Name: Creamy Pesto Chicken Pasta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
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

Jump to Recipe

Introduction

This Creamy Pesto Chicken Pasta is a comforting and flavorful dish perfect for a weeknight dinner. Tender chicken and pasta are coated in a rich, cheesy pesto sauce and baked until bubbly and golden. It’s a simple recipe that brings restaurant-quality taste to your table.

A close-up view of a white bowl filled with rigatoni pasta coated in a creamy white sauce mixed with green spinach bits. On top and throughout the pasta are well-cooked pieces of chicken with a golden-brown char. The sauce looks rich and slightly melted, with some finely shredded cheese sprinkled over the chicken, and small parsley leaves adding a touch of green. The dish sits on a white marbled surface with a blurred silver fork in the background. photo taken with an iphone --ar 4:5 --v 7

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 (for topping)

Instructions

Step 1: Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
Step 2: 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.
Step 3: Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper, then sauté until cooked through and lightly golden, about 5–6 minutes. Remove from heat and set aside.
Step 4: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Step 5: Stir in heavy cream and whole milk. Bring to a gentle simmer and cook for 2–3 minutes until slightly thickened.
Step 6: Mix in basil pesto and grated Parmesan cheese, stirring until smooth and melted.
Step 7: Return the cooked chicken, drained pasta, and baby spinach (if using) to the skillet. Toss thoroughly until all ingredients are evenly coated with the sauce.
Step 8: Transfer the mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella and extra Parmesan cheese on top.
Step 9: Bake uncovered for 20–25 minutes, or until the cheese is golden and bubbly.
Step 10: Allow the dish to rest for 5 minutes before serving. Enjoy!

Tips & Variations

For a lighter option, use half-and-half instead of heavy cream and milk, but the sauce will be less rich.
Add mushrooms or sun-dried tomatoes for extra flavor and texture.
Use gluten-free pasta if you need a gluten-free meal.
Make your own pesto at home for a fresher taste or customize with nuts and herbs you prefer.
Swap mozzarella for fontina or gouda for a different cheesy topping.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to prevent the sauce from separating. You can also freeze the dish for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

The dish shows a white plate filled with rigatoni pasta covered in a creamy white sauce mixed with green herbs. On top, there are browned pieces of grilled chicken with a slightly crispy texture and a golden-brown color. The sauce clings to the pasta and chicken, creating a rich and thick layer. Some grated cheese is sprinkled over the dish, adding a fine texture contrast with tiny white strands. The overall look is creamy and hearty with a mix of white, green, and brown colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Just adjust cooking time to ensure they are fully cooked through.

Is fresh basil necessary for the pesto sauce?

Fresh basil is great if making pesto from scratch, but store-bought basil pesto works perfectly and saves time while still delivering great flavor.