Creamy tomato pesto pasta with chicken is a flavorful, easy dinner loaded with sun-dried tomatoes, spinach, and burrata for a rich, satisfying meal.

Creamy tomato pesto pasta topped with burrata in a bowl with a fork.

I thought up the idea for this creamy tomato pesto pasta whilst day dreaming about food I was craving (which happens frequently). I figured I loved creamy sauces, tomato sauces and pesto sauces, so what about combining all three into one delicious pasta dish?

Throw in some of my favorite mix ins like sun-dried tomatoes, roasted red peppers, chicken for protein and of course burrata, and this right here is (literally) my dream pasta dish.

Oftentimes I create recipes based on what I think my readers will want to see. However, this particular recipe was the result of me just having fun in the kitchen and making something that I was craving. I do still hope you enjoy it as much as I do (and I think you will)!

Ingredients

Chicken: you’ll want one chicken breast that’s about 8 ounces, cut into cubes.
Rigatoni: feel free to use any pasta shape of your choice.
Sun dried tomatoes: I like to chop the sun dried tomatoes up finely so you get a little bit in every bite.
Roasted red peppers: I used roasted red peppers from a jar but if you have the time, you can also roast peppers yourself.
Spinach: for a pop of color and a serving of greens.
Pesto: a lot of the flavor in the sauce comes from the pesto so be sure to use one you know you like or make it yourself.
Tomato sauce: you’ll need a 15 ounce can of tomato sauce.
Light cream: just a touch to create a light cream sauce.
Seasoning: Italian seasoning, oregano, onion powder, red pepper flakes, salt and black pepper.
Burrata: the burrata is added to each serving at the very end to add a luxurious final touch.

Equipment

Pasta pot
Large saute pan
Measuring cups and spoons
Cutting board and knife
Colander
Wooden spoon

A collage of four photos showing the process of making this recipe. Picture one shows seared chicken, seasoning, garlic and sun dried tomatoes. Picture two shows the tomato sauce, pesto and cream added. Picture 3 and 4 show the spinach and roasted red peppers added and then stirred in.

Instructions

Bring a large pot of water to a boil. Cook pasta in heavily salted water according to package instructions. Reserve pasta cooking water before draining pasta.

Heat two tablespoons of olive oil or sun-dried tomato oil in a large sauté pan over medium heat. Add diced chicken and sear for 2-3 minutes. Sprinkle chicken with Italian seasoning, oregano, garlic powder, red pepper flakes, salt and black pepper, toss and sear for another 2 minutes.

Next, add garlic and sun-dried tomatoes and sauté for 2 minutes. Add the tomato sauce, pesto and light cream. Stir to combine and bring sauce to a gentle simmer.

Add the roasted red pepper and spinach. Stir to combine and cook until spinach has wilted. Add pasta and toss until pasta is evenly coated in sauce.

Plate pasta and top with 1/2 ball of burrata.

Creamy tomato pesto pasta with chicken in the pan.

Tips

Sear the Chicken until golden brown to lock in juices and add flavor.
After cooking the chicken, deglaze the pan with a splash of pasta water, broth, or white wine to lift those flavorful browned bits.
Season your chicken and also season the sauce separately to build more depth of flavor.
Save ½ cup of pasta water before draining. It helps emulsify the sauce, making it silkier and helping it cling to the pasta.
Add spinach at the very end—just enough to wilt it without overcooking, so it keeps its bright color and nutrients.
Tear burrata over each serving just before serving—it will melt slightly into the warm pasta, adding a luscious, creamy finish.

Substitutions

Rigatoni: I think a short gain pasta, like a penne, cavatappi or bowtie, works best in this recipe. However, if you go for a long grain pasta I would recommend a linguini or fettuccini.
Roasted red peppers: you can sauté a red bell pepper until soft for a
Pesto: try sun-dried tomato pesto for a fun twist.
Light cream: use half and half or unsweetened almond milk for a dairy free option.
Burrata: use fresh mozzarella balls or dollops of ricotta. Omit for dairy free version.
Spice: Adjust red pepper flakes to taste, or swap for Calabrian chili paste if you’re feeling bold.

Two bowls of creamy tomato pesto pasta with chicken topped with burrata halves.

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If you make this Creamy Tomato Pesto Pasta with Chicken, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

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