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Creamy Pesto Chicken Pasta

Creamy Pesto Chicken Pasta mixes pasta, chicken, and a rich pesto cream sauce, baked with cheese for a comforting family meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 10.5 ounces penne or rigatoni pasta You can use penne or rigatoni.
  • 2 medium boneless, skinless chicken breasts, diced (about 10.5 ounces total) Diced chicken should be approximately 10.5 ounces.
  • 1 tablespoon olive oil For sautéing the chicken.
  • Salt and freshly ground black pepper, to taste
Cream Sauce
  • 1 tablespoon unsalted butter Melt in the skillet.
  • 2 cloves garlic, minced Sauté briefly for flavor.
  • 3/4 cup heavy cream For richness.
  • 2 tablespoons heavy cream Extra for the sauce.
  • 1/2 cup whole milk To lighten the sauce.
  • 1/2 cup basil pesto Use store-bought or homemade.
  • 3/4 cup grated Parmesan cheese For the sauce.
Topping
  • 1 cup shredded mozzarella cheese To top the dish.
  • 1/4 cup grated Parmesan cheese Additional for topping.
Optional Add-ins
  • 3.5 ounces baby spinach For extra nutrition, optional.

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
  2. 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.
  3. 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.
Making the Sauce
  1. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  2. Stir in heavy cream and whole milk, then bring to a gentle simmer for 2–3 minutes until slightly thickened.
  3. Mix in basil pesto and grated Parmesan, stirring until smooth and melted.
Combining
  1. Return cooked chicken, drained pasta, and spinach (if using) to the sauce. Toss thoroughly until all ingredients are evenly coated.
Baking
  1. Transfer the coated mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella and extra Parmesan cheese over the top.
  2. Bake uncovered for 20–25 minutes until cheese is golden and bubbly.
  3. Allow dish to rest for 5 minutes before serving.

Notes

Serve hot from the oven. A simple green salad or steamed vegetables pair well. Add a squeeze of lemon for brightness if desired. Store in the fridge up to 3-4 days or freeze for up to 2 months. Reheat in the oven or microwave.