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Cheesy Pesto Chicken Pasta

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This Cheesy Pesto Chicken Pasta is cozy, creamy, and full of bright basil flavor. It brings big flavor with very little effort, making it perfect for busy weeknights.

Ingredients

Scale
  • 12 oz (340 g) short pasta (penne, fusilli, or rotini)
  • 1 lb (450 g) boneless, skinless chicken breast, cut in bite-size pieces
  • 1 cup basil pesto (store-bought or homemade)
  • 1/2 cup heavy cream or half-and-half
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan, plus more for serving
  • 1 cup cherry tomatoes, halved (optional)
  • 1 cup baby spinach (optional)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt, plus more for pasta water
  • 1/4 tsp black pepper
  • Pinch red pepper flakes (optional)
  • 1/2 cup reserved pasta water
  • 1/2 lemon, juiced
  • Fresh basil, for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Pat chicken dry. Season with salt and pepper. Heat olive oil in a large skillet over medium-high. Sear chicken until golden and cooked through, 5–7 minutes.
  3. Add garlic to the skillet. Cook 30 seconds until fragrant. Pour in cream and 1/4 cup reserved pasta water. Simmer 1–2 minutes.
  4. Stir in pesto and spinach (if using). Cook on low just until the spinach wilts, 30–60 seconds.
  5. Add drained pasta and tomatoes. Toss to coat. Stir in mozzarella and half of the Parmesan.
  6. Keep heat on low and cook 2–3 minutes until the cheese melts and the sauce coats the pasta; or transfer to a baking dish and bake at 375°F (190°C) for 8–10 minutes until bubbly.
  7. Turn off heat. Add lemon juice and the remaining Parmesan. Adjust salt and pepper. Garnish with fresh basil. Serve hot.

Notes

For dietary swaps, use gluten-free pasta, dairy-free alternatives, or lower fat options as needed. This dish can also be varied with extra spices or vegetables.

Nutrition

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