Creamy Pesto Chicken Pasta mixes pasta, chicken, and a rich pesto cream sauce. You bake it with cheese so the top gets golden and bubbly. It is simple to cook and tastes comforting.
why make this recipe
This dish is quick, creamy, and full of flavor. It uses pesto and cheese to make an easy weeknight meal. Many people like it because it is filling and can feed a family. It also works well for leftovers.
how to make Creamy Pesto Chicken Pasta
- Cook the pasta almost to al dente and drain.
- Sauté diced chicken until cooked and lightly golden.
- Make the cream sauce by cooking garlic, then adding heavy cream, milk, pesto, and Parmesan. Heat until smooth and slightly thick.
- Toss the pasta, chicken, and spinach into the sauce.
- Put the mix in a baking dish, top with mozzarella and extra Parmesan, and bake until the cheese is golden and bubbly.
- Let it rest a few minutes, then serve.
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
Directions :
- Preheat 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, ensuring it is 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 serve Creamy Pesto Chicken Pasta
Serve hot from the oven. A simple green salad or steamed vegetables pair well. Add a squeeze of lemon for brightness if you like.
how to store Creamy Pesto Chicken Pasta
- Fridge: Cool to room temperature, cover, and store up to 3–4 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in the oven at 350°F (175°C) until hot, or microwave in short bursts, stirring between times.
tips to make Creamy Pesto Chicken Pasta
- Do not overcook the pasta in the pot. It will finish cooking in the oven.
- Taste and adjust salt after adding pesto and cheese. Pesto and Parmesan add salt.
- Use fresh basil pesto for a brighter flavor, or a good store-bought one for convenience.
- If the sauce is too thick, stir in a splash of milk to loosen it.
variation
- Swap chicken for cooked shrimp or cooked sausage.
- Add sun-dried tomatoes or roasted red peppers for more color and tang.
- Use whole wheat or gluten-free pasta for dietary needs.
- Stir in cream cheese for an even richer sauce.
FAQs
Q: Can I make this without baking?
A: Yes. Mix everything and heat gently on the stove until the cheese melts. The top will not get golden, but it will still taste good.
Q: Can I use rotisserie chicken?
A: Yes. Use cooked rotisserie chicken to save time. Add it when you return the chicken to the sauce.
Q: Is this dish freezer-friendly?
A: Yes. Cool fully, then freeze in an airtight container for up to 2 months. Thaw before reheating.
Q: Can I use light cream or milk only?
A: You can use lighter dairy, but the sauce will be less rich. Add a bit of flour or cornstarch to help thicken if needed.
Q: How do I keep the spinach from getting soggy?
A: Add fresh spinach at the end of tossing so it wilts lightly. Do not add cooked, very wet spinach.
Conclusion
For a one-pot style version with fewer steps, you can compare methods at Budget Bytes one-pot creamy pesto chicken pasta recipe. For another clear recipe and serving ideas, see Creamy Pesto Chicken Pasta from The Defined Dish.
Creamy Pesto Chicken Pasta
Ingredients
Method
- Preheat 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, ensuring it is just under al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high. Season chicken 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.
