Easy Pesto Chicken Rigatoni Recipe: A Cozy Weeknight Dinner with Simple Ingredients

This pesto chicken rigatoni is ready in about 25 minutes, which makes it perfect for busy weeknights.

Ingredients

• 400 g rigatoni
• salt, for the pasta water
• 2 chicken breasts, sliced
• 3 tbsp pesto
• 2 tbsp olive oil
• a handful of cherry tomatoes, halved
• grated Parmesan, to serve

Instructions

1. Boil the rigatoni in well-salted water until al dente. Reserve 1 cup of pasta water, then drain.
2. Season the chicken and cook in the oil over medium-high heat for 6 minutes until golden and cooked through.
3. Add the tomatoes and cook for 2 more minutes.
4. Toss with the pasta, pesto, and a splash of pasta water, then top with Parmesan.
5. Taste, adjust the seasoning, and serve right away.

Tips

• Salt the water generously. It should taste like mild seawater.
• Save a cup of pasta water. The starch helps the sauce cling.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat with a splash of water.

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