A cozy, saucy bake that’s easy to pin and even easier to love—perfect for family dinners or meal-prep nights.
introduction
Creamy Pesto Chicken Pasta brings tender chicken and bright basil pesto together in a silky, cheesy sauce that makes weeknights feel special. This recipe is cozy, approachable, and full of flavor—ideal for busy cooks who want something comforting and Pinterest-ready. If you enjoy creamy pasta bakes, try the equally comforting cheesy chicken pasta for another family-favorite twist.
Why You’ll Love This Creamy Pesto Chicken Pasta:
- Rich, herb-forward flavor from basil pesto balanced by creamy sauce.
- Hands-on time is short—perfect for weeknights and meal prep.
- Bakes ahead and reheats beautifully for lunches or busy evenings.
- Kid-friendly and easy to adapt with veggies or different cheeses.
- Crowd-pleasing comfort food that still feels a little fancy.
Ingredients Needed
Pasta
- 10.5 ounces penne or rigatoni pasta
Protein
- 2 medium boneless, skinless chicken breasts, diced (about 10.5 ounces total)
Fats & Oil
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Aromatics & Seasoning
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
Dairy & Sauce
- 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
Veggies (optional)
- 3.5 ounces baby spinach (optional, for extra nutrition)
Toppings
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Step-by-Step Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- In a large pot of boiling salted water, cook pasta for 2 minutes less than package directions, ensuring it is just under al dente. Drain and set aside.
- 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.
- 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. Mix in basil pesto and grated Parmesan, stirring until smooth and melted.
- Return cooked chicken, drained pasta, and spinach (if using) to the sauce. Toss thoroughly until all ingredients are evenly coated.
- Transfer the coated mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella and extra Parmesan cheese over the top.
- Bake uncovered for 20–25 minutes until cheese is golden and bubbly.
- Allow dish to rest for 5 minutes before serving.
Serving Suggestions Creamy Pesto Chicken Pasta
Serve with a crisp green salad and lemony vinaigrette to cut through the richness. Garlic bread or toasted baguette slices are perfect for scooping up sauce. For a contrast of flavors, pair this pasta with a bright, herby dish like the tangy Peruvian chicken with creamy green sauce at a family-style dinner.
Tips for Success Creamy Pesto Chicken Pasta
- Don’t overcook the pasta: Drain it slightly under al dente so it finishes cooking in the oven and stays tender.
- Taste and adjust seasoning after adding pesto—some store-bought pestos are saltier than homemade.
- Use full-fat dairy (heavy cream + whole milk) for a silky, stable sauce that won’t separate during baking.
- Thoroughly drain pasta to prevent a watery bake; a brief toss back in the warm pot helps evaporate extra moisture.
- Make it ahead: assemble and refrigerate unbaked for up to 24 hours, then bake straight from the fridge (add 5–10 extra minutes). For inspiration on adapting creamy bakes, check tips from this creamy beef pasta.
- Swap cheeses if needed: a sharper Parmesan or a bit of Pecorino amps the savory punch.
variation
- Pesto Shrimp Bake: Swap chicken for 1 pound peeled shrimp; sauté 2–3 minutes per side until just opaque, then proceed.
- Veggie-forward: Omit chicken and add roasted cherry tomatoes, zucchini, and mushrooms for a vegetarian version.
- Lighter: Use half-and-half instead of heavy cream and reduce mozzarella to 3/4 cup for a lighter finish (texture will be slightly less rich).
FAQs
Q: Can I make this ahead and freeze it?
A: Yes—assemble and freeze before baking in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge, then bake at 400°F for 25–35 minutes until bubbly.
Q: How should leftovers be stored and reheated?
A: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions, stirring halfway.
Q: Can I use pesto from a jar or should I make it fresh?
A: Both work fine. Store-bought pesto saves time; homemade delivers brighter flavor. Adjust salt accordingly when using jarred varieties.
Q: Is it okay to use a different pasta shape?
A: Absolutely—rigatoni, ziti, or shells all hold the sauce well and make great alternatives.
Q: How can I make this dairy-free?
A: Substitute full-fat coconut milk or a creamy plant-based alternative and use dairy-free cheese; flavor will shift but texture can stay rich.
Ingredients
Pasta
- 10.5 ounces penne or rigatoni pasta
Protein
- 2 medium boneless, skinless chicken breasts, diced (about 10.5 ounces total)
Fats & Oil
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Aromatics & Seasoning
- 2 cloves garlic, minced
Dairy & Sauce
- 3/4 cup heavy cream
- 2 tablespoons heavy cream
- 1/2 cup whole milk
- 1/2 cup basil pesto (store-bought or homemade)
- 3/4 cup grated Parmesan cheese
Veggies (optional)
- 3.5 ounces baby spinach (optional, for extra nutrition)
Toppings
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
Preparation
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- In a large pot of boiling salted water, cook pasta for 2 minutes less than package directions, ensuring it is just under al dente. Drain and set aside.
- 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.
Cooking
- 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.
- Mix in basil pesto and grated Parmesan, stirring until smooth and melted.
- Return cooked chicken, drained pasta, and spinach (if using) to the sauce. Toss thoroughly until all ingredients are evenly coated.
Baking
- Transfer the coated mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella and extra Parmesan cheese over the top.
- Bake uncovered for 20–25 minutes until cheese is golden and bubbly.
- Allow dish to rest for 5 minutes before serving.
