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Creamy Pesto Chicken Pasta Recipe

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★★★★★

4.7 from 127 reviews

This Creamy Pesto Chicken Pasta is a comforting and flavorful baked pasta dish combining tender sautéed chicken, al dente penne pasta, and a rich, creamy pesto sauce made with garlic, basil pesto, heavy cream, and Parmesan cheese. Topped with melted mozzarella and extra Parmesan, it’s a perfect weeknight dinner that’s easy to prepare and always delicious.

Ingredients

Scale

Pasta & Chicken

  • 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

Creamy Pesto Sauce

  • 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)

Topping

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

Instructions

  1. Prepare Baking Dish and Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set it aside while you prepare the other ingredients.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add the penne or rigatoni pasta and cook it for 2 minutes less than the package directions recommend so the pasta is just under al dente. Drain the pasta using a colander and set it aside.
  3. Sauté Chicken: Heat olive oil in a large skillet over medium-high heat. Season diced chicken breasts with salt and freshly ground black pepper. Add the chicken to the skillet and sauté until cooked through and lightly golden, about 5 to 6 minutes. Remove the chicken from heat once done.
  4. Make Creamy Pesto Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and whole milk; bring the mixture to a gentle simmer and let it cook for 2 to 3 minutes until slightly thickened. Stir in the basil pesto and grated Parmesan cheese until the sauce is smooth and creamy.
  5. Combine Pasta, Chicken, and Sauce: Return the cooked chicken, drained pasta, and baby spinach (if using) to the skillet with the creamy pesto sauce. Toss everything thoroughly so that all ingredients are evenly coated with the sauce.
  6. Assemble and Top: Transfer the pasta mixture into the prepared baking dish. Sprinkle shredded mozzarella cheese and additional grated Parmesan evenly over the top.
  7. Bake: Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes, or until the cheese is melted, golden, and bubbly.
  8. Rest and Serve: Remove the dish from the oven and let it rest for 5 minutes before serving to allow the flavors to meld and the dish to set slightly.

Notes

  • You can substitute penne or rigatoni with any other similar pasta shape, such as fusilli or farfalle.
  • For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
  • Adding baby spinach is optional but adds extra nutrition and color.
  • This dish can be made ahead and refrigerated; reheat covered with foil to prevent drying out.
  • If you prefer a stronger pesto flavor, increase the pesto to 3/4 cup according to your taste.

Keywords: creamy pesto chicken pasta, baked pasta, chicken pasta recipe, easy dinner recipes, Italian chicken pasta, pesto pasta bake

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