Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless skinless thighs are extra juicy and super forgiving. Just cook them the same way—until they’re done and lightly golden.

Can I make Creamy Pesto Chicken Pasta ahead of time?

Yes! Assemble everything in the baking dish, cover, and refrigerate up to 24 hours. When ready, bake (you may need an extra 5–10 minutes since it’s cold).

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for 3–4 days . Reheat with a splash of milk to bring the sauce back to life.

You can, but creamy sauces sometimes change texture when thawed. If you freeze it, thaw overnight in the fridge and reheat gently. It’ll still taste delicious—just maybe a little less silky.

Is spinach really optional?

Totally. Add it if you want a bit of green. Skip it if you’re feeding picky eaters who act like spinach is a personal insult.

7 Delicious Creamy Pesto Chicken Pasta You’ll Crave

Description

Creamy Pesto Chicken Pasta is a cozy, cheesy pasta bake with juicy chicken, a silky pesto-Parmesan cream sauce, and (optional) spinach for a little green goodness. It’s weeknight-easy but tastes like you ordered it.

Ingredients

Scale

12 oz penne or rigatoni pasta
1 ½ lb boneless skinless chicken breasts, cut into bite-size pieces
1 tbsp olive oil
1 tsp salt (plus more for pasta water)
½ tsp black pepper
3 tbsp unsalted butter
4 cloves garlic, minced
1 ½ cups heavy cream
½ cup whole milk
½ cup basil pesto
1 cup grated Parmesan cheese (plus ¼ cup more for topping)
2 cups baby spinach (optional)
1 ½ cups shredded mozzarella cheese

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Instructions

Preheat oven: Heat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
Cook pasta: Boil pasta in salted water and cook it 2 minutes less than the package says. Drain and set aside.
Brown chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until lightly golden and just cooked through, about 6–8 minutes. Remove to a plate.
Make the sauce: In the same skillet, melt butter over medium heat. Add garlic and stir 30 seconds. Pour in heavy cream and milk, scraping up any browned bits. Simmer 2–3 minutes to thicken slightly.
Add pesto + Parmesan: Stir in pesto and 1 cup Parmesan until smooth. Taste and adjust salt/pepper if needed.
Combine: Add pasta and chicken back into the skillet. Toss to coat. Stir in spinach (if using) until it wilts.
Bake: Transfer to baking dish. Top with mozzarella and the extra ¼ cup Parmesan. Bake 20–25 minutes until bubbly and golden. Rest 5 minutes before serving.

Notes

Make it ahead: Assemble, cover, and refrigerate up to 24 hours. Bake as directed (add 5–10 minutes if cold).

Pesto tip: If your pesto is very thick, loosen it with a splash of milk before stirring in.

Lighter option: Swap half-and-half for heavy cream (sauce will be a bit thinner).

Add-ins: Mushrooms, cherry tomatoes, or sun-dried tomatoes are delicious here.

Leftovers: Reheat with a splash of milk to bring the sauce back to life.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop + Baking
Cuisine: American-italian

Nutrition

Serving Size: 1/6 of recipe (about 1½ cups)
Calories: 720 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 38 g
Saturated Fat: 18 g
Unsaturated Fat: 18 g
Trans Fat: 0.5 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 155 mg