A delightful pasta dish combining creamy pesto sauce with tender grilled chicken and rigatoni.
Cook the rigatoni in a pot of boiling salted water until al dente.
Stir the pasta occasionally to prevent it from sticking together.
Drain the pasta and toss with olive oil to prevent sticking.
Use a drizzle of olive oil to coat the pasta evenly.
Grill the chicken breasts on a grill pan over medium heat until fully cooked, about 6 minutes per side.
Ensure the grill pan is preheated for even cooking.
Slice the grilled chicken into strips and set aside.
Let the chicken rest for a few minutes before slicing to retain its juices.
In a saucepan, melt the butter over medium heat.
Use a non-stick saucepan to prevent the butter from burning.
Whisk in the flour to form a smooth paste.
Whisk continuously to avoid lumps.
Gradually add the milk, whisking constantly, until the mixture is smooth and thickened.
Add the milk in small increments for a creamy consistency.
Stir in the sun-dried tomatoes and cook for another minute.
Chop the sun-dried tomatoes finely for even distribution.
Mix in the pesto sauce, Parmesan cheese, garlic, chopped tomatoes, white pepper, and red pepper flakes.
Adjust the seasoning to your taste preference.
Remove the sauce from heat and season with salt to taste.
Taste the sauce before adding salt, as Parmesan and pesto can be salty.
Combine the pasta, sauce, and chicken strips in the pot and mix well.
Ensure the pasta and chicken are evenly coated with the sauce.
Serve the pasta warm, garnished with additional Parmesan cheese if desired.
Serve immediately for the best flavor and texture.
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