I first made this creamy pesto chicken pasta on a rainy weeknight with the goal of turning pantry staples into something comforting and a little special. It’s a cheesy, saucy pasta bake studded with tender chicken and bright basil pesto — the kind of dish that feeds a family, travels well to potlucks, and reheats beautifully for lunches. If you enjoy bold, creamy pasta dinners, you might also like this creamy Cajun chicken pasta that uses similar techniques for maximum comfort.
Why you’ll love this dish
This recipe hits a sweet spot: fast enough for a weeknight, yet rich enough for guests. The pesto brings an instant herbaceous pop that balances the cream and cheeses. You get protein, veg (if you add spinach), and plenty of cheesy topping for the golden crust — all in one 9×13 pan.
"A simple pantry meal that feels restaurant-quality: creamy sauce, pockets of pesto flavor, and a bubbly cheese topping. Weeknight magic."
When to make it
- Weeknight dinners when you want something hands-off after the initial stove work.
- Potlucks or family gatherings because it scales and holds well.
- Meal-prep for hearty lunches that reheat without losing texture.
Step-by-step overview
You’ll brown diced chicken, make a quick cream-and-pesto sauce in the same skillet, toss in lightly undercooked pasta (so it finishes baking), and spread everything into a baking dish. Top with mozzarella and Parmesan, bake until bubbly, then rest briefly before serving. The entire process is mostly stovetop with a final oven finish to develop a golden top.
What you’ll need
- 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
- 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, for extra nutrition)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese for topping
Substitution notes
- Use rotini or fusilli if you prefer a twistier pasta shape.
- Light cream or half-and-half will thin the sauce; reduce milk slightly and simmer longer to thicken.
- Swap kale for spinach if you want sturdier greens; blanch or sauté first.
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. 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 until cooked through and lightly golden, about 5 to 6 minutes. Transfer the chicken to a bowl and set aside.
- Reduce the skillet heat to medium and add the butter. When it melts, stir in the minced garlic and cook 30 seconds until fragrant.
- Pour in the heavy cream and whole milk. Stir and bring to a gentle simmer for 2 to 3 minutes so the mixture slightly thickens.
- Stir the basil pesto and 3/4 cup grated Parmesan into the cream until smooth and fully combined. Taste and adjust salt and pepper.
- Return the cooked chicken to the skillet. Add the drained pasta and spinach if using. Toss until the pasta and chicken are evenly coated in the sauce.
- Transfer the mixture into the prepared baking dish. Sprinkle the shredded mozzarella and the extra 1/4 cup Parmesan evenly on top.
- Bake uncovered for 20 to 25 minutes until the cheese is golden and bubbly.
- Remove from the oven and let the dish rest for 5 minutes before serving.
Serving suggestions
Pair this pasta with a crisp green salad to cut through the richness. A simple mix of arugula, lemon vinaigrette, and shaved Parmesan complements the pesto flavors. For a heartier spread, serve with roasted vegetables or garlic bread to soak up the sauce. For another weeknight favorite with a similar creamy profile, try this creamy chicken garlic Parmesan pasta.
Plating tips
- Spoon into shallow bowls so each serving gets a bit of the browned top.
- Garnish with a small spoonful of extra pesto or a sprinkle of chopped basil for color.
Storage and reheating tips
Refrigeration
- Cool leftovers to room temperature within two hours. Store in an airtight container for up to 3–4 days.
Reheating - Reheat single portions in the microwave for 1 to 2 minutes, stirring halfway. Add a tablespoon of milk if the sauce has thickened too much.
- Reheat in a 350°F (175°C) oven covered with foil for 15 to 20 minutes for a more even warming.
Freezing - Freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Food safety - Always reheat to at least 165°F (74°C) and avoid refreezing once thawed.
Helpful cooking tips
- Dice the chicken into even pieces so it cooks uniformly in the skillet.
- Undercook the pasta slightly; it finishes cooking in the oven and absorbs sauce flavor.
- Use freshly grated Parmesan for better melt and flavor; pre-grated powders can be drier.
- If the sauce seems thin after combining, simmer it a minute longer before adding pasta to concentrate the cream.
- For a lighter version, omit the mozzarella topping and use a blend of lower-fat cheese, but expect less browning.
Recipe variations
- Sun-dried tomato pesto: Fold in 2 tablespoons finely chopped sun-dried tomatoes for a tangy twist.
- Mushroom add-in: Sauté 8 ounces sliced mushrooms with the chicken for an earthy note.
- Vegetarian swap: Replace chicken with roasted cauliflower or chickpeas and increase the spinach to 6 ounces.
- Spicy kick: Stir in 1/2 teaspoon red pepper flakes to the sauce for gentle heat.
- Gluten-free: Use a gluten-free pasta and check pesto ingredients for hidden gluten.
Common questions
Can I make this ahead of time?
Yes. Assemble the dish up to the baking step and cover tightly. Store in the fridge for up to 24 hours, then bake as directed, adding a few extra minutes if cold from the fridge.
Can I use leftover cooked chicken or rotisserie chicken?
Absolutely. Leftover cooked chicken works well and reduces active prep time. Fold it in at step 7 and bake as directed.
What if I don’t have heavy cream?
You can use half-and-half or a mix of milk and a little cornstarch to thicken. Use 3/4 cup half-and-half plus 2 tablespoons milk and simmer a touch longer to reduce.
Is this freezer-friendly?
Yes. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating to ensure even warming.
How do I prevent the pasta from drying out when reheating?
Add a splash of milk or cream before reheating and cover the dish to trap steam. This restores creaminess and prevents the noodles from becoming stiff.
Creamy Pesto Chicken Pasta
Ingredients
Method
- Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package directions. 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 until cooked through and lightly golden, about 5 to 6 minutes. Transfer the chicken to a bowl and set aside.
- Reduce the skillet heat to medium and add the butter. When it melts, stir in the minced garlic and cook 30 seconds until fragrant.
- Pour in the heavy cream and whole milk. Stir and bring to a gentle simmer for 2 to 3 minutes so the mixture slightly thickens.
- Stir the basil pesto and 3/4 cup grated Parmesan into the cream until smooth and fully combined. Taste and adjust salt and pepper.
- Return the cooked chicken to the skillet. Add the drained pasta and spinach if using. Toss until the pasta and chicken are evenly coated in the sauce.
- Transfer the mixture into the prepared baking dish. Sprinkle the shredded mozzarella and the extra 1/4 cup Parmesan evenly on top.
- Bake uncovered for 20 to 25 minutes until the cheese is golden and bubbly.
- Remove from the oven and let the dish rest for 5 minutes before serving.
