Creamy Pesto Alfredo Rigatoni with Grilled Chicken
Indulge in the delightful flavors of Creamy Pesto Alfredo Rigatoni with Grilled Chicken—a meal that brings comfort and satisfaction. The succulent grilled chicken, seasoned perfectly, partners beautifully with the rich and creamy pesto Alfredo sauce, which is enhanced by sun-dried tomatoes and fresh herbs. Whether served as a hearty family dinner or a fancy gathering, this dish pairs wonderfully with a crusty loaf of French bread, which is perfect for sopping up every last drop of the delicious sauce. For seafood lovers, feel free to substitute shrimp or scallops for the chicken. Adjust the red pepper flakes to suit your preferred level of heat. A true crowd-pleaser, this recipe serves several and is sure to become a cherished favorite in your meal rotation.
8
Servings
390
Calories
14
Ingredients
Ingredients
boneless skinless chicken breasts
1.5 lbs (trimmed and seasoned)
2% low-fat milk
2 cups (none)
unsalted butter
3 tablespoons (none)
flour
3 tablespoons (none)
fresh grated Parmesan cheese
6 tablespoons (none)
white or black pepper
1/8 teaspoon (none)
prepared pesto sauce
1/4 cup (none)
red pepper flakes
1/8 teaspoon (optional)
dry julienned sun-dried tomatoes
1/4 cup (none)
tomato
1 (chopped)
garlic cloves
2 (crushed)
rigatoni pasta
1 lb (cooked)
olive oil
1 tablespoon (for tossing the pasta)
salt
to taste (none)
Instructions
1
Start by cooking the rigatoni pasta according to the package directions. Once cooked, drain the pasta and return it to the pot. Drizzle with olive oil to prevent sticking and set aside.
2
Prepare the chicken breasts by seasoning them with salt and pepper. Grill the chicken on an indoor grill or on an outdoor grill for about 6 minutes on each side or until the juices run clear and the internal temperature reaches 165°F. Let the chicken rest for a few minutes, then slice into strips.
3
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, gradually whisk in the flour to create a smooth paste, cooking for about 1 minute to remove its raw flavor.
4
Slowly add the 2% low-fat milk to the mixture, whisking continuously to avoid lumps. Continue to whisk until the sauce thickens and becomes creamy. Stir in the dry julienned sun-dried tomatoes and heat through.
5
Add the prepared pesto sauce to the mixture, followed by the freshly grated Parmesan cheese. Whisk until well blended and the cheese has melted into the sauce.
6
Incorporate the crushed garlic, chopped tomato, white or black pepper, and red pepper flakes into the sauce. Stir well to combine and remove from heat. Adjust the salt to taste.
7
Pour the creamy pesto Alfredo sauce over the cooked rigatoni and toss to combine. Serve immediately with the grilled chicken strips on top.
Nutrition Information
20.6g
Fat
34.4g
Carbs
23.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Pesto Alfredo Rigatoni with Grilled Chicken?
It is a hearty pasta dish featuring rigatoni tossed in a rich pesto-infused Alfredo sauce, topped with seasoned grilled chicken and sun-dried tomatoes.
What type of pasta is best for this recipe?
The recipe specifically calls for rigatoni pasta, which holds the creamy sauce well, but penne or fusilli can be used as alternatives.
How should the chicken be prepared?
Trim and season the chicken breasts with salt and pepper, then grill for about 6 minutes per side until the internal temperature reaches 165°F.
Can I substitute the chicken with other proteins?
Yes, shrimp or scallops make excellent seafood substitutes for the grilled chicken in this dish.
What kind of milk is used for the sauce?
The recipe uses 2% low-fat milk, which is thickened with a roux to create the creamy Alfredo base.
How many servings does this recipe provide?
This recipe is designed to serve 8 people.
Is this recipe spicy?
It has a mild heat due to the inclusion of 1/8 teaspoon of red pepper flakes, which can be adjusted to your preference.
What are the main ingredients in the pesto Alfredo sauce?
The sauce consists of butter, flour, 2% milk, prepared pesto, Parmesan cheese, sun-dried tomatoes, and garlic.
How do I prevent the pasta from sticking after cooking?
Once the rigatoni is drained, drizzle it with one tablespoon of olive oil and toss it to prevent sticking while you prepare the sauce.
What is the calorie count per serving?
Each serving contains approximately 390 calories.
How much protein is in one serving?
There are 23.25g of protein per serving.
Can I use store-bought pesto?
Yes, the recipe specifically suggests using 1/4 cup of prepared pesto sauce.
What kind of cheese is recommended?
Freshly grated Parmesan cheese is recommended for the best flavor and melting consistency.
How long does it take to grill the chicken?
The chicken typically takes about 12 minutes total, or 6 minutes per side, depending on the thickness of the breasts.
Are there any fresh vegetables in the recipe?
Yes, the recipe includes a chopped fresh tomato and crushed garlic cloves.
What side dish pairs well with this pasta?
A crusty loaf of French bread is highly recommended for soaking up the extra creamy pesto sauce.
Does the recipe use sun-dried tomatoes?
Yes, it uses 1/4 cup of dry julienned sun-dried tomatoes to add depth of flavor to the sauce.
How do I thicken the sauce?
The sauce is thickened by whisking flour into melted butter to create a roux, then gradually adding milk.
What should I do if the sauce is too thick?
You can gradually add a little more milk or a splash of pasta water to reach your desired consistency.
How much fat is in this dish?
One serving contains 20.6g of fat.
How many carbohydrates are in a serving?
There are 34.4g of carbohydrates per serving.
Is the garlic cooked or raw?
The crushed garlic is stirred into the warm sauce just before removing it from the heat to retain its flavor.
Can I use salted butter?
The recipe calls for unsalted butter, but if you use salted, simply adjust the amount of added salt at the end.
What temperature should the chicken reach for safety?
The chicken should reach an internal temperature of 165°F (74°C).
Can I make this dish vegetarian?
Yes, you can simply omit the chicken or replace it with grilled vegetables or a meat substitute.
How do I prepare the garlic?
The recipe calls for 2 cloves of garlic that should be crushed before being added to the sauce.
What kind of pepper is used?
You can use either 1/8 teaspoon of white or black pepper depending on your preference.
Is the pesto added at the beginning or end of the sauce making?
The pesto is added after the milk and sun-dried tomatoes have been incorporated and the sauce has thickened.
Should the chicken rest before slicing?
Yes, letting the grilled chicken rest for a few minutes helps keep the juices inside for more succulent strips.
What is the total amount of rigatoni used?
The recipe uses 1 lb of rigatoni pasta.