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Creamy Pesto Chicken Pasta Recipe

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★★★★★

4.9 from 93 reviews

This Creamy Pesto Chicken Pasta is a comforting and delicious baked pasta dish featuring tender sautéed chicken, penne pasta, and a rich homemade-style creamy pesto sauce topped with mozzarella and Parmesan cheese for a golden bubbly finish. It’s perfect for a flavorful weeknight meal or a cozy dinner.

Ingredients

Scale

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 Pesto 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

Additional Ingredients

  • 3.5 ounces baby spinach (optional, for extra nutrition)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Prepare Baking Dish and Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish. This will be used later to bake and meld the flavors of the pasta and sauce.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook it for 2 minutes less than the package directions, so it remains just under al dente. Drain and set aside to prevent it from overcooking during the bake.
  3. Sauté Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the diced chicken with salt and freshly ground black pepper. Cook the chicken pieces until they are cooked through and lightly golden, about 5 to 6 minutes. Remove from heat once done.
  4. Make Creamy Pesto Sauce: Using the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and whole milk, bringing the mixture to a gentle simmer for 2 to 3 minutes until it slightly thickens. Stir in the basil pesto and grated Parmesan cheese until the sauce is smooth and creamy.
  5. Combine Pasta, Chicken, and Sauce: Add the cooked chicken, drained pasta, and baby spinach (if using) back into the skillet with the creamy pesto sauce. Toss everything thoroughly to ensure even coating of all ingredients in the sauce.
  6. Assemble and Top: Transfer the combined pasta mixture into the prepared baking dish. Evenly sprinkle the shredded mozzarella and remaining Parmesan cheese on top to create a cheesy crust.
  7. Bake: Place the baking dish uncovered into the preheated oven and bake for 20 to 25 minutes, or until the cheese on top is golden and bubbly, indicating the dish is thoroughly heated and the flavors have melded beautifully.
  8. Rest and Serve: Let the pasta rest for a few minutes after baking to set before serving. This allows the sauce to thicken slightly and makes serving easier.

Notes

  • You can substitute the pesto with a store-bought version for convenience, or make your homemade pesto for fresher flavor.
  • If you prefer, swap the chicken breasts for thighs for a juicier texture.
  • Baby spinach is optional but adds nutrition and freshness to the dish.
  • Ensure not to overcook the pasta initially to avoid mushiness after baking.
  • Leftovers can be refrigerated and reheated; add a splash of milk or cream if the sauce thickens too much upon cooling.

Keywords: creamy pesto chicken pasta, baked pasta recipe, chicken pasta bake, Italian pasta dish, creamy basil pesto sauce

Find it online: https://todayfoodrecipe.com/creamy-pesto-chicken-pasta-recipe/