Grilled Chicken Rigatoni With Pesto Alfredo Sauce

The aroma of pesto always transports me back to my Nonna’s kitchen. She’d have basil growing in pots all over her sunny windowsill, and the moment you stepped inside, you were enveloped in its fragrant embrace. One of my favorite dishes she made was a creamy pesto pasta, and this recipe is my take on that classic comfort food, but with a smoky, grilled twist that elevates it to a whole new level. The combination of the rich Alfredo, vibrant pesto, and char-grilled chicken is simply divine.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6
• Dietary Type: Not Gluten-Free

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts
• 2 cups 2% low-fat milk
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 6 tablespoons fresh grated Parmesan cheese
• 1/8 teaspoon white pepper (or black)
• 1/4 cup prepared pesto sauce
• 1/8 teaspoon red pepper flakes
• 1/4 cup dry julienned sun-dried tomato
• 1 medium tomato, chopped
• 2 garlic cloves, crushed
• 1 lb rigatoni pasta
• 1 tablespoon olive oil
• Salt, to taste

Equipment Needed

• Large pot
• Colander
• Medium saucepan
• Whisk
• Indoor grill (or outdoor grill)

Instructions

1. Begin by cooking the rigatoni pasta according to the package directions. This typically involves bringing a large pot of salted water to a boil, adding the pasta, and cooking until al dente.
2. Once the rigatoni is cooked, drain it thoroughly and return it to the pot. Stir in the olive oil to prevent the pasta from sticking together.
3. Prepare the chicken breasts. If using an indoor grill, preheat it according to the manufacturer’s instructions. Place the chicken breasts on the hot grill and cook for approximately 6 minutes per side, or until the juices run clear when pierced with a fork. This indicates that the chicken is cooked through. If you prefer, you can grill the chicken on an outdoor grill, bake it, or pan-fry it.
4. After the chicken is cooked, remove it from the grill and let it rest for a few minutes before cutting it into strips.
5. While the chicken rests, prepare the Pesto Alfredo sauce. Melt the butter in a medium saucepan over medium heat.
6. Slowly whisk in the flour until it forms a smooth paste, also known as a roux. This step is crucial for a lump-free sauce.
7. Gradually add the milk, whisking continuously after each small addition to ensure that no clumps form. Continue whisking until the mixture is smooth and free of any lumps.
8. Add the sun-dried tomatoes to the sauce.
9. Heat the sauce over medium heat, whisking constantly, until it begins to thicken. The sauce will continue to thicken as it cooks.
10. Stir in the pesto sauce and mix well to combine all the ingredients.
11. Sprinkle in the Parmesan cheese and whisk until it is melted and incorporated into the sauce.
12. Add the crushed garlic, chopped tomato, white pepper (or black pepper), and red pepper flakes to the sauce.
13. Remove the saucepan from the heat and season the sauce with salt to taste.
14. Pour the Pesto Alfredo sauce over the cooked rigatoni pasta in the pot. Add the grilled chicken strips. Mix well to ensure that the pasta and chicken are evenly coated with the sauce.
15. Serve immediately.

Expert Tips & Tricks

• Perfectly Grilled Chicken: To ensure juicy and flavorful chicken, consider marinating it for at least 30 minutes before grilling. A simple marinade of olive oil, lemon juice, garlic, and herbs works wonders. Always let the chicken rest for a few minutes after grilling before slicing it – this allows the juices to redistribute, resulting in more tender meat.
• Lump-Free Sauce: The key to a smooth Alfredo sauce is patience and constant whisking. Add the milk gradually, whisking well after each addition to prevent lumps from forming. If you do end up with a few lumps, don’t panic! You can use an immersion blender to smooth out the sauce.
• Enhance the Pesto Flavor: For an extra boost of pesto flavor, add a tablespoon or two of fresh basil leaves to the sauce along with the prepared pesto. You can also toast some pine nuts and sprinkle them over the finished dish for added texture and flavor.

Serving & Storage Suggestions

Serve the Grilled Chicken Rigatoni with Pesto Alfredo Sauce immediately while it’s hot and the sauce is creamy. Garnish with a sprinkle of extra Parmesan cheese and a few fresh basil leaves for an elegant presentation. A crusty loaf of bread is perfect for soaking up any leftover sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a saucepan over low heat, adding a splash of milk or cream if needed to loosen the sauce. You can also reheat it in the microwave, but be careful not to overcook it, as the chicken can become dry. This dish is best enjoyed fresh and is not recommended for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	575 kcal	N/A
Calories from Fat	143 g	N/A
Total Fat	16 g	24%
Saturated Fat	7.1 g	35%
Cholesterol	155.8 mg	51%
Sodium	248.8 mg	10%
Total Carbohydrate	63.6 g	21%
Dietary Fiber	3.2 g	12%
Sugars	7 g	N/A
Protein	42.6 g	85%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Shrimp or Scallops: Replace the chicken with grilled shrimp or pan-seared scallops for a seafood twist.
• Vegetarian Option: Omit the chicken altogether and add sautéed vegetables like zucchini, bell peppers, and mushrooms.
• Gluten-Free: Use gluten-free rigatoni pasta to make this dish suitable for those with gluten sensitivities.
• Spicy Kick: Increase the amount of red pepper flakes for a spicier dish. You can also add a pinch of cayenne pepper to the sauce.
• Creamier Sauce: Substitute half of the milk with heavy cream for a richer, more decadent sauce.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought Alfredo sauce instead of making it from scratch?
A: While homemade Alfredo sauce tastes best, you can use store-bought sauce as a shortcut. Just be sure to choose a high-quality brand and adjust the seasonings to your liking. Add the pesto and other ingredients as directed in the recipe.

Q: How can I prevent the chicken from drying out on the grill?
A: To keep the chicken moist, marinate it before grilling and avoid overcooking it. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes after grilling to allow the juices to redistribute.

Q: Can I make this dish ahead of time?
A: You can prepare the Alfredo sauce and grill the chicken ahead of time and store them separately in the refrigerator. When you’re ready to serve, cook the pasta, reheat the sauce and chicken, and combine everything.

Q: What kind of pesto should I use?
A: Freshly made pesto is always the best option, but you can also use store-bought pesto. Look for a pesto that is made with fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil.

Q: How do I adjust the thickness of the Alfredo sauce?
A: If the sauce is too thick, add a little more milk to thin it out. If it’s too thin, continue cooking it over medium heat, whisking constantly, until it thickens to your desired consistency. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help thicken the sauce.

Final Thoughts

This Grilled Chicken Rigatoni with Pesto Alfredo Sauce is a delicious and satisfying meal that is sure to impress your family and friends. The combination of the creamy sauce, flavorful pesto, and smoky grilled chicken is simply irresistible. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to try this recipe and share your feedback – and perhaps pair it with a crisp glass of white wine for the perfect Italian-inspired feast!