Creamy Pesto Chicken Pasta

why make this recipe

This dish is quick, creamy, and full of flavor. It uses simple ingredients and cooks fast. It is great for weeknights and for feeding a family.

introduction

This Creamy Pesto Chicken Pasta blends tender chicken, pesto, and a rich cream sauce for a comforting meal. If you like creamy pasta with bold flavors, try the creamy cajun chicken penne pasta for a spicy alternative. The recipe is easy and comforting.

how to make Creamy Pesto Chicken Pasta

1. Preheat the oven and grease a baking dish.
2. Cook the pasta until just under al dente and drain.
3. Sauté diced chicken in olive oil with salt and pepper until cooked. Remove chicken.
4. In the same skillet, melt butter and cook garlic briefly. Add heavy cream and milk and simmer until slightly thick. Stir in pesto and grated Parmesan until smooth.
5. Add chicken, pasta, and spinach to the sauce and toss to coat.
6. Put the mixture into the baking dish, top with mozzarella and extra Parmesan.
7. Bake 20–25 minutes until cheese is golden and bubbly. Let rest 5 minutes before serving.

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 warm straight from the baking dish. Add a sprinkle of extra Parmesan and a few fresh basil leaves if you like. This goes well with a simple green salad or garlic bread.

how to store Creamy Pesto Chicken Pasta

Cool to room temperature, then store in an airtight container. Keep in the fridge for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until hot, or microwave in short bursts, stirring between times.

tips to make Creamy Pesto Chicken Pasta

• Don’t overcook the pasta; it will finish cooking in the oven.
• Use full-fat cream and milk for the best texture.
• Taste the sauce before baking and add salt or pepper as needed.
• If the sauce is too thick, add a splash of milk to loosen it.

variation (if any)

• Add sun-dried tomatoes for tang.
• Swap spinach for kale or broccoli for more green veggies.
• Use shredded rotisserie chicken to save time.
• Try ricotta stirred into the sauce for extra creaminess.

FAQs

Q: Can I use a different pasta shape?
A: Yes. Penne or rigatoni work best, but fusilli or farfalle are fine too.

Q: Can I make this without cream?
A: You can use half-and-half, but the sauce will be lighter. Add a little flour or cornstarch to thicken if needed.

Q: Is store-bought pesto okay?
A: Yes. Store-bought pesto saves time and works well. Homemade pesto gives fresher flavor.

Q: Can I freeze this dish?
A: You can, but cream-based bakes may change texture after freezing. Freeze in a sealed container for up to 2 months and thaw in the fridge before reheating.

Creamy Pesto Chicken Pasta

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: None

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Description

A quick and creamy dish featuring tender chicken, flavorful pesto, and a rich cream sauce, perfect for weeknights and family meals.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat oven to 400°F (200°C) and 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 until just under al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until cooked through, about 5-6 minutes. Remove chicken from the skillet.
4. Melt butter in the same skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
5. Stir in heavy cream and milk, then bring to a gentle simmer for 2-3 minutes until slightly thickened.
6. Add basil pesto and grated Parmesan, stirring until smooth.
7. Return chicken, drained pasta, and spinach (if using) to the sauce, tossing thoroughly until coated.
8. Transfer the mixture to the prepared baking dish, sprinkle with mozzarella and extra Parmesan.
9. Bake uncovered for 20-25 minutes until cheese is golden and bubbly.
10. Let rest for 5 minutes before serving.

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Notes

Don’t overcook the pasta; it will finish cooking in the oven. Taste the sauce before baking and adjust seasonings as needed.

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Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 5g
• Sodium: 700mg
• Fat: 30g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 90mg