Creamy Pesto Chicken Pasta

Indulging in Creamy Pesto Chicken Pasta

If you’re searching for a dish that combines comfort, flavor, and ease, this creamy pesto chicken pasta will steal the spotlight at your dinner table. With its rich, velvety sauce and vibrant basil pesto, this recipe transforms ordinary ingredients into a spectacular meal! Perfect for busy weeknights or cozy family gatherings, the combination of al dente pasta, succulent chicken, and cheesy goodness makes this an instant favorite in any household. I first made this during a hectic week, and it quickly became a staple because it’s not just delicious but also incredibly satisfying. Let me guide you through creating this delightful dish that you’ll want to make over and over again!

What Makes This Recipe Special

Why should this creamy pesto chicken pasta recipe have a prime spot in your recipe collection? Here’s why: it’s quick to prepare, requires minimal ingredients, and it’s budget-friendly without skimping on flavor. Whether you’re seeking a comforting weeknight dinner or an impressive dish to serve at a small gathering, this recipe delivers on all fronts. Plus, it’s kid-approved with that cheesy, creamy texture they just can’t resist.

“This creamy pesto chicken pasta was a hit with my family! It was so easy to make, and everyone went back for seconds!” – A satisfied home chef.

Step-by-Step Guide to Cooking It

Now, let’s dive into preparing this mouthwatering dish. You’ll be pleasantly surprised at how straightforward the process is. In just a few steps, you’ll have a deliciously creamy pasta dish ready to impress. Prepare to bring out your inner chef as we go through each phase—from cooking the pasta to baking it to golden perfection!

Gather Your Ingredients

Ingredients You’ll Need

• 10.5 ounces penne or rigatoni pasta
• 2 medium boneless, skinless chicken breasts, diced (approximately 10.5 ounces)
• 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

For substitutions, consider using chicken thighs or a dairy-free cream alternative if you have dietary restrictions.

Cooking Steps

Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
2. In a large pot of boiling salted water, cook the pasta for 2 minutes less than the package directions specify—aim for just under al dente. Drain and set it aside.
3. Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper. Sauté until cooked through and golden, approximately 5–6 minutes, then remove from heat.
4. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
5. Pour in the heavy cream and whole milk, stirring gently for 2–3 minutes until the mixture thickens slightly. Then stir in the basil pesto and grated Parmesan cheese until smooth and melted.
6. Return the chicken, drained pasta, and spinach (if using) to the skillet. Toss everything until well-coated with the sauce.
7. Transfer the mixture to the prepared baking dish, then sprinkle with shredded mozzarella and the additional 1/4 cup of grated Parmesan cheese.
8. Bake uncovered for 20–25 minutes until the cheese is bubbly and golden. Let the dish rest for about 5 minutes before serving.

Serving Suggestions

What to Serve It With

This creamy pesto chicken pasta is a star on its own, but considering a couple of side dishes can elevate the meal even more. Pairing it with a light arugula salad dressed with lemon vinaigrette can add a refreshing contrast. Garlic bread or steamed broccoli also complements the richness of the pasta beautifully. Don’t forget a sprinkle of extra Parmesan on top when serving for that gourmet touch!

Storage Tips

Keeping Creamy Pesto Chicken Pasta Fresh Longer

To keep any leftovers fresh, store them in an airtight container in the refrigerator for up to three days. If you plan to eat it later, consider portioning it out into individual meals. Reheat gently in the microwave, adding a splash of milk or cream to maintain its creamy texture. You can also freeze it in portions, but be aware that the texture might change slightly upon thawing.

Pro Chef Tips

Expert Advice

For an extra flavor boost, feel free to add sun-dried tomatoes or artichoke hearts to the dish before baking. This not only enhances the flavor profile but also adds a touch of elegance! Also, if you’re a spice lover, sprinkle in some red pepper flakes before baking for a nice kick.

Creative Twists

Different Ways to Make It

Feel free to experiment with this recipe! You can swap out the chicken for grilled shrimp or mushrooms for a vegetarian take. Consider adding roasted red peppers or switching out the pesto for a vibrant sun-dried tomato pesto. You can even use gluten-free pasta for a gluten-free option that doesn’t compromise on taste!

Your Questions Answered

Common Questions

What is the prep time for Creamy Pesto Chicken Pasta?
Prep time typically takes about 15 minutes, with an additional 25–30 minutes for cooking and baking.

Can I substitute the heavy cream?
Yes, you can use half-and-half or a plant-based substitute if you prefer a lighter version or have dietary restrictions.

How long does it take to bake?
Bake the pasta uncovered for about 20–25 minutes, just until the cheese is bubbly and golden.

This creamy pesto chicken pasta is not just a meal—it’s a culinary experience that brings smiles, satisfaction, and the delightful taste of home-cooked goodness to your table. Enjoy the simple joys of cooking!

Creamy Pesto Chicken Pasta

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A comforting dish combining al dente pasta, succulent chicken, and a rich, creamy pesto sauce that’s perfect for weeknights or gatherings.

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Ingredients

Scale 1x2x3x

• 10.5 ounces penne or rigatoni pasta
• 2 medium boneless, skinless chicken breasts, diced (approximately 10.5 ounces)
• 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 your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
2. In a large pot of boiling salted water, cook the pasta for 2 minutes less than package directions specify, aiming for just under al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper. Sauté until cooked through and golden, approximately 5–6 minutes, then remove from heat.
4. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
5. Pour in the heavy cream and whole milk, stirring gently for 2–3 minutes until the mixture thickens slightly. Stir in the basil pesto and grated Parmesan cheese until smooth and melted.
6. Return the chicken, drained pasta, and spinach (if using) to the skillet. Toss until well-coated with the sauce.
7. Transfer the mixture to the prepared baking dish, then sprinkle with shredded mozzarella and the additional 1/4 cup of grated Parmesan cheese.
8. Bake uncovered for 20–25 minutes until the cheese is bubbly and golden. Let the dish rest for about 5 minutes before serving.

Notes

Consider using chicken thighs or a dairy-free cream alternative for substitutions. For extra flavor, add sun-dried tomatoes or artichoke hearts.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 80mg

Keywords: pasta, chicken, pesto, creamy, comfort food