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Creamy Pesto Chicken Pasta

Creamy pesto chicken pasta baked in a dish with golden bubbly mozzarella cheese on top
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Chicken and pasta baked in a creamy basil pesto sauce with golden mozzarella, delivering 41 grams of protein per serving. Easy skill level, ready in 50 minutes, serving 4.

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 freshly grated Parmesan cheese
  • 3.5 ounces baby spinach (optional)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese (for topping)

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C) and lightly grease a 9×13-inch baking dish.
  2. Cook pasta in a large pot of boiling salted water for 2 minutes less than package directions, just under al dente. Drain and set aside. Do not rinse.
  3. Heat olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper and cook for 5 to 6 minutes until golden and cooked through. Remove from heat and set aside.
  4. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Stir in heavy cream and whole milk, bring to a gentle simmer for 2 to 3 minutes until slightly thickened. Mix in basil pesto and Parmesan, stirring until smooth and silky.
  5. Return cooked chicken, drained pasta, and spinach (if using) to the skillet. Toss thoroughly until all ingredients are evenly coated.
  6. Transfer mixture into the prepared baking dish. Sprinkle shredded mozzarella and extra Parmesan evenly over the top.
  7. Bake uncovered for 20 to 25 minutes until cheese is golden and bubbly.
  8. Rest for 5 minutes before serving.

Notes

  • Cook pasta 2 minutes under al dente as it will finish cooking in the oven.
  • Use freshly grated Parmesan for the smoothest, creamiest sauce – pre-shredded does not melt as well.
  • Do not overcook chicken in the skillet as it continues cooking in the oven.
  • Verify pesto ingredients if tree nut allergies are present, as pesto may contain pine nuts.
  • Spinach is optional but adds great nutrition without changing the flavor significantly.
  • To reheat, add a splash of milk or cream, cover with foil, and warm at 350 degrees F for 15 to 20 minutes.

Nutrition

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