introduction
This creamy pesto chicken pasta is a simple, comforting meal. It blends tender chicken, pesto, and a rich cream sauce with pasta. It bakes until the top is golden and the cheese melts. The dish is easy to make and feeds a family.
why make this recipe
- It is fast and filling.
- It uses pantry and fridge staples.
- Kids and adults usually like the mild pesto and creamy sauce.
- You can add vegetables like spinach for extra nutrition.
how to make Creamy Pesto Chicken Pasta
Follow the steps below to cook and bake the dish.
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, spooned onto plates.
- Add a simple side salad or steamed vegetables.
- A squeeze of lemon on top brightens the flavors.
- Garnish with fresh basil or extra grated Parmesan.
how to store Creamy Pesto Chicken Pasta
- Cool completely, then cover and refrigerate for up to 3 days.
- Reheat in the oven at 350°F (175°C) until warm, or microwave in short bursts.
- To freeze: place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
tips to make Creamy Pesto Chicken Pasta
- Do not overcook the pasta in the pot; it will finish cooking in the oven.
- Taste and adjust salt after adding pesto and cheese.
- Use good-quality pesto for the best flavor.
- If sauce is too thick, stir in a little extra milk before baking.
variation (if any)
- Add cooked mushrooms, sun-dried tomatoes, or roasted red peppers.
- Swap chicken for cooked shrimp or cooked sausage for a different protein.
- Use part-skim cheese or light cream to reduce calories, but the dish will be less rich.
FAQs
Q: Can I use store-bought pesto? A: Yes. Store-bought pesto works well and saves time.
Q: Can I make this without baking? A: Yes. Toss the cooked pasta and chicken in the sauce, top with cheese, and broil a few minutes or skip the cheese topping.
Q: Can I use a different pasta shape? A: Yes. Rigatoni, fusilli, or penne all work fine.
Q: How do I make it less creamy? A: Use less heavy cream and more milk, or reduce the cream by half and add extra chicken broth.
Q: Is spinach necessary? A: No. Spinach is optional for extra nutrition and color.
Conclusion
This creamy pesto chicken pasta is a quick, tasty meal for weeknights or guests. For another simple one-pot pesto pasta idea, see One Pot Creamy Pesto Chicken Pasta Recipe – Budget Bytes. If you want a slightly different take with Mediterranean flavors, try this version at Creamy Chicken Pesto Pasta – The Mediterranean Dish.
Creamy Pesto Chicken Pasta
Ingredients
Method
- Preheat oven to 400°F (200°C). Lightly grease a 9x13-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.