Name: Creamy Chicken Pesto Pasta: A Comforting Family Favorite
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: Penne pasta; Boneless, skinless chicken breasts; Olive oil; 2 cloves garlic, minced; 1 tsp Italian seasoning; Salt to taste; Pepper to taste; 2 tbsp butter; 2 tbsp flour; 1 cup chicken broth; 1 cup half and half; 1/2 cup grated Parmesan cheese; 1/2 cup shredded mozzarella cheese; 1/2 cup pesto; Fresh basil (for garnish); Black pepper (for garnish)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

This dish offers the ideal balance of rich flavors and textures. The creamy pesto sauce coats the pasta and chicken, infusing them with a fresh, herby, and cheesy flavor. It’s a family-friendly meal that satisfies without being overly heavy. The combination of mozzarella, Parmesan, and pesto creates a luscious, indulgent sauce that pairs perfectly with the protein-packed chicken and hearty penne pasta. Plus, it’s easy to prepare, making it a go-to option for busy evenings.

Ingredients

Penne pasta
Boneless, skinless chicken breasts
Olive oil
2 cloves garlic, minced
1 tsp Italian seasoning
Salt to taste
Pepper to taste

For the sauce:

2 tbsp butter
2 tbsp flour
1 cup chicken broth
1 cup half and half
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup pesto

For garnish:

Fresh basil
Black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the pasta: Begin by cooking the penne pasta al dente according to the package instructions. Drain and set it aside.
Cook the chicken: Heat olive oil in a skillet over medium heat. Add the minced garlic and Italian seasoning, then add the chicken breasts. Season with salt and pepper, and cook until the chicken is no longer pink in the center. Remove the chicken from the skillet and set aside.
Prepare the sauce: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about a minute until it turns golden. Gradually whisk in the chicken broth and half and half. Bring the mixture to a boil, then reduce the heat and let it simmer until the sauce thickens.
Add pesto and cheese: Remove the skillet from heat. Stir in the pesto, grated Parmesan cheese, and shredded mozzarella cheese. Stir until the cheeses melt and the sauce becomes smooth.
Combine pasta and chicken: Add the cooked pasta and chicken back into the sauce. Toss everything together to coat the pasta and chicken with the creamy pesto sauce.
Serve: Garnish the dish with fresh basil and a sprinkle of black pepper for added flavor. Serve immediately and enjoy!

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

For a lighter version: You can substitute the half and half with milk for a lighter sauce.
Add veggies: To make this dish even more vibrant, consider adding vegetables such as spinach, sun-dried tomatoes, or even mushrooms.
Swap the pasta: While penne is the classic choice, you can swap it for any other type of pasta, such as fusilli, spaghetti, or farfalle.

Storage/Reheating

Storage: Leftover creamy chicken pesto pasta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, warm the pasta in a skillet over low heat, adding a splash of milk or chicken broth to loosen the sauce if needed. You can also microwave it, stirring occasionally to ensure even heating.

FAQs

How can I make this recipe dairy-free?

You can make this dish dairy-free by using dairy-free cheese alternatives and substituting the half and half with a plant-based milk, such as almond or coconut milk.

Can I use a different type of pasta?

Yes, you can use any type of pasta you prefer, such as fusilli, farfalle, or spaghetti.

Is there a way to make this recipe spicier?

Yes, you can add red pepper flakes or a dash of cayenne pepper to the sauce for an extra kick.

Can I make this recipe ahead of time?

This dish is best served fresh, but you can prepare the sauce and cook the chicken ahead of time. Just reheat and combine with the pasta before serving.

What can I use instead of chicken breasts?

You can substitute chicken breasts with chicken thighs for a richer flavor or even use cooked rotisserie chicken for a quicker option.

Can I freeze this dish?

While it’s best enjoyed fresh, you can freeze the pasta and sauce in an airtight container for up to 2 months. To reheat, thaw it overnight and warm it on the stovetop with a splash of milk or chicken broth.

How do I know when the chicken is cooked through?

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C), or when the juices run clear and there’s no pink in the center.

Can I add other herbs or spices to the sauce?

Absolutely! You can add fresh basil, thyme, or oregano to the sauce to customize the flavor to your liking.

How can I make the sauce richer?

For a richer sauce, you can increase the amount of cheese or use heavy cream instead of half and half.

Can I use store-bought pesto?

Yes, store-bought pesto works perfectly fine in this recipe if you’re short on time or prefer convenience.

Conclusion

Creamy Chicken Pesto Pasta is a delightful meal that combines the best of Italian flavors with a creamy twist. It’s easy to make, comforting, and customizable, perfect for both weeknight dinners and special occasions. Whether you enjoy it as is or add your favorite vegetables or spices, this dish is sure to please your taste buds.

Creamy Chicken Pesto Pasta: A Comforting Family Favorite

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Chicken Pesto Pasta is a comforting dish combining tender chicken, al dente penne pasta, and a rich, creamy pesto sauce, perfect for a family meal.

Author: Amy
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Gluten Free

Instructions

Cook the penne pasta al dente according to package instructions. Drain and set aside.
Heat olive oil in a skillet over medium heat. Add minced garlic and Italian seasoning, then add chicken breasts. Season with salt and pepper, and cook until chicken is no longer pink. Remove chicken and set aside.
In the same skillet, melt butter over medium heat. Whisk in the flour and cook for about a minute until golden. Gradually whisk in chicken broth and half and half. Bring to a boil, then simmer until the sauce thickens.
Remove the skillet from heat. Stir in pesto, grated Parmesan, and shredded mozzarella cheese. Stir until cheese melts and sauce becomes smooth.
Add the cooked pasta and chicken back into the sauce. Toss to coat pasta and chicken with the creamy pesto sauce.
Garnish with fresh basil and a sprinkle of black pepper. Serve immediately and enjoy!