20 Creamy Chicken Pesto Pasta Delicious Recipes

Hey there, pasta lovers! Have you ever craved that perfect bowl of creamy, dreamy chicken pesto pasta? Whether you’re whipping up a quick weeknight dinner or planning a cozy weekend feast, we’ve gathered 20 mouthwatering recipes that will transform your kitchen into an Italian trattoria. Get ready to discover new twists on this classic comfort food that will have everyone asking for seconds!

Garlic Butter Chicken Pesto Pasta

Whip up the ultimate weeknight hero that transforms basic ingredients into pure comfort. This garlic butter chicken pesto pasta delivers restaurant-quality flavor in under 30 minutes—perfect for busy evenings when you crave something extraordinary without the effort.

Ingredients

• 12 ounces dried linguine pasta
• 1 pound boneless, skinless chicken breasts, sliced into ½-inch strips
• 4 tablespoons unsalted European-style butter
• 6 garlic cloves, finely minced
• ½ cup high-quality basil pesto
• ½ cup heavy cream
• ¼ cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon red pepper flakes
• Fresh basil leaves for garnish

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat chicken strips completely dry with paper towels and season evenly with kosher salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
5. Sear chicken strips in a single layer for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
6. Transfer chicken to a clean plate, reserving any pan drippings in the skillet.
7. Reduce heat to medium-low and melt European-style butter in the same skillet.
8. Sauté minced garlic for 60-90 seconds until fragrant but not browned, stirring constantly.
9. Whisk in basil pesto and heavy cream until fully emulsified and slightly thickened, about 2 minutes.
10. Stir in freshly grated Parmigiano-Reggiano until melted and sauce is velvety smooth.
11. Drain cooked linguine, reserving ½ cup pasta water, and immediately add pasta to the sauce.
12. Toss pasta vigorously with tongs, adding reserved pasta water 2 tablespoons at a time until sauce coats each strand evenly.
13. Fold in seared chicken strips and any accumulated juices, heating through for 1-2 minutes.
14. Finish with red pepper flakes and garnish with fresh basil leaves.

Butter-soft chicken mingles with al dente pasta in that luxuriously creamy pesto sauce that clings to every bite. The garlic-forward base gets subtle heat from pepper flakes while fresh basil brightens each forkful. Serve immediately in shallow bowls with extra Parmigiano-Reggiano for grating tableside.

Creamy Sun-Dried Tomato Chicken Pesto Pasta

Yikes, your boring pasta nights are about to get a major glow-up! This creamy sun-dried tomato chicken pesto pasta is the culinary equivalent of finding twenty bucks in your winter coat pocket—unexpectedly delightful and guaranteed to make your taste buds do a happy dance. Seriously, your skillet has been waiting its whole life for this moment.

Ingredients

– 12 ounces dried linguine pasta
– 1.5 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
– 2 tablespoons extra-virgin olive oil
– 4 garlic cloves, minced
– 1 cup oil-packed sun-dried tomatoes, drained and julienned
– 1/2 cup basil pesto
– 1 cup heavy cream
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 teaspoon crushed red pepper flakes
– 2 tablespoons unsalted butter
– 1/4 cup reserved pasta water
– Fresh basil leaves for garnish

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add linguine and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/4 cup pasta water before draining, then set pasta aside.
4. Pat chicken pieces completely dry with paper towels to ensure proper searing.
5. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
6. Sear chicken in a single layer for 4 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer chicken to a clean plate, leaving drippings in skillet.
8. Reduce heat to medium and sauté garlic for 45 seconds until fragrant but not browned.
9. Add sun-dried tomatoes and cook for 2 minutes until slightly softened.
10. Stir in pesto and cook for 1 minute to bloom the flavors.
11. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
12. Whisk in Parmigiano-Reggiano until fully incorporated and sauce thickens slightly.
13. Add crushed red pepper flakes and butter, swirling until butter emulsifies into sauce.
14. Return cooked chicken and any accumulated juices to the skillet.
15. Toss in cooked linguine and reserved pasta water, stirring vigorously to coat every strand.
16. Cook for 2 more minutes until sauce clings to pasta and everything is heated through.
17. Garnish with fresh basil leaves before serving.
Glossy strands of pasta cling to that velvety, herbaceous sauce while tender chicken chunks provide satisfying bites. The sun-dried tomatoes offer chewy bursts of concentrated sweetness that cut through the richness beautifully. For maximum drama, serve this in shallow bowls with extra grated cheese and a crisp white wine that can handle the flavor party.

Lemon Basil Chicken Pesto Pasta

Savor this zesty escape from boring weeknight dinners—our Lemon Basil Chicken Pesto Pasta is basically a vacation for your taste buds, packed with bright, herby vibes and enough garlic to keep things interesting (and vampires at bay).

Ingredients

• 8 ounces dried linguine pasta
• 1 pound boneless, skinless chicken breasts, sliced into ½-inch strips
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• ½ cup freshly grated Parmigiano-Reggiano cheese
• ¼ cup pine nuts, lightly toasted
• 2 cups fresh basil leaves, packed
• Zest and juice of 1 large lemon
• ¼ teaspoon fine sea salt
• ⅛ teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add 8 ounces dried linguine pasta and cook for 9–11 minutes, stirring occasionally, until al dente (tip: reserve ½ cup pasta water before draining for saucier results).
3. While pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add 1 pound sliced chicken breast strips and sear for 4–5 minutes per side until golden brown and internal temperature reaches 165°F.
5. Transfer chicken to a plate and reduce skillet heat to medium-low.
6. Sauté 3 cloves minced garlic in the skillet for 45–60 seconds until fragrant but not browned.
7. In a food processor, combine 2 cups packed fresh basil leaves, ¼ cup toasted pine nuts, zest and juice of 1 large lemon, ½ cup grated Parmigiano-Reggiano, ¼ teaspoon fine sea salt, and ⅛ teaspoon black pepper.
8. Pulse mixture for 15–20 seconds until a coarse paste forms, scraping down sides as needed (tip: toasting pine nuts enhances their nutty flavor and prevents sogginess).
9. Drain cooked pasta and immediately add to the skillet with garlic, tossing to coat.
10. Fold in basil pesto and ¼ cup reserved pasta water, stirring until pasta is glossy and well-coated.
11. Return cooked chicken to the skillet and gently toss to combine and warm through for 1–2 minutes (tip: avoid overheating pesto to preserve its vibrant green color and fresh taste).

