I make this creamy pesto chicken pasta whenever I want something comforting, quick, and just a little fancy. It combines tender sautéed chicken, a silky pesto-cream sauce, and bubbling mozzarella on top. The result is an easy weeknight bake that feeds a family, travels well as leftovers, and looks impressive on the table.

If you enjoy baked pasta dishes, you might also like this creamy Cajun chicken pasta recipe for a spicier take.

Why you’ll love this dish

This recipe hits several useful notes. It is fast to assemble, uses pantry-friendly ingredients, and balances bright basil pesto with rich dairy for a creamy sauce that clings to penne or rigatoni. It is family friendly and adaptable for picky eaters or guests. Make it for weeknight dinners, casual dinner parties, or when you want a make-ahead dinner that reheats beautifully.

“Comfort food that never disappoints: creamy, herby, and cheesy with just the right amount of golden top.”

The dish is also forgiving. You can use store-bought pesto to shave minutes off prep, and the bake step helps meld flavors and keep the pasta moist.

The cooking process explained

Overview of what you will do so you can scan quickly. Cook pasta slightly under al dente. Sauté diced chicken until golden. Build a garlic, cream, and pesto sauce in the same skillet. Toss pasta, chicken, and optional spinach into the sauce. Transfer to a baking dish, top with mozzarella and Parmesan, then bake until bubbly and golden. Rest briefly before serving.

Gather these items

• 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 (store-bought or homemade)
• 3/4 cup grated Parmesan cheese
• 3.5 ounces baby spinach (optional, for extra nutrition)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese for topping

Notes and substitutions: use half-and-half instead of the cream and milk in a pinch for a slightly lighter sauce. Swap rotini or fusilli for the pasta if needed. For a dairy-free swap, use a plant-based cream and cheese alternative, though texture and melting will differ.

How to prepare it

1. Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package directions so it finishes cooking in the oven. Drain and set aside.
3. Heat the olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper. Sauté until cooked through and lightly golden, about 5 to 6 minutes. Transfer the chicken to a bowl and set aside.
4. In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and cook for 30 seconds until fragrant.
5. Pour in the heavy cream and whole milk. Stir and bring to a gentle simmer for 2 to 3 minutes so the mixture slightly thickens.
6. Stir the basil pesto and 3/4 cup grated Parmesan into the cream until smooth and fully combined. Taste and adjust salt and pepper.
7. Return the cooked chicken to the skillet. Add the drained pasta and spinach if using. Toss everything until the pasta and chicken are evenly coated in the sauce.
8. Transfer the coated mixture into the prepared baking dish. Evenly sprinkle the shredded mozzarella and the extra 1/4 cup Parmesan on top.
9. Bake uncovered for 20 to 25 minutes until the cheese is golden and bubbly.
10. Remove from the oven and let the dish rest for 5 minutes before serving so the sauce sets slightly.

Best ways to enjoy it

Serve generous scoops straight from the baking dish onto warmed plates. Pair with a crisp green salad and lemon vinaigrette to cut the richness. Steamed green beans or roasted asparagus are simple sides that add color and texture. For a fun twist, top individual servings with toasted pine nuts or fresh basil leaves.

For a different creamy pasta inspiration with bold flavors, try this other creamy Cajun chicken pasta version.

Storage and reheating tips

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, place a portion in a microwave-safe dish and heat in 30 second intervals, stirring between cycles, until hot throughout. For oven reheating, cover with foil and warm at 350°F (175°C) for about 15 to 20 minutes. To freeze, cool completely then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Food safety note: ensure cooked chicken reaches 165°F when originally cooked, and reheat leftovers until steaming hot to 165°F.

Pro chef tips

• Cook pasta slightly under al dente so it does not become mushy after baking.
• Use full-fat cream and milk for a silkier sauce that clings to the pasta.
• Sauté chicken in a single layer to encourage even browning. Do not overcrowd the pan.
• If the sauce looks too thick after adding the pesto, loosen it with a splash of reserved pasta cooking water.
• Let the baked dish rest to prevent the sauce from running off when you serve.

Flavor swaps

• Swap the chicken for shredded rotisserie chicken to save time.
• Add sun-dried tomatoes for tang and color.
• Stir in mushrooms when sautéing the chicken for more savory depth.
• Use a gluten-free pasta if needed, but do not overcook it.
• Replace mozzarella with fontina or provolone for a different melt and flavor.

Common questions

How long does this take from start to finish?

Plan on roughly 40 to 50 minutes including prep, stovetop cooking, and baking. Active hands-on time is about 20 to 30 minutes.

Can I make this ahead of time?

Yes. Assemble the dish up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if baking straight from cold.

Is this safe to freeze?

Yes. Cool completely, then freeze in a suitable container for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat to an internal temperature of 165°F.

Can I use store-bought pesto?

Absolutely. Store-bought pesto works well and keeps this recipe fast. If using homemade pesto, taste the sauce before adding extra salt since homemade versions can vary in seasoning.

What is the best pasta shape to use?

Penne and rigatoni are ideal because their tubes hold the sauce. Short twisted pastas like rotini also work well. Avoid very thin noodles that can overcook in the bake.

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