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 that combines tender chicken, rich pesto sauce, and melted cheese baked to perfection. It’s an easy-to-make meal that’s perfect for weeknight dinners or casual gatherings.

A white plate with a pile of rigatoni pasta coated in creamy white sauce with green herbs. On top, several pieces of grilled chicken with charred brown edges and white inside are layered. Some pieces of spinach are mixed throughout the dish, adding dark green color. The sauce looks thick and creamy, covering both the pasta and chicken unevenly, with grated white cheese sprinkled on top. A silver fork is placed to the side of the plate, all set 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

Instructions

Step 1: Preheat your 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. Cook the pasta for 2 minutes less than the package instructions to keep it slightly under al dente. Drain and set aside.
Step 3: Heat olive oil in a large skillet 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 the chicken from the skillet 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. Pour in the heavy cream and milk, then simmer gently for 2–3 minutes until slightly thickened.
Step 5: Stir in the basil pesto and 3/4 cup grated Parmesan cheese until the sauce is smooth and creamy.
Step 6: Return the cooked chicken, drained pasta, and baby spinach (if using) to the skillet. Toss everything together until evenly coated with the creamy pesto sauce.
Step 7: Transfer the mixture to the prepared baking dish. Sprinkle the shredded mozzarella and remaining 1/4 cup grated Parmesan cheese evenly on top.
Step 8: Bake uncovered for 20–25 minutes until the cheese is golden and bubbly.
Step 9: Let the dish rest for 5 minutes before serving to allow the flavors to meld and the cheese to set slightly.

Tips & Variations

For extra flavor, add sun-dried tomatoes or sautéed mushrooms to the sauce before baking.
Use homemade pesto for a fresher taste, or choose a high-quality store-bought version for convenience.
Swap out chicken for cooked shrimp or turkey for a different protein option.
Replace the mozzarella with fontina or provolone for a creamier cheese topping.
If you prefer a lighter dish, substitute half-and-half for the heavy cream and milk mixture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot. Adding a splash of milk while reheating helps keep the sauce creamy.

How to Serve

The dish shows a white bowl filled with rigatoni pasta coated in a creamy white sauce mixed with small bright green spinach leaves and sprinkled with red chili flakes and herbs. On top, there are multiple golden-brown grilled chicken pieces with crispy edges, scattered evenly over the pasta. The sauce looks rich and slightly melted, clinging to the pasta tubes and chicken. The dish is garnished with tiny bits of grated cheese and fresh parsley. A silver fork rests inside the bowl on the right side. The whole scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this dish?

Yes, any sturdy pasta like fusilli, farfalle, or shells will work well to hold the creamy sauce.

Is this recipe freezer-friendly?

It can be frozen before baking. Allow the assembled dish to cool, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.