There’s something truly comforting about the mix of creamy, tangy tomato and fresh basil pesto swirling through tender chicken and pasta. This Creamy Tomato Pesto Chicken Pasta Recipe brings all those flavors together in a way that’s both simple and satisfying—trust me, it’s a dish you’ll want to make again and again.
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Why You'll Love This Recipe
I’m honestly hooked on this pasta because it hits all the right notes: creamy but bright, easy but impressive. Every time I make it, family and friends are asking for seconds—and I don’t blame them. It’s just an all-around winner.
- Layered flavor: The combination of sun-dried tomatoes, pesto, and roasted red peppers makes the sauce stand out.
- Simple prep: Minimal ingredients come together quickly, perfect for busy weeknights or casual dinners.
- Comfort food with a fresh twist: The cream adds richness without heaviness, while spinach keeps it bright and colorful.
- Customizable and forgiving: You can easily swap ingredients or adjust spice levels to suit your taste.
Ingredients & Why They Work
Each ingredient plays a specific role to balance richness, zest, and texture. Plus, most are pantry staples or easy to find at your local store. Here’s why they work so well together:
- Rigatoni: This pasta’s ridges grab onto the sauce perfectly, making sure each bite is saucy and satisfying.
- Olive oil: Adds richness and helps sear the chicken with a gentle, fruity flavor.
- Chicken breast: Provides lean protein that’s tender and quick-cooking—season well to keep it juicy.
- Italian seasoning & garlic powder: Classic herbs and spices bring warmth and depth without complication.
- Red pepper flakes: A subtle kick that livens up the sauce just right.
- Sun-dried tomatoes: These concentrate tomato flavor and add a slightly chewy texture that contrasts nicely.
- Garlic: The aromatic backbone that enhances all the other ingredients.
- Tomato sauce: The base that makes this dish saucy, tangy, and comforting.
- Pesto: Fresh basil and pine nuts meld into the tomato sauce for an herby punch.
- Light cream: Just enough creaminess to smooth the sauce without weighing it down.
- Roasted red peppers: For a sweet, smoky element along with added color and texture.
- Fresh spinach: Adds fresh, healthy greens that wilt down beautifully into the sauce.
- Burrata: Soft, creamy, and dreamy—melts perfectly on top to make the final dish decadent and inviting.
Make It Your Way
One of my favorite things about this Creamy Tomato Pesto Chicken Pasta Recipe is how easy it is to make it your own. Whether you want to swap out the chicken for shrimp or add extra veggies, it's a flexible canvas for your cravings.
- Variation: I’ve made this with turkey sausage instead of chicken when I needed a twist—just cook it the same way, and it adds a smoky richness that’s fantastic.
- Vegetarian option: Skip the chicken and add mushrooms or zucchini for a veggie-packed version that’s just as hearty.
- Extra heat: If you love spice, toss in more red pepper flakes or a dash of cayenne—I’ve done this and the flavor perks right up.
- Gluten-free: Swap in your favorite gluten-free pasta, but keep an eye on cook times as these vary.
Step-by-Step: How I Make Creamy Tomato Pesto Chicken Pasta Recipe
Step 1: Cook your pasta perfectly
Start by bringing a large pot of heavily salted water to a boil—seasoning here is key for flavorful pasta. Cook the rigatoni according to package directions, usually about 10-12 minutes until al dente. Remember to save about a cup of that starchy pasta water before you drain it, it’s a secret weapon for the sauce later!
Step 2: Sear the chicken with seasoning
While pasta cooks, heat olive oil in a large sauté pan over medium heat. Add your diced chicken breast and sprinkle on Italian seasoning, garlic powder, red pepper flakes, salt, and pepper. Sear it for 2-3 minutes so it starts to brown nicely, then toss it around for another 2 minutes until cooked through but still juicy. This step builds the base flavor for the dish.
Step 3: Build the sauce
Add minced garlic and chopped sun-dried tomatoes to the chicken and sauté for 2 more minutes—you'll smell all the layers of flavor coming together. Then pour in the tomato sauce, pesto, and light cream, stirring gently until combined. Bring the sauce to a low simmer to let everything meld perfectly.
Step 4: Add veggies and combine
Fold in the roasted red peppers and fresh spinach, cooking just until the spinach wilts—this keeps it tender not soggy. Now it’s time to toss in the pasta, mixing everything until every bite is coated in that luscious sauce. If it feels a little thick, stir in a splash of reserved pasta water to get the perfect consistency.
Step 5: Plate and finish with burrata
Scoop the pasta onto plates and top each with half a ball of creamy burrata. As it melts, it adds an extra layer of decadence that you didn’t know you needed. Serve immediately and enjoy those happy smiles around the table.
Top Tip
Over the years, I’ve learned a few tricks to make this pasta consistently delicious and easy. These tips help you avoid common pitfalls and get that perfect creamy finish every time.
- Save the pasta water: Adding a bit of this starchy water loosens the sauce without diluting the flavors, giving it that silky texture.
