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Creamy Pesto Chicken Pasta

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A comforting creamy pasta dish featuring succulent chicken and vibrant basil pesto, perfect for family dinners.

Ingredients

Scale
  • 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
  • 3.5 ounces baby spinach (optional, for extra nutrition)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
  2. Cook the pasta in boiling salted water according to package instructions, reducing the cooking time by 2 minutes. Drain and set aside.
  3. Sauté the chicken in olive oil, seasoning with salt and pepper until cooked through, about 5–6 minutes. Remove from heat.
  4. Melt the butter in the same skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  5. Stir in heavy cream and whole milk, bringing to a gentle simmer for 2–3 minutes until slightly thickened. Mix in basil pesto and Parmesan until smooth.
  6. Return the chicken, pasta, and spinach (if using) to the sauce, tossing until well coated.
  7. Transfer the mixture to the prepared baking dish, spreading it evenly.
  8. Sprinkle mozzarella and additional Parmesan over the top.
  9. Bake uncovered for 20–25 minutes until the cheese is golden and bubbly.
  10. Allow the dish to rest for 5 minutes before serving.

Notes

For added nutrition, sneak in some baby spinach. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

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

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