Description
A comforting and flavorful creamy pesto chicken pasta that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 10.5 ounces penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts (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)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (for garnishing)
Instructions
- Cook the Pasta: Boil a large pot of salted water. Once it’s at a rolling boil, add the penne or rigatoni. Follow the package instructions, cooking for 8–10 minutes until al dente. Chef tip: Reserve about 1 cup of pasta water before draining; it’s liquid gold that can help in adjusting the sauce consistency later!
- Sear the Chicken: While your pasta cooks, heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the diced chicken breasts with salt and pepper. When the oil is hot, add the chicken to the skillet and cook for about 6–7 minutes until golden brown and cooked through, stirring occasionally. Chef hack: For extra flavor, add a sprinkle of Italian seasoning to the chicken as it cooks.
- Add Garlic: Once the chicken is cooked, add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Keep an eye on it—it can quickly go from fragrant to burnt!
- Incorporate Cream: Lower the heat to medium, and carefully pour in the heavy cream and whole milk. Stir to combine and let it simmer for about 2–3 minutes. Chef insight: If you’re feeling adventurous, toss in a splash of white wine for added depth—the alcohol will cook off, leaving behind a lovely flavor!
- Mix in Pesto and Cheese: Add the basil pesto and both types of Parmesan cheese to the skillet. Stir until the cheese has melted and the sauce is creamy and smooth. If the sauce is too thick, add a bit of reserved pasta water until it reaches your desired consistency.
- Add Spinach: If you’re using baby spinach, add it into the sauce and gently stir until it wilts. What a lovely pop of green!
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss it all together, ensuring every noodle is coated in that creamy goodness. If it looks a bit dry, slow and steady with that reserved pasta water!
- Melt the Mozzarella: Sprinkle the shredded mozzarella on top and let it melt into the pasta. If you want a bubbly golden crust, consider sticking it under the broiler for a couple of minutes—just keep a close eye!
- Plate and Serve: Finally, plate your creamy pesto chicken pasta and garnish with extra grated Parmesan and some fresh basil if you have it. Voila! You’re ready to dig in!
Notes
This dish is versatile; feel free to play around with the ingredients and make it your own. Perfect for impressing guests or enjoying a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 7g
- Sodium: 800mg
- Fat: 43g
- Saturated Fat: 23g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: creamy pasta, pesto chicken pasta, easy dinner