Perfectly al dente pasta clings to that vibrant, garlicky pesto, while tender chicken strips add savory depth. Serve it family-style with extra lemon wedges for squeezing, or fancy it up with a sprinkle of toasted pine nuts and basil ribbons for your next dinner party triumph.

Spinach and Mushroom Chicken Pesto Pasta

Tired of the same old pasta routine? This spinach and mushroom chicken pesto pasta is about to become your new weeknight hero—it’s the kind of dish that makes you feel fancy without requiring a culinary degree or a sous chef. Trust me, your taste buds will throw a party, and your skillet will finally feel appreciated.

Ingredients

• 8 ounces dried penne pasta
• 1 pound boneless, skinless chicken breasts, sliced into ½-inch strips
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• 4 cups fresh baby spinach
• ½ cup basil pesto
• ¼ cup heavy cream
• ½ cup grated Parmigiano-Reggiano cheese
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 9–11 minutes, stirring occasionally, until al dente (firm to the bite).
3. Drain the pasta thoroughly, reserving ½ cup of the starchy pasta water for later use.
4. While the pasta cooks, pat the chicken strips dry with paper towels and season evenly with kosher salt and black pepper.
5. Heat the extra-virgin olive oil in a large skillet over medium-high heat until it shimmers.
6. Sear the chicken strips for 4–5 minutes per side, until golden brown and the internal temperature reaches 165°F on an instant-read thermometer.
7. Transfer the cooked chicken to a clean plate and tent loosely with foil to rest.
8. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant but not browned.
9. Add the sliced cremini mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and develop a deep golden color.
10. Stir in the fresh baby spinach and wilt for 1–2 minutes, just until the leaves are vibrant and tender.
11. Reduce the heat to low and stir in the basil pesto and heavy cream until fully incorporated.
12. Add the drained pasta and cooked chicken back to the skillet, tossing to coat evenly with the sauce.
13. If the sauce is too thick, gradually add the reserved pasta water, 2 tablespoons at a time, until the desired consistency is reached.
14. Fold in the grated Parmigiano-Reggiano cheese until melted and creamy.
15. Serve immediately in warmed bowls. Velvety pesto clings to every noodle, while the seared chicken adds a savory punch and the mushrooms lend an earthy depth. For a fun twist, top with extra cheese and a drizzle of chili oil, or pair with a crisp green salad to balance the richness—either way, it’s a bowl of pure comfort.

One-Pot Chicken Pesto Pasta with Parmesan

Now, let’s talk about the culinary magic that happens when you toss everything into one pot and call it dinner. Nothing says “I adulted today” quite like this glorious One-Pot Chicken Pesto Pasta with Parmesan—where minimal cleanup meets maximum flavor, and your skillet does all the heavy lifting while you pretend you slaved for hours.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 12 oz dried penne pasta
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup prepared basil pesto
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 tsp freshly cracked black pepper
• 1/4 tsp fine sea salt
• 2 tbsp fresh basil leaves, chiffonade-cut

Instructions

1. Heat 2 tbsp extra-virgin olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering, about 90 seconds.
2. Add 1 lb chicken thigh pieces in a single layer and sear undisturbed for 4 minutes to develop a golden-brown crust.
3. Flip chicken pieces using tongs and cook for an additional 3 minutes until lightly browned on all sides.
4. Add 4 cloves minced garlic and sauté for 45 seconds until fragrant but not browned.
5. Pour in 12 oz dried penne pasta, 4 cups chicken broth, and 1 cup heavy cream, stirring gently to combine.
6. Bring mixture to a rolling boil, then immediately reduce heat to maintain a gentle simmer.
7. Cover Dutch oven and simmer for 12 minutes, stirring every 3 minutes to prevent sticking.
8. Uncover and continue simmering for 4-5 minutes until pasta is al dente and sauce has thickened slightly.
9. Remove from heat and stir in 1/2 cup basil pesto, 1 cup grated Parmigiano-Reggiano, 1/4 tsp black pepper, and 1/4 tsp sea salt until fully incorporated.
10. Let rest for 3 minutes off heat to allow sauce to further thicken and flavors to meld.
11. Garnish with 2 tbsp fresh basil chiffonade before serving.

But wait—this isn’t just another pasta dish. The creamy pesto clings to every nook of the al dente penne while the seared chicken stays remarkably juicy against the sharp, salty punch of Parmigiano-Reggiano. Brilliantly versatile, serve it straight from the pot for a cozy family dinner or plate it alongside a crisp arugula salad for those “I have my life together” moments.

Spicy Cajun Chicken Pesto Pasta

Zesty doesn’t even begin to cover this flavor fiesta—imagine your taste buds doing the Cajun two-step while pesto plays backup vocals in a dish so lively it should come with its own parade float. This spicy Cajun chicken pesto pasta is basically Mardi Gras in a bowl, guaranteed to make your Tuesday night feel like a French Quarter celebration without the bead-related decisions you’ll regret tomorrow.

