There’s something incredibly comforting about this Creamy Tomato Pesto Chicken Pasta Recipe. It’s got the richness of cream, a punch of bright tomato, and the fresh herbal zing of pesto all wrapped up with tender chicken and perfectly cooked pasta. You’ll find it’s the kind of dish that feels fancy and homey at the same time—a real winner for weeknight dinners or when friends drop by unexpectedly.
Why You’ll Love This Recipe
- Bold Flavors from Simple Ingredients: The combination of sun-dried tomatoes, pesto, and roasted red peppers creates a vibrant sauce that’s full of depth.
- Creamy, Yet Light: Using light cream balances richness without weighing down the dish.
- Quick and Easy Weeknight Meal: You’ll have this on the table in about 30 minutes—perfect for busy days.
- Family Favorite: My family actually asks for this one regularly—it’s that good!
Ingredients You’ll Need
The magic behind this creamy tomato pesto chicken pasta starts with fresh ingredients that play well together. I always aim for quality sun-dried tomatoes and fresh pesto because they really make the sauce pop.
- Rigatoni: Its tube shape holds sauce beautifully, delivering flavor in every bite.
- Olive oil: I love using extra virgin for that fruity, smooth base flavor when searing the chicken.
- Chicken breast: Diced to cook evenly and soak up the sauce flavors.
- Italian seasoning: A blend of herbs brings a subtle aromatic lift.
- Garlic powder: Adds deeper garlic notes without overwhelming fresh garlic.
- Red pepper flakes: Just a pinch for a gentle spicy tingle that you can skip if you prefer mild dishes.
- Salt and black pepper: Essential for seasoning throughout.
- Sun-dried tomatoes: Chopped finely, they introduce a lovely tangy sweetness.
- Garlic cloves: Fresh and minced to boost the sauce’s aroma.
- Tomato sauce: Use a good-quality one for a naturally sweet, mellow base.
- Pesto: The herbaceous green star here—homemade or store-bought works.
- Light cream: Keeps the sauce luscious but not too heavy.
- Roasted red peppers: Chopped for sweet and smoky flavors that brighten the dish.
- Fresh spinach: Wilts quickly, adding freshness and a nutritional boost.
- Burrata cheese: Topping the pasta with creamy burrata is my favorite finishing touch—it melts beautifully into the sauce.
Variations
I’ve played around with this recipe depending on what’s in the fridge, and I encourage you to make it your own. A little twist here and there keeps it exciting every time you cook it.
- Chicken Alternatives: I once swapped chicken for shrimp, and it was just as delightful—quick-cooking and packed with flavor.
- Dairy-Free Version: Try coconut cream or cashew cream instead of light cream, and skip the burrata to keep it creamy without dairy.
- Spicy Kick: If you like heat, add more red pepper flakes or a dash of hot sauce. Trust me, it wakes the whole dish up!
- Vegetable Boost: Sometimes I toss in mushrooms or artichoke hearts for extra texture and taste.
How to Make Creamy Tomato Pesto Chicken Pasta Recipe
Step 1: Perfectly Cook Your Pasta
Start by boiling a large pot of heavily salted water—this seasons your pasta from the inside out. Cook the rigatoni according to the package instructions until al dente, so it holds up well in the sauce. Don’t forget to reserve about a cup of pasta cooking water before draining—that starchy liquid is a secret weapon for loosening sauce if it’s too thick later.
Step 2: Sear the Chicken to Juicy Perfection
Heat olive oil in a large sauté pan over medium heat. Add your diced chicken and sprinkle on Italian seasoning, garlic powder, red pepper flakes, salt, and pepper. Sear the chicken for about 2-3 minutes to get a nice golden crust, then toss everything together and cook for another 2 minutes. This method locks in moisture and flavors beautifully.
Step 3: Build That Flavorful Sauce
Stir in minced garlic and chopped sun-dried tomatoes, sautéing for 2 minutes until fragrant. Then add tomato sauce, pesto, and light cream. Bring this gently to a simmer, stirring to combine all those vibrant flavors evenly. The sauce will thicken slightly, becoming irresistibly creamy and tangy.
Step 4: Add Veggies and Pasta to Finish
Toss in chopped roasted red peppers and fresh spinach, cooking just enough for the spinach to wilt and soften. Then, add your drained pasta and stir well, coating every piece in the luscious sauce. If the sauce feels too thick, splash in a bit of the reserved pasta water to reach the perfect consistency.
Step 5: Serve with Creamy Burrata Bliss
Plate the pasta and top each serving with half a ball of burrata cheese. As it melts, it adds a dreamy, velvety texture that takes this dish over the top. I love watching it slowly soften and mingle with the sauce—it’s like a little cheese celebration on your fork.
Pro Tips for Making Creamy Tomato Pesto Chicken Pasta Recipe
- Don’t Overcook the Chicken: Sear it just enough to get color but keep it juicy; it’ll finish cooking in the sauce.
- Use Reserved Pasta Water: That starch-rich water helps loosen the sauce and make it cling to every noodle perfectly.
- Fresh Pesto Is Key: If you have the time, homemade pesto makes a world of difference over store-bought.
