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.
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.