Creamy Chicken Pesto Pasta Recipe

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Warm & Familiar Creamy Chicken Pesto Pasta Recipe

There’s something irresistibly comforting about a creamy pasta dish that fills your kitchen with a fragrant, buttery aroma and wraps you in warmth as you sit down to eat. I love when a recipe feels like a satisfying hug after a busy day—this Creamy Chicken Pesto Pasta Recipe hits that note perfectly. It’s got that velvety sauce that clings lovingly to each bite of penne, while the tender chicken bits add just the right amount of substance.

You’ll notice that the basil pesto brings a vibrant, fresh pop to each forkful, balancing out the richness of the cheese and cream. The moment you stir everything together and see the sauce gently coat the pasta, you know dinner’s going to be a winner. Let me share some tips and secrets to make this dish effortlessly impressive in your own kitchen.

Whether you’re cooking for family or craving a nourishing solo meal, this recipe hits all the marks: simple, flexible, comforting, and bursting with flavor. Let’s walk through it together.

Ingredient Breakdown

• ½ pound Penne pasta: Holds sauce beautifully with its ridges and hollow center; ideal for creamy sauces.
• 1 tablespoon Olive oil: Adds subtle fruitiness and prevents sticking during sauté.
• 2 Garlic cloves, minced: Infuse the dish with fragrant warmth—don’t skip or substitute with powder if fresh is available!
• 1 teaspoon Italian seasoning: Adds herbal layers that complement pesto wonderfully; can adjust based on your herb stash.
• 1 pound Boneless skinless chicken breast: Tender chunks provide protein and soak up the sauce flavor.
• Salt and pepper: Essential for seasoning at every stage to build depth.
• 2 tablespoons Butter: Creates a rich roux foundation for the velvety sauce.
• 3 tablespoons All-purpose flour: Thickens the sauce to the perfect luscious consistency; gluten-free substitutes work too.
• 1 cup Chicken broth: Adds savory depth and moisture; vegetable broth is a fine substitute if you prefer.
• 1 cup Half and half or milk/cream: Half and half strikes a balance between richness and lightness; cream adds decadence, milk lightens up.
• ½ cup Freshly grated Parmesan: Sharp and nutty, it melts smoothly into the sauce, boosting umami.
• 1 cup Freshly shredded Mozzarella: Offers that gooey, stringy texture and mellow cheese flavor; blend in gradually to avoid clumping.
• ½ cup Basil pesto: The star player, adding herbaceous brightness that lifts the entire dish.
• Fresh basil for garnish (optional): Adds color, fresh aroma, and a final herbal punch.

Before You Start

Gathering and prepping ingredients ahead (aka mise en place) will save you from last-minute scrambling. Dice the chicken, grate the cheeses, mince the garlic, and have your pesto measured out. Set your pasta water boiling so it’s ready when you finish the sauce. This kind of small prep helps everything flow and keeps cooking stress low.

How to Make Creamy Chicken Pesto Pasta Recipe

1. Boil the pasta: Cook your penne pasta in generously salted boiling water following package instructions until al dente. You want a little bite to balance the creamy sauce. Then drain and set aside—don’t rinse; the starch helps the sauce cling.
2. Sauté the chicken: Heat olive oil in a large skillet over medium heat. Add minced garlic and Italian seasoning, stirring until fragrant and golden, about 30 seconds. Toss in the chicken chunks, seasoned with salt and pepper. Cook, stirring occasionally, until cooked through and lightly browned on all sides. The slight crispness adds flavor and texture. Transfer chicken to a plate, and discard any liquid leftover in the skillet so the sauce doesn’t get watery.
3. Make the roux base: Return the skillet to heat and melt the butter gently. Sprinkle in flour and whisk constantly for about 3 minutes until it’s golden and nutty-smelling. This step is key—it cooks out the raw flour taste and builds a smooth, rich sauce.
4. Build the sauce: Gradually whisk in the chicken broth followed by the half and half. Bring this mixture to a gentle boil, then reduce heat and simmer for about 5 minutes as the sauce thickens to a nice creamy consistency. You’ll notice the sauce slowly coats the back of a spoon—perfect!

5. Finish with pesto and cheese: Remove the skillet from heat and stir in the basil pesto first for a fresh, herby burst. Then gently fold in Parmesan and mozzarella in batches, stirring well to create a smooth, cheesy sauce without stringy clumps. This layering helps blend flavors harmoniously.
6. Combine pasta and chicken: Add the cooked pasta and sautéed chicken back into the skillet. Stir gently but thoroughly to coat everything evenly in the luscious sauce. You’ll see the creaminess hugging each penne and bits of chicken.
7. Serve immediately: Garnish with freshly chopped basil and a sprinkle of cracked black pepper. This adds brightness and a little kick. I find serving it hot, right off the stove, brings the best texture and flavor together.

Flavor Variations for Creamy Chicken Pesto Pasta Recipe

• Sun-dried tomato & pine nuts: Toss in chopped sun-dried tomatoes and toast pine nuts to stir in at the end for added texture and sweetness.
• Spinach boost: Wilt fresh baby spinach into the sauce for a green, nutrient-packed upgrade.
• Lemon zest: Add a teaspoon of fresh lemon zest to the sauce for a bright, refreshing twist that cuts through richness beautifully.
• Spicy kick: A pinch of red pepper flakes while cooking the chicken wakes up the flavor profile nicely.
• Mushroom magic: Sauté mushrooms with the chicken for an earthy, meaty depth.
• Vegan swap: Use plant-based cream and cheese alternatives, add tofu instead of chicken, and olive oil to make it dairy-free and still delicious.

Storage, Freezer & Reheat Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days; the sauce thickens but reheat gently with a splash of broth or cream to refresh.
• Freeze: This pasta freezes well up to 2 months. Thaw overnight in the fridge, then warm slowly on the stove, stirring often.
• Reheating: Heat on low in a pan with a little olive oil or butter to keep chicken juicy and sauce creamy without drying out.
• Texture note: Mozzarella can change texture after freezing, so adding some fresh cheese on top after reheating works wonders.

Creamy Chicken Pesto Pasta Recipe FAQs

• Can I use other pasta shapes? Absolutely! Fusilli, rigatoni, or farfalle all catch the sauce nicely.
• What if I don’t have chicken broth? Water with a bouillon cube or vegetable broth works fine as a substitute.
• Can I prep ingredients in advance? Yes! Chop chicken and garlic, grate cheese, and prep pesto a day ahead to save time.
• Is this recipe gluten-free? Swap all-purpose flour with a gluten-free flour blend for the roux and ensure pasta is GF certified.
• How do I keep the sauce from splitting? Add cheese off the heat and stir gently; also, maintain medium-low heat when simmering the sauce to avoid breaking.

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