Why Make This Recipe
Creamy Pesto Chicken Pasta is a delightful dish that combines succulent chicken, pasta, and rich cream sauce, all enhanced by the fresh tastes of basil pesto. It’s a perfect meal for busy weeknights or special occasions. This recipe is not only quick to make, but it also offers a creamy, comforting flavor that everyone will enjoy. Plus, it’s an easy way to sneak in some greens if you opt for the baby spinach!
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 the dish to rest for 5 minutes before serving.
How to Serve Creamy Pesto Chicken Pasta
Serve Creamy Pesto Chicken Pasta hot from the oven. You can garnish it with some extra grated Parmesan cheese or a sprinkle of fresh basil for color. This dish pairs wonderfully with a simple green salad or garlic bread.
How to Store Creamy Pesto Chicken Pasta
Leftover Creamy Pesto Chicken Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the microwave or oven until warmed through. You may want to add a splash of milk or cream to restore its creaminess during reheating.
Tips to Make Creamy Pesto Chicken Pasta
- Make sure not to overcook the pasta; it should be just under al dente as it will continue to cook in the oven.
- For added flavor, you could include sun-dried tomatoes or different veggies in the mix.
- If you like a bit of heat, consider adding red pepper flakes to the chicken while cooking.
Variation
You can switch out the chicken for shrimp or even use vegetables like zucchini or mushrooms for a vegetarian version. If you prefer a lighter dish, you can use half-and-half instead of heavy cream.
FAQs
Q: Can I use whole wheat pasta?
A: Yes, whole wheat pasta is a great alternative. Just be sure to adjust the cooking time as needed.
Q: Is there a way to make this dish dairy-free?
A: You can use dairy-free cream alternatives and nutritional yeast instead of Parmesan to make this dish dairy-free.
Q: How can I make this recipe spicier?
A: You can add some red pepper flakes during cooking or use a spicy pesto for an extra kick!
Creamy Pesto Chicken Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful dish combining chicken, pasta, and a rich cream sauce enhanced by basil pesto, perfect for busy weeknights or special occasions.
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 oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Boil salted water in a large pot, 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 and golden, about 5–6 minutes.
- 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, bring to a gentle simmer for 2–3 minutes until slightly thickened.
- Mix in basil pesto and grated Parmesan until smooth.
- Return chicken, pasta, and spinach (if using) to the sauce, tossing until evenly coated.
- Transfer to the prepared baking dish, sprinkle with mozzarella and extra Parmesan.
- Bake uncovered for 20–25 minutes until cheese is golden and bubbly.
- Allow to rest for 5 minutes before serving.
Notes
For added flavor, consider adding sun-dried tomatoes or different veggies. To make it lighter, use half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
