This Creamy Pesto Chicken Pasta is a decadent, Italian-inspired bake that combines tender sautéed chicken and al dente pasta with a rich, herbaceous pesto cream sauce. Topped with a generous layer of golden, bubbly mozzarella, this dish delivers a comforting and sophisticated meal that is perfect for family dinners or entertaining.

Why You’ll Love This Recipe

• Luxurious Flavor Profile – The combination of nutty Parmesan, aromatic basil pesto, and heavy cream creates a multi-dimensional sauce that feels high-end.
• Perfect Al Dente Texture – By par-boiling the pasta before baking, you ensure the noodles remain firm and structural rather than becoming mushy in the sauce.
• Effortless Assembly – This recipe uses a straightforward “one-pan sauce” technique that transitions quickly from the stovetop to the oven.
• Golden Cheese Crust – The dual-cheese topping of mozzarella and Parmesan provides a satisfying, stretchy “cheese pull” and a savory, toasted finish.
• Versatile Vegetable Integration – The optional addition of baby spinach provides a seamless way to incorporate greens and extra nutrients into a comfort food staple.
• Ideal for Meal Prep – This hearty bake holds its flavor and texture beautifully when reheated, making it a reliable option for leftover gourmet lunches.

Ingredients You’ll Need

Pasta & Chicken

• 10.5 ounces penne or rigatoni pasta – Hearty shapes with ridges or holes are essential for trapping the thick pesto cream sauce.
• 2 medium chicken breasts, diced (10.5 oz) – Provides a lean, protein-rich foundation; dicing ensures a bit of chicken in every forkful.
• 1 tablespoon olive oil – Used for searing the chicken to develop a golden-brown exterior and lock in juices.
• Salt and black pepper – Fundamental seasonings used to calibrate the savory profile of the meat and pasta.

Creamy Pesto Sauce

• 1 tablespoon unsalted butter & 2 cloves garlic – The aromatic base that provides a rich, pungent depth to the cream sauce.
• 3/4 cup plus 2 tablespoons heavy cream & 1/2 cup whole milk – The dairy foundation that reduces into a velvety, glossy coating.
• 1/2 cup basil pesto – The star ingredient; provides the signature garlic, pine nut, and basil punch.
• 3/4 cup grated Parmesan cheese – Adds a sharp, salty umami note and acts as a natural thickener for the sauce.
• 3.5 ounces baby spinach (optional) – Wilts into the sauce for added color, texture, and vitamins.

Topping

• 1 cup shredded mozzarella cheese – A superior melting cheese that creates a soft, gooey blanket over the pasta.
• 1/4 cup grated Parmesan cheese – Adds a crisp, toasted finish to the top of the bake.

Step-by-Step Instructions

Prepare and Preheat Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish. Setting the oven to a high temperature ensures the cheese browns and bubbles before the pasta overcooks.

Par-Boil the Pasta Cook the penne or rigatoni in a large pot of boiling salted water for exactly 2 minutes less than the package directions. Drain the pasta and set aside; it will finish cooking to a perfect al dente state inside the oven.

Sauté the Chicken Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper, then sauté for 5–6 minutes until the pieces are cooked through and exhibit a light golden-brown sear.

Simmer the Sauce In the same skillet, melt the butter and sauté the minced garlic for 30 seconds. Whisk in the heavy cream and milk, simmering for 2–3 minutes until slightly thickened, then stir in the pesto and Parmesan until the sauce is smooth.

Combine Ingredients Fold the cooked chicken, drained pasta, and optional spinach into the skillet. Toss thoroughly to ensure the sauce penetrates the hollows of the pasta and evenly coats every ingredient.

Assemble and Top Transfer the pasta mixture into the prepared baking dish, spreading it into an even layer. Evenly sprinkle the shredded mozzarella and the remaining Parmesan over the top to create the crust.

Bake to Golden Place the dish in the oven uncovered and bake for 20–25 minutes. The bake is ready when the sauce is bubbling at the edges and the cheese topping has turned a deep, golden brown.

Rest and Serve Allow the dish to rest on the counter for 5 minutes before serving. This brief resting period allows the sauce to thicken slightly and set, ensuring a creamier consistency on the plate.

