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Creamy Pesto Chicken Pasta Recipe

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3.9 from 4 reviews

This Creamy Pesto Chicken Pasta is a comforting and flavorful baked pasta dish featuring tender sautéed chicken, al dente pasta, and a rich, creamy pesto sauce topped with mozzarella and Parmesan cheese. Perfect for a satisfying weeknight dinner, it combines fresh basil pesto with heavy cream and garlic for a luscious sauce baked to golden perfection.

Ingredients

Pasta

  • 10.5 ounces penne or rigatoni pasta

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

Sauce

  • 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

Additional Ingredients

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

Instructions

  1. Prepare Baking Dish and Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions recommend, so it remains just under al dente. Drain the pasta and set it aside while you prepare the rest of the dish.
  3. Sauté Chicken: Heat olive oil in a large skillet over medium-high heat. Season the diced chicken breasts with salt and freshly ground black pepper. Add the chicken to the skillet and cook for about 5 to 6 minutes, stirring occasionally, until the chicken is cooked through and has a light golden color. Remove the skillet from heat.
  4. Make Creamy Pesto Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the heavy cream and whole milk, then let the mixture simmer gently for 2 to 3 minutes until it slightly thickens. Mix in the basil pesto and 3/4 cup grated Parmesan cheese, stirring until the sauce is smooth and the cheese has melted completely.
  5. Combine Pasta, Chicken, and Sauce: Return the cooked chicken to the skillet with the sauce, then add the drained pasta and optional baby spinach. Toss everything thoroughly to ensure all the ingredients are evenly coated with the creamy pesto sauce.
  6. Assemble and Top: Transfer the coated pasta mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella cheese and the remaining 1/4 cup grated Parmesan cheese over the top of the dish.
  7. Bake: Place the baking dish uncovered into the preheated oven and bake for 20 to 25 minutes, until the cheese topping is golden brown and bubbling.
  8. Rest and Serve: Remove the dish from the oven and allow it to rest for 5 minutes before serving. This resting time helps the flavors meld and makes it easier to serve.

Notes

  • For a lighter version, you can substitute half-and-half for the heavy cream and whole milk.
  • If you prefer a vegetarian option, omit the chicken and increase the spinach and cheese quantities.
  • Homemade pesto can enhance the flavor, but store-bought pesto works well for convenience.
  • You can prepare this dish ahead of time and refrigerate before baking, just add a few extra minutes to the baking time if baking cold.
  • Ensure not to overcook the pasta in boiling water since it will continue cooking in the oven during baking.

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