Creamy Pesto Chicken Pasta
Easy Dinner with Rigatoni, Chicken and Creamy White Sauce with Pesto! Dinner Recipe That’s on the Table in Less Than 40 Minutes.
- 8 ounces rigatoni
- 1 tablespoon olive oil
- 1 pound thin sliced chicken breasts seasoned with salt and pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups 2% milk
- 1/4 cup pesto
- 3/4 cup grated Parmesan cheese divided
Bring a pot of water to a boil. Cook the pasta according to package directions.
Heat the olive oil over medium heat in a large pan. Cook the chicken for a few minutes on each side until cooked through. Remove from the pan. Add a few tablespoons of water to the pan and scrape up any browned bits on the bottom of the pan. Melt the butter in the pan, add the flour and stir until a paste forms. Cook the pasta for a couple minutes before slowly adding the milk, whisking continuously. Cook the sauce until it starts to thicken (about five minutes).
Add the pesto to the thickened sauce and stir to combine. Turn off the heat and add the 1/4 cup of the cheese and stir until melted. Add the cooked pasta and stir to coat it in the sauce. Slice the chicken into bite-sized pieces and add to the pasta and sauce. Stir to combine and top the pasta and chicken with 1/2 cup of cheese. Turn on the broiler and place the pan in the oven. Broil until the cheese has melted on top.
Calories: 619kcal | Carbohydrates: 51g | Protein: 42g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 112mg | Sodium: 658mg | Potassium: 693mg | Fiber: 2g | Sugar: 6g | Vitamin A: 775IU | Vitamin C: 1.3mg | Calcium: 357mg | Iron: 1.6mg