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.
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.
- 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.
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
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
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:
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.
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.
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.
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.
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Creamy Tomato Pesto Pasta with Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
This Creamy Tomato Pesto Pasta with Chicken is a vibrant and satisfying dish combining tender rigatoni pasta, flavorful sautéed chicken, and a rich, creamy tomato-pesto sauce. Enhanced with sun-dried tomatoes, roasted red peppers, fresh spinach, and topped with luscious burrata cheese, this recipe delivers a perfect balance of textures and flavors for a comforting and elegant meal.
Ingredients
Pasta and Chicken
- 1 lb rigatoni
- 2 tablespoon olive oil
- 1 chicken breast diced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
Sauce
- ⅓ cup sun-dried tomatoes chopped
- 2 cloves garlic minced
- 15 oz tomato sauce
- 6 oz pesto
- ⅓ cup light cream
- 1 cup roasted red peppers chopped
- 2 cups fresh spinach
Garnish
- 2 balls burrata (4 ounces each)
Instructions
- Cook Pasta: Bring a large pot of heavily salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Reserve some pasta cooking water before draining the pasta.
- Sear Chicken: Heat olive oil in a large sauté pan over medium heat. Add diced chicken breast and sear for 2-3 minutes until lightly browned.
- Add Seasonings: Sprinkle Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper over chicken. Toss and continue to sear for another 2 minutes to develop flavor.
- Sauté Aromatics: Add minced garlic and chopped sun-dried tomatoes to the pan and sauté for 2 minutes to release their flavors.
- Make Sauce: Pour in tomato sauce, pesto, and light cream. Stir to combine thoroughly and bring the mixture to a gentle simmer.
- Add Vegetables: Stir in chopped roasted red peppers and fresh spinach. Cook until spinach has wilted and the sauce is well combined.
- Toss Pasta: Add the drained rigatoni to the sauce. Toss well until all the pasta is evenly coated. Use reserved pasta water as needed to adjust sauce consistency.
- Plate and Garnish: Serve the pasta on plates and top each serving with half a ball of burrata cheese for a creamy finish.
Notes
- Reserve pasta cooking water to thin the sauce if it becomes too thick during tossing.
- You can substitute rigatoni with penne or rigatoni for similar texture and sauce holding capacity.
- For a spicier kick, increase red pepper flakes slightly.
- Use light cream to keep the dish creamy but lower in fat.
- Burrata adds a rich, creamy texture; if unavailable, fresh mozzarella can be used as a substitute.
- Leftover pasta can be stored in the refrigerator for up to 2 days and gently reheated on stovetop with a splash of cream or water.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 75 mg
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