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Creamy pesto chicken pasta dish garnished with fresh basil and parmesan cheese

Creamy Pesto Chicken Pasta

A cozy weeknight dinner that combines vibrant pesto flavor with creamy sauce, baked to perfection for a comforting and impressive meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10.5 ounces penne or rigatoni pasta Choose shapes with ridges or tubes for sauce adherence.
  • 2 medium boneless, skinless chicken breasts, diced (about 10.5 ounces total)
  • 1 tablespoon olive oil
  • to taste Salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 3/4 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup basil pesto (store-bought or homemade)
  • 3/4 cup grated Parmesan cheese Use real Parmigiano-Reggiano for the best flavor.
  • 3.5 ounces baby spinach Optional, for extra nutrition.
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese For topping.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.
  2. Bring a large pot of well-salted water to a boil and cook the pasta for two minutes less than package directions. Drain and set aside.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper, then sauté until cooked through and lightly golden, about 5–6 minutes. Remove chicken from the pan.
  2. In the same skillet, melt butter over medium heat. Sauté minced garlic for about 30 seconds until fragrant. Stir in heavy cream and whole milk, bringing the mixture to a gentle simmer for 2–3 minutes until it thickens slightly. Mix in basil pesto and 3/4 cup grated Parmesan, stirring until smooth.
  3. Return the cooked chicken and drained pasta to the skillet, add baby spinach if using, and toss thoroughly to coat with sauce.
  4. Transfer everything to the greased baking dish and top with shredded mozzarella and remaining grated Parmesan.
  5. Bake uncovered for 20–25 minutes until the cheese is golden and bubbly. Let rest for 5 minutes before serving.

Notes

Use room-temperature chicken pieces for even cooking. Salt pasta water generously. If sauce is too thin, reduce it over low heat or use a cornstarch slurry to thicken.