Creamy Chicken Pesto Pasta Recipe-Easy & Delicious

ByRiley

Creamy Chicken Pesto Pasta is the ultimate weeknight comfort food, and for good reason! It’s a dish that seems to have it all: tender pieces of chicken, perfectly cooked pasta, and a vibrant, herbaceous pesto sauce that’s both rich and incredibly satisfying. We all crave those meals that feel like a warm hug, something that’s both impressive enough for guests but easy enough to whip up after a long day. That’s exactly what this Creamy Chicken Pesto Pasta delivers. What makes it truly special is the magical marriage of creamy, dreamy sauce with the bright, fresh flavor of basil and garlic. It’s a flavor explosion that never gets old, turning simple ingredients into a culinary masterpiece that will have everyone asking for seconds.

Why You’ll Adore This Creamy Chicken Pesto Pasta

Get Ready for Flavor!

Creamy Chicken Pesto Pasta

Creamy Chicken Pesto Pasta

There’s something incredibly comforting and satisfying about a big bowl of pasta, and when you combine it with tender chicken and a vibrant, herbaceous pesto, you’ve got a weeknight winner that feels like a special occasion meal. This Creamy Chicken Pesto Pasta is one of those dishes that’s surprisingly easy to make but tastes like it came from your favorite Italian restaurant. The creamy sauce clings perfectly to the pasta, while the pesto adds a burst of fresh, garlicky flavor that’s simply irresistible. It’s a dish that’s sure to become a staple in your recipe rotation.

Let’s get started on this delightful dish!

Ingredients:

  • 1 pound boneless skinless chicken breast (diced into bite-sized pieces)
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 2 garlic cloves (minced)
  • Salt and pepper (to taste)
  • 1/2 pound penne pasta (or farfalle, rotini)
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half and half
  • 1/2 cup basil pesto (fresh or jarred)
  • 1/2 cup freshly grated parmesan cheese
  • 1 cup freshly shredded mozzarella cheese
  • Salt and pepper (to taste)
  • Fresh basil (chopped, for garnish)

    • Cooking Instructions:

    Phase 1: Preparing the Chicken

  • Start by preparing your chicken. Dice the boneless, skinless chicken breast into bite-sized pieces. This ensures that the chicken cooks evenly and is easy to eat with the pasta. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, 1 teaspoon of Italian seasoning, and a generous pinch of salt and pepper. Make sure each piece is lightly coated.
  • Heat a large skillet or Dutch oven over medium-high heat. Once the skillet is hot, add the seasoned chicken in a single layer. Avoid overcrowding the pan, as this will steam the chicken instead of searing it. If necessary, cook the chicken in batches. Cook for about 5-7 minutes, flipping halfway through, until the chicken is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and set it aside on a plate. This step builds a flavorful foundation for your sauce.

    • Phase 2: Cooking the Pasta

  • While the chicken is cooking, bring a large pot of salted water to a rolling boil over high heat. Add the 1/2 pound of penne pasta (or your chosen shape). Cook the pasta according to the package directions until it’s al dente. This means it should be tender but still have a slight bite to it. Overcooked pasta can make the dish mushy. Before draining, reserve about 1 cup of the starchy pasta water. This magical liquid will be used later to help emulsify and thicken your sauce, making it extra luscious. Drain the pasta well and set it aside.

    • Phase 3: Crafting the Creamy Pesto Sauce

  • In the same skillet you used for the chicken (no need to wash it – those browned bits are flavor!), reduce the heat to medium. Add 2 tablespoons of butter. Once the butter has melted, sprinkle in the 3 tablespoons of all-purpose flour. Whisk constantly for about 1-2 minutes until a smooth paste forms, known as a roux. This roux is essential for thickening our sauce. It’s important to cook the flour for this brief period to remove any raw flour taste.
  • Gradually whisk in 1 cup of chicken broth, a little at a time, making sure to incorporate each addition fully before adding more. Continue whisking until the mixture is smooth and starts to thicken. This process helps prevent lumps. Once the broth is incorporated, pour in 1 cup of half and half. Bring the mixture to a gentle simmer, whisking frequently, until the sauce has thickened enough to coat the back of a spoon. This should take about 3-5 minutes.
  • Remove the skillet from the heat. Stir in the 1/2 cup of basil pesto and 1/2 cup of freshly grated parmesan cheese. Stir until the pesto is fully incorporated and the parmesan cheese has melted into the sauce. The sauce will take on a beautiful green hue and a wonderfully aromatic scent from the pesto. Taste the sauce and add salt and pepper as needed. Remember that the pesto and parmesan are already salty, so season cautiously at first.

