Creamy Pesto Chicken Pasta (Printable)
Tender chicken and pasta in rich pesto cream sauce, topped with golden melted cheese
# What You'll Need:
→ Pasta and Chicken
01 - 12 oz short pasta (penne or rigatoni)
02 - 2 cups cooked chicken breast, shredded or cubed
→ Creamy Pesto Sauce
03 - 1 cup heavy cream
04 - 1/2 cup basil pesto
05 - 1/2 cup freshly grated Parmesan cheese
06 - 1/2 cup chicken broth
07 - 2 cloves garlic, minced
08 - 1/2 tsp black pepper
09 - 1/4 tsp salt
→ Vegetables
10 - 1 cup cherry tomatoes, halved
11 - 1 cup baby spinach, roughly chopped
→ Topping
12 - 1 cup shredded mozzarella cheese
13 - 1/4 cup freshly grated Parmesan cheese
# Step-by-step:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Boil pasta in a large pot of salted water until al dente, about 2 minutes less than package directions. Drain thoroughly.
03 - Combine heavy cream, pesto, chicken broth, garlic, salt, and pepper in a large skillet over medium heat. Simmer for 2-3 minutes, stirring occasionally.
04 - Stir in Parmesan cheese until completely melted and sauce is smooth and creamy.
05 - Add cooked pasta, chicken, cherry tomatoes, and spinach to the skillet. Toss everything together until evenly coated with sauce.
06 - Transfer mixture to the prepared baking dish. Sprinkle mozzarella and additional Parmesan cheese evenly over the top.
07 - Bake for 20-25 minutes until cheese is golden brown and bubbly around the edges.
08 - Let the dish rest for 5 minutes before serving to allow the sauce to set. Garnish with fresh basil if desired.
# Expert Advice:
01 -
- Everything comes together in one skillet before baking, meaning minimal cleanup and maximum flavor development
- The pasta continues cooking in the creamy sauce, absorbing all those pesto flavors while staying perfectly tender
02 -
- Undercooking the pasta is non-negotiable because it continues absorbing liquid while baking, and nobody wants mushy pasta
- Room temperature cream incorporates more smoothly than cold from the fridge, preventing any potential sauce separation
03 -
- Grate your own cheese because pre-shredded varieties contain cellulose that prevents proper melting
- Season your pasta water generously, as it's the only opportunity to flavor the pasta itself from the inside out