Go Back
Delicious creamy pesto chicken pasta served in a bowl

Creamy Pesto Chicken Pasta

A comforting and creamy pasta dish featuring tender chicken, rich pesto, and gooey cheeses, all baked to perfection in one pan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 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
Sauce Ingredients
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 3/4 cup heavy cream
  • 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)
Cheese Topping
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.
  2. In a large pot of boiling salted water, cook pasta for 2 minutes less than package directions, ensuring it’s just under al dente. Drain and set aside.
Cooking Chicken
  1. Heat olive oil in a large skillet over medium-high. Season chicken pieces with salt and pepper, then sauté until cooked through and lightly golden, about 5–6 minutes. Remove from heat.
Making the Sauce
  1. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  2. Stir in heavy cream and whole milk, bringing to a gentle simmer for 2–3 minutes until slightly thickened.
  3. Mix in basil pesto and grated Parmesan, stirring until smooth and melted.
Combine and Bake
  1. Return cooked chicken, drained pasta, and spinach (if using) to the sauce. Toss thoroughly until all ingredients are evenly coated.
  2. Transfer the coated mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella and extra Parmesan cheese over the top.
  3. Bake uncovered for 20–25 minutes until cheese is golden and bubbly.
  4. Allow the dish to rest for 5 minutes before serving.

Notes

For serving, consider topping with fresh herbs and additional Parmesan. Pair with a light salad and garlic bread. For leftovers, store in an airtight container in the fridge for 3–4 days or freeze for 1–2 months.