Description
A rich and flavorful creamy tomato pesto pasta with tender seared chicken, sun-dried tomatoes, roasted red peppers, and fresh spinach, topped with luscious burrata cheese for an indulgent Italian-inspired meal perfect for dinner.
Ingredients
Scale
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
- 2 cloves garlic minced
Sauce
- 1/3 cup sun-dried tomatoes chopped
- 15 oz tomato sauce
- 6 oz pesto
- 1/3 cup light cream
- 1 cup roasted red peppers chopped
Vegetables and Cheese
- 2 cups fresh spinach
- 2 balls burrata (4 ounces each)
Instructions
- Cook Pasta: Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve some pasta cooking water before draining.
- Cook Chicken: Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add diced chicken and sear for 2-3 minutes until starting to brown.
- Season Chicken: Add Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper to the chicken. Toss and sear together for another 2 minutes to develop flavor.
- Sauté Aromatics: Add minced garlic and chopped sun-dried tomatoes to the pan with chicken. Sauté for 2 minutes until fragrant.
- Make Sauce: Pour in tomato sauce, pesto, and light cream. Stir thoroughly to combine and bring the sauce to a gentle simmer.
- Add Vegetables: Stir in chopped roasted red peppers and fresh spinach. Cook until spinach wilts, about 2 minutes.
- Toss Pasta: Add the cooked rigatoni to the sauce, tossing to ensure pasta is fully coated. Use reserved pasta water if needed to loosen sauce.
- Serve: Plate the pasta and top each serving with half a ball of burrata cheese for a creamy, decadent finish.
Notes
- Reserve pasta water to adjust the sauce consistency if it becomes too thick.
- Use sun-dried tomato oil instead of olive oil for extra flavor.
- For spicier dishes, increase red pepper flakes to taste.
- Substitute chicken breast with thigh for juicier meat.
- Spinach can be swapped with kale or Swiss chard if preferred.
- Light cream can be replaced with half-and-half for a richer sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg
