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Creamy Pesto Chicken Pasta

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A delightful dish that combines tender chicken, rich cream, and vibrant basil pesto, perfect for any meal.

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)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large pot, bring salted water to a boil. Add pasta and cook 2 minutes less than package instructions. Drain and set aside.
  3. In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, sauté for 5-6 minutes until cooked through, then set aside.
  4. In the same skillet, melt butter over medium heat, add garlic and sauté for 30 seconds. Stir in heavy cream and milk, simmer for 2-3 minutes until thickened.
  5. Mix in basil pesto and grated Parmesan cheese until smooth.
  6. Combine chicken and pasta in the skillet with the creamy sauce. If using spinach, add it now. Stir until everything is evenly coated.
  7. Transfer mixture to a lightly greased 9×13-inch baking dish. Spread evenly.
  8. Top with shredded mozzarella and remaining grated Parmesan cheese.
  9. Bake for 20-25 minutes until cheese is golden and bubbly.
  10. Let rest for 5 minutes before serving.

Notes

Great with a side salad or garlic bread. Can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.

Nutrition

Keywords: Creamy Pesto Chicken Pasta, Chicken Pasta, Comfort Food, Italian Recipes

Find it online: https://dishfoody.com/creamy-pesto-chicken-pasta/