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Creamy Chicken Pesto Pasta Recipe

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4.7 from 125 reviews

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.

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.

Find it online: https://oliviabakes.com/creamy-chicken-pesto-pasta-recipe/