Creamy Pesto Chicken Pasta: Irresistible 30-Min Bake

Name: Creamy Pesto Chicken Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 12 oz (340 g) penne or rigatoni pasta; 2 boneless skinless chicken breasts, cut into bite-sized pieces; 1 tablespoon olive oil; Salt and black pepper, to taste; 2 tablespoons unsalted butter; 3 garlic cloves, minced; 1 cup heavy cream; ½ cup whole milk; ½ cup basil pesto; ½ cup grated Parmesan cheese; 1 cup baby spinach (optional); 1 cup shredded mozzarella cheese; 2 tablespoons extra Parmesan cheese (for topping)

Jump to Recipe

If Creamy Pesto Chicken Pasta is your love language, welcome—pull up a chair and loosen your ponytail. This is the kind of dinner that smells like you planned your life, even if you’re currently answering emails with one hand and stirring sauce with the other. We’re talking tender chicken, a silky pesto-kissed cream sauce, and a bubbly mozzarella top that basically says, “Yes, I am thriving.”

And the best part? This can swing both ways: cozy stovetop pasta or a Creamy Pesto Chicken Pasta bake that turns golden and glorious in the oven. (Because sometimes we need dinner and a little drama.)

Why You’ll Love This Creamy Pesto Chicken Pasta

Weeknight-friendly: Fast steps, big payoff.
That sauce though: Cream + pesto + Parmesan = “just one more bite” energy.

Bakes like a dream: Pasta gets extra cozy, and the cheese top is chef’s-kiss perfection.
Flexible: Add spinach, swap pasta shapes, or make it ahead—this recipe is not here to judge you.

Ingredients You’ll Need

Here’s what makes this dish taste like it came from your favorite Italian spot—minus the waiting list.

Penne or rigatoni pasta – sturdy shapes that grab sauce and hold up beautifully in the bake.
Boneless, skinless chicken breasts – quick-cooking and juicy when browned right.
Olive oil – helps brown the chicken and adds flavor (extra-virgin if you’ve got it).

Salt & black pepper – simple, but don’t skip it.
Unsalted butter – builds that rich, creamy sauce base.
Garlic – fresh cloves bring the best punch.
Heavy cream – makes the sauce luscious and silky.
Whole milk – keeps the sauce creamy but not too heavy.
Basil pesto – the herby star (homemade or a quality store-bought with real Parmesan).

Grated Parmesan cheese – melts into the sauce for nutty, salty goodness.
Baby spinach (optional) – a little green boost that wilts right in.
Shredded mozzarella – for that bubbly golden “crown” on top.

Extra Parmesan – to finish the bake with savory sharpness.

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Creamy Pesto Chicken Pasta

1) Preheat the oven

Set your oven to 200°C / 400°F and lightly grease your baking dish. This is the backstage prep that prevents sticking and helps the cheese get that golden, bubbling spotlight moment.

2) Cook the pasta (but don’t fully cook it)

Bring a big pot of salted water to a boil. Add pasta and cook it 2 minutes less than the package says.
Why? Because the pasta will finish cooking in the sauce while baking—like a delicious little spa day.

Drain and set aside.

3) Brown the chicken

While pasta cooks, heat olive oil in a skillet over medium-high heat. Season chicken generously with salt and pepper. Add it in a single layer.

Let it sauté without moving for a couple minutes (this is how you get that golden color). Then stir and cook until just done.

Remove chicken and set aside. Don’t worry about those browned bits in the pan—those are flavor confetti.

4) Build the creamy pesto sauce

In the same pan, melt the butter over medium heat. Add minced garlic and stir constantly for about 30 seconds—just until fragrant.
Garlic burns fast and gets bitter, so keep it moving like it owes you money.

5) Simmer the cream and milk

Pour in heavy cream and whole milk. Use a spatula to scrape up the browned bits from the pan (hello, depth!). Bring to a gentle simmer and cook 2–3 minutes, until the sauce thickens slightly.

6) Add pesto and Parmesan

Stir in pesto and grated Parmesan. Mix until smooth and creamy. Taste and adjust salt and pepper.

At this point your kitchen will smell like a five-star bistro. If anyone asks what’s for dinner, just smile mysteriously.

7) Combine pasta, chicken, and spinach

Add cooked pasta, chicken, and baby spinach (if using) into the sauce. Toss until everything is coated and the spinach wilts.

This is the part where you’ll be tempted to “sample.” That’s not sampling—that’s quality control. Carry on.

