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Creamy Pesto Chicken Pasta

A comforting and delicious one-pan dish made with chicken, pasta, and a creamy basil pesto sauce that's perfect for weeknight family dinners.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 10.5 ounces penne or rigatoni pasta
Chicken Ingredients
  • 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 Ingredients
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • ¾ cup heavy cream
  • ½ cup whole milk
  • ½ cup basil pesto (store-bought or homemade)
  • ¾ cup grated Parmesan cheese
  • 3.5 ounces baby spinach (optional, for extra nutrition)
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). 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—make sure it’s just under al dente. Drain and set aside.
Cooking
  1. Heat olive oil in a large skillet over medium-high. 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.
  4. Return cooked chicken, drained pasta, and spinach (if using) to the sauce. Toss thoroughly until all ingredients are evenly coated.
  5. Transfer the coated mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella and extra Parmesan cheese over the top.
  6. Bake uncovered for 20–25 minutes until cheese is golden and bubbly.
  7. Allow dish to rest for 5 minutes before serving.

Notes

Serve this dish hot out of the oven for maximum cheese pull! Pair it with a simple green salad to balance the creaminess. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.