Description
This Creamy Pesto Chicken Pasta is a comforting and flavorful casserole combining tender sautéed chicken, al dente pasta, creamy basil pesto sauce, and melty cheeses baked to golden perfection. Ideal for an easy weeknight dinner or a family gathering, it balances rich, cheesy indulgence with fresh spinach for added nutrition.
Ingredients
Scale
Pasta and Chicken
- 10.5 ounces penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts, diced (about 10.5 ounces total)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Sauce
- 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
Extras
- 3.5 ounces baby spinach (optional, for extra nutrition)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish to ensure the pasta doesn’t stick and bakes evenly.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the penne or rigatoni pasta for 2 minutes less than the package instructions so it remains just under al dente. Drain carefully and set aside to prevent overcooking during baking.
- Sauté Chicken: Heat olive oil in a large skillet over medium-high heat. Season diced chicken breasts with salt and freshly ground black pepper. Sauté the chicken until it is cooked through and has a light golden color, about 5 to 6 minutes. Remove the skillet from heat once done.
- Make Creamy Pesto Sauce: In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned. Stir in the heavy cream and whole milk and bring to a gentle simmer. Allow the sauce to thicken slightly, about 2 to 3 minutes. Mix in the basil pesto and grated Parmesan cheese, stirring continuously until the sauce is smooth and the cheese has melted.
- Combine Chicken, Pasta, and Spinach: Return the cooked chicken pieces to the skillet with the sauce. Add drained pasta and baby spinach if using. Toss everything thoroughly to ensure the pasta and chicken are evenly coated with the creamy pesto sauce and the spinach wilts slightly.
- Assemble in Baking Dish: Transfer the coated pasta mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella cheese followed by the additional grated Parmesan on top for a cheesy crust.
- Bake: Place the dish uncovered in the preheated oven and bake for 20 to 25 minutes, or until the cheese topping is golden brown and bubbly, indicating the dish is heated through and ready to serve.
- Rest and Serve: Remove the baking dish from the oven and let it rest for about 5 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.
Notes
- Use fresh pesto for the best flavor or quality store-bought pesto in a pinch.
- Baby spinach is optional but adds a nice texture contrast and nutritional boost.
- For a lighter version, substitute half-and-half or milk for heavy cream.
- This dish can be prepared a day ahead and baked when ready to serve.
- Make sure not to overcook the pasta during boiling since it will continue cooking in the oven.
Keywords: creamy pesto chicken pasta, baked pasta, pesto chicken recipe, cheesy chicken pasta casserole, easy Italian dinner