Creamy Pesto Chicken Pasta
A delicious and rich dish that combines tender chicken, perfectly cooked pasta, and creamy pesto sauce, ideal for a quick family dinner or impressing guests.
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.
Notes
Make sure not to overcook the pasta; it should be just under al dente since it will cook a bit more in the oven. For spiciness, add a pinch of red pepper flakes to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.