Name: Creamy Tomato Pesto Pasta with Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb rigatoni; 2 tbsp olive oil; 1 chicken breast diced; 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; 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; 2 cups fresh spinach; 2 balls burrata 4 ounces each

Nothing beats a meal that’s both comforting and bursting with flavor, and this Creamy Tomato Pesto Pasta with Chicken Recipe is exactly that! Imagine tender chicken, rich pesto, and a velvety tomato cream sauce all wrapped up with your favorite pasta—it's the kind of dish that feels like a warm hug on a plate.

A metal pan filled with rigatoni pasta mixed with chunks of cooked chicken, wilted green spinach leaves, and strips of red bell pepper, all coated in a light orange sauce. The pasta is tubular and ridged, the chicken pieces are light golden brown and unevenly shaped, and the spinach adds small leafy green pops throughout. The pan sits on a light-colored countertop beside two stacked white plates with two metal forks resting on the top plate. A small green plant in a beige pot sits on a wooden board in the top left corner. A beige cloth napkin with a scalloped edge is near the bottom left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tomato Pesto Pasta with Chicken Recipe
Top Tip
How to Serve Creamy Tomato Pesto Pasta with Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tomato Pesto Pasta with Chicken Recipe

Why You'll Love This Recipe

This Creamy Tomato Pesto Pasta with Chicken Recipe quickly became a favorite in my dinner rotation because it’s packed with layered flavors yet comes together in about 30 minutes. It’s just the right balance of creamy and tangy, making it a satisfying dish for any day of the week.

Simple yet impressive: The recipe looks and tastes like it took hours, but it’s straightforward enough for busy weeknights.
Flavor-packed sauce: The combination of sun-dried tomatoes, pesto, and cream transforms a basic pasta dish into something extra special.
Flexible ingredients: You can easily swap out the pasta or add extra veggies for your personal twist.
Perfect for meal prep: It reheats beautifully, so you can make a batch and enjoy leftovers without losing the creamy goodness.

Ingredients & Why They Work

Each ingredient in this recipe plays a role in creating the perfect balance of creaminess, tanginess, and savory chicken goodness. Choosing quality components, like fresh pesto and ripe sun-dried tomatoes, makes all the difference here.

Flat lay of fresh rigatoni pasta, two tablespoons of golden olive oil in a small white bowl, a diced raw chicken breast, a small white bowl with Italian seasoning, a tiny white bowl with garlic powder, a tiny white bowl with red pepper flakes, a tiny white bowl with salt, a tiny white bowl with black pepper, chopped sun-dried tomatoes, two whole garlic cloves, a small white bowl filled with smooth red tomato sauce, a small white bowl with vibrant green pesto, a small white bowl with light cream, chopped roasted red peppers, a handful of fresh spinach leaves, two whole balls of creamy burrata cheese, all arranged symmetrically on a simple white ceramic plate and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Rigatoni: The ridges and tube shape are perfect for holding onto that luscious sauce in every bite.
Olive oil: Provides a fruity base for sautéing the chicken and infuses subtle richness.
Chicken breast: Lean and tender, cooks quickly, and soaks up the flavorful seasonings.
Italian seasoning: A fragrant blend that brings classic Italian flavor notes without any fuss.
Garlic powder: Adds a depth of flavor that blends perfectly with fresh garlic.
Red pepper flakes: Give just a hint of heat to balance the creamy sauce.
Salt & black pepper: Essential for seasoning all those layers of flavor.
Sun-dried tomatoes: Intensely sweet and tangy, they add complexity to the sauce.
Fresh garlic: Adds brightness and aroma when sautéed briefly.
Tomato sauce: Turns the dish into a comforting and hearty meal with vibrant tomato flavor.
Pesto: Basil, pine nuts, and parmesan join forces to add that irresistible herby richness.
Light cream: Ties everything together into a silky, luscious sauce without being too heavy.
Roasted red peppers: A sweet, smoky touch that complements both the tomato and pesto.
Fresh spinach: Adds color, nutrients, and wilts down beautifully into the sauce.
Burrata cheese: Creamy and indulgent, it’s the crowning touch that melts slightly over the warm pasta for ultimate richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this dish depending on my mood or what I have on hand. The great thing about this creamy tomato pesto pasta with chicken recipe is how adaptable it is, so let yourself experiment!

Variation: Sometimes I swap rigatoni for penne or farfalle—anything with crevices to catch sauce. For a veggie-packed version, adding mushrooms or zucchini works wonderfully.
Dietary tweaks: Use dairy-free cream and pesto to make it vegan (just swap chicken for grilled tofu or chickpeas).
Spicy kick: Increase the red pepper flakes or add a splash of hot sauce if you like things with a little more heat.
Cheesy swap: If burrata feels fancy, a dollop of creamy ricotta or shredded mozzarella melts nicely too.

Step-by-Step: How I Make Creamy Tomato Pesto Pasta with Chicken Recipe

A beige bowl filled with rigatoni pasta mixed with chunks of lightly browned chicken, bright red bell pepper slices, and wilted green spinach, all coated in a creamy orange sauce. On top, there is a dollop of soft white cheese with a drizzle of olive oil and a sprinkle of black pepper. A silver fork rests on the right side of the bowl. The bowl is placed on a white marbled surface with a light-colored cloth nearby. In the background, a white bowl holds a similar pasta dish. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook Pasta Perfectly

Start by bringing a large pot of heavily salted water to a boil and cook your rigatoni according to package directions. I always taste a piece a minute or two before the recommended time to make sure it’s al dente—not too soft, with a slight bite. Don’t forget to reserve about a cup of that pasta water before draining—it’s magic for loosening and binding the sauce later!

