Creamy, fragrant, and saucy with a bright basil kick, this Creamy Pesto Chicken Pasta blends tender sautéed chicken, just-cooked pasta, and a rich pesto-cream sauce topped with bubbling mozzarella. The texture is silky from the heavy cream and Parmesan, with a satisfying chew from penne or rigatoni and a light pop of green if you add baby spinach. It’s easy because you cook the pasta and chicken separately, mix everything in a skillet, then bake briefly for a golden cheese crust. Serve with a simple green salad or garlic bread for a full weeknight meal. For a slightly different spin, compare the rich profile to a spicier cousin like creamy Cajun chicken pasta if you want bold heat instead of herb brightness.
Why You’ll Love This Creamy Pesto Chicken Pasta
- Fast prep: pasta and chicken cook quickly for a weeknight-friendly dinner.
- Bold herb flavor: basil pesto gives an instant, concentrated basil profile.
- Silky sauce: heavy cream plus whole milk makes a smooth, rich sauce that clings to pasta.
- Crowd-pleaser: gooey mozzarella and extra Parmesan create a golden, bubbly top kids and adults love.
- Flexible ingredients: use penne or rigatoni and store-bought or homemade pesto.
- One-dish finish: assemble in a baking dish and bake for an easy serve-and-go meal.
- Optional greens: baby spinach adds color and nutrients with almost no extra work.
- Make-ahead friendly: components can be prepped ahead to speed up dinnertime.
What Is Creamy Pesto Chicken Pasta?
Creamy Pesto Chicken Pasta is a baked pasta casserole that pairs diced sautéed chicken with pasta tossed in a creamy pesto sauce, finished under a blanket of mozzarella and Parmesan. It tastes rich, herb-forward, and savory—pesto brings basil, garlic, and oil notes while cream and Parmesan add depth and a velvety texture. The cooking method blends quick stove-top work (boiling pasta and sautéing chicken) with a short bake to melt cheese and form a golden top. The vibe is comforting yet bright, perfect for weeknights, casual dinner guests, or a cozy weekend meal.
Ingredients for Creamy Pesto Chicken Pasta
For the Base
- 10.5 ounces penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts, diced (about 10.5 ounces total)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For the Sauce
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 3/4 cup plus 2 tablespoons heavy cream
- 1/2 cup whole milk
- 1/2 cup basil pesto (store-bought or homemade)
- 3/4 cup grated Parmesan cheese
Add-ins and Topping
- 3.5 ounces baby spinach (optional, for extra nutrition)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Ingredient Notes (Substitutions, Healthy Swaps)
- Pesto: store-bought pesto works great for speed. For a lighter option, use 1/3 cup pesto and add a squeeze of lemon to brighten the sauce.
- Pasta: penne or rigatoni both hold sauce well; use whole-wheat pasta for more fiber (texture will be firmer).
- Chicken: replace diced breasts with cooked shredded rotisserie chicken (same weight) to save time.
- Dairy: use half-and-half in place of heavy cream + milk for a small calories swap, though sauce will be slightly lighter.
- Cheese: swap part of the mozzarella for fontina for a nuttier melt. Reduce Parmesan for lower sodium.
- Greens: kale or arugula can replace baby spinach—if using kale, cook it briefly in the sauce to soften.
- Lower-fat option: use light cream and low-fat milk and reduce mozzarella to 3/4 cup, but expect a less rich sauce.
Step-by-Step Instructions
Step 1 – Preheat and prepare the dish
Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish and set aside.
Visual cue: the dish should be evenly greased so the pasta won’t stick after baking.
Step 2 – Cook the pasta
In a large pot of boiling salted water, cook pasta for 2 minutes less than package directions so it’s just under al dente. Drain and set aside.
Pro cue: undercooking prevents mush after baking; the pasta will finish cooking in the sauce and oven.
Step 3 – Sauté the chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high. Season diced chicken with salt and pepper, then sauté until cooked through and lightly golden, about 5–6 minutes. Remove chicken from heat and set aside.
Pro cue: don’t crowd the pan—work in a single layer so pieces brown and stay juicy.
Step 4 – Make the pesto cream sauce
In the same skillet, melt 1 tablespoon unsalted butter over medium heat. Add 2 cloves minced garlic and sauté 30 seconds until fragrant. Stir in 3/4 cup plus 2 tablespoons heavy cream and 1/2 cup whole milk, then bring to a gentle simmer for 2–3 minutes until slightly thickened. Mix in 1/2 cup basil pesto and 3/4 cup grated Parmesan, stirring until the sauce is smooth and cheese melts.