Ingredients

– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp Cajun seasoning blend
– 3 tbsp extra virgin olive oil, divided
– 12 oz linguine pasta
– 4 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup basil pesto
– 1/4 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1/4 tsp crushed red pepper flakes
– Fresh basil leaves for garnish

Instructions

1. Toss chicken pieces with Cajun seasoning until thoroughly coated.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
3. Add seasoned chicken to the hot skillet in a single layer, cooking undisturbed for 4 minutes to develop a golden-brown crust.
4. Flip chicken pieces and cook for another 4 minutes until internal temperature reaches 165°F.
5. Transfer cooked chicken to a clean plate, covering loosely with foil to retain warmth.
6. Bring a large pot of salted water to a rolling boil.
7. Add linguine to boiling water and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
8. While pasta cooks, reduce skillet heat to medium and add remaining 1 tablespoon olive oil.
9. Sauté minced garlic for 45 seconds until fragrant but not browned.
10. Pour heavy cream into the skillet, stirring constantly with a wooden spoon.
11. Add basil pesto and crushed red pepper flakes, whisking until fully incorporated.
12. Simmer the sauce for 3 minutes until slightly thickened, stirring frequently.
13. Drain cooked pasta, reserving 1/2 cup pasta water.
14. Add drained linguine to the sauce along with 1/4 cup reserved pasta water.
15. Toss pasta in the sauce using tongs until each strand is evenly coated.
16. Return cooked chicken to the skillet, gently folding to combine.
17. Stir in Parmesan cheese and butter until melted and emulsified into the sauce.
18. Garnish with fresh basil leaves before serving.

That glorious al dente bite gives way to creamy, herbaceous pesto with just enough Cajun kick to keep things interesting. The chicken stays remarkably juicy against the rich sauce, creating textures that dance between tender and toothsome. Try serving it in shallow bowls with extra Parmesan for grating at the table—it’s the kind of meal that turns ordinary weeknights into impromptu celebrations.

Baked Chicken Pesto Pasta Alfredo

Zesty doesn’t even begin to cover this glorious mashup of Italian-American comfort food classics—we’re talking pesto’s herby punch doing a tango with Alfredo’s creamy embrace, all clinging to tender pasta and juicy chicken in one showstopping bake. This is the kind of dish that’ll have your family begging for seconds before it even hits the table, because let’s be real, who can resist that golden, bubbly cheese crust? Consider this your new go-to for turning a hectic weeknight into a feel-good feast without breaking a sweat.

Ingredients

• 1 pound boneless, skinless chicken breasts, patted dry and cut into 1-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 12 ounces dried fettuccine pasta
• 2 cups heavy cream
• 4 ounces Parmigiano-Reggiano cheese, finely grated
• ½ cup prepared basil pesto
• 3 cloves garlic, minced
• ¼ teaspoon freshly grated nutmeg
• 1 cup shredded low-moisture mozzarella cheese
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons fresh basil leaves, chiffonade-cut

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Season the chicken cubes evenly with kosher salt and freshly cracked black pepper.
3. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Sear the chicken cubes in a single layer until golden brown on all sides and cooked through, 6–8 minutes total.
5. Transfer the cooked chicken to a plate using tongs, reserving any drippings in the skillet.
6. Cook the fettuccine in a large pot of generously salted boiling water until al dente, following package instructions precisely.
7. Drain the pasta thoroughly but do not rinse, preserving the starch for sauce adherence.
8. Tip: For perfectly al dente pasta, taste-test 1 minute before the package’s suggested time—it should offer slight resistance when bitten.
9. Reduce the skillet heat to medium and sauté minced garlic in the reserved drippings until fragrant, about 30 seconds.
10. Pour in the heavy cream, stirring constantly with a wooden spoon to incorporate any browned bits.
11. Simmer the cream gently until slightly thickened, about 3–4 minutes, avoiding boiling to prevent curdling.
12. Whisk in the finely grated Parmigiano-Reggiano gradually until fully melted and the sauce is smooth.
13. Stir in the basil pesto and freshly grated nutmeg until uniformly combined.
14. Tip: Toasting nutmeg freshly enhances its warm, aromatic notes—skip pre-ground for best flavor.
15. Combine the drained pasta, seared chicken, and pesto-Alfredo sauce in the prepared baking dish, tossing gently to coat evenly.
16. Sprinkle the shredded mozzarella cheese uniformly over the top.
17. Dot the surface with cubed unsalted butter to promote browning.
18. Bake on the middle rack for 20–25 minutes, until the cheese is molten and the edges bubble vigorously.
19. Tip: For an extra-crispy top, broil on high for the final 1–2 minutes, watching closely to avoid burning.
20. Remove from the oven and let rest for 5 minutes to allow the sauce to thicken slightly.
21. Garnish with chiffonade-cut fresh basil leaves just before serving.

Oh, the glorious contrast here—creamy, velvety sauce clinging to each noodle, punctuated by tender chicken and the bright, herbal kick of pesto. That golden, crackly cheese crust gives way to a luxuriously rich interior that’s downright irresistible. Serve it straight from the baking dish with a crisp green salad to cut through the richness, or pack the leftovers for a lunch that’ll make your coworkers swoon.

