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Creamy Pesto Chicken Pasta

Creamy Pesto Chicken Pasta: A Cozy Weeknight Delight

This Creamy Pesto Chicken Pasta is a comforting dish combining rich flavors and creamy textures, perfect for busy weeknights and festive gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Pasta (penne, rigatoni, fusilli, or ziti) gluten-free pasta can be substituted
For the Chicken
  • 1 lb Diced boneless, skinless chicken breasts can use rotisserie or leftover roast chicken
For the Sauce
  • 1 tbsp Olive Oil can substitute with cooking spray
  • 2 tbsp Unsalted Butter olive oil can replace for a lighter dish
  • 3 cloves Garlic freshly minced
  • 1 cup Heavy Cream for thickness, can increase amount or add more Parmesan
  • 1 cup Whole Milk can replace with only cream for a richer result
  • 1 cup Basil Pesto homemade or store-bought options work
  • 1/2 cup Parmesan Cheese consider aged Parmesan for enhanced flavor
For the Vegetables
  • 2 cups Fresh Spinach optional add-in for nutrition
For Topping
  • 1 cup Mozzarella Cheese shredded for even coverage or fresh for creaminess

Equipment

  • skillet
  • large pot
  • baking dish

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
  2. In a large pot, bring salted water to a rolling boil and add your favorite pasta. Cook for 2 minutes less than the package instructions specify. Drain and set aside.
  3. In a skillet, heat a tablespoon of olive oil over medium heat. Season the diced chicken with salt and pepper, add to the skillet, and sauté for about 5-6 minutes until golden and cooked through.
  4. In the same skillet, melt unsalted butter over medium heat, add minced garlic, and sauté briefly until fragrant. Pour in heavy cream and whole milk, simmer for 2-3 minutes until slightly thickened. Stir in basil pesto and grated Parmesan until smooth.
  5. Return sautéed chicken and drained pasta to the skillet containing the sauce. Fold in spinach if desired and gently toss until everything is coated.
  6. Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle shredded mozzarella and extra Parmesan on top.
  7. Bake uncovered for 20-25 minutes until cheese is melted and golden brown.
  8. Allow to cool for about 5 minutes before serving warm.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 60gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 1000IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Ensure the sauce is smooth by combining heavy cream and Parmesan well before baking. Aim for al dente pasta to prevent sogginess. Mix mozzarella and Parmesan for the best melting experience.

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