Creamy Pesto Chicken Pasta Recipe
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.
- 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
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
- 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.
- Sauté garlic: Stir in the minced garlic and sauté for about one minute until fragrant.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://yumwithmia.com/creamy-pesto-chicken-pasta-recipe/
