Can I use store-bought pesto for this recipe?

Absolutely! Store-bought pesto can save you time without sacrificing flavor. Just make sure to choose a high-quality brand for the best taste.

How can I make this recipe healthier?

You can use whole grain pasta for added fiber and substitute heavy cream with a lighter option like Greek yogurt or low-fat cream. Increasing the amount of vegetables you add is also a great way to boost nutrition.

Can I freeze Creamy Pesto Chicken Pasta?

Yes, you can freeze the baked pasta dish. Portion it into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

What's the best way to reheat leftovers?

The best way to reheat this dish is in the oven at 350°F until heated through. You can also microwave it, but be sure to add a splash of milk or water to keep it from drying out.

What other proteins can I use in this dish?

You can substitute the chicken for shrimp, turkey, or even chickpeas to make it vegetarian. Each option adds its own unique flavor and texture.

Creamy Pesto Chicken Pasta

Ingredients

Units Scale

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
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
3.5 ounces Baby spinach (optional, for extra nutrition)
1 cup Shredded mozzarella cheese
1/4 cup Extra grated Parmesan cheese

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Instructions

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
Bring a large pot of salted water to a rolling boil, then add the pasta. Cook it for 2 minutes less than the package instructions so it remains al dente. Drain the pasta and set it aside.
In a large skillet over medium-high heat, drizzle the olive oil and season the diced chicken with salt and pepper. Sauté until the chicken pieces are golden and cooked through, about 5-6 minutes. Remove the chicken from heat and set aside.
In the same skillet, melt the butter over medium heat and add the minced garlic, cooking for about 30 seconds until fragrant.
Pour in the heavy cream and whole milk, allowing it to simmer gently for 2-3 minutes until slightly thickened.
Stir in the basil pesto and grated Parmesan cheese until the mixture becomes smooth and creamy.
Return the previously cooked chicken, drained pasta, and optional spinach to the skillet. Toss until everything is evenly coated with the sauce.
Transfer the mixture to your prepared baking dish and sprinkle shredded mozzarella and extra Parmesan cheese on top.
Bake uncovered for 20-25 minutes, until the cheese is golden brown and bubbly.
Allow the dish to rest for about 5 minutes before serving.

Notes

For a vegetarian version, skip the chicken and double the spinach. You may also try gluten-free pasta if needed.

Author: carter_emily
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main course
Method: Baking
Cuisine: Italian
Diet: High Protein

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 6g
Sodium: 600mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 36g
Cholesterol: 100mg