni that holds the sauce well, to the burrata that melts into gooey, luscious toppings. Here’s why these are my go-to picks and some tips for choosing the best quality.

Flat lay of rigatoni pasta, a small white bowl of olive oil, diced raw chicken breast pieces, a small white bowl of Italian seasoning blend, a small white bowl of garlic powder, a small white bowl of red pepper flakes, a small white bowl of salt, a small white bowl of black pepper, a small white bowl of chopped sun-dried tomatoes, two whole uncracked garlic cloves, a small white bowl of rich red tomato sauce, a small white bowl of green pesto sauce, a small white bowl of light cream, a small white bowl of chopped roasted red peppers, a pile of fresh green spinach leaves, two whole fresh burrata balls placed on a simple white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Rigatoni: Its ridged surface catches the sauce perfectly—any tube pasta will work but rigatoni just feels extra satisfying here.
Olive Oil: Use good quality extra-virgin olive oil for the best flavor when sautéing the chicken.
Chicken Breast: Diced small for even cooking; I recommend buying fresh or high-quality frozen for the juiciest results.
Italian Seasoning & Garlic Powder: Staples that add that classic cozy Italian flare to your chicken.
Red Pepper Flakes: Just enough heat to wake up your taste buds without overpowering the creamy sauce.
Sun-Dried Tomatoes: These little bursts of umami add depth and balance the creaminess wonderfully.
Garlic: Fresh minced garlic, never skip it—aroma and flavor skyrockets here.
Tomato Sauce: The base of our sauce; look for a smooth, flavorful variety without too much added sugar.
Pesto: The green magic that brings brightness and herbaceousness to the dish.
Light Cream: Just enough creaminess without making the sauce too heavy.
Roasted Red Peppers: Adds a smoky sweetness that pairs beautifully with the bright basil pesto.
Fresh Spinach: Sneaking in greens makes this feel fresh and vibrant—plus it wilts beautifully into the sauce.
Burrata: The crowning glory—creamy, soft, and melty on top of the pasta for that melt-in-your-mouth finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Creamy Tomato Pesto Pasta with Chicken Recipe is how easy it is to make it your own. I often swap out the chicken for shrimp when I want a lighter version, or add a handful of sun-dried tomatoes if I’m feeling extra zingy. Don’t be shy to experiment—this recipe loves a little twist.

Variation: I once added a handful of sautéed mushrooms and it gave a lovely earthy note that complemented the creamy sauce well.
Make it Vegan: Swap out the chicken for chickpeas or tofu, use dairy-free cream and vegan pesto, and you’re all set.
Spice it Up: Increase red pepper flakes or add a dash of smoked paprika for a smoky heat kick.
Green Boost: Feel free to add kale or arugula in place of spinach for a peppery twist.

Step-by-Step: How I Make Creamy Tomato Pesto Pasta with Chicken Recipe

The image shows one bowl of rigatoni pasta with a creamy red sauce mixed with chunks of cooked chicken, wilted spinach, and roasted red pepper strips. The pasta is arranged in a mound in a beige bowl with a fork on the side. On top of the pasta, there is a dollop of soft white cheese sprinkled with cracked black pepper and a drizzle of olive oil. Behind it, another white bowl with more of the same pasta is slightly out of focus. The surface underneath the bowl is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Pasta Perfectly

Bring a large pot of heavily salted water to a roaring boil—don’t skimp on the salt here because it’s the only chance to flavor your pasta through and through. Cook the rigatoni according to the package instructions until al dente (which usually means just tender but still with a little bite). Tip: Reserve about a cup of the pasta water before draining—that starchy water can come in super handy when you toss everything together later.

Step 2: Sear the Chicken to Juicy Perfection

Heat the olive oil in a large sauté pan over medium heat. When shimmering, add the diced chicken and sear it without moving for 2-3 minutes so it develops a nice golden crust. Then toss in the Italian seasoning, garlic powder, red pepper flakes, salt, and pepper—giving the chicken a flavorful boost. Cook for another 2 minutes, tossing occasionally—make sure the chicken is cooked through but still juicy.

Step 3: Build the Sauce Base

Add the minced garlic and chopped sun-dried tomatoes to the pan. Sauté these for about 2 minutes until fragrant—your kitchen will start smelling heavenly right here. Pour in the tomato sauce, pesto, and light cream, then give everything a good stir to combine. Reduce the heat slightly and let the sauce gently simmer; this helps the flavors meld and the sauce thicken a bit.

