I still make this creamy pesto chicken pasta on busy weeknights and at small gatherings because it hits the comfort spot without much fuss. It is tender chicken and al dente penne tossed in a silky pesto cream sauce, topped with gooey mozzarella and baked until golden. This is a great pick when you want dinner that feels special but comes together quickly. If you like one-dish meals with crowd-pleasing flavors, it plays well alongside lighter mains like a salad or something heartier such as my creamy herb chicken and mashed potatoes for a bigger spread.
Why you’ll love this dish
This recipe balances fast weeknight prep with a restaurant-style finish. You brown diced chicken in one skillet, simmer a quick cream-and-pesto sauce, toss with pasta, then bake so the top gets bubbly and browned. It saves time because the pasta is mostly cooked first, and baking simply melds flavors and melts the cheese.
- Quick enough for weeknights but fancy enough for guests.
- Budget friendly when you use store-bought pesto.
- Kid-friendly flavors with familiar ingredients.
- Flexible: add greens or swap pasta shapes.
"The pesto keeps this from tasting heavy, but the cheese and cream make it feel indulgent. My whole family asked for seconds."
Preparing Creamy Pesto Chicken Pasta
Overview of the process so you know what to expect:
- Boil pasta until just shy of done.
- Sauté diced chicken until golden and cooked through.
- Make a quick cream-pesto sauce in the same pan.
- Toss chicken, pasta, and spinach into the sauce.
- Transfer to a baking dish, top with mozzarella and Parmesan, then bake until bubbly.
This step-by-step approach keeps cleanup low and ensures the sauce clings to the pasta.
What you’ll need
- 10.5 ounces penne or rigatoni pasta (rigatoni holds sauce well)
- 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, adds color and nutrition)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese for topping
Notes and substitutions:
- Use gluten-free pasta if needed; adjust cook time per package.
- Light cream can make the sauce thinner; reduce milk slightly if using.
- Swap chicken for cooked rotisserie chicken to save time.
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 finishes in the oven. 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, stirring occasionally, until golden and cooked through, about 5 to 6 minutes. Transfer the chicken to a bowl.
- Reduce the skillet heat to medium. Add the butter and let it melt. Add the minced garlic and cook just until fragrant, about 30 seconds to 1 minute.
- Pour in the heavy cream and whole milk. Bring the mixture to a gentle simmer and let it reduce for 2 to 3 minutes while stirring.
- Stir in the basil pesto and 3/4 cup grated Parmesan. Whisk until the sauce is smooth and slightly thickened. Taste and adjust salt and pepper.
- Return the cooked chicken to the skillet. Add the drained pasta and the baby spinach if using. Toss everything until the pasta and chicken are evenly coated with sauce and the spinach wilts.
- Transfer the mixture into the prepared 9×13-inch baking dish. Sprinkle the shredded mozzarella evenly over the top, then dust with the remaining 1/4 cup grated Parmesan.
- Bake uncovered for 20 to 25 minutes, until the top is golden and the cheese is bubbling.
- Let the dish rest for 5 minutes before serving so the sauce sets slightly.
Best ways to enjoy it
Serve this pasta straight from the baking dish for a rustic feel, or spoon individual portions onto warm plates and sprinkle a little extra fresh basil if you have it. It pairs well with crisp salads and simple roasted vegetables to balance the richness. For a lighter accompaniment, try lemon-dressed arugula or oven-roasted cherry tomatoes. If you want another comforting main for a cozy night, consider pairing it on the table with my high protein creamy Cajun chicken rice for variety.
Storage and reheating tips
- Refrigerator: Cool to room temperature, cover tightly, and refrigerate within two hours. Keeps for 3 to 4 days.
- Reheating: Reheat individual portions in the microwave for 90 seconds to 2 minutes, stirring halfway. For best texture, reheat in a 350°F (175°C) oven covered for 10 to 15 minutes until warmed through. Add a splash of cream or milk before reheating if the sauce seems dry.
- Freezing: You can freeze leftovers in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that cheese texture changes slightly after freezing.
- Food safety: Always reheat to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Don’t overcook the pasta at the boiling stage. Al dente pasta finishes in the oven and absorbs sauce better.
- Reserve a small cup of pasta water if you want to loosen the sauce before baking. A tablespoon or two helps emulsify cream-based sauces.
- Brown the chicken well. Those golden bits add flavor to the sauce when you deglaze the pan with the cream.
- Use freshly grated Parmesan for melt and flavor. Pre-grated cheese can be treated with anti-caking agents that affect melt.
- To prevent a greasy top, use part-skim mozzarella or reduce the total cheese on top by a few tablespoons, but keep the sauce cheese amount the same.
Recipe variations
- Veggie-forward: Omit chicken and add roasted mushrooms, zucchini, or sun-dried tomatoes.
- Lighter option: Use half-and-half instead of heavy cream and reduce the milk slightly; increase pesto to keep bold flavor.
- Spicy pesto: Stir in red pepper flakes or a pinch of cayenne to the sauce for heat.
- Cheesy twist: Mix in grated fontina or provolone with mozzarella for a creamier top.
- Herb boost: Stir in chopped fresh basil or parsley right before serving for brightness.
Common questions
How long does this take from start to finish?
Active hands-on time is about 25 minutes. Including oven time the recipe takes roughly 45 minutes from start to finish.
Can I make this ahead and bake later?
Yes. Prepare the pasta and sauce, assemble in the baking dish, cover tightly, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the bake time if baking from cold.
Can I use rotisserie chicken instead of cooking raw chicken?
Absolutely. Dice cooked rotisserie chicken and add it when you return the chicken to the skillet. This cuts overall cook time.
Is it safe to freeze this dish?
Yes, freeze in airtight containers for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven until heated through.
How can I make the sauce thicker or thinner?
For a thicker sauce, simmer the cream a little longer before adding pesto. For a thinner sauce, add a splash of reserved pasta water or more milk a tablespoon at a time.
Creamy Pesto Chicken Pasta
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 finishes in the oven. 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, stirring occasionally, until golden and cooked through, about 5 to 6 minutes. Transfer the chicken to a bowl.
- Reduce the skillet heat to medium. Add the butter and let it melt. Add the minced garlic and cook just until fragrant, about 30 seconds to 1 minute.
- Pour in the heavy cream and whole milk. Bring the mixture to a gentle simmer and let it reduce for 2 to 3 minutes while stirring.
- Stir in the basil pesto and 3/4 cup grated Parmesan. Whisk until the sauce is smooth and slightly thickened. Taste and adjust salt and pepper.
- Return the cooked chicken to the skillet. Add the drained pasta and the baby spinach if using. Toss everything until the pasta and chicken are evenly coated with sauce and the spinach wilts.
- Transfer the mixture into the prepared baking dish. Sprinkle the shredded mozzarella evenly over the top, then dust with the remaining 1/4 cup grated Parmesan.
- Bake uncovered for 20 to 25 minutes, until the top is golden and the cheese is bubbling.
- Let the dish rest for 5 minutes before serving so the sauce sets slightly.
