why make this recipe

Creamy Pesto Chicken Pasta is a delicious and comforting dish that combines the richness of creamy sauces with the fresh flavors of pesto. It’s perfect for a family dinner or a cozy night in. With tender chicken, hearty pasta, and melted cheese, this meal is sure to please everyone at the table. Plus, it’s simple to prepare, making it a great choice for busy weeknights.

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:

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
In a large pot of boiling salted water, cook the pasta for 2 minutes less than the package directions, ensuring it is just under al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then sauté until cooked through and lightly golden, about 5–6 minutes. Remove from heat.
In the same skillet, melt the 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 the 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.
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 the cheese is golden and bubbly.
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 add a sprinkle of fresh basil or extra grated Parmesan on top for an added touch. It pairs well with a simple side salad or some garlic bread to soak up the creamy sauce.

how to store Creamy Pesto Chicken Pasta

To store leftover Creamy Pesto Chicken Pasta, let it cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, simply thaw in the fridge overnight, then warm in the oven or microwave until heated through.

tips to make Creamy Pesto Chicken Pasta

For extra flavor, use homemade pesto if you can. It makes a big difference!
Make sure not to overcook the pasta. Keeping it slightly underdone will help it stay firm when you bake the dish.
Feel free to add other vegetables, like cherry tomatoes or bell peppers, for more color and nutrition.

variation

You can easily customize this dish by using different types of pasta, such as fusilli or bow-tie pasta. You can also swap the chicken for shrimp or even keep it vegetarian by adding more vegetables and omitting the meat.

FAQs

Can I use a different type of cheese?

Yes, you can use different cheeses like cheddar or gouda if you prefer. Just make sure it melts well.

Is this dish suitable for meal prep?

Yes! Creamy Pesto Chicken Pasta is great for meal prep. Just store it in individual portions for easy reheating during the week.

Can I make this dish ahead of time?

Yes, you can assemble everything and store it in the refrigerator before baking. Just add a few extra minutes to the baking time if you go straight from cold to hot.

Creamy Pesto Chicken Pasta

Author: pedro
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

A delicious and comforting dish that combines creamy sauces with fresh pesto flavors, perfect for family dinners or cozy nights.

Ingredients

Scale

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

Instructions

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
In a large pot of boiling salted water, cook the pasta for 2 minutes less than the package directions. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sauté until cooked through and lightly golden, about 5–6 minutes. Remove from heat.
In the same skillet, melt the 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 cooked chicken, drained pasta, and spinach (if using) to the sauce. Toss thoroughly until all ingredients are evenly coated.
Transfer the mixture into the baking dish. Evenly sprinkle shredded mozzarella and extra Parmesan cheese over the top.
Bake uncovered for 20–25 minutes until the cheese is golden and bubbly.
Allow the dish to rest for 5 minutes before serving.

Notes

For extra flavor, use homemade pesto if possible. Make sure not to overcook the pasta to maintain its firmness when baked.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 500mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg

Keywords: creamy pasta, pesto chicken, weeknight dinner, comfort food