Step 4: Add Roasted Peppers and Spinach

Stir in the chopped roasted red peppers and fresh spinach. Cook until the spinach wilts down, about 2-3 minutes. This adds freshness and sweetness to balance the richness of the sauce perfectly.

Step 5: Toss Pasta with Sauce and Serve

Add the drained pasta directly into the sauce pan and toss it well to coat. If the sauce feels too thick, pour in some of that reserved pasta water a splash at a time until the consistency feels silky. Serve it hot on plates or bowls and top each portion with half a ball of burrata cheese that slowly melts into the warm pasta—you won’t believe how decadent that makes this dish.

Top Tip

Over the years, I’ve learned a few little tricks that make this Creamy Tomato Pesto Pasta with Chicken Recipe truly shine and come together effortlessly without worrying about dry chicken or clumpy sauce.

Use the reserved pasta water: It’s pure magic for loosening up your sauce, adding silkiness without diluting flavor.
Don’t overcook the chicken: Sear just enough to get a crust and finish cooking in the sauce—helps keep it juicy.
Fresh garlic over powder: Always use fresh minced garlic in the sauce stage for that bright, punchy aroma—powder is better only in seasoning the chicken.
Burrata on top: Adding the burrata last, off the heat, gives you creamy pockets of cheese that elevate the dish like nothing else—worth the splurge for sure.

How to Serve Creamy Tomato Pesto Pasta with Chicken Recipe

Creamy Tomato Pesto Pasta - Serving Suggestion

Garnishes

I love topping this pasta with freshly torn basil leaves or a sprinkle of cracked black pepper. Sometimes a dusting of grated Parmesan sneaks in where there’s leftover pesto—it adds a salty punch that complements the burrata. A drizzle of good olive oil at the end always brings everything together beautifully.

Side Dishes

This pasta pairs beautifully with a crisp green salad dressed with lemon vinaigrette, or simple garlic bread that you can use to mop up every last bit of sauce. Roasted asparagus or lightly steamed broccoli are my go-to veggie sides that keep the meal balanced and fresh.

Creative Ways to Present

For a special dinner, I like to serve the pasta in individual shallow bowls with the burrata dolloped neatly on top and a sprig of fresh basil for color. Using colorful plates can brighten this dish visually, making it just as delightful to look at as it is to eat.

Make Ahead and Storage

Storing Leftovers

I store leftover creamy tomato pesto pasta with chicken in an airtight container in the fridge for up to 3 days. Since the burrata doesn’t reheat well, I skip adding it until serving leftovers. The pasta sometimes thickens a bit overnight, so I add a splash of cream or reserved pasta water when reheating to loosen it up.

Freezing

I don’t typically freeze this pasta because the cream and cheese don’t always hold up well, but if you need to, freeze without the burrata and thaw overnight in the fridge. It’s best reheated gently on the stovetop with a splash of cream or broth to revive the sauce’s texture.

Reheating

Reheat your creamy tomato pesto pasta gently in a skillet or saucepan over medium-low heat with a little extra cream or water to prevent drying out. Stir often until warmed through, then top with fresh burrata or a dollop of ricotta for a little fresh indulgence.

Frequently Asked Questions:

Can I use a different pasta shape for Creamy Tomato Pesto Pasta with Chicken Recipe?

Absolutely! Though rigatoni works great because its ridges catch sauce, you can substitute penne, fusilli, or even farfalle based on what you have available. Just adjust the cooking time accordingly.

Is it possible to make this recipe dairy-free?

Yes! Swap out the light cream for coconut cream or a cashew cream, use a dairy-free pesto, and skip the burrata or substitute with a vegan cheese alternative. It won’t be quite the same but still delicious.

How do I store leftovers to keep the pasta fresh?

Store leftovers in an airtight container in the fridge for up to three days. Add a splash of cream or pasta water when reheating to bring the sauce back to life. Burrata is best added fresh when serving leftovers.

Can I prepare parts of this recipe in advance?

Yes! You can cook the pasta and chicken ahead of time and refrigerate them separately. When you’re ready to eat, reheat the chicken and toss everything together with fresh sauce and spinach. Prepare the burrata just before serving for the best texture.

Final Thoughts

Sharing this Creamy Tomato Pesto Pasta with Chicken Recipe feels like sharing a little secret of comfort and flavor that always impresses, whether it’s a busy weeknight or a casual dinner with friends. It’s my go-to when I want something cozy but still feels special. I can’t wait for you to try it—you’ll love how simple it is to make yet tastes like you put in so much love and effort.