Why Make This Recipe
Creamy Pesto Chicken Pasta is a delightful dish that combines flavors you love. It’s creamy, savory, and incredibly comforting. This pasta dish is perfect for family dinners or a quick weeknight meal. With simple ingredients and easy steps, you can impress everyone at your table.
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 the 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 the 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 the 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 the cheese is golden and bubbly.
- Allow the dish to rest for 5 minutes before serving.
How to Serve Creamy Pesto Chicken Pasta
Serve this creamy pasta hot from the oven. It goes well with a side salad or garlic bread. You can also add some fresh basil on top for an extra touch of flavor.
How to Store Creamy Pesto Chicken Pasta
To store leftovers, let the pasta cool down to room temperature. Then, transfer it to an airtight container and refrigerate. It will last up to 3 days. To reheat, simply warm it up in the microwave or oven until heated through.
Tips to Make Creamy Pesto Chicken Pasta
- Make sure not to overcook the pasta; it should be somewhat firm since it will bake in the oven.
- Feel free to use your favorite veggies like cherry tomatoes or bell peppers for added flavor and nutrition.
- Adjust the amount of basil pesto to suit your taste; you can use less for a milder flavor or more for a stronger taste.
Variation
You can substitute the chicken for shrimp or even use tofu for a vegetarian version. Add extra veggies like zucchini or mushrooms for added texture and flavor.
FAQs
Can I use whole wheat pasta?
Yes, whole wheat pasta works great and adds more fiber.
Is there a dairy-free option?
Yes, you can use coconut milk and dairy-free cheese for a creamy texture without dairy.
Can I freeze this dish?
Yes, you can freeze it before baking. Just thaw and then bake as directed when you’re ready to eat.
Creamy Pesto Chicken Pasta
Ingredients
Pasta and 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 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
Optional and Toppings
- 3.5 ounces baby spinach (optional, for extra nutrition)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
Preparation
- 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 the chicken pieces with salt and pepper, then sauté until cooked through and lightly golden, about 5–6 minutes. Remove from heat.
Cooking
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in the 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 the 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 the cheese is golden and bubbly.
- Allow the dish to rest for 5 minutes before serving.