- Low and Slow for Sauce Simmer: Keep the sauce to a gentle simmer to prevent cream from curdling and maintain its smooth texture.
How to Serve Creamy Tomato Pesto Chicken Pasta Recipe
Garnishes
I’m a sucker for fresh basil leaves scattered on top alongside a drizzle of good olive oil. Sometimes I add a sprinkle of shaved Parmesan for an extra cheesy kick. The burrata provides creaminess, but these garnishes bring brightness and contrast.
Side Dishes
I like serving this pasta with a crisp green salad dressed with lemon vinaigrette or simple garlic bread to mop up every last bit of sauce. Roasted vegetables, like zucchini or asparagus, also complement the dish nicely.
Creative Ways to Present
For a dinner party, I’ve served this pasta in individual mini cast-iron skillets topped with burrata balls and basil sprigs—that presentation impresses every time! You can also layer it in a beautiful serving bowl with alternating cheese and fresh herbs for a rustic, welcoming look.
Make Ahead and Storage
Storing Leftovers
After cooling to room temperature, I store leftovers in an airtight container in the fridge for up to 3 days. The flavors develop nicely overnight, making the next-day meal even tastier.
Freezing
I’ve frozen the sauce (without the pasta and burrata) in freezer-safe containers for up to 2 months. When you’re ready to eat, thaw it slowly in the fridge and gently reheat—it keeps the flavors fresh without separating.
Reheating
Reheat leftovers over low heat on the stove with a splash of water or cream to bring back that saucy texture. Avoid microwaving straight from the fridge if possible, as slower reheating helps preserve creaminess without curdling.
FAQs
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Can I make this Creamy Tomato Pesto Chicken Pasta Recipe vegetarian?
Absolutely! You can skip the chicken and add extra vegetables like mushrooms, zucchini, or artichoke hearts. For added protein, toss in some chickpeas or white beans.
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What pasta works best for this recipe?
Rigatoni is ideal because its ridges and hollow shape trap the sauce perfectly, but penne, fusilli, or farfalle work just as well if that’s what you have on hand.
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Can I prepare this dish ahead of time?
You can prepare the sauce and chicken up to a day in advance and refrigerate. Cook the pasta fresh when ready to serve for the best texture.
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How do I prevent the cream from curdling?
Simmer the sauce gently on low heat and avoid boiling once you’ve added the cream. Stir frequently to keep it smooth.
Final Thoughts
This Creamy Tomato Pesto Chicken Pasta Recipe really holds a special place in my recipe box because it’s reliable, delicious, and always satisfying. Whether it’s a weekday dinner for the family or a quick meal for unexpected guests, it never fails to impress. I hope you enjoy making it as much as I do—it’s truly a dish that feels like a warm, comforting hug on a plate.
Print
Creamy Tomato Pesto Chicken Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
Creamy Tomato Pesto Pasta with Chicken is a rich and flavorful dish combining tender rigatoni pasta with a savory sauce made from tomato sauce, pesto, and light cream. Succulent diced chicken is seasoned and seared to perfection and mixed with sun-dried tomatoes, roasted red peppers, spinach, and topped with creamy burrata cheese for an indulgent finish. This dinner recipe balances vibrant flavors and creamy textures for a hearty and comforting meal.
Ingredients
Pasta and Protein
- 1 lb rigatoni
- 2 tbsp olive oil
- 1 chicken breast diced
Seasonings
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
Sauce and Vegetables
- 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
Cheese
- 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. Before draining, reserve some pasta cooking water for later use if needed.
- Cook Chicken: Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add diced chicken breast and sear for 2-3 minutes until starting to brown.
- Season Chicken: Sprinkle Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper over the chicken. Toss well and continue to sear for an additional 2 minutes to fully develop flavor.
- Sauté Garlic and Sun-Dried Tomatoes: Add minced garlic and chopped sun-dried tomatoes to the pan. Sauté for 2 minutes, stirring frequently to release aromas and soften the ingredients.
- Add Sauces and Cream: Pour in tomato sauce, pesto, and light cream. Stir to combine all ingredients thoroughly and bring the sauce to a gentle simmer over medium-low heat.
- Add Vegetables: Stir in chopped roasted red peppers and fresh spinach. Cook until the spinach has wilted, about 2-3 minutes, folding the vegetables into the sauce for even coating.
- Toss Pasta with Sauce: Add the drained rigatoni to the pan. Toss gently until the pasta is evenly coated with the creamy tomato pesto sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
- Serve and Garnish: Plate the pasta and top each serving with half a ball of burrata cheese. Serve immediately for the best creamy texture.
Notes
- Reserve pasta water to adjust the sauce consistency if it becomes too thick.
- You can substitute light cream with half-and-half or full cream for richer flavor.
- Use sun-dried tomato oil instead of olive oil for enhanced tomato flavor when cooking chicken.
- For a vegetarian version, omit chicken and add more vegetables like mushrooms or zucchini.
- Fresh burrata can be replaced with fresh mozzarella if unavailable.
- Adjust red pepper flakes to control spiciness according to taste.
