Sometimes, a powerful craving for something utterly comforting yet refreshingly vibrant takes hold, and in those moments, only a bowl of luscious pasta will truly satisfy. If that feeling resonates with you, then you’ve landed in the perfect spot.
Today, we’re diving fork-first into a dish that’s become an absolute staple in my kitchen: Creamy Chicken Pesto Pasta. This isn’t just any pasta dish; it’s a harmonious blend of tender, seasoned chicken, the bright, herbaceous notes of basil pesto, and a luxuriously smooth cream sauce, all clinging lovingly to perfectly cooked penne. It’s the kind of meal that elicits contented sighs and requests for seconds.
This Chicken Pesto Pasta is beloved for so many reasons. It’s remarkably quick to pull together, making it a weeknight dinner hero. Yet, it’s elegant enough to serve when you have friends over for a casual get-together. I recall one particularly busy Tuesday when, with minimal time and even less energy, I whipped this up.
The aroma alone seemed to melt away the day’s stress, and the sight of my family happily twirling pasta around their forks was the perfect end to the day. It’s a dish that feels both familiar and a little bit special, all at once. The vibrant green of the pesto swirled into the creamy sauce makes it visually appealing, a feast for the eyes before it even reaches your lips. This Chicken Pesto Pasta is a year-round delight, though the fresh basil notes particularly sing in the warmer months.
Why You’ll Love This Recipe
There are countless reasons this Creamy Chicken Pesto Pasta will quickly become a favorite in your meal rotation. Here are just a few:
- Incredibly Flavorful: The combination of savory chicken, aromatic garlic, rich Parmesan, and zesty basil pesto creates a symphony of tastes that’s simply irresistible.
- Quick & Easy: From start to finish, this delightful meal can be on your table in about 30-35 minutes, perfect for those hectic evenings.
- Crowd-Pleaser: It’s a hit with both adults and kids. Who can resist creamy, cheesy pasta with tender chicken?
- Wonderfully Customizable: Feel free to add your favorite veggies or switch up the pasta shape. This Chicken Pesto Pasta recipe is very forgiving!
- Perfect Comfort Food: It’s warm, satisfying, and has that comforting quality that makes you feel good from the inside out. This dish is ideal for busy parents needing a fast yet satisfying meal, home cooks looking to impress with minimal fuss, and anyone craving a truly delicious Chicken Pesto Pasta.
Ingredients for Creamy Chicken Pesto Pasta
Here’s what you’ll need to gather to create this delightful dish. Using fresh, quality ingredients will truly make your Chicken Pesto Pasta shine.
Core Ingredients
- ½ pound Penne pasta (about 2 ½ cups dry) – The ridges and tubes of penne are perfect for capturing the creamy sauce.
- 1 tablespoon Olive oil – For sautéing the chicken and garlic.
- 2 Garlic cloves, minced – Fresh garlic provides the best aromatic base.
- 1 teaspoon Italian seasoning – A blend of herbs that complements the chicken and pesto.
- 1 pound Boneless skinless chicken breast, cut into bite-sized chunks – Provides a lean source of protein and becomes wonderfully tender.
- Salt and pepper to taste – Essential for seasoning every layer.
- 2 tablespoons Butter – Adds richness to our creamy sauce.
- 3 tablespoons All-purpose flour – This will help thicken the sauce beautifully.
- 1 cup Chicken broth – Forms the savory liquid base of the sauce.
- 1 cup Half and half (or all milk/cream) – For that luscious, creamy texture.
- ½ cup Freshly grated Parmesan cheese – Adds a nutty, salty depth of flavor. Chef insight: Always grate your own Parmesan if possible; it melts much better and tastes superior to pre-grated.
- ½ cup Freshly shredded Mozzarella cheese – For that glorious, gooey cheese pull.
- ½ cup Basil pesto (or more, to taste) – The heart of our Chicken Pesto Pasta! Use your favorite store-bought brand or homemade.
- Fresh basil for garnish (if desired) – Adds a touch of freshness and visual appeal.
Substitutions and Tips
- Pasta: No penne? Rotini, fusilli, cavatappi, or farfalle (bow-tie) pasta are excellent substitutes as they also hold sauce well. Whole wheat or gluten-free pasta can be used to meet dietary preferences.
