Creamy Chicken Pesto Pasta

Creamy Chicken Pesto Pasta makes weeknights a breeze with its rich cheesy sauce and the fresh flavor of basil pesto coating tender chicken and penne. This thirty-minute dinner keeps everyone at the table coming back for seconds thanks to its perfect blend of comfort and freshness.

Ever since my kids tasted this version after soccer practice last fall it has become our first request whenever the weather cools off and there is a chill in the air

Ingredients

• Penne pasta: This pasta holds sauce well so every bite is creamy Look for a brand that holds its shape after boiling
• Olive oil: Extra richness and helps create savory notes in the chicken Choose a good quality for best flavor
• Garlic cloves: Essential for deep aroma and savory foundation Pick fresh firm heads
• Italian seasoning: Blends herbal flavors throughout the dish Dried works but a fresher mix gives more aroma
• Boneless skinless chicken breast: Provides lean hearty protein Look for plump breasts without too much moisture in the packaging
• Salt and pepper: Brings the flavors into balance Grind pepper fresh for best results
• Butter: Adds richness for the sauce Use unsalted to control sodium
• All-purpose flour: Thickens the sauce Pick unbleached for a more natural taste
• Chicken broth: Creates body for the sauce Homemade or low sodium works well
• Half and half or your favorite cream: Makes the pasta extra creamy Go with real dairy for the richest texture
• Freshly grated Parmesan: Earthy and salty depth Grate just before using for maximum flavor
• Freshly shredded Mozzarella: Gives stretch and creaminess Buy a whole block and shred for the best melt
• Basil pesto: Lends brightness and basil punch Choose a pesto with simple clean ingredients
• Fresh basil for garnish: Highlights the herbal flavors Use whole leaves or slice right before serving

Step-by-Step Instructions

Boil the Pasta:

Cook penne in a big pot of salted water until just al dente so the noodles do not turn mushy in the sauce Drain and set aside

Cook the Chicken Mixture:

Heat a large skillet over medium Pour in olive oil and add minced garlic with Italian seasoning Cook the aromatics one minute to draw out their flavor then add diced chicken Season generously with salt and pepper Keep stirring to sear every piece until the chicken is just cooked through and has golden edges Move to a plate and keep warm

Make the Sauce Base:

Return the skillet to heat and melt butter Once bubbling whisk in flour Keep whisking without rushing to avoid lumps Cook about three minutes until golden This makes a proper roux so your sauce is extra smooth

Build the Creamy Pesto Sauce:

Gradually whisk in chicken broth and half and half Whisk constantly to prevent clumps Increase heat slightly and let it reach a low boil then lower to simmer Watch for the sauce to gently thicken in about five minutes Scrape up any tasty bits

Add Pesto and Cheese:

Remove pan from the heat and spoon in pesto Parmesan and mozzarella Add the cheeses bit by bit, blending after each handful to dodge clumps or any seizing Stir until fully smooth and glossy with all cheese melted

Finish the Pasta:

Add drained penne and cooked chicken into the skillet Stir well to coat every noodle and chicken piece Garnish with fresh basil Serve while piping hot for the ultimate texture

Save This

I always use extra pesto for the final toss because that burst of basil lifts the entire dish My youngest likes to scatter Parmesan on top and calls it our family’s “green mac and cheese”

Storage Tips

Let leftovers cool fully then store them in a tightly covered container in the fridge for up to four days For longer storage this pasta freezes beautifully in a sealed bag or dish Thaw overnight in the fridge before reheating and add a splash of milk over low heat on the stove to restore the creamy sauce

Ingredient Substitutions

You can swap penne for rotini or farfalle or try gluten free pasta without trouble If you are out of chicken breast use cut up rotisserie chicken or even cooked shrimp Dairy free parmesan and oat milk will help those with lactose concerns For a vegetarian version skip the chicken and double up on mushrooms and spinach

Serving Suggestions

Serve as the star on any dinner table or take it to potlucks with a green salad and garlic bread For extra veggies toss in fresh spinach sun dried tomatoes or sliced mushrooms This pasta makes for fabulous next day lunches packed into a thermos

Cultural Context

Creamy Chicken Pesto Pasta takes cues from Italian classics like pasta al pesto alla Genovese and blends them with American comfort food traditions The creamy cheese sauce style is a nod to family style casseroles while the punchy basil pesto keeps things vibrant

Common Queries

→ How can I prevent the cheese from clumping in the sauce?

Add mozzarella gradually, stirring well after each addition to help it melt smoothly and blend into the sauce.

→ What pasta shapes work best besides penne?

Rotini, fusilli, or rigatoni work well as they hold the creamy pesto sauce in their grooves and twists.

→ Can I add vegetables to this dish?

Absolutely. Stir in fresh spinach, sun-dried tomatoes, or mushrooms for extra flavor and texture.

→ How do I store leftovers?

Cool completely, then store in an airtight container in the fridge for up to 4 days or freeze for 4 months.

→ What is the best way to reheat this meal?

Gently reheat on the stove over low heat. Add a splash of milk to keep the sauce creamy and prevent drying.