Creamy Chicken Pesto Pasta

Introduction

Imagine a plate filled with tender chunks of chicken, perfectly cooked penne pasta, and a rich, creamy pesto sauce that hugs every bite. That’s exactly what Creamy Chicken Pesto Pasta delivers—a dish that combines the comforting familiarity of pasta with the aromatic freshness of basil pesto. It’s cheesy, indulgent, and surprisingly quick to make, making it a go-to for weeknight dinners or a cozy weekend treat.

This Italian-American favorite has all the hallmarks of a memorable meal: creamy texture, rich flavor, and vibrant green notes from the pesto. Unlike many pasta dishes that take hours, this recipe comes together in just 30 minutes. You’ll have tender chicken perfectly seasoned with Italian herbs, a luscious sauce that clings to every penne, and a balance of Parmesan and mozzarella cheeses that melt into creamy perfection.

Whether you’re cooking for family, entertaining friends, or simply craving something warm and satisfying, this recipe brings a little piece of Italian comfort into your kitchen. It’s versatile, easy to customize, and perfect for anyone who loves the satisfying combination of pasta, cheese, and fresh herbs.

Why You’ll Love This Recipe

• Ready in 30 minutes: Perfect for busy evenings without sacrificing flavor.
• Rich, creamy sauce: A decadent blend of Parmesan, mozzarella, and half & half.
• Bright pesto flavor: Adds fresh herbal notes and a touch of Italian authenticity.
• Protein-packed: Tender chicken breast for a filling and satisfying meal.
• Customizable: Easily add vegetables like spinach, mushrooms, or cherry tomatoes.
• Freezer-friendly: Makes great leftovers or meal prep for the week.

Ingredients Breakdown

Here’s the complete ingredient list exactly as provided, organized for clarity. This recipe serves 4 people.

Base Ingredients

• ½ pound penne pasta (about 2½ cups dry)
• 1 pound boneless skinless chicken breast, cut into bite-sized chunks

Sauce Base

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 2 tablespoons butter
• 3 tablespoons all-purpose flour

Sauce & Cheese

• 1 cup chicken broth
• 1 cup half and half (or milk/cream)
• ½ cup freshly grated Parmesan
• 1 cup freshly shredded mozzarella
• ½ cup basil pesto (or more, to taste)

Garnish

• Fresh basil for garnish, if desired
• Salt and pepper to taste

Tools & Equipment Needed

• Large skillet
• Pasta pot
• Whisk
• Colander
• Measuring cups and spoons
• Cutting board and knife
• Wooden spoon or spatula

Step-by-Step Instructions

1. Cook the Pasta

Boil penne pasta in salted water until al dente according to the package instructions. Drain and set aside. Cooking pasta slightly firm ensures it will hold its shape once tossed in the creamy sauce.

2. Cook the Chicken

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add minced garlic and Italian seasoning, then stir in the bite-sized chicken pieces. Season with salt and pepper.

Cook, stirring occasionally, until the chicken is no longer pink and lightly browned on all sides. Remove the chicken from the skillet and place on a plate. Discard any excess liquid in the skillet to prepare for the sauce.

3. Make the Sauce Base

Return the skillet to medium heat and melt 2 tablespoons butter. Whisk in 3 tablespoons flour and cook for about 3 minutes, until golden. This creates a roux, which thickens the sauce while adding a subtle nutty flavor.

4. Add Liquids and Simmer

Gradually whisk in 1 cup chicken broth and 1 cup half & half, bringing the mixture to a gentle boil. Reduce the heat slightly if it begins to boil too rapidly. Simmer for approximately 5 minutes or until the sauce thickens and becomes smooth.

5. Add Pesto and Cheese

Remove the skillet from heat. Stir in ½ cup basil pesto, then add ½ cup Parmesan and 1 cup mozzarella gradually. Mix each addition thoroughly before adding the next to prevent the mozzarella from clumping. This ensures a creamy, uniform sauce that coats the pasta and chicken perfectly.

6. Combine Chicken and Pasta

Return the cooked chicken and drained penne pasta to the skillet. Stir until everything is coated evenly in the creamy pesto cheese sauce. Taste and adjust salt and pepper as needed.

7. Garnish and Serve

Top with fresh chopped basil and freshly cracked black pepper if desired. Serve immediately for the best texture and flavor.

Tips & Variations

Cheese Tips

• Gradually add cheeses to prevent clumping.
• Use freshly shredded cheese for smoother melting.

Vegetable Add-Ins

• Spinach, sun-dried tomatoes, or sautéed mushrooms pair beautifully.
• Add vegetables just before combining chicken and pasta to keep them vibrant.

Sauce Adjustments

• For a lighter sauce, use milk instead of half & half.
• For a richer, creamier sauce, use full cream.

Make it Vegetarian

• Replace chicken with sautéed mushrooms, zucchini, or roasted peppers.
• Keep the sauce identical for maximum creaminess.

Freezing & Reheating

• Freeze cooked pasta and sauce separately for up to 2 months.
• Reheat gently in a skillet or microwave, stirring occasionally.
• Fresh basil is best added after reheating to preserve color and flavor.

