Creamy Pesto Chicken Pasta (Print Version)

Tender chicken and pasta in basil 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 (about 10 oz)

→ Creamy Pesto Sauce

03 - 1 cup heavy cream
04 - 1/2 cup basil pesto (store-bought or homemade)
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

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to boil. Cook pasta until al dente, about 2 minutes less than package directions. Drain thoroughly.
03 - In a large skillet over medium heat, combine heavy cream, pesto, chicken broth, garlic, salt, and pepper. Simmer for 2-3 minutes, stirring occasionally.
04 - Stir in Parmesan cheese until completely melted and sauce is smooth.
05 - Add cooked pasta, chicken, cherry tomatoes, and spinach to the skillet. Toss until everything is evenly coated with sauce.
06 - Pour mixture into prepared baking dish. Spread evenly and sprinkle with mozzarella and additional Parmesan cheese.
07 - Bake for 20-25 minutes, until cheese is melted, golden brown, and bubbly.
08 - Let dish rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.

# Expert Tips:

01 -
  • Everything happens in one pan before baking so cleanup is minimal
  • The pesto cream sauce creates restaurant-worthy flavor in under an hour
  • Leftovers reheat beautifully for lunch the next day
02 -
  • The pasta continues absorbing sauce while baking so undercooking it slightly prevents mushiness
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge
03 -
  • Use freshly grated Parmesan instead of pre-grated for the smoothest sauce texture
  • Let the dish rest for at least 5 minutes so the sauce sets slightly and doesnt run everywhere when you scoop

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