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Creamy pesto chicken pasta dish with vibrant herbs and grilled chicken.

Creamy Pesto Chicken Pasta

A comforting and delicious pasta dish featuring tender chicken, creamy pesto sauce, and baked cheese, perfect for weeknight dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Comfort Food, Italian
Calories: 760
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 10.5 ounces penne or rigatoni pasta Choose a pasta with ridges to catch the sauce.
  • 2 medium boneless, skinless chicken breasts, diced About 10.5 ounces total; dice to even pieces for uniform cooking.
Sauce Ingredients
  • 1 tablespoon olive oil Use extra virgin for flavor.
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 3/4 cup heavy cream
  • 1/2 cup whole milk Substitute with low-fat milk if desired.
  • 1/2 cup basil pesto (store-bought or homemade) Fresh-tasting pesto is best.
  • 3/4 cup grated Parmesan cheese Freshly grated melts better.
Optional Ingredients
  • 3.5 ounces baby spinach Optional; adds color and mild flavor.
  • 1 cup shredded mozzarella cheese Low-moisture mozzarella browns beautifully.
  • 1/4 cup grated Parmesan cheese For topping.

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 is just under al dente. Drain and set aside.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then sauté until cooked through and lightly golden, about 5–6 minutes. Remove from heat.
  2. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in heavy cream and whole milk, then bring to a gentle simmer for 2–3 minutes until slightly thickened.
  3. Mix in basil pesto and grated Parmesan, stirring until smooth and melted.
Combining and Baking
  1. Return cooked chicken, drained pasta, and spinach (if using) to the sauce. Toss thoroughly until all ingredients are evenly coated.
  2. Transfer the mixture into the prepared baking dish and 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

The pasta can be assembled ahead of time and kept in the refrigerator for up to 24 hours. To preserve the texture, hold off on adding the final cheese topping until just before baking.