Go Back
–+ servings
Creamy Chicken Pesto Pasta Recipe

Creamy Chicken Pesto Pasta Recipe for Cozy Nights In

Experience comfort with this creamy chicken pesto pasta recipe, ready in just 30 minutes for a delightful family dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Penne Pasta Feel free to swap in rigatoni, fusilli, or farfalle.
For the Chicken
  • 1 pound Chicken Breast Can be replaced with hearty veggies like mushrooms or zucchini.
For the Sauce
  • 2 tablespoons Olive Oil Essential for sautéing the chicken and garlic.
  • 3 cloves Minced Garlic Enhances flavor with aromatic notes.
  • 1 teaspoon Italian Seasoning Adds depth to the sauce.
  • 3 tablespoons Butter Used to create a velvety roux.
  • 3 tablespoons Flour Thickens the sauce.
  • 2 cups Chicken Broth Enriches the sauce.
  • 1 cup Half and Half For creaminess; substitute with milk if needed.
  • 1 cup Basil Pesto Opt for high-quality store-bought or homemade.
For the Cheesy Finish
  • ½ cup Parmesan Cheese Adds umami flavor.
  • 1 cup Mozzarella Cheese Provides extra creaminess.
For Garnish
  • ¼ cup Fresh Basil Sprinkled on top for freshness.

Equipment

  • large pot
  • large skillet
  • Colander

Method
 

Step-by-Step Instructions
  1. In a large pot of boiling salted water, cook the penne pasta until al dente, about 10-12 minutes. Drain and set aside.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and Italian seasoning. Sauté for 1-2 minutes.
  3. Cut chicken breast into bite-sized pieces, season with salt and pepper. Add chicken to the skillet, cooking for 6-8 minutes until golden brown.
  4. In the same skillet, reduce heat to low, add 3 tablespoons of butter. Once melted, whisk in flour until smooth.
  5. Gradually whisk in chicken broth and half and half, bring to a boil. Reduce to a simmer for about 5 minutes until sauce thickens.
  6. Stir in basil pesto, Parmesan cheese, and mozzarella cheese until melted and smooth.
  7. Add cooked penne pasta and sautéed chicken to the skillet, gently toss until everything is pleasantly coated.
  8. Spoon pasta into bowls, garnish with fresh basil and cracked black pepper.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 750mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 3mgCalcium: 300mgIron: 2mg

Notes

For best results, cook pasta al dente and avoid rinsing after draining. Store leftovers in an airtight container for up to 4 days.

Tried this recipe?

Let us know how it was!