why make this recipe
Creamy Pesto Chicken Pasta is a comforting dish that combines tender chicken, flavorful pesto, and creamy sauce with pasta. It’s a one-pan meal that brings together delicious ingredients, making it an easy go-to for family dinners or quick meals. Not only does it taste great, but it also allows for flexibility in ingredients, making it perfect for different tastes and preferences.
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 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 Creamy Pesto Chicken Pasta warm, straight from the oven. You can pair it with a fresh side salad or garlic bread for a complete meal. Garnish with extra basil or Parmesan cheese if desired for an added touch.
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, consider freezing in a freezer-safe container for up to 2 months.
tips to make Creamy Pesto Chicken Pasta
- Use leftover cooked chicken to save time.
- Feel free to add other vegetables like bell peppers or cherry tomatoes for extra flavor and nutrition.
- Adjust the amount of pesto based on your taste preference; more pesto means more flavor!
variation
You can easily turn this dish into a vegetarian option by omitting the chicken and adding additional vegetables such as mushrooms or zucchini instead.
FAQs
Can I use any type of pasta for this recipe?
Yes, you can use any pasta you like, such as fusilli or spaghetti. Just adjust the cooking time as needed.
Is it possible to make this dish ahead of time?
Yes! You can prepare the pasta and sauce in advance, combine everything, and then bake it when you’re ready to serve.
Can I use homemade pesto instead of store-bought?
Absolutely! Homemade pesto adds a fresh taste and can be customized to your liking, such as adding nuts or cheese.
Creamy Pesto Chicken Pasta
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A comforting one-pan meal combining tender chicken, flavorful pesto, and creamy sauce with pasta, perfect for family dinners or quick meals.
Ingredients
- 10.5 ounces penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts, diced
- 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
- 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 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. Drain and set aside.
- Heat olive oil in a large skillet over medium-high. Season chicken with salt and pepper, and sauté until cooked through, about 5–6 minutes. Remove from heat.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in heavy cream and whole milk, simmering for 2–3 minutes. Mix in basil pesto and grated Parmesan until smooth.
- Return cooked chicken, drained pasta, and spinach to the sauce. Toss thoroughly to coat.
- Transfer the mixture into the prepared baking dish. Sprinkle mozzarella and extra Parmesan 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
Feel free to add other vegetables for extra flavor and nutrition. Adjust pesto amount based on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian