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Cheesy Pesto Chicken Pasta

A cozy and creamy pasta dish featuring tender chicken, rich cheese, and bright basil pesto.

Ingredients

Scale
  • 12 oz (340 g) short pasta (penne, rotini, or shells)
  • 1 lb (450 g) chicken breast, cut in 1-inch pieces
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 cup basil pesto (store-bought or homemade)
  • 3/4 cup chicken broth (low sodium)
  • 3/4 cup heavy cream (or half-and-half)
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan (plus more for serving)
  • 1 cup cherry tomatoes, halved (optional)
  • 2 cups baby spinach (optional)
  • 1 teaspoon lemon juice (optional)
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta to al dente per package directions. Reserve 1/2 cup pasta water, then drain.
  2. While pasta cooks, pat chicken dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear chicken 6–7 minutes, stirring once or twice, until cooked through (165°F/74°C). Transfer chicken to a plate.
  3. Lower heat to medium. Add remaining 1 tablespoon olive oil and the garlic. Cook 30–45 seconds until fragrant, not brown.
  4. Stir in chicken broth and cream. Simmer 2–3 minutes to warm and slightly thicken. Stir in red pepper flakes if using.
  5. Whisk in pesto, then add mozzarella and Parmesan. Stir until smooth and melty. If too thick, splash in pasta water.
  6. Return chicken and drained pasta to the skillet. Toss to coat and cook over medium-low for 2–3 minutes; or transfer to a baking dish and bake at 375°F (190°C) for 8–10 minutes until the cheese is bubbly.
  7. Fold in tomatoes and spinach until wilted, 30–60 seconds. Finish with lemon juice, taste, and adjust salt and pepper. Serve hot with extra Parmesan.

Notes

This recipe is flexible and forgiving; feel free to use leftovers or substitute ingredients as needed.

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