Creamy Chicken Pesto Pasta Recipe- Easy Dinner

Creamy Chicken Pesto Pasta. If you’re searching for a weeknight dinner that’s both incredibly satisfying and surprisingly simple, you’ve landed in the right place. This Creamy Chicken Pesto Pasta is a dish that consistently steals the show at my table, and I have a feeling it will do the same for yours. What’s not to love? It combines the vibrant, herbaceous punch of fresh pesto with the comforting richness of a creamy sauce, all tossed with tender chicken and your favorite pasta. It’s the perfect balance of bright and decadent, making it a guaranteed crowd-pleaser for picky eaters and seasoned foodies alike.

Why This Dish Is So Irresistible:

The Magic of Pesto Meets Creamy Comfort

We all crave those dishes that feel like a warm hug, and this pasta delivers just that. The magic lies in how the aromatic basil pesto infuses every strand of pasta, while the creamy element rounds out the flavors into something truly luxurious. It’s a dish that transports you with its fragrant aroma and satisfying texture, proving that a little bit of effort can yield extraordinary results. Get ready to whip up your new go-to meal!

Creamy Chicken Pesto Pasta

There are some dishes that just scream comfort food, and this Creamy Chicken Pesto Pasta is definitely one of them. It’s a satisfying, flavourful meal that comes together surprisingly quickly, making it perfect for a weeknight dinner but special enough for guests. The vibrant basil pesto, rich creamy sauce, tender chicken, and perfectly cooked pasta create a harmonious symphony of tastes and textures that I absolutely adore. Let’s get cooking!

Ingredients:

Cooking the Chicken

The first step is to get our chicken ready. I like to dice my chicken breast into roughly uniform, bite-sized pieces. This ensures that they cook evenly and are easy to eat with the pasta. In a medium bowl, toss the diced chicken with the olive oil, Italian seasoning, minced garlic, and a good pinch of salt and pepper. Make sure each piece is well coated.

1. Heat a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken in a single layer. It’s important not to overcrowd the pan; if necessary, cook the chicken in batches to ensure it browns nicely rather than steaming. Cook for about 5-7 minutes, flipping halfway through, until the chicken is golden brown 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. Don’t wipe out the skillet – those browned bits are flavour gold!

Cooking the Pasta

While the chicken is resting, it’s time to get our pasta cooking. This is a simple step, but crucial for the overall success of the dish.

2. Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta (or your chosen shape) to the boiling water. Cook according to the package directions until al dente – that means it should be tender but still have a slight bite to it. I usually check a minute or two before the package suggests. Once the pasta is cooked, drain it well, reserving about 1 cup of the starchy pasta water. This water is a secret weapon for achieving a silky sauce later on.

Making the Creamy Pesto Sauce

Now for the star of the show – the creamy pesto sauce! This is where all the magic happens.

3. Reduce the heat of the skillet you used for the chicken to medium. Add the butter to the skillet and let it melt. Once melted, whisk in the all-purpose flour until a smooth paste forms. This is called a roux, and it’s what will thicken our sauce. Cook the roux for about 1-2 minutes, stirring constantly, until it’s lightly golden. This helps to cook out the raw flour taste.

4. Gradually whisk in the chicken broth, a little at a time, ensuring no lumps form. Continue to whisk until the mixture is smooth and starts to thicken. Once all the broth has been incorporated, slowly pour in the half and half, stirring continuously. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for about 5 minutes, stirring occasionally, until it has thickened to your desired consistency. You want it thick enough to coat the back of a spoon but not so thick that it’s gloopy.

Bringin extractg It All Together

This is the final stage where we combine all our delicious components to create the ultimate creamy chicken pesto pasta.

5. Stir the basil pesto into the thickened sauce. Mix until it’s well incorporated and the sauce takes on a beautiful green hue. Add the freshly grated parmesan cheese and stir until it’s melted and fully combined. Now, return the cooked chicken to the skillet with the sauce. Add the drained pasta. Toss everything together gently until the pasta and chicken are completely coated in the creamy pesto sauce. If the sauce seems a little too thick, you can add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your preferred consistency. Taste and adjust seasoning with salt and pepper as needed – the pesto and parmesan can be salty, so taste before adding more.

Finally, stir in most of the shredded mozzarella cheese, letting it melt into the sauce for extra creaminess. Serve immediately, garnished with the remaining mozzarella cheese and a generous sprinkle of fresh chopped basil. Enjoy this incredibly satisfying and flavourful meal!

Conclusion:

There you have it! This Creamy Chicken Pesto Pasta recipe is an absolute winner for so many reasons. It’s incredibly flavorful, relatively quick to prepare, and the perfect balance of rich and vibrant. The creamy sauce clings beautifully to the pasta, while the pesto adds that unmistakable herbaceous punch, all complemented by tender pieces of chicken. It’s a dish that feels both comforting and sophisticated, making it ideal for a weeknight family dinner or even a casual gathering with friends. I truly hope you give it a try and experience its deliciousness for yourself!

For serving, I love to pair this pasta with a simple side salad featuring crisp greens and a light vinaigrette to cut through the richness. A sprinkle of extra Parmesan cheese and a few fresh basil leaves as a garnish elevate the presentation and flavor even further. If you’re feeling adventurous, consider adding some sun-dried tomatoes or toasted pine nuts for extra texture and a burst of sweetness. Don’t be afraid to experiment and make it your own!

Frequently Asked Questions:

Can I make this Creamy Chicken Pesto Pasta ahead of time?

While it’s best enjoyed fresh, you can prepare some components ahead. Cook the chicken and pasta separately and store them in the refrigerator. You can also make the pesto sauce ahead of time. When you’re ready to serve, reheat the chicken and pasta, then combine with the pesto sauce and cream, warming gently until everything is incorporated and heated through. You might need to add a splash more cream or a little pasta water to loosen the sauce if it has thickened too much.

What kind of pasta works best for this recipe?

I find that short, sturdy pasta shapes like penne, fusilli, or rotini work wonderfully because they hold the creamy pesto sauce exceptionally well. However, you can absolutely use spaghetti or linguine if that’s what you have on hand. Just ensure the pasta is cooked al dente for the best texture.

Creamy Chicken Pesto Pasta

A quick and delicious creamy chicken pesto pasta dish, perfect for a weeknight meal. Tender chicken and pasta coated in a rich, flavorful pesto cream 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
• 1/2 cup freshly grated parmesan cheese
• 1 cup freshly shredded mozzarella cheese
• Fresh basil (chopped)

Instructions

1. Step 1
   Season chicken breast pieces with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through. Remove chicken from skillet and set aside.
2. Step 2
   While chicken is cooking, cook pasta according to package directions. Drain and set aside.
3. Step 3
   In the same skillet (wipe clean if necessary), melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
4. Step 4
   Whisk in all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
5. Step 5
   Gradually whisk in chicken broth, then half and half, until smooth. Bring to a simmer, stirring frequently, until the sauce begins to thicken.
6. Step 6
   Stir in basil pesto, grated parmesan cheese, and shredded mozzarella cheese. Cook, stirring, until cheeses are melted and sauce is smooth and creamy. Season with salt and pepper to taste.
7. Step 7
   Add the cooked chicken and drained pasta to the skillet with the sauce. Toss gently to coat everything evenly. Heat through for a few minutes.
8. Step 8
   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.