Visual cue: sauce should coat the back of a spoon and look glossy.
Step 5 – Combine pasta, chicken, and spinach with sauce
Return the cooked chicken, drained pasta, and 3.5 ounces baby spinach (if using) to the skillet with the sauce. Toss thoroughly until all ingredients are evenly coated and the spinach wilts.
Pro cue: if the sauce seems too thick, add 1–2 tablespoons hot pasta water to loosen; if too thin, simmer 1–2 minutes to reduce.
Step 6 – Bake with cheese
Transfer the coated mixture into the prepared 9×13-inch baking dish. Evenly sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan over the top. Bake uncovered for 20–25 minutes until cheese is golden and bubbly.
Visual cue: edges should bubble and the top should show light golden spots.
Step 7 – Rest and serve
Allow the dish to rest for 5 minutes before serving so the sauce settles and slices hold together.
Pro cue: five minutes gives the cheese a chance to set slightly for cleaner portions.
Pro Tips for Success
- Salt your pasta water well; it’s the base seasoning for the whole dish.
- Cook pasta just shy of al dente—this prevents a mushy bake.
- Brown chicken in a hot pan for color and flavor, then finish in the sauce.
- Use room-temperature dairy for smoother melting; cold cream can cool the pan and slow thickening.
- Add a splash of pasta water to adjust sauce consistency—starchy water helps sauce cling.
- Taste and season after adding pesto; store-bought pesto can be salty so adjust salt carefully.
- If the top browns too fast in the oven, tent loosely with foil for the remaining time.
- Let the casserole rest briefly; hot cream is loose right out of the oven.
Flavor Variations
- OPTIONAL: Sun-Dried Tomato Pesto — swap half of the basil pesto for sun-dried tomato pesto for a tangy, sweet lift.
- OPTIONAL: Lemon & Herb Boost — stir 1 teaspoon lemon zest into the sauce and finish with a squeeze of lemon for a brighter finish.
- OPTIONAL: Mushroom Addition — sauté 6–8 ounces sliced mushrooms with the chicken for earthy depth.
- OPTIONAL: Spicy Kick — mix 1/2 to 1 teaspoon red pepper flakes into the sauce for gentle heat without changing recipe structure.
- OPTIONAL: Roasted Veg Mix — add roasted bell peppers or zucchini in place of or alongside spinach for extra texture and color.
- OPTIONAL: Pesto Swap — use arugula or kale pesto for an earthier or peppery twist while keeping the same quantity.
Serving Suggestions
- Serve with a crisp green salad tossed in lemon vinaigrette to cut the creaminess.
- Offer garlic bread or toasted baguette slices to mop up the sauce.
- Pair with roasted asparagus or green beans for a simple vegetable side.
- Plate with extra grated Parmesan and a drizzle of olive oil for a finishing touch.
- For family-style service, bring the baking dish to the table and spoon portions onto plates.
- Great for potlucks—keep warm in a low oven until ready to serve.
Make-Ahead, Storage & Reheating
- Make-ahead: cook the pasta and chicken, make the sauce, combine, then refrigerate unbaked in the greased baking dish. Store for up to 24 hours, then top with cheese and bake as directed (add a few extra minutes if cold).
- Storage: refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheating: reheat individual portions in the microwave until hot, or rewarm in a 350°F oven covered with foil for 10–15 minutes. Add a splash of milk or cream before reheating if the sauce seems dry to restore creaminess.
- Texture changes: the sauce firms up when chilled; gentle reheating with a little liquid brings it back to a creamy texture.
Storage and Freezing Instructions
- Freezing before baking: assemble the pasta and sauce, omit the shredded mozzarella topping, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before adding cheese and baking as directed. This keeps textures better than freezing after baking.
- Freezing after baking: the baked casserole can be frozen, but cream-based sauces may separate slightly on thawing. If you must freeze a baked dish, cool completely, wrap tightly, and freeze up to 2 months. Thaw in the refrigerator and reheat gently in a 350°F oven; stir the sauce once warmed to recombine.
- Quick tip: freezing portions in airtight containers works better than freezing the whole dish for faster thawing and reheating.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
Approximately 640 kcal | 30 g | 45 g | 38 g | 3 g | 900 mg
Estimates vary by brands and portions.
FAQ About Creamy Pesto Chicken Pasta
Q: Why is my sauce too thin after baking?
A: The sauce thins when heated; simmer on the stove 1–2 minutes to reduce before baking, or mix in 1–2 tablespoons of extra Parmesan to help thicken.
