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Creamy Pesto Chicken Pasta

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

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)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
  2. Cook the pasta in a large pot of boiling salted water for 2 minutes less than the package directions, ensuring it is just under al dente. Drain and set aside.
  3. 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.
  4. Melt the butter in the same skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  5. 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.
  6. Return the cooked chicken, drained pasta, and spinach (if using) to the sauce. Toss thoroughly until all ingredients are evenly coated.
  7. Transfer the coated mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella and extra Parmesan cheese over the top.
  8. Bake uncovered for 20–25 minutes until the cheese is golden and bubbly.
  9. Allow the dish to rest for 5 minutes before serving.

Notes

For extra flavor, use homemade pesto if you can. It makes a big difference!

Find it online: https://www.pedrorecipes.com/creamy-pesto-chicken-pasta/