Half Rigatoni with Pesto, Chicken Breast, and Pecorino

Here’s a recipe to prepare half rigatoni with pesto, chicken breast, and pecorino that will satisfy your craving for a rich and tasty dish.

Ingredients

• 320 grams of half rigatoni
• 2 chicken breasts
• 100 grams of Genoese pesto
• 50 grams of grated Pecorino Romano
• Extra virgin olive oil
• Salt and pepper to taste
• (Optional) Fresh basil for garnish

Preparation

1. Start by cutting the chicken breasts into cubes or strips, then season them with a little salt and pepper.
2. In a non-stick pan, heat some olive oil and fry the chicken until it is well browned. If you like, you can deglaze with a splash of white wine.
3. While the chicken is cooking, bring a pot of salted water to a boil and cook the half rigatoni according to the package instructions for an al dente texture.
4. Drain the pasta, reserving some of the cooking water, which can be used to cream the dish if it’s too dry.
5. Combine the half rigatoni, golden chicken, and pesto in a large bowl or directly in the chicken pan.
6. Cream everything together, adding some of the pasta cooking water to achieve a uniform flavor and creamy consistency.
7. Add the grated Pecorino Romano cheese and mix well.
8. Serve the half rigatoni with pesto and chicken hot, adding an additional sprinkle of pecorino, and if desired, garnish with fresh basil leaves.

Curiosity

Pesto, a Ligurian specialty, is traditionally made with basil, pine nuts, garlic, Parmesan (or Pecorino), olive oil, and salt. Its origins are lost in the mists of time, but it is known and loved all over the world for its versatility and the fragrant flavor it gives to dishes. Pairing it with chicken is not traditional in Italian cuisine, but it is an example of how classic flavors can be reinterpreted to create new taste experiences.