Creamy Basil Pesto Chicken Pasta
Al dente rigatoni tossed in a vibrant basil pesto parmesan cream sauce with golden pan-seared chicken cutlets and blistered cherry tomatoes.
In a nutshell:This authentic italian-american creamy basil pesto chicken pasta comes together in just 25 minutes with simple ingredients. The chef's secret: high direct heat can dull the bright green chlorophyll and delicate aromatics of basil pesto. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
This Creamy Basil Pesto Chicken Pasta brings restaurant-level Italian flair to your weeknight table in just 25 minutes. Tender, herb-crusted pan-seared chicken breast cutlets are sliced over ridged rigatoni pasta that catches a luxurious sauce of aromatic basil pesto, heavy cream, garlic, and freshly grated Parmigiano-Reggiano. Finished with sweet blistered cherry tomatoes and toasted pine nuts, it's pure decadence.
Key Equipment
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- Large pot for pasta
- 12-inch heavy skillet
- Tongs
- Colander
- Chef's knife and cutting board
Chef's Pro-Tips
- Add pesto off high heat: High direct heat can dull the bright green chlorophyll and delicate aromatics of basil pesto. Stir pesto into the warm cream sauce right off the flame.
- Reserve starchy pasta water: Saving 1/2 cup of salted pasta water helps emulsify the pesto cream sauce so it clings to every ridge of the rigatoni.
- Sear cherry tomatoes until they blister: Cooking cherry tomatoes in the hot skillet until their skins burst releases sweet caramelized juices that cut through the rich cream sauce.
- Toast pine nuts lightly: 2 minutes in a dry skillet brings out nutty essential oils that add crunch.
Ingredients
4
servings
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1.25 lbs boneless skinless chicken breasts, sliced horizontally into thin cutlets
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10 oz rigatoni or penne pasta, cooked al dente
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2 tbsp olive oil, divided
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1 cup cherry or grape tomatoes, halved or whole
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4 cloves garlic, finely minced
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¾ cup heavy whipping cream, or half-and-half
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½ cup prepared basil pesto, refrigerated fresh preferred
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½ cup freshly grated Parmigiano-Reggiano cheese, plus extra for serving
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1 tsp Italian seasoning, for seasoning chicken
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½ tsp garlic powder, for seasoning chicken
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1 tsp kosher salt, divided to taste
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½ tsp cracked black pepper, to taste
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2 tbsp toasted pine nuts, for crunch
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2 tbsp fresh basil leaves, torn for garnish
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Step-by-Step Instructions
Cook Pasta
Bring a large pot of generously salted water to a boil. Cook rigatoni until al dente according to package instructions. Reserve 1/2 cup of starchy pasta water, then drain pasta.
Season & Sear Chicken
Season chicken cutlets with Italian seasoning, garlic powder, 1/2 tsp salt, and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear cutlets for 3-4 minutes per side until golden brown and cooked through (165°F). Transfer to a cutting board and rest for 5 minutes.
Blister Tomatoes & Sauté Garlic
In the same skillet over medium heat, add remaining 1 tbsp olive oil and cherry tomatoes. Sauté for 2-3 minutes until tomatoes blister and burst. Add minced garlic and cook for 1 minute until fragrant.
Build Creamy Pesto Sauce
Lower heat to medium-low. Pour in heavy cream and simmer for 2 minutes until slightly reduced. Remove skillet from direct heat. Whisk in basil pesto and grated Parmigiano-Reggiano until melted into a silky, vibrant green cream sauce.
Toss & Serve
Add drained rigatoni to the skillet, tossing until generously coated in sauce (add splashes of pasta water if needed to loosen). Slice chicken cutlets into strips. Nestle chicken over pasta, garnish with toasted pine nuts, fresh basil, and extra parmesan. Serve immediately!
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
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Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
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Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes! Refrigerated fresh pesto (like Buitoni) has the best color and flavor, but quality jarred pesto works wonderfully too.
Rigatoni, penne rigate, or cavatappi are ideal because their ridges and hollow centers trap the thick, creamy sauce.
Yes! Pan-sear jumbo shrimp for 2 minutes per side and fold into the pasta for an incredible seafood variation.
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