Q: Can I use leftover cooked chicken?
A: Yes. Use the same weight (about 10.5 ounces). Add it to the sauce just to warm before assembling and baking.
Q: How do I prevent the pasta from becoming mushy?
A: Cook pasta 2 minutes less than package directions (as written). That undercooking prevents over-softening during the bake.
Q: Is this safe for meal prep?
A: Yes. You can prep pasta, chicken, and sauce separately and assemble the day you plan to bake.
Q: Can I make this dairy-free?
A: It’s difficult to match the same texture and flavor without dairy. You could try a rich dairy-free cream and dairy-free cheese, but results will differ.
Q: How do I know the chicken is done?
A: Diced chicken is done when it reaches 165°F internal or when pieces are no longer pink and juices run clear—about 5–6 minutes in a hot skillet.
TastyInspo Notes
- Finish with a few basil leaves or a small spoon of pesto on each serving for a fresh look.
- A light drizzle of good extra-virgin olive oil over the baked dish adds shine and flavor.
- Sprinkle a small pinch of red pepper flakes at the table for heat lovers.
- For even browning, broil the casserole for 1–2 minutes at the end—watch carefully.
- Serve on warmed plates to keep portions hot longer.
- If you like a crisper top, mix 2 tablespoons of panko with 1 tablespoon melted butter and sprinkle over the cheese before baking.
Troubleshooting
- Bland flavor: taste the sauce and add salt, extra Parmesan, or a squeeze of lemon to brighten.
- Overcooked chicken: cut chicken into larger chunks next time and reduce sauté time; check doneness early.
- Watery casserole: reduce the sauce on the stove a little longer before mixing, or toss pasta with less sauce.
- Cheese won’t melt evenly: shred mozzarella yourself for better melt than pre-shredded, which contains anti-caking agents.
- Sauce separates after freezing: thaw slowly in the fridge and reheat gently, whisking or stirring to recombine.
- Top browning too fast: cover with foil halfway through baking or lower the oven rack.
Final Thoughts
This Creamy Pesto Chicken Pasta balances rich cream and Parmesan with bright basil pesto for a comforting, easy-to-make meal. It’s flexible, family-friendly, and scales well for company or leftovers—simple tweaks let you tailor it to your taste.
Conclusion
If you want a one-pan-to-oven approach and more ideas for a pesto-forward pasta, see the helpful method in this One Pot Creamy Pesto Chicken Pasta Recipe – Budget Bytes.
Creamy Pesto Chicken Pasta
Ingredients
For the Base
- 10.5 ounces penne or rigatoni pasta Either type of pasta holds sauce well.
- 2 medium boneless, skinless chicken breasts, diced Approximately 10.5 ounces total.
- 1 tablespoon olive oil For sautéing chicken.
- Salt and freshly ground black pepper, to taste
For the Sauce
- 1 tablespoon unsalted butter For the sauce.
- 2 cloves garlic, minced Adds flavor to the sauce.
- 3/4 cup plus 2 tablespoons heavy cream Creates a rich texture.
- 1/2 cup whole milk
- 1/2 cup basil pesto Store-bought or homemade.
- 3/4 cup grated Parmesan cheese
Add-ins and Topping
- 3.5 ounces baby spinach Optional, adds color and nutrients.
- 1 cup shredded mozzarella cheese For the topping.
- 1/4 cup grated Parmesan cheese For topping.
Instructions
Preparation
- Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish and set aside.
Cooking the Pasta
- In a large pot of boiling salted water, cook pasta for 2 minutes less than package directions until just under al dente. Drain and set aside.
Sautéing the Chicken
- Heat 1 tablespoon olive oil in a large skillet over medium-high. Season diced chicken with salt and pepper, sauté until cooked through and lightly golden, about 5–6 minutes. Remove chicken from heat and set aside.
Making the Pesto Cream Sauce
- In the same skillet, melt 1 tablespoon unsalted butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in heavy cream and whole milk, bring to a gentle simmer for 2–3 minutes until slightly thickened.
- Mix in basil pesto and grated Parmesan, stirring until smooth.
Combine and Bake
- Return the cooked chicken, drained pasta, and baby spinach to the skillet with the sauce. Toss to coat evenly.
- Transfer the mixture to the prepared baking dish, top with shredded mozzarella and grated Parmesan. Bake uncovered for 20–25 minutes until cheese is golden and bubbly.
Serving
- Allow to rest for 5 minutes before serving.