Roasted Cherry Tomato Chicken Pesto Pasta

Brace yourselves, pasta lovers—this roasted cherry tomato chicken pesto situation is about to become your new weeknight obsession, delivering that restaurant-quality wow factor with minimal fuss and maximum flavor fireworks. Seriously, who needs takeout when you can whip up this vibrant, herbaceous masterpiece that basically screams “I’ve got my life together” in every single bite? Get ready to impress your taste buds (and maybe even your judgy foodie friend) with this ridiculously delicious dish that balances sweet, savory, and fresh in perfect harmony.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and patted dry
• 2 pints heirloom cherry tomatoes
• 3 tbsp extra-virgin olive oil, divided
• 1 tsp fine sea salt
• ½ tsp freshly cracked black pepper
• 4 cloves garlic, thinly sliced
• 12 oz dried linguine pasta
• ½ cup basil pesto
• ¼ cup grated Parmigiano-Reggiano cheese
• 2 tbsp toasted pine nuts
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 425°F and position one rack in the center.
2. Toss cherry tomatoes with 1 tablespoon olive oil and ½ teaspoon sea salt on a rimmed baking sheet.
3. Roast tomatoes for 18–20 minutes until skins blister and juices release, shaking the pan once halfway through.
4. Season chicken thighs evenly with remaining salt and pepper while tomatoes roast.
5. Heat remaining olive oil in a large skillet over medium-high heat until shimmering.
6. Sear chicken for 5–6 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer chicken to a cutting board and let rest for 5 minutes to redistribute juices.
8. Reduce skillet heat to medium-low and sauté garlic for 1 minute until fragrant but not browned.
9. Meanwhile, cook linguine in generously salted boiling water for 9 minutes until al dente.
10. Reserve ½ cup pasta water before draining linguine.
11. Slice rested chicken crosswise into ½-inch strips against the grain.
12. Combine drained pasta, roasted tomatoes, pesto, and ¼ cup pasta water in the skillet.
13. Toss continuously over low heat for 2 minutes until sauce emulsifies and coats pasta evenly.
14. Fold in chicken strips and Parmigiano-Reggiano until just incorporated.
15. Garnish with pine nuts and fresh basil leaves before serving immediately.

Finally, behold your masterpiece: the al dente linguine provides the perfect chewy canvas for those burst-in-your-mouth tomatoes and juicy chicken, while the pesto weaves everything together with its herbaceous punch. For a next-level experience, serve this beauty in shallow bowls with extra Parmigiano-Reggiano for sprinkling and maybe even a cheeky glass of crisp Pinot Grigio—because you’ve absolutely earned it.

Avocado Chicken Pesto Pasta Salad

Hear ye, hear ye, pasta salad skeptics! This isn’t your great-aunt’s mayonnaise-globbed picnic relic—this is Avocado Chicken Pesto Pasta Salad, the vibrant, herby, creamy dream that’ll have you questioning every bland bowl you’ve suffered through before. Consider this your official upgrade from ‘meh’ to ‘more, please!’

Ingredients

– 8 ounces fusilli pasta
– 1 pound boneless, skinless chicken breasts
– 2 ripe Hass avocados, pitted and peeled
– 1/2 cup fresh basil pesto
– 1/4 cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon crushed red pepper flakes

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot. 2. Add fusilli pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking. 3. Drain pasta immediately in a colander and rinse briefly with cool water to stop the cooking process. 4. Pat chicken breasts dry with paper towels and season both sides evenly with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. 5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. 6. Sear chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and exterior develops a golden-brown crust. 7. Transfer chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. 8. Dice rested chicken into 1/2-inch cubes. 9. In a large mixing bowl, combine basil pesto, remaining 2 tablespoons olive oil, lemon juice, remaining 1/2 teaspoon sea salt, remaining 1/4 teaspoon black pepper, and red pepper flakes, whisking vigorously until emulsified. 10. Add diced avocado to the dressing and gently mash with a fork until slightly chunky but well incorporated. 11. Fold cooked pasta and diced chicken into the avocado-pesto mixture until evenly coated. The creamy avocado clings to every noodle while the pesto provides that punchy basil-garlic kick, creating a texture that’s simultaneously lush and refreshing. Serve it piled high on a platter with extra lemon wedges for squeezing, or pack it for a picnic where it’ll be the undisputed star of the blanket spread.

Grilled Chicken Pesto Pasta with Asparagus

Vibrantly green and bursting with flavor, this grilled chicken pesto pasta with asparagus is the kind of meal that makes you feel like a culinary rockstar without the rockstar-level effort. It’s the perfect answer to “what’s for dinner?” when you want something fancy but are secretly in your sweatpants. Let’s turn that humble pasta into a showstopper that’ll have everyone asking for seconds—and the recipe.

Ingredients

• 8 ounces dried linguine pasta
• 1 pound boneless, skinless chicken breasts, pounded to ½-inch thickness
• 1 bunch fresh asparagus, woody ends trimmed
• ¾ cup homemade basil pesto (fresh basil, extra-virgin olive oil, toasted pine nuts, Parmigiano-Reggiano, garlic cloves)
• 3 tablespoons extra-virgin olive oil, divided
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly cracked black pepper
• 2 tablespoons freshly squeezed lemon juice
• ¼ cup shaved Parmigiano-Reggiano for garnish

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the linguine to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (tip: reserve ½ cup pasta water before draining for saucier results).
3. While pasta cooks, pat chicken breasts dry with paper towels and season both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper.
4. Preheat a grill or grill pan to medium-high heat (400–450°F) and lightly brush with 1 tablespoon olive oil.
5. Place chicken on the grill and cook for 5–7 minutes per side, until internal temperature reaches 165°F and grill marks appear.
6. Transfer chicken to a cutting board, tent with foil, and let rest for 5 minutes (tip: resting ensures juicy, tender meat).
7. Toss asparagus with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
8. Grill asparagus for 3–4 minutes, turning once, until bright green and slightly charred.
9. Slice rested chicken diagonally into ½-inch thick strips.
10. Drain pasta and return to the pot off heat.
11. Add pesto, remaining 1 tablespoon olive oil, lemon juice, and ¼ cup reserved pasta water, tossing to coat evenly (tip: the starchy pasta water helps the pesto cling to every strand).
12. Gently fold in grilled asparagus and sliced chicken.
13. Garnish with shaved Parmigiano-Reggiano and remaining black pepper.

