Creamy Chicken Pesto Pasta
There's something magical about a bowl of creamy, cheesy pasta that feels like a warm hug after a long day. This Creamy Chicken Pesto Pasta is the ultimate weeknight hero-quick to make, deeply satisfying, and packed with flavor. The combination of tender chicken, al dente penne, and rich basil pesto draped in a velvety cheese sauce is irresistible, making it a family favorite for busy evenings or casual dinner parties. The dish balances comfort and sophistication effortlessly.
What Makes This Recipe Special
- The sauce is built in two layers: a golden roux-based béchamel enriched with half-and-half, then finished with fresh pesto and two kinds of cheese for depth and creaminess without heaviness.
- The chicken is seared until just cooked through, then folded into the sauce at the end, ensuring it stays juicy and absorbs the pesto's bright, herby notes.
- You can control the pesto intensity by adding it in stages-start with ½ cup for subtle flavor, or go up to ¾ cup for a bold, aromatic punch.
- The dish uses both Parmesan and mozzarella for texture contrast: Parmesan adds sharp umami, while mozzarella lends a delicate melt and pull.
Ingredients
½ poundpenne pasta (about 2 ½ cups dry)
1 tablespoonolive oil
2 garliccloves, minced
1 teaspoonItalian seasoning
1 poundboneless, skinless chicken breast, cut into bite-sized chunks
Salt and pepper to taste
2 tablespoonsbutter
3 tablespoonsall-purpose flour
1 cupchicken broth
1 cuphalf and half (or milk/cream)
½ cupfreshly grated Parmesan
1 cupfreshly shredded mozzarella
½ cupbasil pesto (or more, to taste)
Fresh basil for garnish, if desired
Nutrition
784 caloriesCalories
Per serving · Values are estimates
Instructions
1
Boil penne pasta to al dente according to package instructions. Drain and set aside.
2
Heat a large skillet over medium heat and add olive oil. Sauté minced garlic and Italian seasoning. Add diced chicken breast, season with salt and pepper, and cook until chicken is no longer pink. Stir occasionally to brown all sides evenly. Transfer chicken to a plate, discarding any liquid in the skillet.
3
Return the skillet to medium heat. Melt butter, whisk in flour, and cook until golden, about 3 minutes.
4
Gradually whisk in chicken broth and half and half. Bring the mixture to a boil, then reduce heat to a simmer. Cook for about 5 minutes until the sauce thickens and reduces.
5
Remove the skillet from heat. Stir in basil pesto, Parmesan, and mozzarella. Add the cheeses incrementally, mixing well with each addition to prevent the mozzarella from seizing.
6
Gently fold the cooked pasta and chicken into the sauce, ensuring everything is well-coated.
7
Garnish with fresh chopped basil and cracked black pepper. Serve immediately.
Essential Tips
Don't overcook the chicken
Cook the chicken until it's just done-about 5-6 minutes in the skillet. Overcooking dries it out and toughens the texture. Remove it as soon as the internal temperature reaches 165°F (74°C).
Use freshly grated Parmesan
Pre-shredded Parmesan contains anti-caking agents that make the sauce grainy. Freshly grated melts smoothly and enhances the sauce's depth and silkiness.
Temper the pesto
Add the pesto to the warm (not boiling) sauce off the heat to preserve its vibrant color and herbal freshness. Stirring it in while hot can dull the flavor and turn the sauce brownish.
Reserve pasta water
Keep ½ cup of the pasta cooking water. If the sauce thickens too much during folding, add a splash to loosen it-it's the key to a silky, cohesive sauce that coats each noodle perfectly.
Season in layers
Salt the chicken before cooking, the sauce after the roux stage, and the final dish just before serving. This ensures balanced flavor without over-salting at any step.
Smart Swaps & Variations
Vegetarian Version
Swap chicken for 1 cup of sautéed mushrooms and ½ cup of sun-dried tomatoes. Add a pinch of red pepper flakes for warmth.
Lighter Option
Replace half-and-half with whole milk and use 2% mozzarella. Reduce Parmesan by 1 tablespoon for a less rich but still flavorful dish.
