Creamy Chicken Pesto Pasta Recipe

When I first made this, I was surprised how the layers of flavor come together effortlessly. The tender chicken chunks soak up the sauce, while the pesto brings a vibrant green punch that makes every bite lively. You’ll notice the gentle balance between the lightly crisped chicken and the smooth, cheesy coating — it’s a texture and taste combo that hits all the right notes.

What’s great is that this recipe doesn’t require complicated steps or hard-to-find ingredients. It’s all about good technique and fresh flavors. Whether you’re cooking for family or a cozy night in, this creamy chicken pesto pasta will quickly become one of your go-tos.

Ingredient Guide

• Penna pasta (½ pound): Holds sauces beautifully thanks to its ridges and tube shape. Swap for rigatoni or fusilli if you prefer.
• Olive oil (1 tablespoon): For sautéing chicken and garlic, adds subtle fruity richness.
• Garlic cloves (2 minced): The aromatic foundation that brightens the whole dish.
• Italian seasoning (1 teaspoon): A blend that layers in herbal warmth; fresh herbs work in a pinch.
• Chicken breast (1 pound, bite-sized): The protein star—choose fresh, boneless, and skinless for easy cooking.
• Butter (2 tablespoons): Forms the base of a smooth roux to thicken the sauce.
• All-purpose flour (3 tablespoons): Essential for that perfectly velvety sauce texture.
• Chicken broth (1 cup): Adds savory depth; store-bought is fine, but homemade is even better.
• Half and half or cream (1 cup): Makes the sauce luxuriously creamy — milk is fine, but cream ups the indulgence.
• Fresh Parmesan (½ cup grated): Sharp, nutty, melts into the sauce for flavor and silkiness.
• Mozzarella (1 cup shredded): Offers stretchy, cheesy ooze that’s pure comfort.
• Basil pesto (½ cup or more): The herbaceous soul of this dish — feel free to amp it up if you love that punchy pesto flavor.
• Fresh basil (for garnish): Brightens and adds a final touch of freshness and color on the plate.

Prep Before You Begin

Before diving in, it’s best to gather your ingredients and prep everything upfront. Mise en place is your friend here — chopping chicken, mincing garlic, measuring cheeses, and having your pesto ready makes cooking seamless. The entire dish clocks in around 30 minutes, perfect for a weeknight or a relaxed weekend dinner.

How to Make Creamy Chicken Pesto Pasta Recipe

1. Boil the pasta: Cook the penne to al dente according to package directions. I always test a piece a minute or two early to get that light bite. Drain and set aside, reserving a little pasta water just in case.
2. Sauté the chicken: Warm a large skillet over medium heat and add olive oil. Toss in the minced garlic and Italian seasoning, letting the garlic become fragrant but not browned—about 30 seconds. Add the bite-sized chicken and season with salt and pepper. Cook until no longer pink, stirring occasionally so the chicken gets lightly crisp and golden on the edges. Transfer the chicken to a plate, and carefully discard any liquid left in the pan to keep the sauce fresh.
3. Make the roux: In the same skillet, melt the butter over medium heat. Whisk in the flour and stir continuously until the mixture is golden and smells nutty — this usually takes about 3 minutes. This step is crucial for a silky, lump-free sauce.
4. Add liquids: Slowly whisk in the chicken broth and half and half, raising the heat slightly to bring it just to a gentle boil. If the sauce bubbles too wildly, lower the heat to prevent burning. Let it simmer, stirring often, for about 5 minutes or until it thickens into a creamy coat with lovely movement.

5. Finish the sauce: Remove the skillet from heat and gently stir in the basil pesto, Parmesan, and mozzarella. I find adding the cheese bit by bit really helps it melt smoothly without clumping or turning stringy. This also lets you adjust cheesiness to taste.
6. Combine: Add the cooked pasta and the chicken back into the sauce. Toss gently but thoroughly so every piece is coated in that golden, aromatic sauce. I often use tongs for even coverage without breaking the pasta.
7. Garnish and serve: Finish with a sprinkle of freshly chopped basil and a crack of black pepper. This final green pop brightens and complements the rich pasta beautifully. Serve immediately to enjoy that creamy, warm comfort at its best.

