Creamy Pesto Chicken Pasta
Ever had a pasta dish so rich and creamy it feels like a hug in a bowl?
That’s exactly what you’ll get with Creamy Pesto Chicken Pasta! This dish brings together tender chicken, zesty basil pesto, and a luscious creamy sauce that will leave your taste buds singing. Plus, it’s all packed into one irresistible baking dish, making cleanup a breeze. Trust me, once you try this quick and easy recipe, you’ll be dreaming about it!
Why make this recipe
- One-pan wonder: Who has time for a million pots and pans? This recipe lets you cook and bake all in one dish—less mess = happier you!
- Quick and easy: Perfect for weeknights or cozy dinners when you want something special, but you’re too tired to fuss around.
- Family-friendly: Kids love pasta, and the creamy goodness means adults will love it too! You might even win the “Best Dinner Ever” award from your family. 🎉
Ingredients:
You don’t need fancy stuff — just these basics!
- 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 pasta for 2 minutes less than package directions—make sure it’s 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, then sauté until cooked through and lightly golden, about 5–6 minutes. Remove from heat.
- 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 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 cheese is golden and bubbly.
- Allow dish to rest for 5 minutes before serving.
How to make Creamy Pesto Chicken Pasta (Overview)
Making this Creamy Pesto Chicken Pasta is a walk in the park! First, you’ll get that pasta going while you sauté the chicken – easy peasy. Then, it’s all about that heavenly creamy pesto sauce—don’t skip toasting the garlic, it makes all the difference! Finally, toss everything together, throw it in the oven, and let the magic happen.
How to serve Creamy Pesto Chicken Pasta
Serve this delightful dish in a big, colorful bowl, topped with extra Parmesan for that golden sprinkle of flavor. The vibrant green from the pesto and spinach against the cheesy, bubbly top creates a feast for the eyes! A drizzle of olive oil or a sprinkle of fresh basil adds that finishing touch. Pair it with a crisp salad and some garlic bread, and you’ve got a dinner that feels like a restaurant experience right at home! 🍽️
How to store Creamy Pesto Chicken Pasta
Refrigerate any leftovers in an airtight container for up to 3–4 days. You can even freeze it for up to 3 months—just make sure to let it cool completely before storing. When you’re ready to enjoy again, reheat in the oven until warmed throughout. It’ll still taste incredible! 😋
Tips to make Creamy Pesto Chicken Pasta
- Use rotisserie chicken: For even quicker prep, grab some pre-cooked chicken from the grocery store.
- Customize your cheese: Experiment with different cheeses like gouda or a sprinkle of feta for a twist.
- Add veggies: Toss in any leftover veggies; bell peppers or broccoli work wonders here too!
Variations
Feeling adventurous? Try swapping out the chicken for shrimp or even chickpeas for a vegetarian take. You could also experiment with different types of pasta such as farfalle or even zucchini noodles for a low-carb option.
FAQs
Q: Can I make this dish ahead of time?
A: Absolutely! Just assemble it, cover it, and pop it in the fridge for a stress-free dinner later.
Q: Can I use a different type of pasta?
A: Sure thing! Any pasta shape you love will work, just watch the cooking times.
Q: Is it possible to make this vegan?
A: Yes! Use plant-based chicken substitutes, almond milk, and dairy-free cheese—perfectly delicious!
📌 Pin this recipe for your next cozy dinner night!
Creamy Pesto Chicken Pasta
Ingredients
Method
- 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 pasta for 2 minutes less than package directions—make sure it’s 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, then sauté until cooked through and lightly golden, about 5–6 minutes. Remove from heat.
- 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 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 cheese is golden and bubbly.
- Allow dish to rest for 5 minutes before serving.
