why make this recipe
Creamy Pesto Chicken Pasta is not just a dish; it’s an experience! This recipe brings together tender chicken, perfectly cooked pasta, and a rich creamy pesto sauce. It’s ideal for a quick family dinner or impressing guests. Plus, it’s easy to make and packed with flavor, making it a favorite for both kids and adults alike.
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 your 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 heat. 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, bringing it 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 for a comforting meal. You can add a sprinkle of extra Parmesan cheese and some fresh basil leaves on top for a nice presentation. Pair it with a side salad or garlic bread for a complete dinner.
how to store Creamy Pesto Chicken Pasta
To store any leftovers, let the dish cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it. It will last up to 2 months in the freezer. Just make sure to reheat it thoroughly before eating.
tips to make Creamy Pesto Chicken Pasta
- Make sure not to overcook the pasta; it should be just under al dente since it will cook a bit more in the oven.
- Feel free to adjust the amount of pesto based on your taste preferences.
- For a little kick, add a pinch of red pepper flakes to the sauce.
variation
You can switch up the protein by using shrimp or even a vegetarian alternative like chickpeas. Adding seasonal vegetables like bell peppers or zucchini can also enhance the dish’s flavor and nutrition.
FAQs
Can I use a different type of pasta?
Yes, you can use any pasta shape you like! Just adjust the cooking time according to the package instructions.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the pasta and sauce ahead of time. Just assemble the dish in the baking dish and store it in the refrigerator until you are ready to bake it.
Can I omit the chicken?
Yes, this dish can easily be made vegetarian by leaving out the chicken and adding more veggies or even some beans for protein.
Creamy Pesto Chicken Pasta
Ingredients
Pasta and Chicken
- 10.5 ounces penne or rigatoni pasta You can use any pasta shape.
- 2 medium boneless, skinless chicken breasts, diced About 10.5 ounces total.
- 1 tablespoon olive oil
- to taste Salt and freshly ground black pepper For seasoning.
Creamy Sauce
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 3.25 cups heavy cream and whole milk combined (3/4 cup + 1/2 cup) Alternate: can adjust according to preference.
- 1/2 cup basil pesto Store-bought or homemade.
- 3/4 cup grated Parmesan cheese
Extras
- 3.5 ounces baby spinach Optional for extra nutrition.
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese For topping.
Instructions
Preparation
- Preheat your 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.
Cooking
- Heat olive oil in a large skillet over medium-high heat. 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, bringing it 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.