Grilled Chicken Rigatoni With Pesto Alfredo Sauce

"This is one of my favorites. Great with a crusty loaf of french bread! Would also be tasty with shrimp or scallops instead of the chicken. You can adjust the amount of red pepper flakes to your liking. The cooking time is for the rigatoni. I give directions for grilling the chicken with an indoor grill, but you can grill or cook the chicken any way you prefer."
photo by mommyluvs2cook photo by mommyluvs2cook
photo by mommyluvs2cook
photo by ChipotleChick photo by ChipotleChick
photo by ChipotleChick photo by ChipotleChick
Ready In:




  • Cook the rigatoni according to package directions. Drain, place back in the pot, and stir in the olive oil (to avoid sticking).
  • Grill the chicken breasts on an indoor grill, 6 minutes per side or until juices run clear. Cut into strips.
  • Melt the butter in a medium saucepan over medium heat.
  • Slowly whisk in the flour until smooth and pasty.
  • Add milk gradually, whisking well after each small addition, then until no clumps can be seen.
  • Add the sundried tomatoes.
  • Heat over medium, whisking constantly, until heated and thick (sauce will thicken the more you cook it).
  • Add the pesto sauce and mix well.
  • Sprinkle the parmesan in, and whisk.
  • Add the crushed garlic,chopped tomato, white (or black) pepper, and red pepper flakes.
  • Remove from heat, and add salt to taste.
  • Pour over rigatoni, mix and serve!

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  1. Good stuff, family loved!!
  2. This was definate repeat for my family of 6:) Absolutely delicious! Used cream instead of milk so the sauce was a bit thick, will def use milk next time, which im sure will be many. Thank you:))
  3. Great recipe! We loved it. Thanks so much.
  4. We really liked this, I didn't have unsalted butter, so I used reg. butter. It was wonderful, thanks for a great recipe!
  5. This is really good! Very rich - tastes like cream was used & I used skim milk!! Grilling the chicken is a must - gives it another dimension of flavour. I omitted the fresh tomato because I didn't have one on hand. I was a little worried when adding the milk - the sauce looked like dough for a bit but gradually the milk mixed in nicely.


<p>I'm a 35-year-old mother, musician, and amateur chef. I love farmer's markets and fresh vegetables!</p>
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