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Creamy Pesto Chicken Pasta

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A comforting and creamy pasta dish combining the rich flavors of pesto with tender chicken and cheese.

Ingredients

Scale
  • 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
  • 3/4 cup grated Parmesan cheese
  • 3.5 ounces baby spinach (optional)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
  2. Cook pasta in boiling salted water 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 pieces with salt and pepper, then sauté until cooked through and lightly golden, about 5–6 minutes. Remove from heat.
  4. Melt butter in the same skillet 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.
  5. Mix in basil pesto and grated Parmesan, stirring until smooth and melted.
  6. Return cooked chicken, drained pasta, and spinach (if using) to the sauce. Toss thoroughly until all ingredients are evenly coated.
  7. Transfer the coated mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella and extra Parmesan cheese over the top.
  8. Bake uncovered for 20–25 minutes until cheese is golden and bubbly.
  9. Allow dish to rest for 5 minutes before serving.

Notes

This dish can be made ahead and stored in the fridge for up to 3 days. Freeze before or after baking for later use.

Nutrition

Find it online: https://voxrecipes.com/creamy-pesto-chicken-pasta-2/