Name: Creamy Pesto Chicken Pasta Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
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

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Introduction

Creamy Pesto Chicken Pasta is a comforting and flavorful dish perfect for weeknight dinners or special occasions. Tender chicken and pasta are combined in a rich, cheesy pesto sauce, then baked to golden perfection. This recipe is easy to make and sure to please the whole family.

A white bowl holds a creamy pasta dish with two main layers: the bottom layer is rigatoni pasta with a yellow color and a smooth texture, coated evenly in a white creamy sauce mixed with green herbs and spinach leaves. On top are chunks of grilled chicken, golden brown with darker char marks giving a crispy look, scattered across the pasta. The whole dish is sprinkled with finely chopped green herbs and small red chili flakes, adding color contrast. A silver fork rests on the right side inside the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 (for topping)

Instructions

Step 1: Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
Step 2: Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package instructions so it remains just under al dente. Drain and set aside.
Step 3: Heat olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper, then sauté until cooked through and lightly golden, about 5–6 minutes. Remove from heat and set aside.
Step 4: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Step 5: Stir in the heavy cream and whole milk, then simmer gently for 2–3 minutes until the sauce slightly thickens.
Step 6: Mix in the basil pesto and grated Parmesan cheese, stirring until the sauce is smooth and creamy.
Step 7: Return the cooked chicken, drained pasta, and baby spinach (if using) to the skillet. Toss everything together to coat evenly with the sauce.
Step 8: Transfer the mixture to the prepared baking dish. Sprinkle shredded mozzarella and the additional Parmesan cheese evenly on top.
Step 9: Bake uncovered for 20–25 minutes until the cheese is melted, golden, and bubbly.
Step 10: Let the dish rest for a few minutes before serving to allow the sauce to thicken slightly.

Tips & Variations

Use homemade pesto for a fresher, more vibrant flavor or opt for a good-quality store-bought version for convenience.
Substitute spinach with kale or arugula for different greens and added texture.
For a lighter option, use half-and-half instead of heavy cream and whole milk.
Add sun-dried tomatoes or sautéed mushrooms to the sauce for extra depth and color.
To keep chicken juicy, avoid overcooking it during the sauté step since it will bake again in the oven.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered oven-safe dish at 350°F (175°C) until warmed through. Adding a splash of milk or cream before reheating can help restore creaminess.

How to Serve

A white bowl filled with large rigatoni pasta coated in a creamy white sauce speckled with green herbs and bits of leafy spinach, mixed evenly throughout. On top, there are several pieces of golden-brown grilled chicken with a slightly charred crust, scattered in a casual but balanced way. The sauce looks rich and thick, clinging to the pasta and chicken. Small red pepper flakes and grated cheese are sprinkled over the dish, adding pops of color and texture. A silver fork rests on the right edge of the bowl. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can swap penne or rigatoni for fusilli, farfalle, or any short pasta that holds sauce well. Just adjust cooking times accordingly.

Is it possible to make this recipe dairy-free?

Absolutely. Use dairy-free butter, non-dairy milk like almond or cashew milk, and substitute Parmesan and mozzarella with vegan cheese alternatives. The pesto should also be checked for dairy ingredients.