Now, take a bite—the al dente linguine cradles the vibrant pesto, while the smoky grilled chicken and crisp-tender asparagus add layers of texture. Serve it family-style in a big bowl with extra lemon wedges for squeezing, or pack it cold for a next-day lunch that’s arguably even better.

Slow Cooker Chicken Pesto Pasta

Just when you thought your slow cooker couldn’t get any more magical, it transforms humble ingredients into this creamy, herbaceous masterpiece that’ll have your family convinced you attended culinary school in Italy. Seriously, this dish makes weeknight dinners feel like a trattoria experience without the pasta-sweat or fancy pants.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 12 ounces dried penne pasta
• 1 cup basil pesto
• 1 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons extra virgin olive oil
• ¼ cup toasted pine nuts
• Fresh basil leaves for garnish

Instructions

1. Season 1.5 pounds boneless, skinless chicken thighs evenly with 1 teaspoon kosher salt and ½ teaspoon freshly cracked black pepper.
2. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear chicken thighs for 3-4 minutes per side until golden brown crust forms, working in batches to avoid overcrowding.
4. Transfer seared chicken to slow cooker insert, arranging in a single layer.
5. Deglaze skillet with 1 cup low-sodium chicken broth, scraping up all browned bits with a wooden spoon.
6. Pour deglazed liquid over chicken in slow cooker along with 3 cloves minced garlic.
7. Cover and cook on LOW setting for 5 hours until chicken reaches internal temperature of 165°F.
8. Remove chicken to cutting board and shred using two forks, discarding any excess fat.
9. Cook 12 ounces dried penne pasta according to package directions until al dente, reserving ½ cup pasta water before draining.
10. Return shredded chicken to slow cooker along with drained pasta, 1 cup basil pesto, 1 cup heavy cream, and 1 cup freshly grated Parmigiano-Reggiano.
11. Stir gently to combine, adding reserved pasta water 2 tablespoons at a time until desired sauciness is achieved.
12. Garnish with ¼ cup toasted pine nuts and fresh basil leaves before serving.

Oh, the glorious texture—creamy pesto clings to every ridge of the penne while tender chicken shreds melt into each bite. That nutty crunch from toasted pine nuts provides the perfect counterpoint to the rich, herbaceous sauce. For maximum drama, serve it family-style in the slow cooker insert with extra Parmigiano-Reggiano for snowing over the top.

Pesto Chicken Pasta with Burst Tomatoes

Mmm, let’s talk about that magical moment when pesto, chicken, and pasta decide to throw a party in your mouth—and everyone’s invited. This isn’t just dinner; it’s a flavor fiesta where juicy tomatoes burst open like confetti, and garlicky basil pesto coats every noodle with sass. Seriously, your taste buds are about to send you a thank-you note.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into 1-inch strips
• 8 oz dried linguine pasta
• 2 cups cherry tomatoes
• 1/2 cup basil pesto
• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1/4 tsp freshly cracked black pepper
• 1/2 tsp fine sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Season the chicken strips with sea salt and black pepper, then add to the skillet in a single layer.
5. Sear the chicken for 5–7 minutes per side until golden brown and the internal temperature reaches 165°F.
6. Transfer the chicken to a plate and tent loosely with foil to rest.
7. Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil.
8. Sauté the minced garlic for 30–45 seconds until fragrant but not browned.
9. Add the cherry tomatoes and cook for 4–5 minutes, gently pressing some with the back of a spoon to burst and release their juices.
10. Drain the cooked linguine, reserving 1/4 cup of pasta water.
11. Return the pasta to the pot and toss with the basil pesto and reserved pasta water until evenly coated.
12. Slice the rested chicken into bite-sized pieces and fold into the pasta along with the burst tomatoes and garlic.
13. Sprinkle with Parmigiano-Reggiano cheese and serve immediately.

Oh, the textures here are a dream team—tender chicken, slippery pasta, and those tomatoes that pop with sweet acidity. For a next-level twist, try serving it in hollowed-out roasted bell peppers or alongside a crisp arugula salad to cut through the richness.

Chicken Pesto Pasta with Goat Cheese

Kick your basic pasta night to the curb, because we’re about to embark on a flavor journey that will make your taste buds do a happy dance. This isn’t just chicken and pasta; it’s a creamy, herby, tangy masterpiece that comes together faster than you can decide what to watch on TV.

Ingredients

• 1 pound boneless, skinless chicken breasts, sliced into 1-inch medallions
• 12 ounces dried linguine pasta
• 1 cup high-quality basil pesto
• 4 ounces fresh goat cheese, crumbled
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup pine nuts, toasted
• Kosher salt, for seasoning
• Freshly cracked black pepper, for seasoning

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the dried linguine to the boiling water and cook for 9-11 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the chicken medallions completely dry with paper towels and season both sides generously with kosher salt and freshly cracked black pepper.
4. Heat the extra-virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1-2 minutes.
5. Carefully place the seasoned chicken medallions in the hot skillet, ensuring they are not crowded, and sear for 4-5 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F.
6. Transfer the cooked chicken to a clean cutting board and let it rest for 3 minutes to allow the juices to redistribute.
7. Reduce the skillet heat to low and add the minced garlic, sautéing for 30-45 seconds until fragrant but not browned.
8. Drain the cooked linguine, reserving 1/2 cup of the starchy pasta water.
9. Add the hot, drained linguine directly to the skillet with the garlic.
10. Pour the basil pesto and 1/4 cup of the reserved pasta water over the pasta, tossing vigorously with tongs to emulsify and coat every strand.
11. Slice the rested chicken medallions against the grain into 1/2-inch thick strips.
12. Gently fold the sliced chicken and crumbled goat cheese into the pesto-coated pasta until just combined.
13. Garnish the finished dish with the toasted pine nuts.

