Creamy Pesto Chicken Pasta
A rich and creamy pasta dish combining chicken, pesto, and cheese that’s perfect for weeknight dinners or gatherings.
Ingredients
Pasta
- 10.5 ounces penne or rigatoni pasta for hearty texture
Chicken
- 2 medium boneless, skinless chicken breasts, diced (about 10.5 ounces total) provides protein
Oil and Seasonings
- 1 tablespoon olive oil adds moisture
- to taste Salt and freshly ground black pepper enhances flavor
Butter and Garlic
- 1 tablespoon unsalted butter adds richness
- 2 cloves garlic, minced for aromatic flavor
Cream and Milk
- 3/4 cup plus 2 tablespoons heavy cream for creaminess and richness
- 1/2 cup whole milk adds creaminess
Pesto and Cheese
- 1/2 cup basil pesto store-bought or homemade for herbaceous flavor
- 3/4 cup grated Parmesan cheese adds salty depth
- 1 cup shredded mozzarella cheese for melty texture
- 1/4 cup grated Parmesan cheese for topping
Vegetables
- 3.5 ounces baby spinach optional, adds color and nutrients
Instructions
Preparation
- Begin by cooking the pasta. Fill a large pot with water and bring it to a boil. Once the water is boiling, add the penne or rigatoni pasta, stirring to prevent sticking. Cook according to the package instructions until al dente.
- While the pasta cooks, prepare the chicken. In a skillet, heat the olive oil over medium heat. Add the diced chicken breasts, seasoning them with salt and freshly ground black pepper to taste. Cook, stirring occasionally, until the chicken is browned and cooked through.
- After the chicken is done, add the unsalted butter to the skillet. Once the butter has melted, stir in the minced garlic. Sauté for a minute, being careful not to let the garlic burn.
Cooking
- Pour in the heavy cream and whole milk, stirring to combine. Heat until the mixture thickens slightly.
- Add the basil pesto and mix it into the creamy base. Stir well to incorporate all the elements.
- Sprinkle the grated Parmesan cheese into the sauce, stirring until it melts completely.
- If using, add the baby spinach and stir it into the sauce until it wilts.
- Drain the cooked pasta, reserving a small amount of pasta water. Add the drained pasta directly into the skillet with the creamy sauce. Toss everything to ensure the pasta is evenly coated.
- Stir in the shredded mozzarella cheese until it melts into the pasta. Top with the remaining grated Parmesan cheese.
Notes
Consider serving alongside a simple side salad or some crusty bread. Leftovers can be reheated in a skillet with a splash of milk or cream to preserve creaminess.