- Don’t overcook the chicken: Keep it juicy by slicing small even pieces and searing quickly over medium heat.
- Fresh spinach at the end: Add it last so it just wilts and stays vibrant green, adding freshness and color.
- Use good quality pesto: It really makes a difference—homemade or store-bought, look for bright green and fresh seasoning notes.
How to Serve Creamy Tomato Pesto Chicken Pasta Recipe
Garnishes
I often sprinkle a little extra chopped fresh basil or a drizzle of balsamic glaze on top—it adds a pop of flavor and makes the dish look restaurant-worthy. If you love a little crunch, toasted pine nuts or sliced almonds work beautifully.
Side Dishes
To round out the meal, I like pairing this pasta with a simple arugula salad dressed in lemon vinaigrette or crunchy garlic bread to soak up every bit of that sauce. Roasted vegetables like asparagus or zucchini are another favorite for adding texture and freshness.
Creative Ways to Present
For dinner parties or special occasions, I’ve served this pasta in individual shallow bowls with a small burrata ball on top and finished with edible flowers or microgreens. It elevates the look and makes your guests feel pampered without extra fuss.
Make Ahead and Storage
Storing Leftovers
This dish actually keeps very well in the fridge for 3-4 days. I store leftovers in an airtight container and when it's time to eat, give it a quick stir in a skillet to bring the sauce back to life, adding a splash of water or cream if it’s thickened too much.
Freezing
I’ve frozen this pasta a couple of times when meal prepping. Freeze in portions for up to 2 months, but keep in mind that the texture of the spinach and cream sauce may change slightly. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat leftovers on medium-low heat, stirring often. Add a splash of cream, water, or broth to loosen the sauce if it’s thick or sticking. Avoid microwaving straight from frozen to keep the sauce creamy and the chicken tender.
Frequently Asked Questions:
Absolutely! While rigatoni is great because it holds the sauce well, you can use penne, fusilli, or farfalle with similar results. Just adjust cooking times as needed.
I recommend a classic basil pesto with pine nuts, either homemade or good quality store-bought. You can experiment with other pesto varieties like sun-dried tomato or arugula pesto for different flavor twists.
Yes! Swap the light cream for coconut milk or a nut-based cream substitute, and replace burrata with a dairy-free cheese or omit it entirely for a delicious dairy-free version.
Cutting the chicken into small pieces helps it cook quickly and evenly. Searing it over medium heat and not overcooking by removing it once it's just cooked through will keep it tender and juicy.
Final Thoughts
This Creamy Tomato Pesto Chicken Pasta Recipe truly feels like a warm hug on a plate for me. It’s one of those dishes I find myself coming back to when I want something hearty but not fussy. You’ll love how it’s easy to prepare, packed with flavor, and makes anyone sitting at your table feel special. Give it a go—you might just find your new weeknight favorite!
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Creamy Tomato Pesto Chicken Pasta 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
A flavorful and creamy tomato pesto pasta with tender seared chicken, sun-dried tomatoes, roasted red peppers, fresh spinach, and decadent burrata cheese for a rich and comforting meal perfect for dinner.
Ingredients
Pasta and Protein
- 1 lb rigatoni
- 2 tablespoon olive oil
- 1 chicken breast diced
Seasonings
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
Sauce and Vegetables
- 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
Cheese
- 2 balls burrata (4 ounces each)
Instructions
- Boil Pasta: Bring a large pot of heavily salted water to a boil. Cook rigatoni pasta according to package instructions until al dente. Reserve a cup of pasta cooking water before draining the pasta.
- Sear Chicken: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the diced chicken breast and sear for 2 to 3 minutes until starting to brown.
- Add Seasonings: Sprinkle Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper over the chicken. Toss to coat evenly and continue to sear for another 2 minutes to develop flavor.
- Sauté Garlic and Sun-dried Tomatoes: Add minced garlic and chopped sun-dried tomatoes to the pan. Sauté for about 2 minutes until fragrant.
- Prepare Sauce: Pour in the tomato sauce, pesto, and light cream. Stir thoroughly to combine and bring the sauce to a gentle simmer over medium heat.
- Add Vegetables: Stir in chopped roasted red peppers and fresh spinach. Cook until the spinach is wilted, about 2 to 3 minutes.
- Toss Pasta with Sauce: Add the cooked rigatoni to the pan and toss everything together until the pasta is evenly coated with the creamy tomato pesto sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
- Serve and Garnish: Plate the pasta and top each serving with half a ball of burrata cheese for a creamy, decadent finish.
Notes
- You can substitute chicken breast with chicken thighs for a juicier option.
- If light cream is unavailable, use half-and-half or a mixture of milk and cream.
- Reserve pasta water is useful to adjust sauce consistency if it gets too thick.
- For extra heat, increase red pepper flakes to ½ teaspoon.
- Use fresh basil instead of pesto if preferred, blending it with olive oil.
- Burrata can be replaced by fresh mozzarella if needed but will be less creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 75 mg
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