Flavor Profile

• Creamy and cheesy: A smooth, rich sauce with Parmesan and mozzarella.
• Herbal and aromatic: Basil pesto adds fresh, bright Italian flavor.
• Savory and comforting: Garlic, Italian seasoning, and butter create depth.
• Tender protein: Chicken provides mild, flavorful bites complementing the sauce.

This dish strikes a perfect balance between indulgence and freshness, making it appealing for both adults and kids.

Side Dish Pairings

While this recipe works as a full meal on its own, consider adding:

• Garlic bread or focaccia for a classic pairing
• Steamed or roasted vegetables (broccoli, zucchini, or asparagus)
• Simple side salad with arugula or mixed greens
• Sautéed cherry tomatoes for color and acidity

Nutritional Overview

Approximate per serving:

• Calories: 784
• Protein: 47 g
• Carbohydrates: 54 g
• Fat: 41 g
• Dietary Notes:
  • Contains gluten (pasta and flour)
  • Contains dairy (cheese, butter, cream)

This recipe offers a hearty, balanced meal with a good amount of protein and satisfying fats.

Make-Ahead & Meal Prep Tips

Prep in Advance

• Chop chicken and measure spices ahead of time.
• Shred cheeses and prepare pesto for quicker assembly.
• Boil pasta slightly ahead, rinse, and store in a little olive oil to prevent sticking.

Storage

• Refrigerate leftovers in airtight containers for 3 days.
• Cheese sauce may thicken in the fridge; reheat gently, adding a splash of milk or half & half.

Freezing

• Pasta, chicken, and sauce can be frozen separately for up to 2 months.
• Freeze in airtight containers or freezer bags.
• Avoid freezing fresh basil; add it after reheating.

FAQs

1. Can I use other pasta shapes?
Yes! Fusilli, rigatoni, or farfalle work beautifully.

2. Can I make it dairy-free?
Substitute dairy-free butter, milk, and cheese alternatives.

3. Can I make this gluten-free?
Use gluten-free pasta and substitute flour in the sauce with cornstarch or a gluten-free flour blend.

4. Can I cook this on the stovetop entirely?
Yes, but ensure chicken is cooked first, then prepare the sauce in the same skillet.

5. How do I prevent mozzarella from clumping?
Add cheese gradually and mix constantly for a smooth, creamy texture.

Cooking Timeline (At a Glance)

Step	Time
Prep ingredients	10 minutes
Boil pasta	10–12 minutes
Cook chicken	5–7 minutes
Make sauce	5–7 minutes (overlaps with chicken prep)
Combine & serve	3 minutes
Total	30 minutes

Serving Suggestions

• Serve directly in a large pasta bowl for a family-style presentation.
• Garnish with fresh basil for color and aroma.
• Top with extra Parmesan for added richness.
• Serve alongside a crisp green salad or roasted vegetables.

Recipe Variations

1. Spinach and Tomato Pesto Pasta

Add fresh spinach and cherry tomatoes in the last 2 minutes of cooking for extra color and flavor.

2. Spicy Pesto Pasta

Add a pinch of red pepper flakes or a dash of cayenne to the sauce for heat.

3. Three-Cheese Pesto Pasta

Mix in fontina or provolone with mozzarella for a deeper cheese flavor.

4. Creamy Mushroom Pesto Pasta

Sauté mushrooms with chicken for an earthy, robust variation.

Ingredient Spotlight

Basil Pesto

• Adds fresh herbal aroma and vibrant green color.
• Use quality store-bought or homemade for best results.
• Store leftovers in a small airtight container with olive oil on top.

Freshly Shredded Cheese

• Parmesan and mozzarella melt smoothly and create a creamy texture.
• Pre-shredded cheese may include anti-caking agents that affect sauce consistency.

Pro Cooking Tips

• Cook chicken evenly for tender bites; avoid overcrowding the skillet.
• Whisk flour and butter well to prevent lumps in the sauce.
• Add pasta gradually to the sauce for even coating.
• Serve immediately for the creamiest texture.

Storage & Freezing Guide

Refrigeration

• Store pasta, chicken, and sauce separately for best results.
• Keeps for up to 3 days in airtight containers.

Freezing

• Freeze chicken and pasta separately for 1–2 months.
• Cheese sauce can be frozen but may require whisking after thawing.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	784
Protein	47 g
Carbs	54 g
Fat	41 g
Fiber	Minimal
Dietary Notes	Contains gluten & dairy

Expanded Conclusion

Creamy Chicken Pesto Pasta is the ultimate weeknight comfort food. With tender chicken, al dente pasta, and a rich, cheesy pesto sauce, it delivers both indulgence and freshness in every bite. The recipe’s simplicity, paired with the ability to customize and add vegetables or proteins, makes it a versatile favorite.

Whether you’re cooking for a family dinner, meal prepping for the week, or craving something warm and satisfying, this dish is ready in just 30 minutes—fast, flavorful, and memorable. Once you try it, it’s sure to become a staple in your home-cooked meal rotation.

Print