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Creamy Pesto Chicken Pasta served on a plate with rigatoni, tender chicken chunks, spinach, basil pesto sauce, and melted cheese topping

Creamy Pesto Chicken Pasta

Emily Wilson
This Creamy Pesto Chicken Pasta is a comforting baked dinner made with tender chicken, basil pesto, cream, and melted mozzarella. Perfect for busy weeknights or family gatherings, this easy homestyle pasta dish delivers rich flavor, satisfying protein, and a golden cheesy finish in every bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian-American
Servings 4 servings
Calories 680 kcal

Equipment

  • Large pot
  • Large Skillet
  • 9x13-inch Baking Dish
  • Colander
  • Wooden spoon or spatula

Ingredients
  

Pasta and Chicken

  • 300 g penne or rigatoni pasta about 10 to 11 ounces
  • 2 medium boneless skinless chicken breasts about 300 g total, diced
  • 1 tablespoon olive oil
  • to taste salt and black pepper

Creamy Pesto Sauce

  • 1 tablespoon unsalted butter
  • 2 cloves garlic minced
  • 200 ml heavy cream about 3/4 cup plus 2 tablespoons
  • 120 ml whole milk about 1/2 cup
  • 120 ml basil pesto store bought or homemade
  • 75 g Parmesan cheese grated, about 3/4 cup
  • 100 g baby spinach optional

Topping

  • 1 cup mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated

Instructions
 

  • 1. Preheat the oven: Preheat oven to 200 C or 400 F. Lightly grease a 9x13 inch baking dish.
    2. Cook the pasta: Boil salted water and cook pasta two minutes less than package directions. Drain and set aside.
    3. Cook the chicken: Heat olive oil in a skillet over medium high heat. Season chicken with salt and pepper and cook until lightly golden and fully cooked, about 5 to 6 minutes. Remove and set aside.
    4. Make the sauce: In the same skillet melt butter, add garlic, and cook for 30 seconds. Stir in heavy cream and milk. Simmer gently for 2 to 3 minutes until slightly thickened.
    5. Add pesto and cheese: Stir in basil pesto and grated Parmesan until smooth and creamy.
    6. Combine: Add cooked chicken, drained pasta, and spinach. Toss until evenly coated.
    7. Assemble and bake: Transfer to baking dish, top with mozzarella and extra Parmesan. Bake for 20 to 25 minutes until golden and bubbly.
    8. Rest and serve: Let rest for 5 minutes before serving.

Notes

Use freshly grated Parmesan for the smoothest sauce texture. To make this dish more budget friendly, substitute rotisserie chicken and add extra spinach or vegetables to stretch servings. If freezing before baking, wrap tightly and thaw overnight in the refrigerator before cooking.
Nutrition Facts:
•Calories: 680 kcal 
•Carbohydrates: 58 g 
•Protein: 40 g 
•Fat: 34 g 
•Saturated Fat: 17 g 
•Cholesterol: 135 mg 
•Sodium: 720 mg 
•Potassium: 620 mg 
•Fiber: 4 g 
•Sugar: 5 g 
•Vitamin A: 3200 IU 
•Vitamin C: 12 mg 
•Calcium: 380 mg 
•Iron: 3 mg