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There’s something magical about a creamy, cheesy pasta dish that brings everyone to the table. This Creamy Pesto Chicken Pasta is no exception—it’s rich, flavorful, and incredibly satisfying. With tender chicken, al dente pasta, and a luscious pesto-infused sauce, this recipe is perfect for busy weeknights or cozy weekend dinners. Plus, it’s easy to customize with your favorite add-ins!
Key Ingredients
The star of this dish is the creamy pesto sauce, which combines the freshness of basil pesto with the richness of heavy cream and Parmesan. The chicken adds protein, while the pasta makes it hearty and filling. If you love extra greens, baby spinach blends seamlessly into the sauce, adding nutrition without overpowering the flavors.
Ingredients List
Here’s everything you’ll need to make this delicious dish:
| Category | Ingredient | Amount |
|---|---|---|
| Pasta & Chicken | Penne or rigatoni pasta | 10.5 ounces |
| Boneless, skinless chicken breasts (diced) | 2 medium (about 10.5 ounces total) | |
| Olive oil | 1 tablespoon | |
| Salt and freshly ground black pepper | To taste | |
| Creamy Pesto Sauce | Unsalted butter | 1 tablespoon |
| Garlic (minced) | 2 cloves | |
| Heavy cream | 3/4 cup plus 2 tablespoons | |
| Whole milk | 1/2 cup | |
| Basil pesto (store-bought or homemade) | 1/2 cup | |
| Grated Parmesan cheese | 3/4 cup | |
| Baby spinach (optional) | 3.5 ounces | |
| Topping | Shredded mozzarella cheese | 1 cup |
| Grated Parmesan cheese | 1/4 cup |
Helpful Tools
Having the right tools makes cooking this dish even easier:
1. Large Skillet – For sautéing chicken and making the sauce.
2. Large Pot – To boil the pasta perfectly.
3. 9×13-inch Baking Dish – Essential for baking the pasta to cheesy perfection.
Pro-Tips
1. Don’t Overcook the Pasta – Since it bakes later, cook it 2 minutes less than the package instructions to avoid mushiness.
2. Use Homemade Pesto for Extra Flavor – Store-bought works, but homemade pesto takes this dish to the next level.
3. Add Spinach for Nutrition – If using, stir it in at the end so it wilts just enough without becoming soggy.
4. For a Crispy Topping – Broil for the last 2 minutes to get that golden, bubbly cheese.
5. Love Parmesan Chicken Pasta? Check out this amazing Parmesan Chicken Pasta recipe for another cheesy, comforting meal!
How to Make Creamy Pesto Chicken Pasta
Follow these simple steps for a perfect dish every time:
- 1. Preheat & Prep – Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- 2. Cook the Pasta – Boil the pasta in salted water for 2 minutes less than the package instructions. Drain and set aside.
- 3. Sauté the Chicken – Heat olive oil in a skillet over medium-high heat. Season the diced chicken with salt and pepper, then cook until golden and fully done (5–6 minutes). Remove from heat.
- 4. Make the Sauce – In the same skillet, melt butter, then sauté garlic for 30 seconds. Add heavy cream and milk, simmering for 2–3 minutes until slightly thickened. Stir in pesto and Parmesan until smooth.
- 5. Combine Everything – Return the chicken, pasta, and spinach (if using) to the skillet. Toss until fully coated in the sauce.
- 6. Assemble & Bake – Transfer the mixture to the baking dish, top with mozzarella and Parmesan, then bake for 20–25 minutes until golden and bubbly.
- 7. Rest & Serve – Let it rest for 5 minutes before serving.
Variations
Switch things up with these easy variations:
1. Vegetarian Option – Skip the chicken and add roasted vegetables like bell peppers, zucchini, or mushrooms.
2. Spicy Kick – Stir in red pepper flakes or a dash of hot sauce for heat.
3. Different Pasta Shapes – Try fusilli, farfalle, or even spaghetti for a fun twist.
Creamy Pesto Chicken Pasta
This Creamy Pesto Chicken Pasta is a comforting one-dish wonder that comes together in less than 40 minutes. Tender bites of chicken and bow-tie pasta are cooked in a savory broth, then tossed with cream cheese, vibrant basil pesto, and fresh spinach. Best of all, it’s made entirely in one pot for minimal cleanup.
- Total Time: 40
- Yield: 6 servings
Ingredients
— The Basics —
1 tablespoon olive oil
1 lb boneless, skinless chicken breasts (cut into ½-inch bite-sized pieces)
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
— The Pasta & Sauce —
3 ½ cups low-sodium chicken broth
8 oz uncooked farfalle (bow-tie) or penne pasta (approx. 3 cups)
4 oz cream cheese, cubed and softened
½ cup basil pesto (store-bought or homemade)
— The Finish —
3 cups fresh baby spinach, roughly chopped
¼ cup fresh basil leaves, chopped (optional)
2 tablespoons grated Parmesan cheese
Instructions
1. **Sear Chicken:** Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Season the chicken pieces with salt, pepper, and garlic powder. Add the chicken to the pan and cook for 5–7 minutes, stirring occasionally, until browned and no longer pink inside. Remove the chicken with a slotted spoon and set aside on a plate.
2. **Cook Pasta:** In the same pot (don’t wipe it out!), pour in the chicken broth and add the uncooked pasta. Bring the liquid to a boil over high heat.
3. **Simmer:** Reduce the heat to medium-low to maintain a gentle simmer. Cook for 12–15 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed (there should still be a little starchy liquid left to form the sauce).
4. **Make it Creamy:** Reduce heat to low. Stir in the cubed cream cheese and basil pesto. Stir constantly until the cream cheese has completely melted and created a smooth, creamy sauce.
5. **Combine:** Return the cooked chicken (and any juices from the plate) to the pot. Stir to coat everything evenly. Cook for 1–2 minutes to heat the chicken through.
6. **Add Spinach:** Remove the pot from the heat. Immediately stir in the fresh spinach and let it wilt from the residual heat.
7. **Serve:** Garnish with fresh chopped basil and a sprinkle of grated Parmesan cheese. Serve warm.
Notes
**Pasta Shapes:** Farfalle (bow-ties) or Penne work best for this one-pot method as they hold their shape well. If using a smaller pasta, reduce the cooking time slightly.
**Cream Cheese:** Make sure your cream cheese is softened (room temperature) and cut into small cubes before adding it; this prevents lumps in your sauce.
**Broth vs. Water:** Using chicken broth significantly boosts the flavor since the pasta absorbs it while cooking. If you must use water, be sure to season the dish more heavily.
**Add Veggies:** Sun-dried tomatoes or cherry tomatoes are excellent additions if you want a pop of acidity to balance the creamy pesto.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: One Pot
- Cuisine: Italian-American
FAQ
Can I make this ahead of time?
Yes! Assemble the dish (without baking), cover, and refrigerate for up to 24 hours. Bake as directed when ready.
What can I substitute for heavy cream?
Half-and-half or whole milk with a bit of cornstarch (to thicken) works well.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Conclusion
This Creamy Pesto Chicken Pasta is a crowd-pleaser that’s easy to make and even easier to enjoy. With its rich, cheesy sauce and tender chicken, it’s a dish that will have everyone asking for seconds. Whether you’re cooking for family or meal prepping for the week, this recipe is a winner.
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