Creamy Chicken Pesto Pasta

Pesto Party in a Bowl: Creamy Chicken Pesto Pasta

Okay, real talk, have you ever just craved something that hits all the comfort food notes? Like, one moment you’re scrolling through food pics and then BAM, you see a creamy pasta dish, and suddenly it’s all you can think about? That’s how I feel about this creamy chicken pesto pasta!

Okay, Let’s Talk Ingredients

So, picture this: you walk into the grocery store with a cart and a mission. First up—pasta! You need ½ pound of penne (that’s like half a box), then grab some chicken breast (1 pound, cut into bite-sized chunks—thank you, butcher).

Oh, and don’t forget the garlic (you’ll need 2 cloves, minced) and a sprinkle of Italian seasoning. Seriously, that stuff is magic. A little olive oil, salt, and pepper, and you’re already halfway there.

Wait! You need butter (2 tablespoons) and flour (3 tablespoons) to make it all creamy. Then, chicken broth (1 cup) and half-and-half (1 cup—yes, you can use milk or cream if you prefer). And of course, cheese—grab some Parmesan (½ cup, freshly grated because we’re fancy) and mozzarella (1 cup, freshly shredded). Lastly, grab some basil pesto (½ cup, or more if you’re a pesto fiend like me). Fresh basil for garnish? Totally optional but very Instagrammable.

So Here’s Why I Make This Constantly

Okay, let me spill the tea. The first time I made this, I was having one of those days—everything was going wrong. I burned the toast, spilled coffee all over my favorite shirt, and just felt like I needed a hug… from food. So, I whipped this up in 30 minutes (which felt like a miracle).

When I took my first bite, it was like the clouds parted and angels sang. The creaminess, the basil hit, the cheese! I mean, it was like a warm, cheesy hug. And now? Whenever I’m feeling down or just need a quick win in the kitchen, this dish is my go-to. Seriously, it’s like comfort food therapy!

(Another beautiful shot because we can’t get enough!)

You can’t tell me this isn’t drool-worthy. I mean, just look at that creamy goodness, calling your name like an old friend.

The One Trick That Changes Everything

Alright, listen up. This is the golden tip that took me from “meh” to “OMG, what is this sorcery?” When you’re adding the cheese—don’t throw it in all at once! Add it in small handfuls and stir it in, like you’re coaxing a cat out from under the bed. This way, the mozzarella won’t seize up and become one big clump of sadness. Trust me—you’ll thank me later!

Don’t Mess This Up (My Top Tips)

– Salt the pasta water! Seriously, it should taste like the ocean. It makes a huge difference.
– When you cook the chicken, don’t overcrowd the pan. Give it space to breathe and get that nice brown crust!
– Use fresh cheese. Pre-shredded cheese has weird anti-clumping stuff that just ruins the creamy vibe.
– If the sauce is too thick, just add a splash of chicken broth or pasta water to loosen it up.

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so here’s the deal. If you have leftovers (which, let’s be real, is a miracle), store it in an airtight container in the fridge for up to 3 days. Just know that the pasta will soak up the sauce, so when you reheat it, you might want to add a splash of milk or broth to help revive that creamy dreaminess.

If You Liked This, You’ll Probably Like These Too

Alright, if you’re vibing with this creamy pasta goodness, you might also dig my garlic butter shrimp pasta (seriously, it’s a showstopper) or my one-pan lemon chicken and asparagus (super easy clean-up!). Oh, and don’t even get me started on my creamy mushroom risotto—yummmm!

So, what about you? What’s your go-to comfort dish when you need a pick-me-up? Let’s swap recipes! 🍝✨

Print

Creamy Chicken Pesto Pasta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Chicken Pesto Pasta is a delightful blend of tender chicken and al dente penne pasta enveloped in a rich, cheesy pesto sauce. This quick and easy dish can be prepared in just 30 minutes, making it perfect for busy weeknights or a cozy family dinner. With its vibrant flavors and creamy texture, this pasta recipe is sure to become a household favorite.

• Author: XXXXX
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Main Course
• Method: Stovetop
• Cuisine: American, Italian

Ingredients

Scale 1x2x3x

• ½ pound Penne pasta (about 2 1/2 cups dry)
• 1 tablespoon Olive oil
• 2 Garlic cloves (minced)
• 1 teaspoon Italian seasoning
• 1 pound Boneless skinless chicken breast (cut into bite-sized chunks)
• Salt and pepper (to taste)
• 2 tablespoons Butter
• 3 tablespoons All-purpose flour
• 1 cup Chicken broth
• 1 cup Half and half
• ½ cup Freshly grated Parmesan cheese
• 1 cup Freshly shredded Mozzarella cheese
• ½ cup Basil pesto (or more, to taste)
• Fresh basil (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Boil the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, heat olive oil. Add minced garlic, Italian seasoning, and diced chicken. Season with salt and pepper; cook until chicken is no longer pink. Transfer the chicken to a plate and discard excess liquid.
3. In the same skillet, melt butter over medium heat. Whisk in flour and cook until golden, about 3 minutes.
4. Gradually whisk in chicken broth and half & half; bring to a boil, then reduce heat and simmer for about 5 minutes until the sauce thickens.
5. Remove from heat; stir in pesto and cheeses gradually to avoid clumping. Add cooked pasta and chicken; mix well to coat.
6. Garnish with fresh basil and cracked black pepper before serving.

Nutrition

• Serving Size: 1 serving
• Calories: 784
• Sugar: 3g
• Sodium: 874mg
• Fat: 41g
• Saturated Fat: 23g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 3g
• Protein: 47g
• Cholesterol: 159mg