Creamy Pesto Chicken Pasta
This creamy pesto chicken pasta is a bubbling, golden-topped dish that’s quick, flavorful, and perfect for weeknight dinners.
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.
Notes
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. For even browning on top, switch the oven to broil for 1–2 minutes at the end, watching closely to avoid burning.