Creamy Pesto Chicken Pasta is a delicious and satisfying dish that brings together the rich flavors of chicken, pasta, and pesto sauce. It’s quick to prepare and perfect for busy weeknights or special occasions. This recipe combines creamy textures with the fresh taste of basil, making it a great choice for both kids and adults. Plus, you can easily customize it with your favorite ingredients. With just one baking dish, cleanup is a breeze!
how to make Creamy Pesto Chicken Pasta
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 Creamy Pesto Chicken Pasta hot from the oven. This dish pairs well with a side salad or some garlic bread. You can also add some extra grated Parmesan on top for more flavor.
how to store Creamy Pesto Chicken Pasta
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through.
tips to make Creamy Pesto Chicken Pasta
- Make sure not to overcook the pasta; it should be just under al dente before combining it with the sauce.
- For a lighter version, use low-fat milk and reduced-fat cheese.
- You can add vegetables like cherry tomatoes, bell peppers, or zucchini for extra color and nutrition.
variation
Feel free to substitute the chicken with shrimp or cooked sausage. You can also use different types of pasta like fusilli or farfalle. For a vegetarian version, skip the chicken and add more veggies or chickpeas for protein.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly in this recipe. Just choose a brand you enjoy.
How spicy is this dish?
This dish is not spicy at all. However, you can add red pepper flakes if you prefer some heat.
Can I freeze this dish?
Yes, you can freeze the pasta. Just allow it to cool completely, then store it in an airtight container. To serve, thaw and reheat in the oven or microwave.
Creamy Pesto Chicken Pasta
Ingredients
Pasta and Chicken
- 10.5 ounces penne or rigatoni pasta Dried or fresh, use your preferred type.
- 2 medium boneless, skinless chicken breasts, diced About 10.5 ounces total.
- 1 tablespoon olive oil
- to taste Salt and freshly ground black pepper For seasoning.
Sauce Ingredients
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- ¾ cup heavy cream
- ½ cup whole milk Can substitute with low-fat milk.
- ½ cup basil pesto Store-bought or homemade.
- ¾ cup grated Parmesan cheese
- 3.5 ounces baby spinach Optional for extra nutrition.
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese For topping.
Instructions
Preparation
- 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 to ensure it’s 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.
Making the Sauce
- 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.
Combining and Baking
- 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.
