Creamy Pesto Chicken Pasta
A quick and easy weeknight dinner blending creamy sauce, tender chicken, and vibrant pesto for a comforting meal.
Ingredients
Pasta and Chicken
- 10.5 ounces penne or rigatoni pasta
- 10.5 ounces boneless, skinless chicken breasts, diced (approximately 2 medium-sized breasts)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Sauce Ingredients
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- ¾ cup heavy cream
- ½ cup whole milk
- ½ cup basil pesto (store-bought or homemade)
- ¾ cup grated Parmesan cheese
Optional Ingredients
- 3.5 ounces baby spinach (optional; for extra nutrition)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
Preparation
- Gather all ingredients needed for the recipe. Start by dicing the chicken and mincing the garlic.
Cooking
- Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions state for al dente texture. Drain the pasta and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Season the diced chicken with salt and pepper, then sauté until cooked through and lightly golden, about 5–6 minutes. Remove chicken from skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the heavy cream and whole milk, allowing it to come to a gentle simmer for 2–3 minutes until it thickens slightly.
- Add the basil pesto and 3/4 cup of grated Parmesan cheese to the sauce, stirring until smooth.
- Return the chicken to the skillet, along with the drained pasta and spinach (if using). Toss until evenly coated with the sauce.
- Transfer the mixture to a prepared 9x13-inch baking dish, spreading it evenly.
- Sprinkle shredded mozzarella and additional grated Parmesan cheese on top.
- Bake in the preheated oven for 20–25 minutes until the cheese is golden and bubbly.
- Allow to rest for about 5 minutes before serving.
Notes
Store in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 2 months. Reheat in microwave or on stovetop with a splash of cream.