Creamy Pesto Chicken Pasta
Creamy, cheesy, and bright with basil — this baked pasta hits all the comfort-food notes while still feeling a little fancy. I started making this dish on busy weeknights when I wanted something hands-off that still tasted homemade. It’s a one-dish crowd-pleaser with tender pieces of chicken, a silky pesto cream sauce, and a golden cheesy top that brings everyone to the table. If you enjoy saucy baked pastas with bold flavors, try the creamy Cajun chicken pasta for a spicy sibling to this recipe.
Why you’ll love this dish
This recipe is perfect when you want dinner that feels special but doesn’t take all evening. It comes together quickly: while the pasta cooks and the chicken sautés, you’ll make a simple cream-and-pesto sauce that’s rich enough to satisfy but brightened by basil. It’s budget-friendly, easy to scale up for guests, and kid-approved—cheese usually seals the deal.
"The kids begged for seconds, and I loved that I could prep almost everything ahead and bake it when we walked in the door."
If you like casseroles that keep well for lunches, check the flavor-forward Cajun chicken pasta for easy weeknight dinners for another trusty option.
How this recipe comes together
This is the high-level flow so you know what to expect:
- Boil pasta until just under al dente so it finishes perfectly in the oven.
- Sauté diced chicken until golden and fully cooked.
- Make a quick cream sauce in the same skillet using butter, garlic, cream, milk, pesto, and grated Parmesan.
- Toss the cooked pasta and chicken (plus spinach if you like) in the sauce.
- Bake with a mozzarella-and-Parmesan blanket until bubbly and golden.
It’s mostly hands-off once it’s in the oven, and the brief rest after baking lets the sauce set for clean slices.
What you’ll need
- 10.5 ounces penne or rigatoni pasta (use rigatoni for extra sauce-capture power)
- 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) — for best flavor, use good-quality or fresh pesto
- 3/4 cup grated Parmesan cheese (for the sauce)
- 3.5 ounces baby spinach (optional; stir in for nutrition and color)
- 1 cup shredded mozzarella cheese (for topping)
- 1/4 cup grated Parmesan cheese (to sprinkle on top)
Substitutions and notes: use gluten-free pasta if needed. Swap half-and-half for heavy cream in a pinch, though the sauce will be slightly less rich. If you prefer less basil intensity, start with 1/3 cup pesto and taste before adding more. If you want a vegetarian version, omit chicken and add roasted mushrooms or chickpeas—see Variations below and similar hearty casseroles like this classic chicken pot pie pasta for inspiration.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package directions so it remains slightly under al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper. Sauté the chicken in batches if needed until cooked through and lightly golden, about 5–6 minutes. Transfer the chicken to a plate and remove from heat. The chicken should reach 165°F (74°C) for safety.
- In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant—don’t let it brown.
- Pour in the heavy cream and whole milk. Stir and bring the mixture to a gentle simmer for 2–3 minutes until it thickens slightly.
- Stir the basil pesto and 3/4 cup grated Parmesan into the cream. Keep stirring until the sauce is smooth and the cheese is melted. Taste and season with more salt and pepper if needed.
- Return the cooked chicken and the drained pasta to the skillet. Add the baby spinach now if using; it will wilt into the warm sauce. Toss everything until evenly coated.
- Transfer the coated mixture to the prepared baking dish. Evenly sprinkle the shredded mozzarella and the remaining 1/4 cup grated Parmesan over the top.
- Bake uncovered for 20–25 minutes, until the cheese is golden and bubbly.
- Let the dish rest for 5 minutes before serving so the sauce sets and slices hold together.
Best ways to enjoy it
Serve this dish straight from the baking dish for a cozy family meal. For texture and contrast, add:
- A crisp green salad with lemon vinaigrette.
- Garlic bread or a simple baguette to mop up the sauce.
- A squeeze of lemon and extra fresh basil on top for brightness.
