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Creamy Chicken Pesto Pasta Recipe

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4.7 from 75 reviews

This creamy chicken pesto pasta is a comforting and flavorful dish featuring tender bite-sized chicken pieces, al dente penne pasta, and a rich pesto-infused cheese sauce. The sauce is made by cooking a buttery roux, then simmering it with chicken broth and half-and-half to create a smooth, velvety texture. Fresh basil pesto and a blend of Parmesan and mozzarella cheeses add depth and richness, while a garnish of fresh basil and cracked black pepper elevates the aroma and presentation. Perfect for a quick weeknight dinner, this recipe combines easy-to-follow stovetop cooking with fresh, vibrant flavors.

Ingredients

Pasta

  • ½ pound Penne pasta (about 2 ½ cups dry, half of a one pound box)

Chicken and Seasoning

  • 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

Sauce

  • 2 tablespoons Butter
  • 3 tablespoons All-purpose flour
  • 1 cup Chicken broth
  • 1 cup Half and half (or all milk/cream)
  • ½ cup Freshly grated Parmesan cheese
  • 1 cup Freshly shredded Mozzarella cheese
  • ½ cup Basil pesto (or more, to taste)

Garnish

  • Fresh basil for garnish, if desired

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain the pasta and set it aside while you prepare the sauce and chicken.
  2. Cook the Chicken: Heat a large skillet over medium heat and add the olive oil. Add the minced garlic and Italian seasoning, then add the bite-sized chicken pieces. Season with salt and pepper, and cook the chicken, stirring occasionally to brown all sides, until no longer pink inside. Once cooked, transfer the chicken to a plate and discard any liquid left in the skillet.
  3. Make the Roux: Return the skillet to medium heat and melt the butter. Whisk in the all-purpose flour and cook for about 3 minutes until the mixture turns golden and smells nutty. This forms the base of your creamy sauce.
  4. Add Liquids and Simmer: Gradually whisk in the chicken broth and half and half. Bring the mixture to a gentle boil, reducing heat slightly if it starts to boil too vigorously. Simmer for around 5 minutes until the sauce thickens and reduces slightly.
  5. Incorporate Pesto and Cheeses: Remove the skillet from heat. Stir in the basil pesto followed by the grated Parmesan and shredded mozzarella cheeses. Add the cheese a little at a time, mixing well after each addition to prevent the mozzarella from clumping or seizing.
  6. Combine Pasta and Chicken: Add the cooked pasta and chicken pieces back into the skillet with the sauce. Stir everything together so the pasta and chicken are evenly coated with the creamy pesto cheese sauce.
  7. Garnish and Serve: Garnish the dish with fresh chopped basil leaves and freshly cracked black pepper if desired. Serve immediately for the best flavor and texture.

Notes

  • Use half and half for a creamier sauce or substitute with cream or whole milk depending on your preference.
  • Adjust the amount of pesto to taste for a stronger or milder basil flavor.
  • Adding cheese gradually and mixing well helps prevent mozzarella from clumping in the sauce.
  • Make sure to cook pasta just al dente as it will continue to soften slightly after combining with the sauce.
  • Freshly grated Parmesan melts better and provides a richer flavor compared to pre-grated varieties.
  • This dish pairs well with a simple side salad or steamed vegetables for a balanced meal.

Find it online: https://mealoria.com/creamy-chicken-pesto-pasta-recipe/