Creamy, comforting, and impossibly simple to pull together, this pesto chicken pasta hits all the right notes for a weeknight that needs a little lift. Tender diced chicken mingles with al dente penne in a silky sauce of heavy cream, basil pesto, and Parmesan, then gets a golden, cheesy finish in the oven. It’s a go-to when you want something that feels special without fuss — and it pairs beautifully with a crisp salad or garlicky bread. If you enjoy rich pasta bakes, you might also like the bright seafood twist in this creamy salmon pasta recipe.
Why you’ll love this dish
This casserole-style pasta is the kind of dinner that satisfies hungry families, impresses guests with minimal effort, and repurposes leftovers effortlessly. Here’s what makes it stand out:
- Speed: Most of the work is stovetop and it bakes quickly — perfect for weeknights.
- Comfort factor: The combination of cream, pesto, and two cheeses creates a lush, crowd-pleasing sauce.
- Flexible: Use penne or rigatoni, swap cheeses, or fold in vegetables for extra color and nutrition.
“We made this on a rainy Tuesday and everyone asked for seconds — the sauce is indulgent but balanced, and the leftovers tasted even better the next day.” — a home cook’s quick review
The cooking process explained
Before you start, here’s a simple roadmap: boil the pasta slightly under al dente, sauté the seasoned chicken until golden, build the creamy pesto sauce in the same pan, fold in pasta (and spinach if using), top with mozzarella and extra Parmesan, then bake until bubbly and browned. That one-pan-to-bake approach saves bowls, concentrates flavor, and gives the pasta a lovely gratin-like finish.
What you’ll need
- 10.5 ounces penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts, diced (about 1 to 1¼ lb)
- 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, plus extra 1/4 cup for topping
- 3.5 ounces baby spinach (optional)
- 1 cup shredded mozzarella cheese
Ingredient notes:
- Pasta: Choose ridged shapes (penne or rigatoni) so sauce clings to each piece. Undercook by about 2 minutes as the pasta will finish in the oven.
- Pesto: Store-bought is fine for convenience; homemade basil pesto will give a brighter, fresher taste.
- Dairy: Use whole milk and full-fat cream for the creamiest texture.
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. Add the pasta and cook for about 2 minutes less than the package directions. Drain and set aside.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper. Sauté the chicken until cooked through and golden, about 5–6 minutes. Remove the chicken from the skillet and set aside.
- Reduce heat to medium and add 1 tablespoon unsalted butter to the same skillet. When melted, add the minced garlic and cook until fragrant, about 30 seconds — don’t let it brown.
- Stir in 3/4 cup plus 2 tablespoons heavy cream and 1/2 cup whole milk. Bring to a gentle simmer and cook until the mixture slightly thickens, about 2–3 minutes.
- Whisk in 1/2 cup basil pesto and 3/4 cup grated Parmesan until the sauce is smooth. Taste and adjust seasoning with salt and pepper.
- Return the cooked chicken to the skillet, then add the drained pasta and optional 3.5 ounces baby spinach. Toss gently until everything is well coated and the spinach wilts.
- Transfer the mixture to the prepared baking dish. Sprinkle 1 cup shredded mozzarella and an extra 1/4 cup Parmesan evenly over the top.
- Bake uncovered for 20–25 minutes, until the top is golden and bubbly. If you prefer extra browning, broil for 1–2 minutes while watching closely.
- Remove from oven and let rest 5 minutes before serving so the sauce sets slightly.
Best ways to enjoy it
Serve this pasta hot and bubbly straight from the dish. Pair it with:
- A peppery arugula salad tossed in lemon vinaigrette to cut richness.
- Roasted vegetables (broccoli, cherry tomatoes, or asparagus) for color and texture.
- Warm garlic bread or focaccia to mop up any sauce.
For a wine pairing, choose a medium-bodied white like a Vermentino or a light red such as a Pinot Noir. If you’re entertaining, plate portions in shallow bowls and top with a few fresh basil leaves and a final grating of Parmesan.
Storage and reheating tips
- Refrigerator: Store leftover pasta in an airtight container for up to 3–4 days. Cream-based sauces hold well for a few days but lose some brightness.
- Freezing: You can freeze portions for up to 2 months. Use a freezer-safe container and leave a little headspace for expansion. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stovetop over low heat with a splash of milk or cream to loosen the sauce, or microwave in 30–45 second bursts, stirring between intervals. Avoid high heat which can separate the sauce.