Pair it with a medium-bodied white wine like Pinot Grigio or a light red such as Chianti. For a lighter weeknight plate, serve smaller portions alongside roasted vegetables. If you’re looking for more creamy pasta recipes with different protein profiles, try the creamy beef pasta recipe that’s rich, easy, and protein-packed.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within 2 hours of baking. Keep for up to 3–4 days.
- To reheat: cover a baking dish with foil and warm at 350°F (175°C) for 15–20 minutes until heated through, or reheat single portions in the microwave in 60-second bursts, stirring between bursts. Add a splash of milk if the sauce tightens.
- To freeze: cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Food safety note: ensure reheated chicken reaches 165°F (74°C) before serving.
Pro chef tips
- Don’t overcook the pasta on the stovetop. Pulling it 2 minutes before package time means it won’t go mushy while baking.
- Warm the cream slightly before adding to the skillet so the sauce comes together faster and is less likely to seize.
- If the sauce seems too thin before baking, simmer 1–2 minutes longer to reduce; if too thick, add a splash of milk.
- For a golden top, broil for 1–2 minutes at the end—watch closely to avoid burning.
- Make ahead: combine through step 7, cover, refrigerate for up to a day, then top with cheeses and bake when ready. For a lighter summer option, use leftover baked pasta chilled in a pasta salad—similar bright pasta ideas include this creamy Caprese pasta salad.
Recipe variations
- Vegetarian: replace chicken with roasted mushrooms, caramelized onions, or chickpeas.
- Gluten-free: use your favorite gluten-free penne and monitor cook time.
- Lighter version: swap half the cream for whole milk and use part-skim mozzarella. Add lemon zest to brighten flavors.
- Seafood twist: substitute cooked shrimp for chicken and fold in at the same step; shrimp cooks quickly, so add it just to warm through.
- Extra veg: stir in roasted cherry tomatoes, artichoke hearts, or asparagus before baking.
Common questions
Q: How long does the recipe take from start to finish?
A: Active hands-on time is about 20–25 minutes. Including baking and a short rest, plan for 45–55 minutes total.
Q: Can I use store-bought pesto?
A: Yes. High-quality store-bought pesto works well and saves time. If it’s very salty, start with slightly less and taste the sauce before adding more.
Q: Is it safe to freeze once baked?
A: You can freeze after baking, but texture can change; it freezes best before baking. Cool completely, freeze up to 3 months, then thaw overnight and reheat covered in the oven.
Q: Can I make this spicy?
A: Stir in a pinch of red pepper flakes to the sauce or use a spicy pesto to add heat.
Q: How many does this recipe serve?
A: This amount generally serves 4 as a main course, depending on appetites and sides.
Q: Can I use pre-cooked or leftover chicken?
A: Absolutely. Fold in pre-cooked or rotisserie chicken at the step when you return the protein to the sauce. Reduce overall sauté time accordingly.
Creamy Pesto Chicken Bake
Ingredients
Method
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package directions so it remains slightly under al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper. Sauté the chicken in batches if needed until cooked through and lightly golden, about 5–6 minutes. Transfer the chicken to a plate and remove from heat.
- In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant—don’t let it brown.
- Pour in the heavy cream and whole milk. Stir and bring the mixture to a gentle simmer for 2–3 minutes until it thickens slightly.
- Stir the basil pesto and 3/4 cup grated Parmesan into the cream sauce. Keep stirring until the sauce is smooth and the cheese is melted. Taste and season with more salt and pepper if needed.
- Return the cooked chicken and drained pasta to the skillet. Add the baby spinach now if using. Toss everything until evenly coated.
- Transfer the coated mixture to the prepared baking dish. Evenly sprinkle the shredded mozzarella and the remaining 1/4 cup grated Parmesan over the top.
- Bake uncovered for 20–25 minutes, until the cheese is golden and bubbly.
- Let the dish rest for 5 minutes before serving so the sauce sets and slices hold together.