Creative Variations for Creamy Chicken Pesto Pasta Recipe

• Swap chicken for shrimp or sautéed mushrooms for a pescatarian or vegetarian twist.
• Add sun-dried tomatoes or roasted red peppers for bursts of sweet, tangy flavor.
• Incorporate toasted pine nuts or walnuts for extra crunch and nuttiness.
• Use whole wheat or gluten-free pasta to suit your dietary needs without sacrificing texture.
• Try stirring in a handful of fresh spinach or arugula at the end for a peppery green lift.
• For a creamier sauce, stir in a spoonful of mascarpone or cream cheese before serving.

Storage, Freezing & Reheating

• Store leftovers covered in an airtight container in the fridge for up to 3 days.
• To freeze, cool completely then portion into freezer-safe containers; best used within 1 month.
• Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce.
• A microwave works too — heat in 30-second bursts, stirring in between for even warming.
• Note: Cheese and sauce might thicken upon chilling; stirring during reheating helps revive creamy texture.

Creamy Chicken Pesto Pasta Recipe FAQs

• Can I use store-bought pesto? Absolutely! Store-bought pesto works wonderfully here — just pick a good-quality, fresh-tasting one.
• What’s the best pasta for this recipe? Penne is ideal due to its shape and ridges, but rigatoni, fusilli, or even farfalle work well too.
• Can I make this dairy-free? Yes! Substitute dairy with plant-based milk and a vegan cheese alternative. Use olive oil in place of butter for the roux.
• How do I avoid clumpy cheese in the sauce? Add cheeses gradually off the heat, stirring gently to melt them slowly to prevent seizing.
• Is it better to use chicken breast or thighs? Both work, but breasts give a lean, tender bite while thighs offer extra juiciness and flavor.

Creamy Chicken Pesto Pasta Recipe

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Creamy Chicken Pesto Pasta is a comforting and flavorful dish featuring tender chicken breast chunks, al dente penne pasta, and a rich, cheesy pesto sauce. This recipe combines homemade roux-based cream sauce with basil pesto and melted mozzarella and Parmesan cheeses, creating a luscious pasta perfect for a weeknight dinner or a casual gathering.

• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Ingredients

Pasta

• ½ pound Penne pasta (about 2 ½ cups dry, half of a one-pound box)

Chicken and Seasonings

• 1 tablespoon Olive oil
• 2 Garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1 pound Boneless skinless chicken breast, cut into bite-sized chunks
• Salt and pepper to taste

Sauce

• 2 tablespoons Butter
• 3 tablespoons All-purpose flour
• 1 cup Chicken broth
• 1 cup Half and half (or all milk/cream)
• ½ cup Freshly grated Parmesan cheese
• 1 cup Freshly shredded Mozzarella cheese
• ½ cup Basil pesto (or more, to taste)

Garnish

• Fresh basil for garnish, if desired

Instructions

1. Cook Pasta: Boil the penne pasta according to package instructions until al dente. Drain the pasta thoroughly and set aside to keep warm.
2. Cook Chicken: Heat a large skillet over medium heat and add the olive oil. Once hot, add the minced garlic and Italian seasoning, then add the bite-sized chicken breast pieces. Season with salt and pepper. Cook the chicken until it is no longer pink inside and well browned on all sides, stirring occasionally. Remove the chicken from the skillet and set aside, discarding any liquid left in the pan.
3. Make Roux: Return the empty skillet to the stove over medium heat. Melt the butter and whisk in the all-purpose flour. Continue whisking and cooking the mixture for about 3 minutes until it turns golden, forming a roux that will thicken the sauce.
4. Add Liquids: Gradually whisk in the chicken broth and half and half (or milk/cream). Raise the heat slightly and bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Cook for about 5 minutes or until the sauce has thickened to a creamy consistency.
5. Combine Sauce, Cheese, and Pesto: Remove the skillet from heat and stir in the basil pesto, freshly grated Parmesan, and shredded mozzarella cheeses. Add the cheeses in small increments to prevent the mozzarella from clumping together, mixing well after each addition.
6. Mix Pasta and Chicken: Add the cooked penne pasta and chicken pieces back into the skillet. Stir everything together thoroughly to coat the pasta and chicken evenly with the creamy pesto cheese sauce.
7. Garnish and Serve: Garnish the pasta with fresh chopped basil and freshly cracked black pepper if desired. Serve immediately for best taste and texture.

Notes

• Use fresh basil pesto for the best flavor, or adjust the quantity to taste.
• Adding the cheeses gradually helps prevent the mozzarella from clumping.
• You can substitute penne with other pasta shapes like rigatoni or fusilli.
• For a lighter version, use milk instead of half and half or cream.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.