Perfectly al dente pasta coated in that vibrant, herbaceous pesto creates a base that’s both luxurious and light. The creamy tang from the melted goat cheese cuts through the richness, while the toasted pine nuts add a delightful crunch in every bite. Serve this beauty family-style in a big bowl with a simple arugula salad on the side for a restaurant-worthy meal that requires zero reservations.

Zucchini Noodle Chicken Pesto Pasta

Brace yourselves, pasta purists—this zucchini noodle chicken pesto situation is about to become your new weeknight obsession, proving that sometimes the most delicious dinners are the ones that sneak in a vegetable or three without you even noticing. It’s the kind of meal that makes you feel fancy without the fuss, and let’s be real, who doesn’t want to feel a little fancy on a Tuesday?

Ingredients

• 2 medium zucchini, spiralized into 1/8-inch thick noodles
• 12 ounces boneless, skinless chicken breast, sliced into 1/2-inch strips
• 1/4 cup extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 1/4 cup pine nuts, toasted
• 2 cups fresh basil leaves, packed
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly cracked black pepper

Instructions

1. Season the chicken strips evenly with fine sea salt and freshly cracked black pepper.
2. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Sear the chicken strips for 4–5 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
4. Transfer the cooked chicken to a clean plate and tent loosely with foil to rest.
5. In a food processor, combine the fresh basil leaves, toasted pine nuts, minced garlic, and grated Parmigiano-Reggiano cheese.
6. Pulse the mixture 5–7 times until coarsely chopped, scraping down the sides with a spatula as needed.
7. With the processor running on low, slowly stream in the remaining 2 tablespoons of extra-virgin olive oil until the pesto emulsifies.
8. Add the fresh lemon juice and pulse 2–3 times to incorporate evenly.
9. Reduce the skillet heat to medium and add the spiralized zucchini noodles.
10. Sauté the zucchini noodles for 2–3 minutes, tossing frequently, until they are just tender but still retain a slight bite.
11. Tip: Avoid overcooking the zucchini noodles to prevent them from becoming watery.
12. Return the rested chicken to the skillet with the zucchini noodles.
13. Pour the prepared pesto over the chicken and zucchini noodles, tossing gently to coat everything evenly.
14. Tip: For a creamier pesto sauce, stir in an additional tablespoon of extra-virgin olive oil at this stage.
15. Heat the combined mixture for 1–2 minutes, until warmed through, but do not boil.
16. Tip: Toast extra pine nuts for garnish to add a delightful crunch and nutty depth.

This dish delivers a vibrant, herbaceous punch from the fresh pesto, while the zucchini noodles offer a satisfying al dente texture that holds up beautifully against the tender, seared chicken. The bright lemon note cuts through the richness, making each forkful feel both indulgent and refreshing. Try serving it family-style in a large, shallow bowl with an extra sprinkle of Parmigiano-Reggiano and a side of crusty artisanal bread for swooping up every last bit of that glorious green sauce.

Chicken Pesto Pasta Carbonara

Miraculously, we’ve managed to merge the creamy indulgence of carbonara with the vibrant punch of pesto, creating a chicken pasta situation so dangerously delicious it should probably come with a warning label. This isn’t your nonna’s carbonara—unless your nonna is a rebellious flavor scientist who isn’t afraid to break a few Italian culinary rules for the sake of pure, unadulterated deliciousness. Prepare to have your taste buds utterly bamboozled in the best way possible.

Ingredients

• 8 ounces dried linguine pasta
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon extra-virgin olive oil
• 3 large pasture-raised eggs, lightly beaten
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup high-quality basil pesto
• 2 cloves garlic, minced
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon fine sea salt
• 2 tablespoons unsalted butter

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add 8 ounces of dried linguine to the boiling water and cook for 9 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat 1 pound of chicken thigh pieces completely dry with paper towels to ensure proper browning.
4. Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add chicken pieces in a single layer, working in batches if necessary to avoid overcrowding, and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
6. Transfer cooked chicken to a clean plate and reduce skillet heat to medium-low.
7. Add 2 tablespoons of unsalted butter to the same skillet and melt completely, about 1 minute.
8. Sauté 2 minced garlic cloves in the butter for 45 seconds, or until fragrant but not browned.
9. Remove skillet from heat completely to prevent scrambled eggs in the next step.
10. Reserve 1/2 cup of hot pasta water before draining the cooked linguine.
11. Immediately transfer the hot, drained linguine directly into the skillet with the garlic butter.
12. Working quickly, pour 3 lightly beaten pasture-raised eggs over the hot pasta while continuously tossing with tongs to create a silky emulsion.
13. Add 1/2 cup of grated Parmigiano-Reggiano cheese and 1/4 cup of basil pesto to the pasta, tossing vigorously to combine.
14. Gradually incorporate 1/4 cup of the reserved pasta water, adding more if needed, until the sauce reaches a creamy, clinging consistency.
15. Return the cooked chicken to the skillet along with any accumulated juices.
16. Season the completed dish with 1/4 teaspoon of fine sea salt and 1/4 teaspoon of freshly cracked black pepper, tossing to distribute evenly.

Fantastically creamy with pops of herbal brightness from the pesto, this dish delivers texture nirvana where silky sauce clings to perfectly al dente pasta. For maximum drama, serve it family-style in a warmed bowl with extra Parmigiano-Reggiano for grating tableside—the steam rising from this glorious creation is practically edible theater.

