This creamy, weeknight-friendly pasta brings bright basil pesto together with tender chicken and a gooey cheese topping — perfect for cozy dinners and shareable photos for your Pinterest boards. Creamy Pesto Chicken Pasta balances rich, savory sauce with fresh herb flavor for an easy family favorite. If you like bold, creamy pasta dinners, you might also enjoy a spicier take like Creamy Cajun Chicken Pasta for a change of pace.
Why You’ll Love This Creamy Pesto Chicken Pasta:
- Big basil flavor from the pesto without extra prep.
- Creamy, saucy texture that clings to penne or rigatoni — great for kids and adults.
- Quick to assemble and bakes ahead for busy evenings or meal prep.
- Uses pantry staples with an optional veggie boost (spinach).
- Comforting, photo-ready dish that’s perfect for sharing on Pinterest.
Ingredients Needed
Protein
- 2 medium boneless, skinless chicken breasts, diced (about 10.5 ounces total)
Pasta
- 10.5 ounces penne or rigatoni pasta
Fats & Aromatics
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
Creamy 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 this casserole with a crisp green salad and crusty bread to mop up the sauce. For a light, complementary side, try buttery garlic rolls or a simple arugula salad with lemon vinaigrette. If you want another cozy main for a weeknight rotation, consider the playful handheld option of Chicken Pillows with Creamy Parmesan Sauce as a creative companion dish.
Tips for Success Creamy Pesto Chicken Pasta
- Don’t overcook the pasta: drain it just under al dente so it finishes perfectly in the oven.
- Taste and adjust salt: pesto and Parmesan are salty, so season after mixing the sauce.
- Use room-temperature dairy: heavy cream and milk blend more smoothly if not straight from the fridge.
- Fold in spinach just before baking to keep it bright and tender.
- Substitute proteins: swap diced chicken for sliced Chicken Sausages with Zucchini, Tomatoes, and Pasta for a rustic twist.
variation (if any)
- Vegetarian: Omit the chicken and add roasted mushrooms or artichoke hearts.
- Pesto swap: Try sun-dried tomato pesto or kale pesto for a different flavor profile.
- Lighter version: Use half-and-half instead of heavy cream and reduce the mozzarella topping.
FAQs
Q: Can I make this ahead and reheat?
A: Yes — assemble and bake, then cool and refrigerate up to 2 days. Reheat covered at 350°F until warmed through, or reheat individual servings in the microwave.
Q: Can I freeze Creamy Pesto Chicken Pasta?
A: You can freeze before baking in an airtight container for up to 2 months. Thaw overnight in the fridge and bake at 375°F until bubbly. For a frozen pasta salad option, check out a different crowd-pleaser like Creamy Bacon Cheddar Ranch Pasta Salad.
Q: What pesto works best — store-bought or homemade?
A: Both work well. Store-bought pesto saves time and is perfectly tasty; homemade pesto gives a brighter, fresher basil flavor if you have the minutes to make it.
Q: Can I use a different pasta shape?
A: Absolutely. Rigatoni, cavatappi, or farfalle are all great choices for holding the creamy pesto sauce.
Q: Is this dish kid-friendly?
A: Yes — the familiar creamy-cheesy profile tends to be a hit with kids. Keep a little plain pasta aside if picky eaters prefer no sauce.
Creamy Pesto Chicken Pasta
Ingredients
Method
- 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.