Step 2: Sear the Chicken and Build Flavor

Heat two tablespoons of olive oil in a sauté pan over medium heat. Add diced chicken and let it sear undisturbed for 2-3 minutes to develop a nice golden crust. Then sprinkle on Italian seasoning, garlic powder, red pepper flakes, salt, and pepper, tossing to coat evenly. Continue cooking for another 2 minutes so the spices can toast a bit and bring out their aroma.

Step 3: Build the Creamy Tomato Pesto Sauce

Toss in minced garlic and chopped sun-dried tomatoes, sautéing for two more minutes until garlic is fragrant but not browned. Pour in your tomato sauce, spoon in the pesto, and add the light cream. Stir everything gently and bring to a simmer. The sauce will start to thicken and develop that irresistible silky texture.

Step 4: Add the Veggies and Combine

Stir in the roasted red peppers and fresh spinach, cooking just until the spinach wilts down. Now add your pasta to the pan, tossing everything together so each piece gets perfectly coated in the sauce. If it feels too thick, splash in some reserved pasta water a little at a time to loosen and achieve that glossy finish.

Step 5: Plate and Top with Burrata

Serve out the pasta and top each portion with half a ball of burrata cheese. When it melts into the warm pasta, it creates an extra creamy, dreamy finish that feels so indulgent. Don’t rush this part — it’s the final flourish that elevates the whole dish.

Top Tip

Over the years, I’ve learned these little tricks really make a difference in this creamy tomato pesto pasta with chicken recipe. They help ensure your chicken stays juicy and that sauce comes out smooth and flavorful every time.

Season early: Don’t wait to season the chicken—adding salt and spices early lets the flavors infuse as it cooks.
Don’t overcrowd the pan: Give chicken pieces space to sear properly; crowded pans steam instead of sear.
Reserve pasta water: Using pasta water to adjust sauce consistency helps bind the sauce to the pasta thanks to its natural starch.
Add spinach last: To keep it vibrant and not overcooked, stir spinach in right at the end of cooking.

How to Serve Creamy Tomato Pesto Pasta with Chicken Recipe

Creamy Tomato Pesto Pasta - Serving Suggestion

Garnishes

I love topping this pasta with a sprinkle of fresh basil or chopped parsley for a pop of color and freshness. A few shavings of Parmesan add an extra layer of cheesy goodness, but honestly, the burrata usually steals the show.

Side Dishes

This pasta pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette or a side of crusty garlic bread to soak up any leftover sauce. When I’m feeling cozy, a simple bowl of roasted veggies rounds out the meal perfectly.

Creative Ways to Present

For special occasions, I like to serve the pasta in individual shallow bowls and swirl the burrata on top just before serving. Adding a drizzle of extra virgin olive oil and a sprinkle of chili flakes gives it a gourmet touch that impresses guests, yet it’s so simple to do.

Make Ahead and Storage

Storing Leftovers

Leftover creamy tomato pesto pasta with chicken stores beautifully in an airtight container in the fridge for up to 3 days. I like to separate the burrata and add it fresh when reheating, so it doesn’t lose its creamy texture.

Freezing

I’ve frozen this dish a couple of times, but because of the cream and burrata, the texture changes slightly. If you freeze, leave out the cheese, then add fresh burrata after reheating. Freeze in portion-sized airtight containers for best results.

Reheating

Reheat leftovers gently in a skillet over low heat with a splash of water or broth to bring back the creaminess. Avoid microwaving without stirring as it can make the sauce separate. Adding fresh burrata or a sprinkle of Parmesan after reheating gives a fresh, indulgent finish.

Frequently Asked Questions:

Can I use other types of pasta in this recipe?

Absolutely! While rigatoni works great because of its firm texture and shape, penne, farfalle, or even fusilli make excellent substitutes. Just make sure to cook according to package directions for al dente texture.

How do I store and reheat leftovers without losing the sauce’s creaminess?

Store leftovers in an airtight container in the fridge, and reheat gently on the stovetop with a splash of water or broth to loosen the sauce. Avoid microwaving directly without stirring, as the cream can separate. Adding cheese back in after reheating freshens it up nicely.

Can I make this recipe vegetarian or vegan?

Yes! To make this recipe vegetarian, just omit the chicken or substitute it with hearty mushrooms or tofu. For vegan versions, swap the cream with coconut cream or cashew cream, use a dairy-free pesto, and replace burrata with a vegan cheese alternative.

What’s the best way to prevent the chicken from drying out?

Sear the diced chicken over medium heat without crowding the pan to get a good crust quickly. Season it early so the flavors can soak in, and avoid overcooking by removing the chicken from heat as soon as it’s cooked through—about 4-5 minutes total.

Final Thoughts

This Creamy Tomato Pesto Pasta with Chicken Recipe has become a go-to for those nights when you want something satisfying but not complicated. It’s one of those dishes that everyone raves about, and I bet once you try it, you’ll understand why. Give it a shot—you might just find your new favorite pasta to make again and again!