- Chicken: Boneless, skinless chicken thighs can be used for an even richer flavor; they are more forgiving and less prone to drying out.
- Dairy: For a slightly lighter sauce, you can use all whole milk instead of half and half. For an ultra-rich version, use all heavy cream. Substitution tip: For a dairy-free alternative, full-fat canned coconut milk can work, but note that it will impart a coconut flavor to the dish.
- Pesto: Feel free to experiment with other types of pesto, such as sun-dried tomato pesto or even a spinach pesto for a different flavor profile for your Chicken Pesto Pasta.
- Add-ins: Incorporate sautéed mushrooms, steamed broccoli, fresh spinach (stir it in at the end until it wilts), roasted red peppers, or sun-dried tomatoes for extra veggies and flavor.
Best Type of Chicken to Use
For this Creamy Chicken Pesto Pasta, I typically reach for boneless, skinless chicken breasts. They are lean, cook relatively quickly, and are easy to cut into uniform bite-sized pieces, ensuring even cooking and tender results. When cooked correctly, chicken breast stays moist and absorbs the flavors of the sauce beautifully.
However, boneless, skinless chicken thighs are also a fantastic option. They have a slightly higher fat content, which means they are naturally more flavorful and less prone to drying out, even if you accidentally overcook them a bit. If using chicken thighs, you may want to trim any excess fat before cutting them into pieces. The choice really comes down to personal preference: chicken breast offers a leaner protein, while chicken thighs provide a richer, more succulent bite.
Kitchen Tools You’ll Need
You don’t need any super fancy equipment for this recipe, just some kitchen basics.
Must-Have Tools
- Large Pot: For boiling the pasta.
- Large Skillet or Sauté Pan: This is where the magic happens – for cooking the chicken and building that glorious sauce. A 10 or 12-inch skillet works well.
- Cutting Board & Sharp Knife: For prepping the chicken and garlic.
- Measuring Cups & Spoons: For accurate ingredient measurements.
- Whisk: Essential for creating a smooth, lump-free sauce.
- Colander: For draining the pasta.
Nice-to-Have Extras
- Garlic Press: If you prefer not to mince garlic by hand.
- Cheese Grater: A box grater or microplane for freshly grating your Parmesan and Mozzarella.
- Instant-Read Thermometer: To ensure your chicken is cooked through to a safe internal temperature of 165°F (74°C).
How to Make Creamy Chicken Pesto Pasta
Follow these simple steps to create a restaurant-quality Chicken Pesto Pasta in your own kitchen.
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente – tender but still with a slight bite. Pro-chef tip: Before draining, reserve about ½ cup of the starchy pasta water. This liquid gold can be used later to adjust the consistency of your sauce if needed. Drain the pasta and set aside.
Step 2: Cook the Chicken
While the pasta is cooking, heat the olive oil in your large skillet over medium-high heat. Add the bite-sized chicken pieces. Season them generously with salt, pepper, and the Italian seasoning. Cook for 5-7 minutes, stirring occasionally, until the chicken is nicely browned on all sides and cooked through. In the last minute of cooking, add the minced garlic and cook until fragrant (about 30-60 seconds), being careful not to burn it. The aroma of garlic and herbs sautéing with the chicken is your first hint of the deliciousness to come! Remove the chicken and garlic from the skillet and set aside on a plate.
Step 3: Make the Roux for the Sauce
To the same skillet (no need to wipe it out – those browned bits are flavor!), add the butter and melt it over medium heat. Once the butter is melted, sprinkle in the all-purpose flour. Whisk constantly for 1-2 minutes until the flour is fully incorporated into the butter and forms a smooth paste (this is your roux). Chef insight: Cooking the flour for a minute or two removes any raw, pasty taste and develops a slightly nutty flavor, which is crucial for a good cream sauce.
Step 4: Build the Creamy Sauce
Gradually pour in the chicken broth, whisking continuously to prevent any lumps from forming. Once the broth is incorporated and the mixture is smooth, slowly whisk in the half and half. Bring the sauce to a gentle simmer, stirring frequently, and cook for about 3-5 minutes, or until it begins to thicken.
Step 5: Add Cheese and Pesto
Reduce the heat to low. Stir in the freshly grated Parmesan cheese until it’s completely melted and the sauce is smooth. Then, add the freshly shredded mozzarella cheese, stirring until it’s mostly melted and gooey. Finally, stir in the basil pesto until it’s well combined and the sauce is a beautiful, creamy green. Taste and adjust salt and pepper if needed. Sensory cue: Watch as the sauce transforms with the vibrant green pesto – it’s truly a thing of beauty!
