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Creamy Pesto Chicken Pasta

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A comforting baked pasta dish featuring tender chicken, creamy pesto sauce, and bubbly mozzarella.

Ingredients

Scale
  • 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)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese for topping

Instructions

  1. Preheat the oven to 400°F (200°C) and 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, then drain and set aside.
  3. Heat olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper and sauté until golden, about 5 to 6 minutes. Set aside.
  4. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  5. Pour in heavy cream and whole milk, stirring to simmer for 2 to 3 minutes until thickened.
  6. Stir in basil pesto and 3/4 cup grated Parmesan until smooth. Adjust seasoning.
  7. Return chicken to the skillet. Add drained pasta and spinach (if using) and toss to coat.
  8. Transfer mixture to the baking dish and top with shredded mozzarella and remaining Parmesan.
  9. Bake uncovered for 20 to 25 minutes until cheese is golden and bubbly.
  10. Let rest for 5 minutes before serving.

Notes

Use half-and-half instead of cream and milk for a lighter sauce. Substitute pasta with rotini or fusilli if needed. For a dairy-free option, use plant-based cream and cheese.

Nutrition

Find it online: https://www.simplefamilydishes.com/creamy-pesto-chicken-pasta/