Creamy Pesto Rigatoni

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Aromatic basil, savory fresh garlic, and a creamy cheese-based sauce are what make this meal irresistible. The addition of sweet bell peppers is what gives this meal a nice twist on the original basil pesto pasta dish. 

I like to make my own basil pesto sauce due to family food allergies. I highly recommend this if you are allergic to pine nuts since most brands use it within their recipe. Leave me a comment below if you would like me to include my basil pesto sauce recipe of this site, and I will make it happen!

This Creamy Pesto Riggitioni with Chicken and Vegetables will leave you feeling like you enjoying an authentic meal from Sicily. Enjoy and be sure to tag a friend who you know would enjoy this recipe.


Yields: 4 servings

Prep Time: 20 min

Cook Time: 20 min

Ready In: 40 min


(Click the underlined ingredients to buy them!)


  1. Season cut chicken breasts with salt, black pepper, and 1 clove of fresh garlic. Set aside.

  2. Warm 2 tbsp of olive oil in a large sauté pan over medium-high heat.

  3. Sauté 2 cloves of fresh garlic for 30 seconds. Do not let the garlic brown.

  4. Add the white cooking wine to the pan and bring to a boil. Let it simmer for a few minutes, or until the liquid has been reduced by half. 

  5. Add chicken and cook for 7 minutes. Chicken should be golden brown and cooked through.

  6. Add mushrooms, onions, and julienned peppers. Sauté for 1-2 minutes.

  7. Add basil pesto sauce and heavy cream. Sauté for 3-5 minutes until sauce becomes a little creamy.

  8. Remove from heat and add cooked Rigatoni pasta and grated parmesan cheese. Mix thoroughly until pasta is coated and parmesan cheese is completed mixed-through.

  9. Garnish with fresh parsley and enjoy. 

*For tips on how to store prepped foods, read How to Store Prepped Foods.

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