Recipe Notes & Tips

• The “Under-Cook” Rule – Never cook your pasta fully on the stove; the 2-minute reduction in boiling time is vital to prevent the pasta from absorbing too much liquid and becoming soggy during the 20-minute bake.
• Fresh Garlic is Best – Use fresh cloves rather than jarred minced garlic to ensure the sauce has a bright, sharp aromatic profile that isn’t overshadowed by the pesto.
• Pesto Selection – If using store-bought pesto, look for “refrigerated” versions rather than shelf-stable jars for a fresher basil flavor and a more vibrant green color.
• Avoid Over-Baking – Watch the cheese closely in the final 5 minutes; if it browns too quickly, tent the dish loosely with foil to keep the interior moist.
• Resting is Vital – Cutting into the bake immediately will cause the sauce to run to the bottom. Resting allows the starches in the pasta to bind with the cream.

Nutritional Information

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4 hearty portions
• Calories: ~650–750 kcal per serving (Estimation based on heavy cream and cheese content).

Perfect Pairings

• Garlic Herb Focaccia – The ideal starchy companion for mopping up any leftover creamy pesto sauce.
• Crisp Caesar Salad – The cool romaine and acidic dressing provide a refreshing palate cleanser between bites of rich pasta.
• Roasted Cherry Tomatoes – Serve on the side or on top to add a burst of sweet acidity that cuts through the heavy cream.
• Dry White Wine – A chilled Pinot Grigio or Sauvignon Blanc complements the herbal basil notes of the pesto beautifully.

Ideal Occasions

• Weeknight Comfort Dinner – A warm, filling meal that satisfies the whole family after a long day.
• Casual Dinner Parties – The elegant green hue and golden cheese top make this an impressive yet low-effort dish for guests.
• Post-Workout Meal – Provides a substantial balance of protein and complex carbohydrates for muscle recovery.
• Winter Sunday Lunch – A cozy, oven-baked meal that provides warmth and satiety on cold afternoons.

Storage & Serving Tips

• Refrigeration – Store leftovers in an airtight container for up to 3 days. The pasta will continue to absorb the sauce, so it may be thicker upon reheating.
• Reheating Instructions – Reheat individual portions in the microwave with a splash of milk or water to restore the creamy consistency of the sauce.
• Avoid Freezing – Cream-based sauces and cooked pasta often separate or become grainy when frozen and thawed; this dish is best enjoyed fresh or refrigerated.
• Serving Temperature – Serve warm, but not piping hot, to allow the complex flavors of the basil and Parmesan to be fully tasted.

Creative Variations to Try

• Sun-Dried Tomato Twist – Fold in 1/4 cup of chopped sun-dried tomatoes for a sweet, chewy contrast to the savory pesto.
• Shrimp Pesto Bake – Replace the chicken with large, peeled shrimp; sauté them for only 2 minutes before baking to ensure they stay tender.
• Vegetarian Delight – Omit the chicken and add roasted zucchini, bell peppers, and pine nuts for a vegetable-forward alternative.
• Spicy Pesto Kick – Add 1/2 teaspoon of red pepper flakes to the garlic sauté to give the cream sauce a subtle heat.

Troubleshooting Common Issues

• Sauce is Too Thin – Solution: Simmer the cream and milk for an extra 2 minutes before adding the pesto, or add an extra 1/4 cup of Parmesan cheese to thicken the emulsion.
• Pasta is Mushy – Solution: Ensure you are using a sturdy pasta like rigatoni and reducing the initial boil time by at least 2 minutes.
• Cheese is Burnt, Center is Cold – Solution: Your oven may be too hot. Lower the temperature to 375°F (190°C) and bake for a few minutes longer.
• Oily Sauce – Solution: This can happen if the heat is too high when adding the pesto. Mix the pesto in over medium-low heat to maintain the emulsion.

Why This Recipe Works

The success of this dish is rooted in the emulsification of dairy fats and starch integration. The heavy cream and whole milk provide a lipid-rich base that is stabilized by the proteins in the Parmesan cheese, creating a thick sauce that clings to the pasta’s surface. By par-boiling the pasta, the surface starches remain active, helping the sauce bond to the noodles during the baking process. The high-heat bake triggers the Maillard reaction on the mozzarella topping, creating savory aromatic compounds that enhance the overall flavor profile. At approximately 700 calories per serving, this meal provides a dense and satiating balance of proteins, fats, and carbohydrates.

Final Thoughts

Creamy Pesto Chicken Pasta is a masterclass in comfort, proving that a few high-quality ingredients like heavy cream and basil pesto can transform simple chicken and pasta into a gourmet experience. It offers a sophisticated flavor profile that appeals to all ages while remaining accessible for the home cook. For a lighter version, you can substitute the heavy cream with half-and-half and use a low-fat mozzarella, though the original rich version remains the gold standard for Italian-American comfort food.