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Indulgent Creamy Pesto Chicken Pasta

A cozy dinner delight featuring perfectly cooked pasta coated in a rich, creamy pesto sauce with tender chicken and vibrant spinach.

Ingredients

Scale
  • 12 ounces Penne or Rigatoni
  • 1 pound Diced Chicken Breast
  • 2 tablespoons Olive Oil
  • 3 tablespoons Unsalted Butter
  • 3 cloves Minced Garlic
  • 1 cup Heavy Cream
  • 1 cup Whole Milk
  • 1 cup Basil Pesto
  • 1/2 cup Parmesan Cheese, grated
  • 2 cups Baby Spinach
  • 1 cup Mozzarella Cheese, shredded

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add your penne or rigatoni, cooking just under al dente (about 8-9 minutes). Drain and set aside, tossing in a little olive oil.
  2. Sauté the chicken: In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken breast, season with salt and pepper, and cook for about 6-7 minutes until golden brown. Remove from skillet.
  3. Create the creamy sauce: In the same skillet, lower the heat and add the unsalted butter, letting it melt without browning. Add the minced garlic and sauté for 30–60 seconds until fragrant.
  4. Add the creamy goodness: Pour in the heavy cream and whole milk, stirring to combine. Bring to a gentle simmer (3-4 minutes). Stir in the basil pesto and grated Parmesan until creamy.
  5. Combine it all: Add the cooked pasta, sautéed chicken, and baby spinach to the skillet. Fold everything gently together and cook for 2–3 minutes.
  6. Finish with mozzarella: Sprinkle the shredded mozzarella cheese over the pasta mixture. Cover and let it simmer for an additional 2–3 minutes until the cheese is melted and bubbly.
  7. Plate time!: Transfer the creamy pesto pasta to serving bowls. Top with extra grated Parmesan and fresh basil or parsley if desired.

Notes

Serve with fresh, crusty bread and a light side salad. Feel free to customize with veggies or different proteins.

Nutrition

Keywords: chicken pasta, creamy pesto, comfort food, dinner recipe, Italian cuisine