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Cheesy Pesto Chicken Pasta

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A creamy and cheesy pasta dish featuring tender chicken and a rich pesto sauce, ready in under 30 minutes!

Ingredients

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  • 12 oz pasta (penne, rotini, or fusilli)
  • 1 lb boneless, skinless chicken breast or thighs, cut in small cubes
  • 1/2 cup basil pesto (store-bought or homemade)
  • 2 cloves garlic, minced
  • 3/4 cup heavy cream or half-and-half
  • 1/2 cup low-sodium chicken broth
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 tbsp olive oil
  • Salt and black pepper, to taste
  • Pinch red pepper flakes (optional)
  • 1 tsp fresh lemon juice (optional, to brighten)
  • 1 cup cherry tomatoes, halved (optional)
  • 2 cups baby spinach (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Reserve 1/2 cup pasta water, then drain.
  2. Heat olive oil in a large skillet over medium-high. Pat chicken dry, season with salt and pepper, and add to the pan.
  3. Sear chicken for 5–6 minutes, stirring once or twice, until cooked through and lightly browned. Reduce heat to medium.
  4. Add minced garlic to the skillet and cook 30 seconds until fragrant. Stir in chicken broth and scrape up browned bits.
  5. Lower heat to medium-low. Stir in cream and pesto. Simmer 2–3 minutes until slightly thick. Add a splash of pasta water if needed for a silky sauce.
  6. Fold in drained pasta, mozzarella, and Parmesan. Toss until cheese melts and coats the pasta, 1–2 minutes. For a bubbly top, transfer to an oven-safe dish and bake at 400°F (200°C) for 5–7 minutes until melted and lightly golden.
  7. Taste and adjust salt, pepper, and lemon juice. Fold in spinach and tomatoes, if using, until just wilted and warm. Serve hot with extra Parmesan.

Notes

Reserve pasta water to thin the sauce without losing flavor. Use medium-low heat after adding dairy to prevent curdling.

Nutrition

Find it online: https://recipesunfolded.com/cheesy-pesto-chicken-pasta/

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