Creamy Pesto Chicken Pasta is a delightful dish that combines tender chicken, creamy sauce, and flavorful pasta. With its rich taste and easy preparation, it has become a favorite for family dinners and gatherings. This dish is comforting and satisfying, providing a burst of flavor that will please everyone at the table.
Making Creamy Pesto Chicken Pasta is a great choice because it’s both simple and delicious. You can whip it up in under an hour, making it perfect for busy weeknights. Furthermore, it uses easy-to-find ingredients, so you won’t have to hunt down anything unusual. The creamy pesto sauce adds an irresistible flavor that pairs well with pasta and chicken, making it a crowd-pleaser.
How to Make Creamy Pesto Chicken Pasta
Ingredients:
- 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
Directions:
- Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Cook the pasta for 2 minutes less than the package directions, ensuring it is just under al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and sauté until cooked through, about 5-6 minutes. Remove from heat.
- Melt butter in the same skillet over medium heat. Add the minced garlic and sauté for 30 seconds. Stir in the heavy cream and whole milk, bringing it to a gentle simmer for 2-3 minutes. Mix in the basil pesto and Parmesan, stirring until smooth.
- Return the chicken, drained pasta, and spinach (if using) to the sauce. Toss until evenly coated.
- Transfer to the prepared baking dish and sprinkle mozzarella and extra Parmesan over the top.
- Bake uncovered for 20-25 minutes until the cheese is golden and bubbly.
- Let rest for 5 minutes before serving.
How to Serve Creamy Pesto Chicken Pasta
Serve Creamy Pesto Chicken Pasta warm, straight from the oven. You can pair it with a side salad or garlic bread for a complete meal. This pasta dish also looks great with a sprinkle of fresh basil or extra Parmesan on top for added flavor and presentation.
How to Store Creamy Pesto Chicken Pasta
If you have leftovers, store them in an airtight container in the refrigerator. They will last for up to 3 days. When you’re ready to eat them, simply reheat in the oven or microwave until warmed through.
Tips to Make Creamy Pesto Chicken Pasta
- Make sure to not overcook the pasta; it should be just under al dente to avoid mushiness when baking.
- Feel free to use homemade pesto for a fresher taste.
- You can add vegetables like cherry tomatoes or bell peppers to the pasta for extra color and flavor.
Variation
You can easily customize this recipe by swapping out the chicken for shrimp or using different types of pasta like spaghetti or farfalle. For a lighter version, consider using cauliflower pasta or zucchini noodles instead.
FAQs
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the pasta and sauce in advance. Just store them separately in the refrigerator, and assemble before baking.
Q: Is this dish suitable for freezing?
A: Yes, you can freeze Creamy Pesto Chicken Pasta. Just make sure to let it cool completely before placing it in a freezer-safe container.
Q: Can I make this dish dairy-free?
A: You can use coconut cream and dairy-free cheese alternatives to make this dish dairy-free. Just ensure your pesto is also dairy-free.
Creamy Pesto Chicken Pasta
Ingredients
Method
- Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Cook the pasta for 2 minutes less than the package directions, ensuring it is just under al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and sauté until cooked through, about 5-6 minutes. Remove from heat.
- Melt butter in the same skillet over medium heat. Add the minced garlic and sauté for 30 seconds. Stir in the heavy cream and whole milk, bringing it to a gentle simmer for 2-3 minutes. Mix in the basil pesto and Parmesan, stirring until smooth.
- Return the chicken, drained pasta, and spinach (if using) to the sauce. Toss until evenly coated.
- Transfer to the prepared baking dish and sprinkle mozzarella and extra Parmesan over the top.
- Bake uncovered for 20-25 minutes until the cheese is golden and bubbly.
- Let rest for 5 minutes before serving.