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Creamy Pesto Chicken Pasta
When you crave a cozy meal that brings comfort and flavor together in one pot, Creamy Pesto Chicken Pasta is the answer. Imagine tender pasta enveloped in rich creamy sauce, vibrant green pesto, and succulent chicken—it’s a dish that warms the heart and satisfies the palate. This recipe is perfect for weeknight dinners when time is precious, or anytime you want to impress loved ones with minimal effort. Between the ease of preparation and the indulgent flavors, it’s definitely a crowd-pleaser.
Why You’ll Love Making It
What sets this recipe apart is its unique blend of freshness and comfort. The creamy texture begs for the indulgent bite, while the basil pesto infuses aromatic herbal notes that transport you to a sun-drenched Italian bistro. Plus, it’s budget-friendly and takes less than an hour to prepare, making it an ideal option for a quick weeknight dinner or a special occasion.
"Every forkful bursts with flavor! It’s so easy to make and my kids gobbled it up."
This delicious pasta dish deserves a spot on your dinner table, as it offers a perfect balance of nutrition if you opt for the baby spinach, with minimal fuss.
Step-by-Step Guide to Cooking It
Preparing this creamy pesto chicken pasta is a breeze! You’ll gather some simple ingredients and follow easy steps to create a dish that’s both satisfying and delicious. Cook your pasta, sauté chicken, whip up that dreamy sauce, and combine it all together for a glorious bake.
What You’ll Need
- 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
Step-by-Step Directions
- Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- In a large pot of boiling salted water, cook the pasta for 2 minutes less than the package directions, so it’s just under al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sauté until cooked through and lightly golden, about 5-6 minutes. Remove from heat.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for around 30 seconds, until fragrant.
- Stir in the heavy cream and whole milk, bringing the mixture to a gentle simmer for 2–3 minutes until it slightly thickens.
- Mix in the basil pesto and grated Parmesan, stirring until smooth and melted.
- Return the cooked chicken, drained pasta, and spinach (if using) to the sauce. Toss thoroughly until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and sprinkle with shredded mozzarella and the remaining Parmesan cheese.
- Bake uncovered for 20–25 minutes, or until the cheese is golden and bubbly.
- Allow the dish to rest for 5 minutes before serving.
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Tips for Serving Creamy Pesto Chicken Pasta
To elevate your dining experience, consider pairing this dish with a fresh green salad, lightly dressed to balance the richness of the pasta. Garlic bread is also an excellent accompaniment for those who love to soak up the creamy sauce. For a touch of elegance, top with freshly grated Parmesan and a sprinkle of pine nuts for crunch.
Best Way to Store Creamy Pesto Chicken Pasta
To keep your creamy pesto chicken pasta fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it for up to 2 months. When reheating, make sure the dish is heated through to an internal temperature of 165°F (74°C) to ensure food safety.
Pro Chef Tips
- For added depth of flavor, try marinating the chicken in some pesto or Italian seasoning for an hour before cooking.
- Stir in seasonal vegetables like cherry tomatoes or bell peppers for a fresh twist.
- If you’re short on time, using rotisserie chicken can speed up the prep process.
Creative Twists
Feel free to customize your creamy pesto chicken pasta! Substitute whole wheat or gluten-free pasta for dietary needs, or add a splash of lemon juice for brightness. You can also consider different types of cheese like feta or goat cheese to impart a different flavor profile.
Your Questions Answered
How long does this recipe take to prepare?
From start to finish, this creamy pesto chicken pasta takes about 45 minutes to prepare and bake.
Can I use homemade pesto?
Absolutely! Homemade pesto will add even more flavor to this dish. Just be sure to adjust the quantities based on taste.
How do I make this dish vegetarian?
To make this dish vegetarian, simply skip the chicken and add more vegetables, such as mushrooms or zucchini, and use additional protein sources like chickpeas or tofu.
Can I make this dish ahead of time?
Yes! You can prepare the pasta and sauce ahead of time, combine them, and store in the fridge. Just bake it right before serving for that fresh-out-of-the-oven taste!
With this creamy pesto chicken pasta recipe, you’re sure to create a dish that will become a family favorite in no time. Enjoy the delightful blend of flavors, textures, and the joy of cooking!
Print
Creamy Pesto Chicken Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A comforting one-pot meal featuring tender pasta, rich creamy sauce, vibrant pesto, and succulent chicken.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- In a large pot of boiling salted water, cook the pasta for 2 minutes less than the package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sauté until cooked through and lightly golden, about 5-6 minutes. Remove from heat.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for around 30 seconds, until fragrant.
- Stir in the heavy cream and whole milk, bringing the mixture to a gentle simmer for 2–3 minutes until it slightly thickens.
- Mix in the basil pesto and grated Parmesan, stirring until smooth and melted.
- Return the cooked chicken, drained pasta, and spinach (if using) to the sauce. Toss thoroughly until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and sprinkle with shredded mozzarella and the remaining Parmesan cheese.
- Bake uncovered for 20–25 minutes, or until the cheese is golden and bubbly.
- Allow the dish to rest for 5 minutes before serving.
Notes
Pair with a fresh green salad or garlic bread for an elevated experience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: creamy pasta, chicken pasta, pesto pasta, weeknight dinner, one pot meal
