Name: Creamy Pesto Chicken Pasta Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
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

Jump to Recipe

Introduction

This Creamy Pesto Chicken Pasta is a comforting and flavorful dish that’s perfect for weeknight dinners or casual gatherings. Tender chicken, al dente pasta, and a rich pesto cream sauce come together in a cheesy baked casserole that’s sure to satisfy everyone at the table.

A plate of rigatoni pasta covered with creamy white sauce mixed with green herbs, topped with several golden-brown grilled chicken pieces with crispy edges, and scattered fresh green spinach leaves. The rigatoni pasta forms the base layer with a smooth yellow color, followed by a thick creamy herb sauce coating it evenly. The grilled chicken pieces sit on top, adding a rich brown color and textured look. A few small green herb leaves are sprinkled as garnish. The dish is served on a white plate placed on a white marbled surface, with a silver fork resting at the side. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
Step 2: Cook the pasta in a large pot of boiling salted water for 2 minutes less than the package directions indicate, so it is just under al dente. Drain and set aside.
Step 3: Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper, then sauté until fully cooked and lightly golden, about 5–6 minutes. Remove from heat and set aside.
Step 4: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the heavy cream and whole milk, then let it simmer gently for 2–3 minutes until slightly thickened.
Step 5: Mix in the basil pesto and grated Parmesan cheese, stirring until the sauce is smooth and the cheese has melted.
Step 6: Return the cooked chicken, drained pasta, and baby spinach (if using) to the skillet with the sauce. Toss everything thoroughly until well coated.
Step 7: Transfer the mixture to the prepared baking dish. Evenly sprinkle shredded mozzarella and the additional Parmesan cheese over the top.
Step 8: Bake uncovered for 20–25 minutes, until the cheese is golden and bubbly.
Step 9: Let the dish rest for 5 minutes before serving to allow the flavors to settle.

Tips & Variations

For a lighter version, substitute half-and-half for the heavy cream and whole milk.
Add sun-dried tomatoes or roasted red peppers to the sauce for an extra burst of flavor.
Use gluten-free pasta if you need a gluten-free option.
Fresh basil leaves can be added on top after baking for a bright, herbal touch.
If you prefer, use shredded cooked chicken or rotisserie chicken to save time on cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 15 minutes or until heated through, or microwave in short intervals, stirring occasionally for even warming.

How to Serve

A close-up of a white plate filled with rigatoni pasta coated in creamy white sauce speckled with green herbs, layered underneath tender pieces of grilled chicken with a golden-brown char, and scattered fresh spinach leaves mixed throughout. The dish is garnished with finely grated white cheese and small green herb leaves on top, with a silver fork resting on the plate's edge. The background shows a soft focus with a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pesto or should I make my own?

Both work well. Store-bought pesto is convenient and flavorful, while homemade pesto can be customized to your taste with fresh ingredients.

Can I prepare this dish ahead of time?

Yes, you can assemble the dish and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.