Why Make This Recipe
Creamy Pesto Chicken Pasta is a delightful dish that combines the richness of cream, the freshness of basil pesto, and tender chicken, all tossed with pasta. It’s perfect for busy weeknights or special occasions. Not only is it easy to prepare, but it also pleases both adults and kids alike, making it a family favorite. The creamy texture and bold pesto flavor come together to create a comforting meal that is sure to impress.
How to Make Creamy Pesto Chicken Pasta
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 the oven to 400°F (200°C). 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, ensuring it is just under al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. 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 the dish to rest for 5 minutes before serving.
How to Serve Creamy Pesto Chicken Pasta
You can serve Creamy Pesto Chicken Pasta right out of the oven while it’s hot and bubbly. It pairs well with a simple green salad or garlic bread for a complete meal. Garnish with fresh basil or a sprinkle of extra Parmesan cheese for added flavor and presentation.
How to Store Creamy Pesto Chicken Pasta
To store leftovers, let the pasta cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 2 months. When ready to eat, reheat in the microwave or oven until heated through.
Tips to Make Creamy Pesto Chicken Pasta
- For extra flavor, you can marinate the chicken in pesto for a few hours before cooking.
- Feel free to add vegetables like cherry tomatoes or bell peppers for more color and nutrition.
- If you want a bit of heat, sprinkle red pepper flakes into the sauce while cooking.
Variation
You can swap the chicken for shrimp or use a variety of veggies to make it a vegetarian dish. Using whole grain or gluten-free pasta is also a great option for dietary preferences.
FAQs
1. Can I use homemade pesto for this recipe?
Yes, homemade pesto works wonderfully and can enhance the flavor of the dish.
2. How can I make this dish lighter?
You can use half-and-half instead of heavy cream and reduce the amount of cheese used.
3. Can I make this recipe ahead of time?
Yes, you can prepare everything and assemble it in the baking dish. Just cover and refrigerate until you’re ready to bake it. Adjust the baking time if you are using it straight from the refrigerator.
Creamy Pesto Chicken Pasta
A delightful dish combining creamy textures with the bold flavor of basil pesto and tender chicken, all tossed with pasta.
- Total Time: 45 minutes
- Yield: 4 servings 1x
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)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Cook the pasta in a large pot of boiling salted water for 2 minutes less than the package directions, ensuring it is just under al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. 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 the dish to rest for 5 minutes before serving.
Notes
You can serve this dish with a simple green salad or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: creamy pasta, pesto chicken, quick dinner, family meal, comfort food