- Food safety: Refrigerate within two hours of baking. Reheat to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Don’t overcook the pasta: Undercooking by a couple of minutes prevents a mushy bake.
- Use a hot skillet for searing the chicken so it browns quickly without stewing.
- If the sauce seems thin before baking, let it simmer a little longer to reduce; it will thicken some more in the oven.
- For extra flavor, finish with a squeeze of lemon or a few basil leaves right before serving.
- To avoid a dry bake, toss the pasta and sauce thoroughly so every piece is coated before adding the cheese top layer.
Creative twists
- Vegetarian: Omit the chicken and add roasted mushrooms, sun-dried tomatoes, or artichoke hearts.
- Lighter: Swap half-and-half for heavy cream and reduce the cheese slightly; use grilled chicken breast for less fat.
- Gluten-free: Use your favorite gluten-free pasta and follow the same cook-and-bake method.
- Spicy pesto: Stir in 1/4–1/2 teaspoon red pepper flakes or use a chile-infused olive oil.
- Slow-cooker spin: For a hands-off version, check out this slow-cooker creamy Cajun chicken pasta to get ideas for adapting creamy chicken pastas to the crock-pot.
Common questions
Q: Can I make this ahead of time?
A: Yes. Assemble the pasta and sauce, place in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time since the casserole will be cold.
Q: Can I skip the oven and finish on the stovetop?
A: You can skip baking; after combining pasta, chicken, and sauce, top with mozzarella and cover the skillet to melt the cheese. The oven step gives a browned crust that stovetop melting won’t replicate.
Q: Is there a dairy-free version?
A: Yes. Use a dairy-free cream substitute (coconut cream works but will add flavor), dairy-free milk, vegan Parmesan, and vegan mozzarella. Note the flavor profile and texture will differ from the original.
Q: How long does it take from start to finish?
A: Active prep and stovetop work is about 20–25 minutes, plus 20–25 minutes baking. Total time around 45–55 minutes.
Q: Can I use pre-cooked chicken or rotisserie chicken?
A: Absolutely. Fold in shredded or diced pre-cooked chicken just to warm through — it reduces hands-on time significantly.
Q: Why did my sauce separate when reheating?
A: Overheating or very high heat can cause the emulsion to break. Reheat gently over low heat and add a splash of milk or cream if needed to bring it back together.
Enjoy this cozy, cheesy bake as a simple weeknight upgrade or a fuss-free dinner for friends. With a few pantry staples and basic techniques, you’ll have a reliably crowd-pleasing meal.
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Creamy Pesto Chicken Pasta
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A creamy, comforting pasta dish featuring tender chicken, penne, and a silky pesto sauce, baked to perfection.
Ingredients
- 10.5 ounces penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts, diced (about 1 to 1¼ lb)
- 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, plus extra 1/4 cup for topping
- 3.5 ounces baby spinach (optional)
- 1 cup shredded mozzarella cheese
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. Add the pasta and cook for about 2 minutes less than the package directions. Drain and set aside.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper. Sauté the chicken until cooked through and golden, about 5–6 minutes. Remove the chicken from the skillet and set aside.
- Reduce heat to medium and add 1 tablespoon unsalted butter to the same skillet. When melted, add the minced garlic and cook until fragrant, about 30 seconds — don’t let it brown.
- Stir in 3/4 cup plus 2 tablespoons heavy cream and 1/2 cup whole milk. Bring to a gentle simmer and cook until the mixture slightly thickens, about 2–3 minutes.
- Whisk in 1/2 cup basil pesto and 3/4 cup grated Parmesan until the sauce is smooth. Taste and adjust seasoning with salt and pepper.
- Return the cooked chicken to the skillet, then add the drained pasta and optional 3.5 ounces baby spinach. Toss gently until everything is well coated and the spinach wilts.
- Transfer the mixture to the prepared baking dish. Sprinkle 1 cup shredded mozzarella and an extra 1/4 cup Parmesan evenly over the top.
- Bake uncovered for 20–25 minutes, until the top is golden and bubbly. If you prefer extra browning, broil for 1–2 minutes while watching closely.
- Remove from oven and let rest 5 minutes before serving so the sauce sets slightly.
Notes
Feel free to substitute the chicken with vegetables for a vegetarian option or use gluten-free pasta to make it gluten-free.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian