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Creamy Chicken Pesto Pasta Recipe

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3.9 from 39 reviews

This Creamy Chicken Pesto Pasta is a comforting and flavorful dish combining tender bite-sized chicken pieces with a luscious pesto-infused cheese sauce, tossed with perfectly cooked penne pasta. Ready in just 30 minutes, it’s an ideal weeknight dinner that balances creamy richness with fresh basil notes.

Ingredients

Chicken

  • 1 pound boneless skinless chicken breast, diced into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 2 garlic cloves, minced
  • Salt and pepper, to taste

Pasta

  • 1/2 pound penne pasta (or farfalle, rotini)

Sauce

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half and half
  • 1/2 cup basil pesto (fresh or jarred)
  • 1/2 cup freshly grated parmesan cheese
  • 1 cup freshly shredded mozzarella cheese
  • Salt and pepper, to taste

Garnish

  • Fresh basil, chopped
  • Extra parmesan cheese, for garnish

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Before draining, reserve 1/4 cup of pasta water. Drain the pasta and set it aside.
  2. Cook the chicken: Heat the olive oil in a large skillet over medium heat. Add the diced chicken in a single layer, then season with Italian seasoning, minced garlic, salt, and pepper. Cook, stirring occasionally, until the chicken is cooked through and lightly golden, about 6-8 minutes. Transfer the chicken to a plate and set aside.
  3. Make the roux: In the same skillet, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly, until the mixture turns a light golden color.
  4. Build the sauce: Slowly whisk in the chicken broth, then add the half and half. Bring the mixture to a gentle simmer and cook for 3-4 minutes, whisking often, until the sauce thickens.
  5. Add pesto and cheese: Remove the skillet from the heat. Stir in the basil pesto, then gradually add the parmesan and mozzarella cheeses, stirring well after each addition until the sauce is smooth and fully melted. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
  6. Combine and serve: Return the cooked chicken and pasta to the skillet with the sauce. Toss everything together to coat evenly. Taste and adjust the seasoning with salt and pepper as needed. Serve the pasta topped with chopped fresh basil and extra parmesan cheese as garnish.

Notes

  • Use freshly grated parmesan and shredded mozzarella for the best melting and flavor.
  • Reserve pasta water to adjust sauce consistency if it becomes too thick.
  • Italian seasoning can be substituted with a mix of dried basil, oregano, and thyme if preferred.
  • To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend for the roux.
  • For extra creaminess, add a splash more half and half or cream at the end.

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