Step 6: Combine and Serve
Return the cooked chicken to the skillet with the creamy pesto sauce. Add the drained pasta as well. Stir everything together gently to ensure the pasta and chicken are thoroughly coated in that luscious sauce. Allow it to simmer for just a minute or two, so all the flavors can meld together. If the Chicken Pesto Pasta sauce seems too thick, stir in a little of the reserved pasta water until it reaches your desired consistency.
Step 7: Garnish and Enjoy
Serve your Creamy Chicken Pesto Pasta immediately. Garnish with a sprinkle of fresh basil leaves if desired, and perhaps an extra grating of Parmesan cheese.
Tips for Success
Want to ensure your Chicken Pesto Pasta is absolutely perfect every time? Here are a few key pointers:
- Cook Pasta Al Dente: This is crucial. The pasta will continue to absorb a little sauce as it sits, so starting with al dente pasta prevents it from becoming mushy.
- Freshly Grated Cheese is Best: Pre-shredded cheeses often contain cellulose and anti-caking agents that prevent them from melting as smoothly as freshly grated cheese. Take the extra minute to grate it yourself – you’ll notice the difference in your Chicken Pesto Pasta!
- Quality Pesto Matters: The basil pesto is a star ingredient, so use one that you genuinely enjoy the taste of. Whether it’s a trusted store-bought brand or your own homemade version, good quality pesto makes a big impact.
- Don’t Boil the Sauce After Adding Dairy/Cheese: Keep the heat low once you’ve added the half and half and cheeses. Boiling can cause cream-based sauces to curdle or become grainy.
- Season at Each Step: Properly seasoning the chicken, the pasta water, and then tasting and adjusting the sauce at the end ensures a well-rounded, flavorful final dish.
How to Store Creamy Chicken Pesto Pasta
If you happen to have leftovers (though it’s so good, you might not!), here’s how to store them:
- Room Temperature: Dishes containing chicken and dairy should not be left at room temperature for more than 2 hours for food safety reasons.
- In the Refrigerator: Allow the Chicken Pesto Pasta to cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of milk, broth, or water to loosen the sauce if it has thickened too much. You can also reheat it in the microwave, stirring occasionally.
- Freezing Tips: While pasta dishes with cream sauces can sometimes experience a slight change in texture upon thawing (the sauce might separate a little), you can still freeze this Chicken Pesto Pasta. Cool it completely, then store it in a freezer-safe airtight container or a heavy-duty freezer bag for up to 2-3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop, stirring well, and add a little liquid (milk, broth) to help restore the sauce’s creaminess.
Frequently Asked Questions (FAQs)
Here are answers to some common questions about making this delicious Chicken Pesto Pasta.
Can I make this Chicken Pesto Pasta gluten-free?
Yes, absolutely! To make this recipe gluten-free, simply use your favorite brand of gluten-free penne or a similar shaped pasta. Also, ensure that your chicken broth and basil pesto are certified gluten-free, as some brands may contain hidden gluten.
Can I add vegetables to this dish?
Definitely! This Chicken Pesto Pasta is a great canvas for adding vegetables. Some wonderful additions include sautéed mushrooms, steamed broccoli florets, fresh spinach (stir it in during the last few minutes of cooking until it wilts), sun-dried tomatoes (oil-packed, drained), or roasted red peppers. Add them along with the chicken back into the sauce or stir them in just before serving.
What if I don’t have half and half?
No problem! If you don’t have half and half, you can substitute it with an equal amount of whole milk for a slightly lighter sauce. For an even richer and more decadent sauce, you can use heavy cream. Keep in mind that these substitutions will slightly alter the final creaminess and richness of your Chicken Pesto Pasta.
Conclusion
This Creamy Chicken Pesto Pasta is more than just a quick meal; it’s a delightful experience of flavors and textures that brings comfort and satisfaction to any table. It’s a versatile, easy-to-love dish that proves you don’t need hours in the kitchen to create something truly special. For a reliable, delicious, and impressive meal, this Chicken Pesto Pasta recipe is a guaranteed winner every single time. Enjoy!
