Creamy Pesto Chicken Pasta

Why Make This Recipe

Creamy Pesto Chicken Pasta is a perfect dish for busy weeknights or cozy weekend dinners. It’s rich, flavorful, and incredibly easy to make. The combination of tender chicken, creamy sauce, and cheesy goodness makes it a favorite for both kids and adults. Plus, you can have it ready in under an hour!

How to Make Creamy Pesto Chicken Pasta

Ingredients

• 10.5 ounces penne or rigatoni pasta
• 2 medium boneless, skinless chicken breasts, diced (about 10.5 ounces total)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 3/4 cup plus 2 tablespoons heavy cream
• 1/2 cup whole milk
• 1/2 cup basil pesto (store-bought or homemade)
• 3/4 cup grated Parmesan cheese
• 3.5 ounces baby spinach (optional, for extra nutrition)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. In a large pot of boiling salted water, cook pasta for 2 minutes less than package directions, ensuring it is just under al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium-high. Season chicken pieces with salt and pepper. Sauté until cooked through and lightly golden, about 5–6 minutes. Remove from heat.
4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in heavy cream and whole milk, then bring to a gentle simmer for 2–3 minutes until slightly thickened. Mix in basil pesto and grated Parmesan, stirring until smooth and melted.
5. Return the cooked chicken, drained pasta, and spinach (if using) to the sauce. Toss thoroughly until all ingredients are evenly coated.
6. Transfer the coated mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella and extra Parmesan cheese over the top.
7. Bake uncovered for 20–25 minutes until cheese is golden and bubbly.
8. Allow the dish to rest for 5 minutes before serving.

How to Serve Creamy Pesto Chicken Pasta

Serve the Creamy Pesto Chicken Pasta hot, straight from the oven. You can garnish it with some fresh basil or extra grated Parmesan cheese for a touch of elegance. Pair it with a side salad or garlic bread for a complete meal.

How to Store Creamy Pesto Chicken Pasta

If you have leftovers, let the dish cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or warm it in the oven until heated through.

Tips to Make Creamy Pesto Chicken Pasta

• For a lighter version, swap heavy cream for half-and-half or use whole milk only.
• Feel free to add other veggies like bell peppers or mushrooms for added flavor and nutrition.
• If you like a little heat, sprinkle some red pepper flakes into the sauce.

Variation

For a vegetarian version, you can replace the chicken with cooked chickpeas or sautéed vegetables. This will still give you that creamy texture while keeping it meat-free.

FAQs

1. Can I use store-bought pesto?
Yes, using store-bought basil pesto saves time and still delivers great flavor.

2. How long does this dish last in the fridge?
Creamy Pesto Chicken Pasta can be stored in the refrigerator for up to 3 days.

3. Can I freeze Creamy Pesto Chicken Pasta?
Yes, you can freeze it in an airtight container for up to 2 months. Just be sure to thaw it in the fridge overnight before reheating.

Creamy Pesto Chicken Pasta

A rich and flavorful pasta dish featuring tender chicken, creamy sauce, and cheesy goodness, perfect for busy weeknights or cozy dinners, ready in under an hour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 600 kcal

Ingredients

  

Pasta

• 10.5 ounces penne or rigatoni pasta

Chicken

• 2 medium boneless, skinless chicken breasts, diced about 10.5 ounces total

Cooking ingredients

• 1 tablespoon olive oil
• Salt to taste
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced

Sauce

• 3/4 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup basil pesto (store-bought or homemade)
• 3/4 cup grated Parmesan cheese

Optional ingredients

• 3.5 ounces baby spinach optional, for extra nutrition
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

 

Preparation

• Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
• In a large pot of boiling salted water, cook pasta for 2 minutes less than package directions until just under al dente. Drain and set aside.
• Heat olive oil in a large skillet over medium-high. Season chicken pieces with salt and pepper. Sauté until cooked through and lightly golden, about 5–6 minutes. Remove from heat.

Cooking

• In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
• Stir in heavy cream and whole milk, then bring to a gentle simmer for 2–3 minutes until slightly thickened.
• Mix in basil pesto and grated Parmesan, stirring until smooth and melted.
• Return the cooked chicken, drained pasta, and spinach (if using) to the sauce. Toss thoroughly until all ingredients are evenly coated.

Assembly and Baking

• Transfer the coated mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella and extra Parmesan cheese over the top.
• Bake uncovered for 20–25 minutes until cheese is golden and bubbly.
• Allow the dish to rest for 5 minutes before serving.

Notes

For a lighter version, swap heavy cream for half-and-half or use whole milk only. Feel free to add other veggies like bell peppers or mushrooms for added flavor. If you like a little heat, sprinkle some red pepper flakes into the sauce. For a vegetarian version, replace the chicken with cooked chickpeas or sautéed vegetables.

Keyword Chicken, Creamy Pesto Chicken Pasta, Creamy Sauce, Easy Dinner, Pasta