Print

Creamy Pesto Chicken Pasta Recipe

Print Recipe

★★★★★

4.6 from 704 reviews

This creamy pesto chicken pasta is a comforting and flavorful baked dish featuring tender chicken, perfectly cooked pasta, and a luscious homemade creamy pesto sauce. Topped with melted mozzarella and Parmesan cheeses, this recipe is perfect for a satisfying weeknight dinner or a cozy weekend meal.

Ingredients

Scale

Pasta

  • 10.5 ounces penne or rigatoni pasta

Chicken

  • 2 medium boneless, skinless chicken breasts, diced (about 10.5 ounces total)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

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 to prevent sticking and prepare for baking.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package directions specify, so it is just under al dente. Drain the pasta and set it aside for later use.
  3. Sauté Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the diced chicken breasts with salt and freshly ground black pepper. Add them to the skillet and sauté until cooked through and lightly golden, about 5 to 6 minutes. Remove the chicken from the skillet and set aside.
  4. Make Creamy Pesto Sauce: In the same skillet, melt the unsalted 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. Let it cook for 2 to 3 minutes until the sauce slightly thickens. Stir in the basil pesto and grated Parmesan cheese until the sauce is smooth and the cheese has melted completely.
  5. Combine Pasta, Chicken, and Sauce: Return the cooked chicken, drained pasta, and optional baby spinach to the skillet with the creamy pesto sauce. Toss everything thoroughly to ensure all ingredients are evenly coated in the sauce.
  6. Assemble and Top: Transfer the coated pasta mixture into the prepared baking dish. Evenly sprinkle the shredded mozzarella cheese and the additional grated Parmesan cheese over the top to create a cheesy crust.
  7. Bake: Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes. Bake until the cheese on top is golden brown and bubbly.
  8. Rest and Serve: Remove the dish from the oven and allow it to rest for 5 minutes before serving. This rest period helps the sauce thicken slightly and makes serving easier.

Notes

  • For a healthier alternative, substitute heavy cream with half-and-half or a lighter cream option, but the sauce may be less rich.
  • Baby spinach is optional but adds extra nutrition and color to the dish.
  • You can use homemade basil pesto or store-bought for convenience.
  • Ensure pasta is slightly undercooked before baking to avoid mushiness.
  • Leftovers keep well for up to 3 days refrigerated and can be reheated in the oven or microwave.

Keywords: creamy pesto chicken pasta, baked pasta recipe, chicken pasta bake, Italian pasta dish, creamy pesto sauce, easy dinner recipes

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