Spicy Kick
Add ½ teaspoon of red pepper flakes to the garlic and Italian seasoning while cooking the chicken. Garnish with fresh basil and a drizzle of chili oil.
Gluten-Free
Use gluten-free penne and a gluten-free flour blend for the roux. Ensure the pesto and broth are certified gluten-free.
What to Serve With This
- Garlic bread and a crisp green salad with a lemon vinaigrette to cut through the richness.
- A light-bodied Pinot Grigio or a sparkling water with lemon and mint for a refreshing contrast.
- Roasted asparagus or garlic-parmesan broccoli for a simple, elegant side.
- A sprinkle of extra Parmesan and a crack of black pepper for a quick, restaurant-style finish.
Storage & Reheating
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, so add a splash of milk or broth when reheating to restore creaminess.
Reheating
Reheat gently in a skillet over low heat, stirring constantly and adding a splash of milk or broth as needed to prevent drying. Microwaving works but can make the sauce unevenly heated and grainy-avoid if possible.
Expert Chef Tips
- For a deeper pesto flavor, pulse ½ cup of fresh basil leaves with 2 tablespoons of toasted pine nuts, 1 minced garlic clove, ¼ cup grated Parmesan, and 2 tablespoons olive oil in a food processor before adding to the sauce.
- To avoid a chalky roux, cook the flour and butter together for exactly 3 minutes, stirring constantly, until it's a light golden color but not browned. This ensures the sauce thickens properly without a raw flour taste.
- For a restaurant-style finish, transfer the pasta to a warm serving dish and broil for 2-3 minutes under high heat. This creates a light, golden crust on top while keeping the inside creamy and hot.
Equipment You’ll Need
- Large pot for boiling pasta
- Large skillet (12-inch) with high sides for the sauce
- Whisk for making the roux and blending the sauce
- Instant-read thermometer for chicken
Nutritional Benefits
- High in protein from chicken and calcium from dairy, providing about 40g protein per serving.
- Contains healthy fats from olive oil, pesto, and mozzarella, which support satiety and nutrient absorption.
- Rich in vitamin A and C from basil and Parmesan, supporting immune function and skin health.
- Moderate in sodium due to broth and cheese-can be reduced by using low-sodium broth and less Parmesan.
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Frequently Asked Questions
Can I use store-bought pesto or do I need to make it from scratch?
Store-bought pesto works perfectly-just ensure it's high-quality and not too watery. If it's very thick, thin it with 1-2 teaspoons of olive oil before adding. Fresh is best for flavor, but convenience trumps perfection here.
What's the best way to cook the chicken to keep it tender?
Cut the chicken into uniform, bite-sized pieces so they cook evenly. Sear them in a single layer in the skillet without overcrowding. Cook over medium heat until the internal temperature hits 165°F (74°C), then remove immediately.
Can I make this dish ahead of time?
Yes-cook the pasta and sauce separately, then store them in airtight containers for up to 2 days. Reheat the sauce on the stovetop, then fold in the pasta and chicken just before serving to prevent mushiness.
Is there a substitute for half-and-half?
Yes-use whole milk or a mix of ¾ cup milk + ¼ cup heavy cream. For a richer texture, replace half the milk with cream cheese melted into the sauce.
Can this be made dairy-free?
Absolutely. Use dairy-free pesto, swap Parmesan for nutritional yeast, and replace mozzarella with a dairy-free shredded cheese blend. Use coconut milk or cashew cream in place of half-and-half for a creamy base.
Why does my sauce get grainy?
Graininess usually comes from pre-shredded cheese or from adding cold ingredients to the hot sauce. Always use freshly grated cheese and temper pesto and broth before adding them.
How do I get a smoother sauce?
Whisk the roux vigorously when adding the broth and half-and-half to prevent lumps. Simmer the sauce gently and stir often to encourage a velvety texture. A hand blender can smooth out any stubborn bits.
Can I use a different type of pasta?
Yes-rigatoni or fusilli work well for holding sauce. Avoid delicate pastas like angel hair, as they can overcook and turn mushy when folded with the hot sauce.
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