Print

Creamy Pesto Chicken Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 6 reviews

A rich and flavorful creamy pesto chicken pasta dish that combines tender browned chicken, fresh spinach, and a luscious pesto cream sauce, all cooked together with pasta for a satisfying and easy one-pot meal.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Ingredients

Protein

  • 2 chicken breasts (boneless and skinless, cut into 1-inch cubes)

Vegetables and Herbs

  • 3 cloves garlic (minced)
  • 8 ounces fresh spinach

Dairy

  • 8 ounces cream cheese (at room temperature, cut in cubes)
  • 1 cup Parmesan cheese

Liquids

  • 2 tablespoons olive oil
  • 3 cups milk (2%, or half and half)
  • 2 cups chicken broth (low sodium)
  • ¾ cup basil pesto

Grains

  • 1 pound pasta (such as bow tie or penne, uncooked, about 4 cups)

Seasonings

  • salt and pepper (to taste)

Instructions

  1. Brown the chicken: Add the olive oil to a large Dutch oven and heat over medium-high heat. Add the cubed chicken and cook for about 5 minutes or until no longer pink, turning occasionally to ensure each side is nicely browned for maximum flavor.
  2. Start the creamy pesto sauce: Reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant. Stir in the cream cheese cubes and basil pesto, cooking until the cream cheese is completely melted and the mixture is smooth.
  3. Add the milk, broth, and pasta: Stir in the milk, low sodium chicken broth, and uncooked pasta into the cream cheese pesto mixture. Bring everything to a boil to start cooking the pasta.
  4. Lower the heat and cook: Once boiling, reduce heat to medium-low. Let the chicken, pasta, and sauce simmer for 15-20 minutes, stirring occasionally to prevent sticking, until the pasta is fully cooked and tender.
  5. Add the cheese: Stir in the Parmesan cheese until melted and fully incorporated. Taste the sauce and season with salt and pepper to your preference.
  6. Add the spinach: Toss in the fresh spinach and cook for an additional 2 to 3 minutes or until the spinach has wilted and integrated into the dish.
  7. Serve the pasta: Sprinkle extra Parmesan cheese on top if desired and serve the creamy pesto chicken pasta warm for a comforting meal.

Notes

  • Use low sodium chicken broth to better control the salt level in the dish.
  • Stir the pasta mixture occasionally during cooking to prevent it from sticking to the bottom of the pot.
  • For a richer sauce, substitute half and half for the milk.
  • Feel free to swap spinach for kale or arugula for a different leafy green.
  • Bow tie or penne pasta works best as they hold the sauce nicely, but other short pasta shapes can be used.

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