Creamy Pesto Chicken Pasta

Imagine a cozy night in, perhaps with a glass of wine in hand, as the aroma of garlic and basil fills your kitchen. This Creamy Pesto Chicken Pasta is not only a delight for the senses but also a comforting dish that brings warmth and satisfaction to any meal. Whipping up this creamy, flavorful pasta dish is a breeze, making it perfect for busy weeknights or when you want to impress guests with minimal effort. With tender chicken, vibrant pesto, and creamy cheese, each bite is pure culinary joy.

Why make this recipe

What makes this dish special

This recipe stands out for a multitude of reasons. First, it’s incredibly quick to prepare, taking less than an hour from start to finish, making it an ideal option for weeknight dinners when time is tight but flavor is paramount. Plus, it’s versatile enough to please picky eaters—kids will love the cheesy, creamy goodness, while adults will appreciate the depth of flavor that fresh basil pesto brings.

"This pasta was a hit at our family dinner! Creamy, flavorful, and everyone went back for seconds." – Happy Home Cook

Whether you’re looking to indulge in a cozy night at home or need a potluck dish that will wow the crowd, this Creamy Pesto Chicken Pasta is a guaranteed winner.

How to make Creamy Pesto Chicken Pasta

Step-by-step overview

Making this delightful dish is a straightforward process. You’ll cook the pasta, sauté the chicken, whip up a creamy sauce, and then combine everything into a cheesy, baked skillet that will keep you coming back for more. Here’s what you can expect as you embark on this culinary adventure.

Ingredients

What you’ll need

Gather the following items to create your Creamy Pesto Chicken Pasta:

• 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
• 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 (jarred or homemade)
• 3/4 cup grated Parmesan cheese
• 3.5 ounces baby spinach (optional)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Feel free to substitute other pasta shapes according to your preference, or even use a gluten-free pasta!

Directions

Step-by-step instructions

1. Begin by preheating your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. In a large pot filled with boiling salted water, cook your chosen pasta for 2 minutes less than the package instructions indicate. Once cooked, drain and set aside.
3. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper, then sauté until the chicken is cooked through and golden brown, roughly 5-6 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, melt the unsalted butter, then add the minced garlic. Sauté for about 30 seconds until fragrant.
5. Pour in the heavy cream and whole milk, allowing it to gently simmer for 2-3 minutes.
6. Stir in the basil pesto and grated Parmesan cheese until the mixture is smooth and creamy.
7. Return the sautéed chicken and pasta to the skillet, and toss everything together to ensure the pasta is well coated. If desired, add the baby spinach and mix until wilted.
8. Transfer the mixture to your prepared baking dish and sprinkle the top with shredded mozzarella and additional Parmesan.
9. Bake uncovered for 20-25 minutes or until the cheese is golden and bubbling.
10. Let it rest for 5 minutes before serving to allow the cheesy goodness to settle.

How to serve Creamy Pesto Chicken Pasta

Best ways to enjoy it

This dish is a feast for the eyes and palate! For the best presentation, serve it straight from the oven in individual bowls, garnished with additional grated Parmesan and a sprinkle of fresh basil if you have it on hand. Pair it with a fresh garden salad or garlic bread for a complete meal. A crisp white wine, such as Pinot Grigio, complements the savory flavors beautifully.

How to store

Storage and reheating tips

To store any leftovers, transfer the pasta to an airtight container and refrigerate for up to 3 days. For longer preservation, you can freeze it for up to 2 months. When you’re ready to enjoy it again, reheat in the microwave or on the stovetop with a splash of milk to bring back the creamy texture. Always ensure it’s heated through before serving.

Tips to make

Helpful cooking tips

For a creamier sauce, consider using more heavy cream and adjusting down the milk. If you’re a fan of extra garlic, boosting the minced amount to three cloves will elevate those flavors even more! Also, let your pasta cool slightly before mixing with the sauce to prevent it from becoming overly mushy.

Variations

Creative twists

Feel free to switch things up! You can add roasted cherry tomatoes or sautéed mushrooms for an additional burst of flavor. If you’re looking to make it lighter, try using grilled shrimp instead of chicken or incorporating zucchini noodles for a low-carb twist on this classic dish.

FAQs

Common questions

Q: Can I use a different type of pasta?
A: Absolutely! While penne or rigatoni works beautifully, any pasta shape you enjoy can be substituted.

Q: What should I do if I can’t find basil pesto?
A: You can easily make your own basil pesto with fresh basil, garlic, Parmesan, and olive oil, or use sun-dried tomato pesto for a different flavor.

Q: How can I make this dish vegetarian?
A: Simply omit the chicken and add more vegetables, like bell peppers or zucchini, for a hearty vegetarian meal.

This Creamy Pesto Chicken Pasta is not only a culinary delight but a recipe that is sure to become a staple in your home cooking repertoire. Enjoy!

Creamy Pesto Chicken Pasta

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A comforting and flavorful creamy pasta dish featuring tender chicken, vibrant pesto, and rich cheeses, perfect for weeknight dinners or special occasions.

• Author: ayoboyo021gmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Non-Vegetarian

Ingredients

Scale 1x2x3x

• 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
• 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 (jarred or homemade)
• 3/4 cup grated Parmesan cheese
• 3.5 ounces baby spinach (optional)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

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Instructions

1. Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
2. Cook the pasta in boiling salted water for 2 minutes less than package instructions; drain and set aside.
3. Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, sauté until cooked through and golden brown (about 5-6 minutes), and set aside.
4. Melt butter in the same skillet, add minced garlic, and sauté for 30 seconds until fragrant.
5. Pour in heavy cream and whole milk; simmer for 2-3 minutes.
6. Stir in basil pesto and grated Parmesan until smooth and creamy.
7. Return chicken and pasta to the skillet, tossing to coat. Add spinach if desired and mix until wilted.
8. Transfer to the baking dish, sprinkle with mozzarella and additional Parmesan, and bake for 20-25 minutes until cheese is golden and bubbling.
9. Let it rest for 5 minutes before serving.

Notes

Allow pasta to cool slightly before mixing with sauce to prevent mushiness. For extra creaminess, adjust heavy cream and milk ratios.