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Creamy Pesto Chicken Pasta Recipe

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★★★★★

4.6 from 67 reviews

This Creamy Pesto Chicken Pasta is a comforting and flavorful baked pasta dish featuring tender sautéed chicken, al dente penne tossed in a rich, creamy basil pesto sauce, topped with melty mozzarella and Parmesan cheese. Perfect for a weeknight dinner, it combines simple ingredients with an indulgent sauce for a crowd-pleasing meal.

Ingredients

Scale

Pasta & Chicken

  • 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

Creamy Pesto Sauce

  • 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)

Topping

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

Instructions

  1. Prepare Baking Dish and Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set it aside.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package instructions to keep it just under al dente. Drain the pasta and set it aside.
  3. Sauté Chicken: Heat olive oil in a large skillet over medium-high heat. Season diced chicken breasts with salt and freshly ground black pepper. Sauté the chicken pieces in the hot oil for about 5–6 minutes, or until they are cooked through and lightly golden. Remove the skillet from heat.
  4. Make Creamy Pesto Sauce: 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 bring the mixture to a gentle simmer for 2–3 minutes until slightly thickened. Add the basil pesto and grated Parmesan cheese, stirring continuously until the sauce is smooth and the cheese has melted.
  5. Combine Pasta, Chicken, and Sauce: Return the cooked chicken to the skillet and add the drained pasta and optional baby spinach. Toss everything thoroughly to ensure the pasta and chicken are evenly coated with the creamy pesto sauce.
  6. Assemble and Top: Transfer the pasta mixture into the prepared baking dish. Sprinkle the shredded mozzarella cheese and additional Parmesan cheese evenly over the top.
  7. Bake: Place the baking dish in the preheated oven and bake uncovered for 20–25 minutes, or until the cheese on top is golden brown and bubbly.
  8. Rest and Serve: Allow the baked pasta to rest for about 5 minutes after removing it from the oven. This helps the sauce thicken slightly and makes it easier to serve. Enjoy your creamy pesto chicken pasta warm.

Notes

  • You can substitute penne or rigatoni with other pasta shapes like fusilli or farfalle.
  • If you prefer a lighter dish, substitute half-and-half for the heavy cream and milk or omit the cheese toppings.
  • For a vegetarian version, omit the chicken and add mushrooms or additional spinach.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • Using fresh pesto will give the best flavor, but store-bought pesto works well for convenience.

Keywords: creamy pesto chicken pasta, baked pasta, chicken pasta recipe, creamy pesto sauce, easy Italian dinner

Find it online: https://islawhite.com/creamy-pesto-chicken-pasta-recipe/