Mediterranean Chicken Pesto Pasta

Picture this: you’re staring into your fridge, contemplating another boring dinner, when suddenly Mediterranean Chicken Pesto Pasta swoops in like a culinary superhero ready to rescue your taste buds from flavorless doom. This vibrant dish combines tender chicken with aromatic pesto in a way that’ll make you feel like you’ve been transported to a sun-drenched Italian coastline, minus the expensive plane ticket.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into ½-inch medallions
• 12 oz dried linguine pasta
• ¾ cup basil pesto
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• ½ cup sun-dried tomatoes in oil, julienned
• ¼ cup pine nuts, toasted
• ½ cup Parmigiano-Reggiano, freshly grated
• 2 tbsp unsalted butter
• Kosher salt and freshly cracked black pepper

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Season chicken medallions generously with kosher salt and freshly cracked black pepper on both sides.
3. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add chicken medallions in a single layer, cooking for 4-5 minutes per side until golden brown and reaching an internal temperature of 165°F.
5. Transfer cooked chicken to a clean plate and tent loosely with aluminum foil to rest.
6. Add linguine to boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
7. While pasta cooks, reduce skillet heat to medium and add remaining tablespoon of olive oil.
8. Sauté minced garlic for 30-45 seconds until fragrant but not browned.
9. Add julienned sun-dried tomatoes and cook for 1 minute to warm through.
10. Drain pasta, reserving ½ cup of starchy cooking water.
11. Add drained linguine directly to the skillet with garlic and tomatoes.
12. Fold in basil pesto and ¼ cup of reserved pasta water, tossing vigorously to emulsify.
13. Incorporate unsalted butter, stirring until melted and creating a glossy sauce.
14. Slice rested chicken into bite-sized pieces and add to pasta mixture.
15. Garnish with toasted pine nuts and freshly grated Parmigiano-Reggiano, tossing once more to combine.

Now that you’ve conquered this culinary masterpiece, notice how the al dente pasta provides the perfect textural contrast to the tender chicken, while the vibrant pesto clings to every strand like flavor confetti. Nothing beats serving this beauty family-style in your favorite rustic bowl, watching everyone’s eyes light up as they twirl those gorgeous green-coated noodles—pure dinner table magic that’ll have them begging for seconds before they’ve even finished firsts.

Chicken Pesto Pasta with Artichokes

Dazzlingly delicious and dangerously easy to devour, this chicken pesto pasta with artichokes is the weeknight hero you never knew you needed—it’s basically a flavor party in a bowl, and everyone’s invited! Forget bland dinners; this dish packs a punch with vibrant pesto, tender chicken, and briny artichokes that’ll make your taste buds do a happy dance. Trust me, your fork will be begging for seconds before you’ve even taken the first bite.

Ingredients

• 12 ounces dried linguine pasta
• 1 pound boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1/2 cup basil pesto
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon fine sea salt
• 2 tablespoons unsalted butter
• 1/4 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces dried linguine pasta and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/4 cup pasta water, then drain the pasta and set aside.
4. While pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add 1 pound thinly sliced boneless, skinless chicken breasts in a single layer and cook for 4–5 minutes per side until golden brown and internal temperature reaches 165°F.
6. Transfer chicken to a plate and cover loosely with foil to rest.
7. Reduce skillet heat to medium and melt 2 tablespoons unsalted butter.
8. Add 3 cloves minced garlic and sauté for 30–45 seconds until fragrant but not browned.
9. Stir in 1 (14-ounce) can quartered artichoke hearts and cook for 2–3 minutes until lightly browned.
10. Whisk in 1/2 cup basil pesto, 1/4 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/4 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper until smoothly combined.
11. Add the drained pasta and reserved 1/4 cup pasta water to the skillet, tossing vigorously to coat every strand.
12. Slice the rested chicken and fold it into the pasta mixture until evenly distributed.
13. Cook for 1–2 additional minutes until heated through, then remove from heat.

Creamy, herbaceous, and satisfyingly savory, this pasta delivers a perfect balance of tender chicken, al dente linguine, and briny artichokes that cling to every bite. For a show-stopping twist, serve it family-style in a warmed bowl garnished with extra Parmesan shavings and a drizzle of high-quality olive oil—it’s comfort food that feels fancy without the fuss.

Pesto Chicken Pasta with Roasted Red Peppers

Tired of the same old chicken dinner routine that makes your taste buds yawn louder than your alarm clock? This pesto chicken pasta with roasted red peppers is about to become your new culinary crush—it’s vibrant, ridiculously flavorful, and so easy you’ll wonder why you ever settled for bland. Think of it as a cozy hug in a bowl, but with way more personality and zero awkward small talk.

Ingredients

• 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
• 12 oz dried linguine pasta
• 1 cup basil pesto, homemade or high-quality store-bought
• 2 large roasted red peppers, julienned
• 3 tbsp extra-virgin olive oil, divided
• 4 cloves garlic, minced
• ½ cup heavy cream
• ½ cup freshly grated Parmigiano-Reggiano cheese
• 2 tbsp unsalted butter
• Kosher salt and freshly cracked black pepper, to season

