Barilla Rigatoni with Chicken and Pesto Genovese
Barilla Rigatoni with Chicken and Pesto Genovese
17 minutes total / Calories 681.4
Ingredients
Serves 4
400g | Barilla Rigatoni |
1 jar | Barilla Pesto Genovese |
400g | Cooked Chicken Breast, Torn into Large Pieces |
100g | Baby Spinach |
40g | Parmigiano Reggiano, Finely Grated (Plus Extra to Serve) |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring plenty of water to the boil in a large saucepan. Once boiling add rock salt, we recommend 7 grams per litre of water.
Step 2
Drop the Barilla Rigatoni into the water and stir. Cook according to the instructions on the pack.
Step 3
Drain the pasta, reserving 60ml of the cooking water. Return the pasta to the pan. Add the Pesto Genovese and reserved water and toss to combine.
Step 4
Add the chicken, baby spinach and Parmigiano Reggiano. Gently toss to combine.
Step 5
Serve with Parmigiano Reggiano and a drizzle of Extra Virgin Olive Oil.

Rigatoni
Rigatoni, inspired by “riga” (ridges), is one of Italy’s most beloved shapes. Born in Rome, this classic pasta was the muse for the famous Italian director, Federico Fellini, who created television commercials in Italy for Barilla in 1985.
- Shape Rigatoni
- Cook time 12 mins
- Pack size 500g
- Range Classic Blue box