Grilled Chicken Rigatoni with Pesto Alfredo Sauce
Elevate your weeknight dinner menu with this decadent Grilled Chicken Rigatoni with Pesto Alfredo Sauce! Featuring tender rigatoni coated in a luxurious blend of creamy Alfredo and vibrant basil pesto, this dish perfectly balances comfort and sophistication. Juicy, herb-seasoned grilled chicken brings smoky depth, while bursts of cherry tomatoes and fresh basil add a refreshing contrast. Finished with a zesty hint of lemon and a sprinkling of Parmesan cheese, this 40-minute recipe is a pasta lover's dream. Perfect for impressing dinner guests or upgrading your family meal, this standout dish combines gourmet flavors with easy-to-follow techniques.
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Recipe Information
Ingredients
- 12 oz Rigatoni pasta
- 2 large Chicken breasts
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 1.5 cups Heavy cream
- 2 tbsp Unsalted butter
- 1 cup Grated Parmesan cheese
- 0.5 cup Basil pesto
- 0.25 cup Fresh basil leaves
- 1 cup Cherry tomatoes (halved)
- 2 cloves Minced garlic
- 1 tbsp Lemon juice
Instructions
Cook the rigatoni pasta according to the package instructions. Drain and set it aside, reserving 1/2 cup of the pasta water.
Preheat an outdoor grill or grill pan over medium-high heat.
Rub the chicken breasts with 1 tablespoon of olive oil, salt, black pepper, and garlic powder.
Grill the chicken for 4-5 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then slice it into thin strips.
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.
Add the basil pesto and stir to combine, creating a Pesto Alfredo sauce. Adjust the consistency by adding the reserved pasta water, one tablespoon at a time, if needed.
Toss the cooked rigatoni pasta into the sauce, ensuring it's well coated.
Add the sliced grilled chicken, cherry tomatoes, and fresh basil leaves to the skillet. Toss gently to combine.
Drizzle with a splash of lemon juice for brightness and adjust seasoning with additional salt and pepper if needed.
Serve the Grilled Chicken Rigatoni with Pesto Alfredo Sauce warm, garnished with more fresh basil and grated Parmesan, if desired.
Nutrition Facts
Calories |
959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 30.1 g | 151% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1163 mg | 51% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.2 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
