This creamy pesto chicken pasta bakes up into a bubbling, golden-topped weeknight showstopper — rich, herbaceous, and comfortingly cheesy. It’s the perfect midweek solution when you want something that tastes special but comes together without fuss. The sauce is a quick cream-and-pesto mix, tender sautéed chicken folds through al dente pasta, and a final bake gives you a crisp, melty top. If you enjoy saucy, crowd-pleasing pasta dishes, you might also like trying an Air Fryer Bang Bang Chicken for a spicier, quicker protein option on a different night.
Why you’ll love this dish
This recipe marries three immediate wins: speed, flavor, and leftovers that reheat beautifully. Using store-bought pesto keeps things fast, while the cream and Parmesan create a silky sauce that clings to penne or rigatoni. It’s equally useful for a family dinner, potluck, or meal-prep batch.
"Creamy, comforting, and ready in under an hour—this pasta felt like a hug on a plate." — a home-cook favorite
Reasons to make it:
- Quick: About 40–50 minutes from start to finish.
- Kid- and crowd-friendly: Mild, cheesy, and not too herbal.
- Flexible: Easily doubles, adds veggies, or swaps proteins.
- Leftover-friendly: Keeps well in the fridge and makes a great lunch.
If you’re collecting easy pasta bakes, this pairs well in repertoire with a richer, buttery recipe like the cowboy butter chicken pasta for nights when you want a different flavor profile.
The cooking process explained
Before you start: this recipe is mostly stovetop plus a short bake. You’ll briefly cook the pasta just shy of al dente, sauté diced chicken until golden, make a quick cream-pesto sauce in the same skillet, toss everything together, top with mozzarella and extra Parmesan, then bake until bubbly and golden. Resting a few minutes helps the sauce settle so it slices and serves neatly.
Timing highlights:
- Pasta: cook 2 minutes less than package directions.
- Chicken sauté: 5–6 minutes until cooked through.
- Sauce simmer: 2–3 minutes to thicken.
- Bake: 20–25 minutes.
What you’ll need
- 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 (for sauce)
- 3.5 ounces baby spinach (optional, for extra nutrition)
- 1 cup shredded mozzarella cheese (for topping)
- 1/4 cup grated Parmesan cheese (extra for topping)
Ingredient notes and swaps:
- Pesto: Use a good-quality jar if short on time. For a lighter version, swap half the cream for extra milk, but sauce will be slightly less rich.
- Pasta: Rigatoni holds sauce nicely; penne works well too. Avoid very thin pastas — they’ll clump.
- Chicken: Thighs can be used for more flavor and juiciness; adjust cook time until internal temp reaches 165°F (74°C).
Step-by-step instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add pasta and cook for 2 minutes less than the package directions so it’s just under al dente. Drain and set aside.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper. Sauté the chicken until cooked through and lightly golden, about 5–6 minutes. Remove chicken from skillet and set aside.
- In the same skillet, melt 1 tablespoon butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant—don’t let it brown.
- Pour in 3/4 cup plus 2 tablespoons heavy cream and 1/2 cup whole milk. Bring to a gentle simmer and cook 2–3 minutes, stirring, until the mixture begins to thicken slightly.
- Stir in 1/2 cup basil pesto and 3/4 cup grated Parmesan. Whisk until the sauce is smooth and the cheese has melted. Taste and adjust salt and pepper.
- Return the cooked chicken to the skillet. Add drained pasta and 3.5 ounces baby spinach if using. Toss everything until evenly coated in the sauce.
- Transfer the pasta and chicken mixture to the prepared baking dish. Evenly sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan over the top.
- Bake uncovered for 20–25 minutes, until cheese is golden and bubbly.
- Let the dish rest 5 minutes before serving so the sauce firms slightly and portions hold together.
Kitchen-safety note: Use a meat thermometer to confirm chicken reaches 165°F (74°C). Avoid overbaking, which can dry the chicken and make the sauce lose silkiness.
Best ways to enjoy it
- Plate with a simple green salad dressed in lemon vinaigrette to cut the richness.
- Serve with garlic bread or a crusty baguette to mop up sauce.
- Wine pairing: a chilled Pinot Grigio or a light Sauvignon Blanc complements the basil and cream.
- For a more rustic presentation, transfer portions to shallow bowls and finish with a drizzle of good olive oil and a few basil leaves.
