Creamy Pesto Chicken Pasta Recipe

Introduction

This Creamy Pesto Chicken Pasta combines tender chicken, flavorful basil pesto, and a rich, cheesy sauce for an effortless weeknight dinner. Made all in one pot, it’s a comforting meal that’s both satisfying and easy to prepare.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
• 2 tablespoons butter
• 2 cloves garlic, minced
• 8 oz penne pasta (about 2 ½ cups dry)
• 1½ cups low-sodium chicken broth
• 1 cup milk
• 3 oz cream cheese, cubed
• ⅓ cup basil pesto
• ¼ cup grated Parmesan cheese
• Freshly cracked black pepper, to taste
• Pinch of crushed red pepper flakes
• Optional: 3 cups fresh spinach
• Optional: ¼ cup sliced sun-dried tomatoes

Instructions

1. Step 1: In a deep skillet or pot, melt the butter over medium heat. Add the chicken pieces and cook until they are lightly browned on all sides.
2. Step 2: Stir in the minced garlic and sauté for about one minute until fragrant.
3. Step 3: Add the uncooked penne pasta and chicken broth to the pot. Stir well, scraping any browned bits from the bottom of the pan.
4. Step 4: Cover the pot, increase the heat to bring it to a boil, then reduce to medium-low. Let it simmer for about 8 minutes, stirring every 2 minutes and re-covering each time to ensure the pasta cooks evenly.
5. Step 5: When the pasta is tender and most of the broth has been absorbed, pour in the milk. Add the cream cheese and basil pesto. Stir continuously until the cream cheese melts and the sauce becomes smooth and creamy.
6. Step 6: Stir in the grated Parmesan cheese until melted. If using, add the fresh spinach and sun-dried tomatoes, cooking until the spinach wilts.
7. Step 7: Season the dish with freshly cracked black pepper and a pinch of crushed red pepper flakes. Serve warm and enjoy.

Tips & Variations

• For extra flavor, use homemade basil pesto or adjust the amount to your taste.
• Swap penne for another short pasta shape like rigatoni or rotini if preferred.
• Add a splash of white wine before simmering for a subtle tangy note.
• For a lighter version, substitute half-and-half or cream with milk or use a low-fat cream cheese.
• Incorporate other vegetables such as cherry tomatoes or mushrooms for added texture and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can make the pasta ahead and refrigerate it. Bring it back to room temperature before reheating to ensure even warming and maintain the creamy texture.

Is it possible to use chicken thighs instead of breasts?

Absolutely. Boneless, skinless chicken thighs can be used and may add more tenderness and flavor to the dish. Just adjust the cooking time slightly if needed.

Creamy Pesto Chicken Pasta Recipe

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4.7 from 478 reviews

This creamy pesto chicken pasta is a comforting, make-ahead dish combining tender chicken, al dente penne, and a rich, velvety sauce made with cream cheese, basil pesto, and Parmesan. Easy to prepare in one skillet, it can be customized with fresh spinach and sun-dried tomatoes for added flavor and nutrition.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken and Sauce

• 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1½ cups low-sodium chicken broth
• 1 cup milk
• 3 oz cream cheese, cubed
• ⅓ cup basil pesto
• ¼ cup grated Parmesan cheese
• Freshly cracked black pepper, to taste
• Pinch of crushed red pepper flakes

Pasta

• 8 oz penne pasta (about 2 ½ cups dry)

Optional Add-ins

• 3 cups fresh spinach
• ¼ cup sliced sun-dried tomatoes

Instructions

1. Cook the chicken: In a deep skillet or pot, melt the butter over medium heat. Add the chicken pieces and cook until they are lightly browned on all sides.
2. Sauté garlic: Stir in the minced garlic and sauté for about one minute until fragrant.
3. Add pasta and broth: Add the uncooked penne pasta and chicken broth to the skillet. Stir well, scraping up any browned bits from the bottom of the pan to add flavor.
4. Simmer pasta: Cover the pan, increase the heat to bring it to a boil, then reduce the heat to medium-low. Let it simmer uncovered for around 8 minutes, stirring every 2 minutes and re-covering the pan each time until the pasta is tender and most of the broth is absorbed.
5. Create creamy sauce: Pour in the milk, add the cubed cream cheese and basil pesto. Stir gently until the cream cheese melts completely and the sauce is smooth and creamy.
6. Finish with Parmesan and optional veggies: Stir in the grated Parmesan cheese until melted. If desired, add fresh spinach and sun-dried tomatoes, cooking until the spinach wilts evenly.
7. Season and serve: Add freshly cracked black pepper and a pinch of crushed red pepper flakes to taste. Serve the creamy pesto chicken pasta warm.

Notes

• You can substitute chicken thighs for chicken breasts if preferred, adjusting cooking time accordingly.
• Use low-sodium chicken broth to control salt levels.
• For a dairy-free version, consider swapping cream cheese and milk with plant-based alternatives.
• Leftovers can be refrigerated in an airtight container for up to 3 days.
• If the sauce thickens too much when reheating, add a splash of milk or broth to loosen it.
• Adding sun-dried tomatoes and spinach boosts the nutritional value and flavor complexity.

Keywords: creamy pesto chicken pasta, one-pan pasta, chicken pasta recipe, easy dinner, comfort food, creamy pesto sauce, penne chicken pasta