Creamy pesto chicken pasta is a baked pasta dish with tender chicken, penne, and a silky sauce of cream, basil pesto, and Parmesan, finished with a golden mozzarella crust. It is the kind of dinner that comes out bubbling and cheesy, and it all bakes in one dish.
The sauce comes together in a skillet while the pasta boils, then everything gets tossed, topped with cheese, and baked until the edges crisp. It takes about an hour start to finish and feeds six, which makes it ideal for a family dinner or a potluck.
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Why This Creamy Pesto Chicken Pasta Recipe Works
Cooking the pasta a couple of minutes short keeps it from turning mushy once it soaks up sauce in the oven. Searing the chicken first builds flavor in the skillet, and the same pan then makes the sauce so the browned bits go into the dish.
A mix of cream and milk keeps the sauce rich without being heavy, and a little reserved pasta water loosens it if it tightens up. The mozzarella and extra Parmesan on top bake into a golden, bubbly layer.
Ingredients for Creamy Pesto Chicken Pasta
- 10.5 ounces penne or rigatoni
- 2 medium boneless, skinless chicken breasts, diced (about 10.5 ounces)
- 1 tablespoon olive oil
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 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, plus 1/4 cup for topping
- 3.5 ounces baby spinach (optional)
- 1 cup shredded mozzarella cheese
Pesto. Store bought works fine, but it is salty, so taste the sauce before adding more salt. Homemade gives a fresher flavor.
Chicken. Dice it into even pieces so it cooks at the same pace. Thighs are a juicier swap and take a minute or two longer.
Cream and milk. The blend gives body without being too thick. Half and half can replace the milk.
Penne or rigatoni. Sturdy tubes hold sauce in the middle. Rotini or shells work too.
How to Make Creamy Pesto Chicken Pasta
1. Prep the oven and dish. Heat the oven to 400 degrees F and lightly grease a 9×13 inch baking dish.
2. Boil the pasta short. Cook the pasta in well salted water for 2 minutes less than the package directs. Reserve 1/2 cup of the water, then drain.
3. Sear the chicken. Season the diced chicken with salt and pepper and cook in the hot oil over medium high heat for 5 to 6 minutes, until golden. It will finish in the oven, so move it to a plate.
4. Start the sauce. Melt the butter in the same skillet over medium heat and cook the garlic for 30 seconds until fragrant.
5. Simmer. Pour in the cream and milk and simmer gently for 2 to 3 minutes, until the sauce coats a spoon.
6. Melt in the flavor. Stir in the pesto and 3/4 cup Parmesan until smooth.
7. Toss. Add the chicken, pasta, and spinach, tossing until coated. Loosen with a splash of reserved pasta water if it looks thick.
8. Top and bake. Spread the mixture into the dish, scatter mozzarella and the remaining Parmesan over the top, and bake uncovered for 20 to 25 minutes, until golden and bubbling. The chicken should reach 165 degrees F.
9. Rest. Let the dish sit for 5 minutes so the sauce settles before serving.
How to Serve Creamy Pesto Chicken Pasta
This is rich, so pair it with something fresh and simple. A pan of roasted vegetables adds color, and a pile of quick cheesy garlic bread is ideal for mopping up the sauce.
For a bread option that bakes alongside, try easy homemade focaccia, and for another pesto pasta night keep pesto chicken artichoke pasta in your rotation.
How to Store and Reheat Creamy Pesto Chicken Pasta
Cool leftovers and refrigerate within two hours in an airtight container. They keep for 3 to 4 days. Reheat portions in the microwave or a covered skillet with a splash of milk or cream until steaming hot, to 165 degrees F.
The FDA food safety chart is a handy reference for safe cooking and cooling temperatures.
Tips and Variations for Creamy Pesto Chicken Pasta
Undercook the pasta. It keeps cooking in the oven, so stopping early prevents a soft, mushy bake.
Save pasta water. The starch helps the sauce cling and rescues a dry bake.
Wilt the spinach. Stir it in while the sauce is hot so it softens without watering down the dish.
Use rotisserie chicken. Shred about 2 cups and skip the searing for a faster weeknight version.
Add sun dried tomatoes. A handful chopped into the sauce brings tang and color.
Boost the crunch. Sprinkle breadcrumbs mixed with a spoonful of melted butter over the cheese before baking.
Season in layers. Salt the pasta water and the chicken lightly, then taste the sauce before adding more.
Frequently Asked Questions About Creamy Pesto Chicken Pasta
Can I make creamy pesto chicken pasta ahead of time?
Yes. Assemble it in the dish, cover, and refrigerate, then bake until hot, adding a few extra minutes since it starts cold.
Can I skip the baking step?
You can. Serve it straight from the skillet, topped with the cheese, though you lose the golden crust.
What can I use instead of heavy cream?
Half and half gives a lighter sauce, though it is thinner. Whisk a teaspoon of flour into the milk if you want more body.
How do I keep the chicken from drying out?
Dice it evenly, do not overcook it in the skillet, and let the oven finish it. Pull it when it reaches 165 degrees F.
Is creamy pesto chicken pasta freezer friendly?
It can be frozen, though cream sauces may change texture slightly when thawed. Reheat gently with a splash of milk.
Creamy Pesto Chicken Pasta
Equipment
- Large pot
- Large skillet
- 9×13 inch baking dish
- Colander
Ingredients
Main Ingredients
- 10.5 oz penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts diced, about 10.5 oz total
- 1 tbsp olive oil
- ½ tsp salt for the chicken
- ¼ tsp black pepper
- 1 tbsp unsalted butter
- 2 cloves garlic minced
- ¾ cup heavy cream plus 2 tablespoons
- ½ cup whole milk
- ½ cup basil pesto store bought or homemade
- ¾ cup grated Parmesan cheese for the sauce
- ¼ cup grated Parmesan cheese for topping
- 3.5 oz baby spinach optional
- 1 cup shredded mozzarella cheese
- ½ cup reserved pasta water to loosen if needed
Instructions
Cooking
- Prep. Heat the oven to 400 degrees F and grease a 9×13 inch baking dish. Boil. Cook the pasta 2 minutes short of the package time, save 1/2 cup of the water, and drain.
- Sear. Season the chicken and brown it in the oil over medium high heat for 5 to 6 minutes, then set aside. Build the sauce. Melt the butter, cook the garlic for 30 seconds, then add the cream and milk and simmer 2 to 3 minutes.
- Add pesto. Stir in the pesto and 3/4 cup Parmesan until smooth.
- Combine. Fold in the chicken, pasta, and spinach, adding pasta water if the sauce is thick.
- Bake. Transfer to the dish, top with mozzarella and the remaining Parmesan, and bake uncovered 20 to 25 minutes until bubbly and the chicken reaches 165 degrees F.
- Rest. Let it stand 5 minutes before serving.