Storage and reheating tips
- Refrigerator: Cool to room temperature, cover tightly, and store up to 3–4 days.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat individual portions in the microwave, stirring halfway, or reheat in a 350°F oven covered with foil until warmed through (about 15–20 minutes). Add a splash of milk or cream if the sauce looks too thick after chilling.
- Never refreeze after thawing. Discard if left out at room temperature more than 2 hours.
Helpful cooking tips
- Undercook the pasta slightly; it will finish cooking in the oven and stay perfectly al dente.
- Use the same skillet for sauce to capture browned bits from the chicken — that adds flavor.
- If your pesto is very salty, reduce added salt in the sauce and taste before seasoning.
- For even browning on top, switch the oven to broil for 1–2 minutes at the end, watching closely to avoid burning.
- To make this ahead: assemble through step 8, cover, refrigerate, and bake when ready (add a few extra minutes if baking straight from cold).
Creative twists
- Veg-forward: Fold in roasted cherry tomatoes, mushrooms, or artichoke hearts.
- Protein swaps: Use shredded rotisserie chicken, cooked Italian sausage, or cooked shrimp (toss shrimp in last 5 minutes of baking).
- Lighter version: Use half-and-half instead of heavy cream and reduce cheese slightly.
- Herb variations: Swap basil pesto for sun-dried tomato pesto or arugula-walnut pesto for a peppery edge.
- Gluten-free: Use gluten-free pasta and confirm your pesto is GF.
Common questions
Q: Can I make this without cream?
A: Yes. Substitute with full-fat milk plus a tablespoon of cornstarch mixed in to help thicken, or use a lighter cream like half-and-half. Expect a slightly thinner, less luxurious sauce.
Q: How long does this take from start to finish?
A: Plan about 40–50 minutes: 10–15 minutes prep, 10–15 minutes stovetop cooking, and 20–25 minutes baking.
Q: Can I use frozen chicken?
A: Thaw frozen chicken completely before dicing and sautéing. Cooking frozen pieces directly will result in uneven cooking and lost moisture.
Q: Is it okay to use pre-shredded cheese?
A: You can, but pre-shredded cheeses often contain anti-caking agents that can affect melting. Freshly shredded mozzarella and Parmesan melt creamier and give a better texture.
Q: Will the pasta get dry if I bake it?
A: Not if you keep the sauce properly saucy and avoid overbaking. Undercook the pasta slightly and consider adding a splash of milk if it looks dry after baking.
Q: Can I double the recipe?
A: Yes — use a larger baking pan and increase baking time slightly, checking for bubbling edges and golden cheese on top.
If you want a creamy, family-friendly baked pasta that comes together with everyday pantry ingredients and still feels special, this Creamy Pesto Chicken Pasta is a dependable, tasty choice.
Creamy Pesto Chicken Pasta
Ingredients
For the pasta
- 10.5 ounces penne or rigatoni pasta Choose rigatoni for sauce retention.
For the 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
For the sauce
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 3/4 cup heavy cream plus 2 tablespoons
- 1/2 cup whole milk
- 1/2 cup basil pesto (store-bought or homemade)
- 3/4 cup grated Parmesan cheese for sauce
- 3.5 ounces baby spinach (optional, for extra nutrition)
- 1 cup shredded mozzarella cheese for topping
- 1/4 cup grated Parmesan cheese extra for topping
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Add pasta and cook for 2 minutes less than the package directions so it’s just under al dente. Drain and set aside.
Cooking the chicken
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season diced chicken with salt and pepper. Sauté the chicken until cooked through and lightly golden, about 5–6 minutes. Remove chicken from skillet and set aside.
Making the sauce
- In the same skillet, melt 1 tablespoon of butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant—don’t let it brown.
- Pour in 3/4 cup plus 2 tablespoons of heavy cream and 1/2 cup of whole milk. Bring to a gentle simmer and cook 2–3 minutes, stirring, until the mixture begins to thicken slightly.
- Stir in 1/2 cup of basil pesto and 3/4 cup of grated Parmesan. Whisk until the sauce is smooth and the cheese has melted. Taste and adjust salt and pepper.
Combining and Baking
- Return the cooked chicken to the skillet. Add drained pasta and 3.5 ounces of baby spinach if using. Toss everything until evenly coated in the sauce.
- Transfer the pasta and chicken mixture to the prepared baking dish. Evenly sprinkle 1 cup of shredded mozzarella and 1/4 cup of grated Parmesan over the top.
- Bake uncovered for 20–25 minutes, until cheese is golden and bubbly.
- Let the dish rest for 5 minutes before serving so the sauce firms slightly and portions hold together.