Creamy, Cheesy Comfort in Every Bite
If you love a creamy pasta that’s loaded with flavor, this Creamy Pesto Chicken Rigatoni is about to be your new go-to. It’s rich, cheesy, packed with herbs, and balanced with sun-dried tomatoes and fresh spinach for that perfect bite every time.
What makes this dish stand out is the layered seasoning on the chicken paired with a velvety sauce made from cream cheese, heavy cream, pesto, and freshly grated Parmigiano Reggiano. Tossed with tender rigatoni and served with broccolini on the side, this meal feels restaurant-worthy but comes together right in your kitchen.
Ingredients
For the Chicken
- 2 large chicken breasts, bite-sized
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon marjoram
- ½ teaspoon oregano
- ½ teaspoon dillweed
- ½ teaspoon basil
- ½ teaspoon paprika
- 1 tablespoon olive oil
For the Creamy Pesto Sauce
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 cup chicken broth, warm
- 1 cup heavy whipping cream, rich
- 4 ounces cream cheese, softened
- ½ cup basil pesto sauce, vibrant
- ½ teaspoon red pepper flakes, optional
- ½ cup Parmigiano Reggiano, freshly grated
For the Finish
- ½ cup sun-dried tomatoes, chopped
- 2 cups baby spinach, fresh
- 12 ounces rigatoni noodles, cooked
- Broccolini, for serving
Step-By-Step Instructions
1. Season the Chicken
- Cut the chicken into bite-sized pieces.
- Toss with salt, pepper, garlic powder, onion powder, marjoram, oregano, dillweed, basil, paprika, and olive oil.
2. Sear the Chicken
- Melt butter with olive oil in a pan.
- Cook the seasoned chicken until browned and fully cooked.
- Remove from the pan.
3. Build the Sauce
- In the same pan, melt additional butter.
- Add chicken broth, heavy cream, and cream cheese.
- Whisk until smooth.
4. Add Flavor
- Stir in basil pesto, salt, pepper, onion powder, garlic powder, red pepper flakes, and freshly grated Parmigiano Reggiano until well combined.
5. Combine Everything
- Return the chicken to the pan, add sun-dried tomatoes and baby spinach.
- Cook until the spinach wilts.
6. Toss with Pasta & Serve
- Add cooked rigatoni to the sauce.
- Stir until fully coated.
- Serve warm with broccolini on the side.
Pro Tips & Suggestions
- Use freshly grated Parmesan for the best melt and flavor.
- Don’t overcook the chicken to keep it tender.
- Reserve pasta water in case you need to loosen the sauce.
- Add extra red pepper flakes for more heat.
About the Creator
This recipe is by the creative behind @theworkinghousemom, known for sharing comforting, flavor-packed family meals that feel both approachable and elevated.
Ana Kelley | @theworkinghousemom