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Creamy Pesto Chicken Pasta

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A quick and comforting creamy pesto chicken pasta that combines bright basil flavor with rich cream, topped with golden, bubbly 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 (store-bought or homemade)
  • 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 a large pot of boiling salted water for 2 minutes less than package directions. Drain and set aside.
  3. Heat olive oil in a large skillet over medium-high. Season chicken with salt and pepper, and 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 garlic and sauté for 30 seconds until fragrant.
  5. Stir in heavy cream and whole milk, bringing it to a gentle simmer for 2–3 minutes until slightly thickened.
  6. Mix in basil pesto and grated Parmesan until smooth and melted.
  7. Return cooked chicken, pasta, and spinach (if using) to the sauce and toss thoroughly.
  8. Transfer the mixture into the prepared baking dish. Sprinkle mozzarella and extra Parmesan over the top.
  9. Bake uncovered for 20–25 minutes until cheese is golden and bubbly.
  10. Allow the dish to rest for 5 minutes before serving.

Notes

This dish can easily be modified with different vegetables or protein sources like turkey or mushrooms.

Nutrition

Find it online: https://voxrecipes.com/creamy-pesto-chicken-pasta-3/