    • Phase 4: Bringin extractg It All Together

  • Add the cooked chicken back into the skillet with the creamy pesto sauce. Then, add the drained pasta to the skillet as well. Gently toss everything together until the pasta and chicken are evenly coated in the luscious sauce. If the sauce seems a bit too thick, add a splash or two of the reserved pasta water until you reach your desired consistency. The starch in the pasta water will help the sauce cling beautifully to every piece of pasta.
  • Finally, stir in 1 cup of freshly shredded mozzarella cheese. Continue to stir gently until the mozzarella has melted and created wonderfully gooey, cheesy pockets throughout the pasta. The mozzarella adds an extra layer of creaminess and indulgence. Serve immediately, garnished with freshly chopped basil for a pop of freshness and color. This Creamy Chicken Pesto Pasta is a truly satisfying meal that’s perfect for any night of the week. Enjoy every delicious bite!

    • Creamy Chicken Pesto Pasta

    Conclusion:

    And there you have it – a truly delicious and satisfying Creamy Chicken Pesto Pasta that’s perfect for any occasion! This recipe is a winner because it balances the vibrant, herbaceous notes of pesto with the comforting richness of a creamy sauce, all brought together with tender, juicy chicken and perfectly cooked pasta. It’s a dish that feels both sophisticated enough for guests and simple enough for a weeknight meal. I genuinely encourage you to give this a try; you won’t be disappointed!

    For serving, this Creamy Chicken Pesto Pasta is fantastic on its own, but I love pairing it with a crisp, fresh green salad with a light vinaigrette or some crusty garlic bread to soak up any extra sauce. If you’re feeling adventurous with variations, consider adding cherry tomatoes for a burst of sweetness, sun-dried tomatoes for a more intense flavor, or even some sautéed mushrooms for an earthy depth. Feel free to experiment with different types of pasta too – penne, fusilli, or even rigatoni work beautifully.

    Frequently Asked Questions:

    Can I make the pesto myself?

    Absolutely! While store-bought pesto is convenient, making your own allows for customization. Blend fresh basil, pine nuts (or walnuts), garlic, Parmesan cheese, olive oil, salt, and pepper for an incredibly fresh taste. This will elevate your Creamy Chicken Pesto Pasta even further.

    What if I don’t have chicken?

    No problem! This recipe is incredibly versatile. You can easily substitute the chicken with sautéed shrimp, Italian sausage, or even pan-fried tofu or white beans for a vegetarian option. The creamy pesto sauce is a fantastic base for many proteins!

    How do I store leftovers?

    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if the sauce seems a little dry after chilling.

    Creamy Chicken Pesto Pasta

    Creamy Chicken Pesto Pasta

    A quick and delicious pasta dish featuring tender chicken and a creamy basil pesto sauce.

    Prep Time
    15 Minutes

    Cook Time
    25 Minutes

    Total Time
    40 Minutes

    Servings
    4 servings

    Ingredients

    • 1 pound boneless skinless chicken breast (diced into bite-sized pieces)
    • 1 tablespoon olive oil
    • 1 teaspoon Italian seasoning
    • 2 garlic cloves (minced)
    • Salt and pepper (to taste)
    • 1/2 pound penne pasta
    • 2 tablespoons butter
    • 3 tablespoons all-purpose flour
    • 1 cup chicken broth
    • 1 cup half and half
    • 1/2 cup basil pesto (fresh or jarred)
    • 1/2 cup freshly grated parmesan cheese
    • 1 cup freshly shredded mozzarella cheese
    • Fresh basil (chopped)

    Instructions

    1. Step 1
      Cook pasta according to package directions. Drain and set aside.
    2. Step 2
      Season chicken with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
    3. Step 3
      In the same skillet, melt butter over medium heat. Whisk in flour until smooth. Cook for 1 minute, stirring constantly.
    4. Step 4
      Gradually whisk in chicken broth and half and half until smooth. Bring to a simmer and cook until sauce thickens, about 3-5 minutes.
    5. Step 5
      Stir in basil pesto, parmesan cheese, and mozzarella cheese until melted and well combined.
    6. Step 6
      Return chicken to the skillet. Add cooked pasta and toss to coat in the sauce. Season with additional salt and pepper to taste.
    7. Step 7
      Garnish with fresh chopped basil before serving.

    Important Information

    Nutrition Facts (Per Serving)

    It is important to consider this information as approximate and not to use it as definitive health advice.

    Allergy Information

    Please check ingredients for potential allergens and consult a health professional if in doubt.

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