Creamy Pesto Chicken Pasta

The smell of bubbling cheese and basil hitting my nose when I walk through the door still takes me back to my friend Sarah's tiny apartment kitchen. She pulled this steaming dish from the oven while rain drummed against the windows, and we ate it standing up because her table was covered with laundry. I've been making it ever since.

Last winter my sister came over feeling completely defeated by a work project, so I doubled this recipe and we ate it on the couch while watching comfort movies. She told me the chicken was perfectly tender and the sauce reminded her of this trip we took to Florence years ago. Now whenever she visits she asks if Im making the green pasta.

Ingredients

• 12 oz (340 g) short pasta: Penne or rigatoni catch the sauce best in every nook and cranny
• 2 cups cooked chicken breast: Rotisserie chicken works perfectly if you want to skip the cooking step
• 1 cup (240 ml) heavy cream: Creates that velvety restaurant texture you cant get with milk alone
• 1/2 cup (120 g) basil pesto: Store-bought is fine but homemade makes everything taste brighter and fresher
• 1/2 cup (50 g) freshly grated Parmesan cheese: Pre-grated cheese has anti-caking agents that prevent smooth melting
• 1/2 cup (120 ml) chicken broth: Thins the cream just enough so the sauce coats rather than clumps
• 2 cloves garlic, minced: Fresh garlic matters here since the sauce has nowhere to hide
• 1/2 tsp black pepper: Pesto packs its own punch so go easy on additional seasoning
• 1/4 tsp salt: The cheese and pesto already bring saltiness so taste as you go
• 1 cup (120 g) cherry tomatoes, halved: They burst in the oven creating little pockets of sweetness
• 1 cup (120 g) baby spinach: Wilts down beautifully and adds color without overwhelming the dish
• 1 cup (100 g) shredded mozzarella cheese: Creates that irresistible golden cheese blanket on top
• 1/4 cup (25 g) additional Parmesan cheese: Extra sprinkled on top develops crispy salted corners

Instructions

Preheat and prepare your baking dish:

Heat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.

Cook the pasta:

Boil the pasta in salted water for 2 minutes less than the package directs, then drain well. The pasta will finish cooking in the sauce so keep it firm.

Build the creamy base:

Combine the heavy cream, pesto, chicken broth, garlic, salt, and pepper in a large skillet over medium heat. Let it simmer for 2-3 minutes while stirring occasionally until fragrant.

Add the cheese:

Stir in the Parmesan until completely melted and the sauce turns smooth and velvety.

Combine everything:

Add the cooked pasta, chicken, cherry tomatoes, and spinach to the skillet. Toss gently until every piece of pasta is coated in that gorgeous green sauce.

Transfer to the baking dish:

Pour the mixture into your prepared baking dish and spread it evenly.

Top with cheese:

Sprinkle the mozzarella and the remaining Parmesan over the top. Do not be shy with the cheese layer.

Bake until bubbly:

Bake for 20-25 minutes until the cheese turns golden brown and the sauce bubbles up around the edges.

Let it rest:

Wait 5 minutes before serving so the sauce has time to set slightly. Garnish with fresh basil if you have some on hand.

Bookmark

My neighbor texted me at 8pm on a Tuesday saying her kitchen reno had stalled and she hadnt eaten a real meal in days. I brought over a container of this still warm from the oven. She texted back an hour later saying she licked the dish clean and her contractor asked for the recipe.

Make It Your Own

Sometimes I swap the chicken for Italian sausage when I want something with a bit more kick. The fennel in the sausage plays so nicely with the basil in the pesto. My vegetarian friends love it with sautéed mushrooms and roasted red peppers instead of meat.

Perfect Pairings

A crisp green salad with an acidic vinaigrette cuts right through the richness. I learned this trick from an Italian chef who said you need something bright to balance all that creamy comfort. A glass of Sauvignon Blanc or Pinot Grigio keeps things light enough for a weeknight.

Storage and Reheating

This stores beautifully in the fridge for up to four days and actually tastes better the next day when the flavors have had time to mingle. I add a splash of cream when reheating to bring the sauce back to life.

• Cover tightly with foil before refrigerating to prevent the cheese from drying out
• Reheat at 350°F for 15-20 minutes or until hot throughout
• Freeze individual portions for up to three months if you want meal prep ready to go

Bookmark

There is something so satisfying about pulling a bubbling golden-topped dish from the oven and watching people's eyes light up. This recipe has become my go-to for bringing comfort to the table.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can assemble the entire dish up to 24 hours in advance and refrigerate it before baking. You may need to add 5-10 minutes to the baking time if baking from cold.

→ Can I freeze this pasta bake?

Absolutely. Assemble the dish, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ What pasta shapes work best?

Short pasta with ridges or tubes like penne, rigatoni, or fusilli capture the creamy sauce beautifully. These shapes hold up well during baking and provide great texture in every bite.

→ How do I make it lighter?

Substitute half-and-half for heavy cream, use less cheese, or add more vegetables like zucchini and bell peppers. Whole wheat pasta also adds fiber while maintaining great texture.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or Pinot Grigio complements the basil and cream elements beautifully. For red wine lovers, a light Chianti or Barbera works wonderfully without overwhelming the flavors.