Creamy Pesto Chicken Pasta

Creamy Pesto Chicken Pasta is a dreamy, indulgent dish that brings comfort with every bite. With tender chicken, creamy pesto sauce, and al dente pasta, it’s perfect for a weeknight dinner or a cozy gathering with family and friends. I stumbled upon this recipe during one of my busy weeks, hoping for something both quick and satisfying. The rich flavors and creamy texture were exactly what I needed to brighten up an ordinary evening. It has since become a beloved staple in my kitchen.

What Makes This Recipe Special

There are countless pasta recipes out there, but this one truly deserves a spot on your table. The harmonious blend of basil pesto, silky cream, and tender chicken creates an unforgettable flavor profile. Plus, it’s remarkably easy to whip up, making it the perfect choice for hectic weeknights. You can have this comforting dish ready in under an hour — who wouldn’t love that?

"This creamy pesto chicken pasta has become my family’s favorite! It’s so easy to make and the flavors are just divine!" – Happy Home Chef

Your Easy Cooking Guide

Before diving into the ingredients and specifics, let’s outline how the cooking process unfolds. First, you’ll prepare the pasta and sauté the chicken, which adds a nice depth of flavor. Then you’ll whip up a creamy sauce before combining all the magic in a baking dish. Finally, it’s baked until golden and bubbly, resulting in a pasta dish that feels both gourmet and homey.

Gather Your Ingredients

To prepare this delightful Creamy Pesto Chicken Pasta, you’ll need the following 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

Feel free to swap the chicken for grilled shrimp or use gluten-free pasta if needed.

Cooking Steps

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 instructions suggest, ensuring it’s slightly 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 black pepper, and sauté until cooked through and golden, about 5–6 minutes. Remove from heat.
4. In the same skillet, melt the butter over medium heat and add the minced garlic. Sauté for 30 seconds until fragrant.
5. Stir in the heavy cream and whole milk; let it come to a gentle simmer for 2–3 minutes until it starts to thicken. Mix in the basil pesto and grated Parmesan cheese, stirring until smooth.
6. Return the cooked chicken, drained pasta, and spinach (if using) to the sauce, tossing until everything is well-coated.
7. Transfer the mixture into the prepared baking dish and evenly sprinkle shredded mozzarella and additional Parmesan cheese on top.
8. Bake uncovered for 20–25 minutes until the cheese is golden and bubbly.
9. Let the dish rest for 5 minutes before serving.

Tips for Serving

This creamy pesto chicken pasta is delicious straight from the oven, but it can also be dressed up for a more formal presentation. Consider garnishing with fresh basil leaves or a sprinkle of additional Parmesan cheese for visual appeal. Pair it with a light green salad or some crusty garlic bread for a complete meal.

Storage Tips

If you find yourself with leftovers (which is rare but can happen!), here’s how to keep your creamy pasta fresh:

• Allow it to cool to room temperature before transferring to an airtight container.
• Refrigerate for up to 3 days.
• For longer storage, you can freeze it in a freezer-safe container for up to 2 months.

When reheating, be sure to do so gently in the microwave or on the stovetop, adding a splash of milk to revive the creaminess.

Pro Chef Tips

• Make sure not to overcook the pasta; you want it to hold up during baking.
• For added depth, feel free to sauté some mushrooms or sun-dried tomatoes along with the chicken.
• Use freshly grated Parmesan cheese for the best flavor and texture.

Creative Twists

Don’t hesitate to customize this recipe! You could use roasted red peppers or add sun-dried tomatoes for a Mediterranean spin. Want a bit of heat? A pinch of red pepper flakes or sliced jalapeños can add a delightful kick. For a lighter version, you can substitute the heavy cream with Greek yogurt or a non-dairy alternative.

Questions & Answers

How long does this recipe take to prepare?
From prep to finish, expect to spend about 45 minutes in the kitchen.

Can I use a different type of pasta?
Absolutely! Feel free to swap in any pasta shape you have on hand.

How can I make this dish vegetarian?
You can easily make this recipe vegetarian by omitting the chicken and adding more vegetables like zucchini, bell peppers, or mushrooms. You might also replace the cream with a plant-based alternative.

With its creamy flavor and straightforward preparation, this Creamy Pesto Chicken Pasta is sure to become a cherished favorite in your home, bringing warmth and satisfaction to any table. Enjoy cooking!

Creamy Pesto Chicken Pasta

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free (if using gluten-free pasta), Vegetarian (if omitting chicken)

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Description

A dreamy Creamy Pesto Chicken Pasta dish featuring tender chicken, creamy pesto sauce, and al dente pasta, perfect for weeknight dinners.

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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 for extra nutrition)
• 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 the package instructions suggest. Drain and set aside.
3. Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and black pepper, and sauté until cooked through and golden, about 5–6 minutes. Remove from heat.
4. In the same skillet, melt the butter over medium heat and add the minced garlic. Sauté for 30 seconds until fragrant.
5. Stir in the heavy cream and whole milk; let it come to a gentle simmer for 2–3 minutes until it starts to thicken. Mix in the basil pesto and grated Parmesan cheese, stirring until smooth.
6. Return the cooked chicken, drained pasta, and spinach (if using) to the sauce, tossing until everything is well-coated.
7. Transfer the mixture into the prepared baking dish and evenly sprinkle shredded mozzarella and additional Parmesan cheese on top.
8. Bake uncovered for 20–25 minutes until the cheese is golden and bubbly.
9. Let the dish rest for 5 minutes before serving.

Notes

You can swap the chicken for grilled shrimp or use gluten-free pasta if needed. For added depth, sauté mushrooms or sun-dried tomatoes with the chicken.

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

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 75mg

Keywords: pasta, creamy, chicken, pesto, weeknight dinner, easy recipe, comfort food