Instructions

1. Preheat your oven to 400°F and bring a large pot of heavily salted water to a rolling boil.
2. Pat the chicken breasts completely dry with paper towels, then season both sides generously with kosher salt and freshly cracked black pepper.
3. Heat 2 tablespoons of extra-virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
4. Sear the chicken breasts for 3–4 minutes per side until a golden-brown crust forms, then transfer the skillet to the preheated oven to finish cooking through to an internal temperature of 165°F, about 8–10 minutes.
5. While the chicken roasts, add the linguine to the boiling water and cook until al dente according to package directions, typically 9–11 minutes.
6. Remove the chicken from the oven, transfer to a cutting board, and let it rest for 5 minutes to allow juices to redistribute before slicing into ½-inch strips.
7. Drain the pasta, reserving ½ cup of the starchy cooking water for later use.
8. In the same skillet used for the chicken, heat the remaining 1 tablespoon of extra-virgin olive oil over medium heat and sauté the minced garlic for 45–60 seconds until fragrant but not browned.
9. Pour in the heavy cream and bring to a gentle simmer, stirring constantly with a wooden spoon to prevent scorching.
10. Whisk in the basil pesto until fully incorporated and the sauce is uniformly green and emulsified.
11. Add the julienned roasted red peppers and cook for 2 minutes to warm through and infuse their smoky sweetness into the sauce.
12. Stir in the grated Parmigiano-Reggiano cheese and unsalted butter until melted and the sauce is glossy and slightly thickened.
13. Toss the drained linguine in the skillet with the sauce, adding reserved pasta water 1 tablespoon at a time until the desired silky consistency is achieved.
14. Gently fold in the sliced chicken, coating everything evenly without breaking the pasta.

Silky pasta clings to that vibrant pesto cream sauce, while tender chicken and smoky peppers add pops of texture in every forkful. Serve it family-style in a big rustic bowl with extra Parmigiano-Reggiano for grating at the table, or pack it cold for a next-level picnic that’ll make everyone jealous.

Chicken Pesto Pasta with Pine Nuts

Tantalizingly simple yet sophisticated enough to impress your most discerning dinner guests, this chicken pesto pasta with pine nuts delivers restaurant-quality flavors with minimal kitchen drama. Think of it as your new secret weapon for those “I need something fabulous but have zero energy” evenings. Seriously, this dish makes you look like a culinary rockstar while doing most of the work for you.

Ingredients

• 12 ounces dried linguine pasta
• 1.5 pounds boneless, skinless chicken breasts, sliced into ½-inch medallions
• ¾ cup high-quality basil pesto
• ⅓ cup toasted pine nuts
• 3 tablespoons extra virgin olive oil
• 2 large garlic cloves, minced
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly cracked black pepper
• ¼ cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons unsalted butter

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, pat chicken medallions completely dry with paper towels and season both sides with sea salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
5. Sear chicken in a single layer for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
6. Transfer chicken to a clean plate and tent loosely with foil to rest.
7. Reduce skillet heat to medium-low and add minced garlic, sautéing for 45-60 seconds until fragrant but not browned.
8. Drain cooked pasta, reserving ½ cup of starchy pasta water.
9. Add drained pasta directly to the skillet with garlic.
10. Stir in pesto, butter, and ¼ cup of reserved pasta water, tossing vigorously to emulsify the sauce.
11. Slice rested chicken against the grain into ¼-inch strips.
12. Gently fold chicken strips and toasted pine nuts into the pasta mixture.
13. If sauce appears too thick, gradually add remaining pasta water until desired consistency is achieved.
14. Divide among warm bowls and finish with freshly grated Parmigiano-Reggiano.

Just behold that glorious emerald sauce clinging to every noodle, punctuated by the chicken’s savory notes and pine nuts’ delicate crunch. The pesto’s herbal brightness cuts through the richness beautifully, while that secret pasta water creates a silky, restaurant-worthy emulsion. For maximum drama, serve family-style in a large wooden bowl with extra pine nuts scattered over the top like culinary confetti.

Cheesy Chicken Pesto Pasta Bake

Mmm, get ready to fall head-over-heels for this cheesy, pesto-packed masterpiece that’s basically a warm hug in a baking dish—perfect for those nights when you want to impress without the stress. This Cheesy Chicken Pesto Pasta Bake combines tender chicken, al dente pasta, and a creamy, herbaceous sauce that’ll have everyone fighting for seconds. Trust me, it’s the kind of dish that makes you feel like a kitchen rockstar with minimal effort.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced into 1-inch cubes
• 12 oz penne pasta
• 2 tbsp extra-virgin olive oil
• 1 cup basil pesto
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 3 cloves garlic, minced
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a rolling boil and cook the penne pasta for 9 minutes, until al dente, then drain thoroughly. Tip: Reserve ¼ cup of pasta water before draining to adjust sauce consistency later if needed.
3. Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add the diced chicken breasts and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through with an internal temperature of 165°F (74°C).
5. Stir in the minced garlic and cook for 1 minute, until fragrant but not browned.
6. Reduce the heat to low and pour in the heavy cream, stirring continuously to combine.
7. Add the basil pesto, grated Parmesan cheese, kosher salt, and black pepper, stirring until the sauce is smooth and emulsified.
8. Fold in the drained penne pasta and cooked chicken until evenly coated. Tip: If the sauce seems too thick, gradually mix in reserved pasta water 1 tbsp at a time until desired consistency is reached.
9. Transfer the mixture to the prepared baking dish and spread it into an even layer.
10. Sprinkle the shredded mozzarella cheese evenly over the top.
11. Bake for 20–25 minutes, until the cheese is bubbly and lightly golden brown. Tip: For extra browning, switch to broil for the final 2–3 minutes, watching closely to prevent burning.
12. Remove from the oven and let rest for 5 minutes before serving.

Unbelievably creamy and packed with herbaceous flavor, this bake boasts a perfect contrast between the tender pasta, juicy chicken, and that gloriously golden, stretchy cheese topping. Serve it straight from the dish with a crisp green salad or garlic bread for a meal that feels downright decadent—leftovers (if you’re lucky enough to have any) reheat beautifully for lunch the next day.

Summary

Ultimately, these 20 creamy chicken pesto pasta recipes offer endless inspiration for quick, comforting meals. Whether you’re cooking for family or entertaining friends, there’s a delicious variation here for every taste. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share this tasty roundup on Pinterest for fellow food lovers!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.