Creamy Pesto Chicken Pasta
A quick and delicious creamy pesto chicken pasta that's perfect for busy nights or family gatherings, combining tender chicken, vibrant pesto, and a creamy sauce.
Ingredients
Pasta and Chicken
- 10.5 ounces penne or rigatoni pasta Consider using gluten-free pasta if dietary restrictions apply.
- 2 medium boneless, skinless chicken breasts, diced Approximately 10.5 ounces total.
Cooking Essentials
- 1 tablespoon olive oil
- to taste Salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
Creamy Sauce
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup basil pesto Store-bought or homemade.
- 3/4 cup grated Parmesan cheese Freshly grated is recommended.
- 3.5 ounces baby spinach Optional, for extra nutrition.
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese For topping.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Lightly grease a 9 x 13-inch baking dish.
- In a large pot of boiling salted water, cook the pasta for 2 minutes less than the package directions indicate, ensuring it is just under al dente. Drain and set aside.
Cooking Chicken and Sauce
- 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 from heat.
- In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Stir in the heavy cream and whole milk, bringing the mixture to a gentle simmer for 2–3 minutes until slightly thickened. Mix in the basil pesto and grated Parmesan, stirring until the sauce is smooth and melted.
- Return the cooked chicken, drained pasta, and optional spinach to the sauce. Toss until everything is evenly coated.
Baking
- Transfer the mixture into your prepared baking dish. Evenly sprinkle the shredded mozzarella and extra Parmesan cheese over the top.
- Bake uncovered for 20–25 minutes until the cheese is golden and bubbly.
- Allow the dish to rest for 5 minutes before serving.
Notes
To serve, consider garnishing with freshly chopped basil or a sprinkle of crushed red pepper. Pair with a light green salad or garlic bread for a complete meal. Leftovers can be stored in an airtight container in the fridge for up to 3 days.