If you are looking for a restaurant quality meal that comes together in just thirty minutes, this Creamy Chicken Pesto Pasta is the answer. It combines tender, seasoned chicken breast with a velvety sauce made from basil pesto, garlic, and a blend of melted cheeses. It is the kind of dish that feels sophisticated enough for a date night but is simple enough to whip up on a hectic Monday evening.
The flavor profile is a beautiful balance of herbaceous and rich notes. The pesto provides a punch of fresh basil and nutty parmesan, while the half and half creates a luxurious, silky texture that coats every piece of penne pasta. With the addition of savory Italian seasoning on the chicken and a hint of garlic, every bite is an explosion of Mediterranean inspired flavors. The texture is perfectly creamy without being too heavy, making it a favorite for both kids and adults alike.
Expert Tips for a Perfect Pesto Sauce
The secret to a smooth, lump free sauce lies in the temperature. When adding your mozzarella and parmesan cheese, make sure your heat is turned down to low. If the sauce is too hot, the mozzarella can become stringy or clump together instead of melting smoothly into the liquid. Also, do not forget to salt your pasta water! Cooking the penne in well salted water ensures the pasta itself has flavor, which enhances the overall taste of the finished dish. If the sauce becomes too thick as it sits, simply add a tablespoon of reserved pasta water to loosen it back up.
Make Ahead, Storage, and Freezing
This pasta is a fantastic option for meal prep. You can store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I recommend doing so on the stovetop over low heat with a splash of milk or chicken broth to bring the creaminess back to life. While you can freeze this dish for up to two months, cream based sauces can sometimes separate when thawed. For the best results, it is always recommended to enjoy this fresh, but a good stir during the reheating process will help emulsify the sauce again.
Ingredient Substitutions and Dietary Swaps
- Pasta Choice: While penne is great for holding onto the sauce, fusilli or farfalle (bowtie) also work beautifully in this recipe.
- Lower Calorie Option: You can substitute the half and half with whole milk for a lighter version, though the sauce will be slightly less thick.
- Vegetable Add-ins: To add some extra nutrients, stir in a handful of fresh baby spinach or some sun dried tomatoes at the very end. The acidity of the tomatoes pairs perfectly with the basil pesto.
- Protein Swap: If you don’t have chicken, cooked shrimp or even sliced Italian sausages make a delicious alternative.
Serving Suggestions
This Creamy Chicken Pesto Pasta is quite filling on its own, but it pairs wonderfully with a side of warm garlic bread to soak up any extra sauce. A simple Caesar salad or roasted asparagus with a drizzle of balsamic glaze provides a nice crunch and freshness to balance the richness of the cream. For a drink pairing, a crisp white wine like Sauvignon Blanc or a chilled glass of sparkling water with a twist of lime is the perfect choice.
Frequently Asked Questions
Can I use homemade pesto? Absolutely! While store bought pesto is a great time saver, fresh homemade basil pesto will take the flavor of this dish to the next level.
Is the chicken broth necessary? Yes, it adds a layer of savory depth to the sauce that you just can’t get from milk alone.
Why is my sauce grainy? This usually happens if the cheese is added to boiling liquid. Always lower the heat before stirring in your mozzarella and parmesan.
Equipment Needed
- Large pot for boiling pasta
- Large skillet or deep frying pan
- Whisk and wooden spoon
- Chef’s knife and cutting board
Creamy Chicken Pesto Pasta
Ingredients
- 1/2 lb penne pasta about 2 1/2 cups dry
- 1 lb boneless skinless chicken breasts cut into bite sized pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic minced
- 2 tablespoons all purpose flour
- 1/2 cup chicken broth
- 1 cup half and half
- 1/2 cup basil pesto store bought or homemade
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
Instructions
- Cook the penne pasta in a large pot of salted boiling water according to the package directions until al dente. Drain and set aside.
- While the pasta is cooking, season the chicken pieces with Italian seasoning, salt, and pepper.
- Heat the olive oil and butter in a large skillet over medium high heat. Add the chicken and cook until golden brown and cooked through (about 5 to 7 minutes). Remove chicken from the pan and set aside.
- In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the garlic and whisk for about 1 minute to create a roux.
- Slowly whisk in the chicken broth and half and half. Continue whisking until the sauce begins to thicken and bubble.
- Stir in the pesto until well combined.
- Reduce the heat to low. Stir in the mozzarella and parmesan cheeses until completely melted and the sauce is smooth.
- Add the cooked pasta and chicken back into the skillet. Toss everything together until the pasta is thoroughly coated in the creamy pesto sauce.
- Serve immediately with extra parmesan if desired.
