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Creamy Pesto Chicken Pasta

Delicious Creamy Pesto Chicken Pasta for Cozy Nights

This Creamy Pesto Chicken Pasta is a comforting delight that combines tender chicken, rich cream, and vibrant basil pesto with perfectly al dente pasta.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Penne or Rigatoni Pasta Use gluten-free pasta if needed
For the Chicken
  • 10.5 ounces Boneless, Skinless Chicken Breasts Diced
  • 1 tablespoon Olive Oil Consider avocado oil for a higher smoke point
For the Sauce
  • 1 tablespoon Unsalted Butter Margarine can work for dairy-free diets
  • 2 cloves Garlic Minced
  • 3/4 cup Heavy Cream Opt for half-and-half or plant-based cream for a lighter version
  • 1/2 cup Whole Milk Almond or oat milk can be used as alternatives
  • 1/2 cup Basil Pesto Use homemade or store-bought
  • 3/4 cup Grated Parmesan Cheese Nutritional yeast can substitute for a vegan option
For the Finishing Touch
  • 1 cup Shredded Mozzarella Cheese Use a dairy-free cheese for a vegan alternative
  • 1/4 cup Grated Parmesan Cheese For topping
Optional Ingredients
  • 2 cups Baby Spinach Adds nutrition and color; optional

Equipment

  • large pot
  • skillet
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.
  2. Bring a large pot of salted water to a boil, add pasta, and cook for 2 minutes less than package instructions, about 8-9 minutes for al dente. Drain and set aside.
  3. In a skillet, heat olive oil over medium-high heat. Pat diced chicken dry, season with salt and pepper, and sauté for 5-6 minutes until golden brown. Remove and set aside.
  4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Pour in heavy cream and whole milk; simmer for 2-3 minutes until thickened.
  5. Stir in basil pesto and grated Parmesan cheese until the sauce is smooth and cheese is melted.
  6. Return sautéed chicken and pasta to the skillet, tossing to coat in the sauce. If using, stir in baby spinach until slightly wilted.
  7. Pour the mixture into the prepared baking dish. Top with shredded mozzarella and additional grated Parmesan.
  8. Bake uncovered for 20-25 minutes until golden and bubbly. Allow to rest for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 32gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 4mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 3 days. Freeze in airtight containers for up to 2 months. Reheat gently on the stove with a splash of milk or cream.

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