Creamy pesto chicken penne is a rich, comforting dinner that comes together in one skillet and one pot. Tender chicken, spinach, and penne are tossed in a silky sauce of cream, milk, basil pesto, and Parmesan, then finished with a layer of melted mozzarella.
The sauce clings to every ridge of the pasta, and the pesto gives it a fresh, herby flavor that balances all that creaminess. This creamy pesto chicken penne is easy enough for a weeknight and special enough to serve to guests.
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Why This Creamy Pesto Chicken Penne Recipe Works
Cooking the penne just under al dente is the key. The pasta finishes cooking in the warm sauce, so it absorbs flavor and stays tender instead of turning soft. A mix of heavy cream and whole milk keeps the sauce rich but not heavy, and stirring in the pesto and Parmesan at the end keeps the basil flavor bright.
Baby spinach wilts in seconds and adds color and a little freshness, and the mozzarella on top melts into a gooey layer. All of it happens in a single skillet, which keeps cleanup simple.
Ingredients for Creamy Pesto Chicken Penne
- 12 ounces penne or rigatoni
- 1 pound boneless skinless chicken breast, diced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup basil pesto (store bought is fine)
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
Pesto and cheese are already salty, so taste the sauce before adding any extra salt.
How to Make Creamy Pesto Chicken Penne
1. Cook the pasta.
Cook the penne in salted water according to the package directions, stopping just before al dente. Drain and set aside, saving a little pasta water.
2. Cook the chicken.
Heat the olive oil in a large deep skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook for 6 to 7 minutes, stirring now and then, until no longer pink and cooked through to 165 degrees F.
3. Add the butter and garlic.
Add the butter and garlic and cook for about 2 minutes, until the garlic is fragrant. Do not let the butter brown.
4. Build the sauce.
Pour in the cream and milk and stir. Reduce the heat to low, then stir in the pesto and Parmesan until the sauce is smooth. Keep it at a gentle simmer rather than a hard boil.
5. Add the spinach and pasta.
Stir in the spinach until it wilts, then add the pasta and toss until it is coated. Loosen with a splash of the pasta water if the sauce looks thick.
6. Melt the mozzarella.
Sprinkle the mozzarella over the top, cover the skillet, and let it sit for a few minutes until the cheese melts. Serve right away.
How to Serve Creamy Pesto Chicken Penne
Serve the pasta hot with extra Parmesan and a crisp green salad. Warm quick cheesy garlic bread is perfect for mopping up the sauce.
Other pesto pasta recipes pair nicely at the same table. Compare it with our creamy pesto chicken pasta, the quick pesto cream pasta, or the sun dried tomato chicken pesto pasta.
How to Store and Reheat Creamy Pesto Chicken Penne
Refrigerate leftovers in a covered container within two hours of cooking and eat them within 3 to 4 days. The sauce thickens as it sits, so reheat gently on the stove over low heat with a splash of milk or water, stirring until the pasta is steaming hot. Reheated leftovers should reach 165 degrees F.
Tips and Variations for Creamy Pesto Chicken Penne
Follow standard leftover guidance such as the tips in this University of Wisconsin Extension leftovers article, which covers cooling and reheating.
For extra flavor, marinate the chicken in a spoonful of pesto before cooking. Swap the spinach for peas or sliced bell peppers, or use half and half instead of whole milk for an even richer sauce. Add a squeeze of lemon at the end if you want the sauce to taste lighter.
Do not add the pesto to a boiling sauce, since high heat can dull the basil flavor. Keep the heat low once the cream goes in.
Frequently Asked Questions About Creamy Pesto Chicken Penne
Can I make creamy pesto chicken penne ahead?
Yes. Cook it fully and refrigerate it, then reheat with a splash of milk. The pasta will absorb some sauce, so add liquid as needed.
Can I use rigatoni in creamy pesto chicken penne?
Yes. Rigatoni and penne are both good choices because their tubes and ridges hold the sauce well.
Can I use homemade pesto?
Absolutely. Homemade pesto gives a fresher basil flavor. Use the same amount and taste before adding any extra salt.
How do I keep the sauce from getting too thick?
Save some pasta water and stir in a splash at a time until the sauce loosens. Gentle heat also helps keep it smooth.
Can I skip the mozzarella?
Yes. The sauce is creamy without it, and the extra Parmesan on top is enough if you prefer a lighter finish.
Creamy Pesto Chicken Penne with Spinach
Ingredients
Main Ingredients
- 12 oz penne or rigatoni
- 1 lb boneless skinless chicken breast diced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup basil pesto store bought is fine
- ½ cup grated Parmesan cheese
- 2 cup baby spinach
- 1 cup shredded mozzarella cheese
- salt and pepper to taste
Instructions
Cooking
- Cook the penne in salted water until just under al dente. Drain and set aside, saving a little pasta water.
- Heat the olive oil in a large deep skillet over medium heat. Add the chicken, season with salt and pepper, and cook for 6 to 7 minutes, until cooked through to 165 degrees F.
- Add the butter and garlic and cook for about 2 minutes, until fragrant, without browning the butter.
- Pour in the cream and milk. Lower the heat and stir in the pesto and Parmesan until smooth, keeping the sauce at a gentle simmer.
- Stir in the spinach until wilted, then add the pasta and toss to coat, loosening with pasta water if needed.
- Sprinkle with mozzarella, cover, and let sit for a few minutes until melted. Serve right away.
