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Creamy Pesto Chicken Pasta

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A cozy and easy pasta dish made with pesto, chicken, and creamy sauce, perfect for weeknights.

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, for extra nutrition)
  • 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. 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 pieces with salt and pepper, then sauté until cooked through and lightly golden, about 5–6 minutes. Remove from heat.
  4. 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.
  5. Return cooked chicken, drained pasta, and spinach (if using) to the sauce. Toss thoroughly until all ingredients are evenly coated.
  6. Transfer the coated mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella and extra Parmesan cheese over the top.
  7. Bake uncovered for 20–25 minutes until cheese is golden and bubbly.
  8. Allow dish to rest for 5 minutes before serving.

Notes

Serve with a sprinkle of extra grated Parmesan and torn basil leaves. Pair it with a salad or garlic bread for a complete meal.

Nutrition

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