Turn It Into a Creamy Pesto Chicken Pasta Bake

8) Assemble

Transfer everything into your prepared baking dish and spread evenly. Top with shredded mozzarella and extra Parmesan.

9) Bake

Bake on the center rack for 20–25 minutes, until browned and bubbling.

Let it rest 5 minutes before serving so it sets up nicely (and so nobody burns the roof of their mouth… again).

Chef Omar’s Tips for Next-Level Results

Undercook pasta on purpose: Two minutes shy is the magic number for a pasta bake that isn’t mushy.
Use a good pesto: The flavor comes through loudly here. If it tastes “meh” from the jar, the dish will taste “meh” too.
Don’t overcook the chicken: Pull it once it’s just cooked through. It’ll stay juicy and won’t turn into chewy little protein cubes.

Sauce too thick? Add a splash of milk.
Sauce too thin? Simmer 1–2 more minutes before adding pasta.
If your sauce looks rebellious: Don’t panic. Once the cheese melts and the pasta bakes, it will calm down and behave.

A Quick Little Story From My Kitchen

This Creamy Pesto Chicken Pasta became a staple after one of those “surprise, we’re in the neighborhood!” visits—aka the moment you realize your fridge contains only a sad lemon and three questionable condiments. I had pasta, chicken, and pesto, so I whipped up a creamy sauce and tossed it in the oven with cheese.

Friends took one bite and immediately started acting like food critics: head nods, big sighs, and a dramatic “WOW.”
So yes, this dish is basically my culinary emergency contact.

Creamy Pesto Chicken Pasta with rigatoni, browned chicken pieces, spinach-studded creamy pesto sauce, Parmesan, and red pepper flakes in a bowl. — Creamy Pesto Chicken Pasta tossed with rigatoni, tender golden chicken, and a rich spinach pesto cream sauce—finished with Parmesan and chili flakes.

FAQs About Creamy Pesto Chicken Pasta bake

Can I make this Creamy Pesto Chicken Pasta bake ahead of time?

Absolutely. Assemble it fully (including cheese topping), cover, and refrigerate up to 24 hours. Bake when ready—add 5–10 extra minutes if it’s going in cold.

How long does it keep in the fridge?

Stored in an airtight container, it’s best within 3–4 days. Reheat with a splash of milk or cream to bring the sauce back to life.

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes! Skip browning and stir shredded rotisserie chicken in when you toss everything together. It’s a great shortcut for busy nights.

What pasta shape works best?

Penne and rigatoni are perfect because they hold sauce and bake well. If you’re using something thinner (like spaghetti), you may miss that hearty, scoopable texture.

Can I add veggies?

Spinach is the easiest add-in, but mushrooms, peas, or roasted broccoli are also fantastic. Just don’t overload the bake with watery vegetables unless they’re cooked first.

Your New Cozy Dinner Go-To

This is the kind of meal that feels like a warm blanket with mozzarella on top. Whether you serve it straight from the skillet or go full Creamy Pesto Chicken Pasta bake with that golden bubbly finish, it’s a guaranteed crowd-pleaser—and it makes leftovers that you’ll actually look forward to.

So next time you need comfort food that still feels a little fancy, let Creamy Pesto Chicken Pasta do the heavy lifting. You bring the fork—I’ll bring the flavor.

Keep the Pasta Party Going: REcipes You’ll Love

If you’re adding greens (or just trying to pretend you are), pair this dish with Sautéed Garlic Spinach and White Beans for an easy veggie side—it’s quick, garlicky, and totally on-theme with that creamy pesto vibe.

Want a fresh, bright contrast to the richness of the Creamy Pesto Chicken Pasta bake? Drizzle your plate (or a simple side salad) with Sun-Dried Tomato Vinaigrette for a zesty, tangy finish—it’s like a flavor wake-up call.
If your household loves cozy, creamy dinners (same), you’ll probably also swoon over Healthy Stuffed Shells for another cheesy, bakeable comfort meal—perfect for meal prep nights and “I need leftovers” energy.
And when you’re craving another chicken dinner that tastes like you tried way harder than you did, bookmark Healthy Chicken Pomodoro Skillet for a fast Italian-style weeknight win—because we all deserve an encore.

⭐ Loved this recipe? Please leave a review and tap your star rating (★★★★★)! Your feedback helps other home cooks find this Creamy Pesto Chicken Pasta—and it totally makes my chef heart do a happy little dance.