Creamy Pesto Chicken Pasta is the ultimate comfort food that combines al dente pasta with tender chicken and rich, flavorful pesto. I’ve enjoyed this dish countless times, whether it’s a cozy weeknight dinner or a lively gathering with friends. What sets it apart is its creamy texture, the freshness of basil, and the delightful gooeyness of melted cheese. It’s one of those recipes that make your kitchen feel warm and inviting, perfect for any occasion!
Why make this recipe
Reasons to try it
This dish is truly special for a variety of reasons. First and foremost, it’s incredibly quick to make—perfect for those busy weeknights when you want something delicious without spending hours in the kitchen. Plus, it’s budget-friendly, using simple ingredients that won’t break the bank. Children and adults alike will be asking for seconds; the creamy sauce is hard to resist!
"This is hands down my favorite pasta dish! It’s simple, yet absolutely delicious. Perfect for my family dinners." – Jamie, a satisfied home cook.
Not only is this recipe great for weekdays, but it also shines at potlucks and family brunches. You can prepare it ahead of time, give it a quick bake, and serve it fresh and hot.
How to make Creamy Pesto Chicken Pasta
The cooking process explained
Preparing Creamy Pesto Chicken Pasta is easier than you might think! Here’s a quick overview before we dive into the details. You’ll cook the pasta, sauté the chicken, whip up a creamy pesto sauce, and mix it all together before baking it to perfection. It’s a straightforward process that leads to an incredibly satisfying meal!
Ingredients
What you’ll need
Here’s what you’ll gather for this delicious dish:
- 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
Feel free to substitute with gluten-free pasta or non-dairy milk if you need to accommodate dietary preferences.
Directions
Step-by-step instructions
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Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
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Cook the pasta: In a large pot of boiling salted water, cook the pasta for 2 minutes less than the package directions; you want it just under al dente. Drain and set aside.
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Sauté the chicken: Heat olive oil in a large skillet over medium-high heat. Season the diced chicken pieces with salt and pepper. Cook until golden and cooked through, about 5–6 minutes, then remove from heat.
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Prepare the sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in heavy cream and whole milk; bring to a gentle simmer for 2–3 minutes until it thickens slightly. Mix in the basil pesto and grated Parmesan, stirring until smooth.
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Combine: Return the cooked chicken and drained pasta to the skillet. Add spinach if desired and toss until everything is coated in the creamy sauce.
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Bake: Transfer the mixture to the prepared baking dish and sprinkle shredded mozzarella and extra Parmesan cheese over the top. Bake uncovered for 20–25 minutes until the cheese is golden and bubbly.
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Rest and serve: Allow the dish to sit for 5 minutes before diving in.
How to serve Creamy Pesto Chicken Pasta
Serving suggestions
When it comes to serving this dish, consider adding a light side salad dressed in a tangy vinaigrette to balance the creaminess. Garlic bread or a crusty baguette for dipping is also a delightful complement. For the presentation, sprinkle some fresh basil or parsely on top, and don’t forget to serve with a side of extra Parmesan on the table!
How to store
Storage and reheating tips
To keep your leftovers fresh, let the dish cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. To reheat, simply pop it back in the oven at 350°F (175°C) until warmed through, or microwave individual portions. If you plan to keep the dish longer, consider freezing it; it can last for up to 3 months. Just ensure to thaw it in the fridge overnight before reheating.
Tips to make
Helpful cooking tips
For a creamier texture, you can add an extra splash of cream or a little more pesto to suit your taste. Make sure to cook the chicken just until golden to avoid dryness—this will help keep it juicy! And don’t skip on the cheese; it’s what makes this dish incredibly cozy and delicious.
Variations
Creative twists
Don’t be afraid to get creative with your Creamy Pesto Chicken Pasta. Add sun-dried tomatoes for a pop of flavor or toss in some roasted vegetables like zucchini or bell peppers. For a lighter version, you could substitute the heavy cream with Greek yogurt or a plant-based alternative. Vegan pesto can also replace traditional pesto for a dairy-free option!
FAQs
Your questions answered
1. What is the prep time?
Prep time is about 15 minutes, and the cooking time is around 30 minutes. So you can have this dish ready in just under an hour!
2. Can I use different pasta?
Absolutely! You can swap penne or rigatoni for any pasta shape you like, such as fusilli or spaghetti.
3. How can I store leftovers safely?
Ensure your leftovers cool completely before refrigerating in an airtight container. Proper storage can keep the dish safe for up to 3 days in the fridge or longer in the freezer.
Creamy Pesto Chicken Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
A quick and delicious creamy pesto chicken pasta that is perfect for weeknight dinners and gatherings.
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
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Cook the pasta: In a large pot of boiling salted water, cook the pasta for 2 minutes less than the package directions; you want it just under al dente. Drain and set aside.
- Sauté the chicken: Heat olive oil in a large skillet over medium-high heat. Season the diced chicken pieces with salt and pepper. Cook until golden and cooked through, about 5–6 minutes, then remove from heat.
- Prepare the sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in heavy cream and whole milk; bring to a gentle simmer for 2–3 minutes until it thickens slightly. Mix in the basil pesto and grated Parmesan, stirring until smooth.
- Combine: Return the cooked chicken and drained pasta to the skillet. Add spinach if desired and toss until everything is coated in the creamy sauce.
- Bake: Transfer the mixture to the prepared baking dish and sprinkle shredded mozzarella and extra Parmesan cheese over the top. Bake uncovered for 20–25 minutes until the cheese is golden and bubbly.
- Rest and serve: Allow the dish to sit for 5 minutes before diving in.
Notes
Feel free to substitute with gluten-free pasta or non-dairy milk if needed. For a creamier texture, consider adding an extra splash of cream or more pesto.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: pasta, chicken, pesto, creamy, easy dinner