Enjoy comfort in a pan with this Creamy Chicken Pesto Pasta. Pesto and sun-dried tomatoes give this recipe its bright flavor.

Creamy pasta with cheese, spinach, and cherry tomatoes in a rustic bowl.

We’ve all had those days where everything goes wrong, it’s so cold and rainy you can’t seem to get warm, and you could just use a big hug. When I’ve had a day like that, just about the only thing that’ll cheer me up is making some of my favorite comfort foods. You know the type: creamy, carb-heavy, and loads of flavor. Those healthy salads can wait for another day.

When I’m in need of comfort food, I often turn to this recipe for creamy chicken pesto pasta. This dish is a great balance of velvety and zesty. Whole milk and cream cheese make a luscious sauce that’s brightened with pesto, while tender chicken, chewy sun-dried tomatoes, and fresh spinach make this the perfect one-pot meal. Just add a side salad and a baguette and settle in to binge-watch your favorite TV show until you’re ready to face the world again.

This dinner is quick to make, and you can easily tweak it from a homey, comfort food dish to an elevated, sophisticated offering. I love that it not only tastes delicious every time, but it’s also super versatile. You can use whatever noodles you have in the pantry (including whole-wheat or gluten-free pasta). Try it with different types of meat, or make it meatless with sautéed portobello mushrooms.

Fresh chicken pasta ingredients for homemade baked pasta dish, including chicken breasts, pasta, spinach, sun-dried tomatoes, and cheese.

What is pesto?

The word pesto is derived from the Italian word “pestare,” which means “to pound.” The dish has its origins in the Roman Empire, when cooks used a stone mortar and pestle to grind up aromatic herbs, nuts, cheese, and other flavorful ingredients into a paste that could be used to season foods.

Pesto as we know it today is usually pesto alla Genovese, a sauce originating in the Ligurian region of Italy that is made of fresh basil combined with other ingredients, usually garlic, pine nuts, Parmesan cheese, olive oil, and lemon juice. While it could be made with a mortar and pestle, most home cooks use a food processor or a blender to purée all the ingredients into a bright-green sauce that goes great on pasta, chicken, bread, and more.

You can find fresh pesto next to refrigerated sauces or in the produce department of your supermarket. Jarred pesto is usually found next to the pasta sauces. Or, try making your own Homemade Basil Pesto, especially if it’s summer and you have a prolific basil plant.

Creamy baked pasta with cheese, vegetables, and herbs on a rustic plate.

How do I store leftovers?

Leftover creamy chicken pesto pasta will last in the fridge, in an airtight container, for 2 to 3 days. To reheat, microwave it in a covered, microwave-safe container for 1 to 2 minutes, until heated through. You can also heat it in a pan on the stove for 3 to 4 minutes. If the sauce has thickened too much, add a splash of milk or chicken broth.

Creamy baked pasta with spinach, sun-dried tomatoes, and Parmesan cheese in a rustic bowl.

Serving suggestions

I like to serve this pasta straight from the skillet, garnished with a sprinkle of Parmesan cheese and a few fresh basil leaves. Add a Tomato Salad or crisp Winter Salad along with some Breadsticks or warm bread and homemade Garlic Butter and you have a dinner fit for royalty.

Creamy chicken and cheese pasta baked in a rustic bowl, topped with parmesan and red pepper flakes.

Creamy Chicken Pesto Pasta

BakedBree

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Prep Time 10

Cook Time 24

Total Time 34

Course dinner, Main Course

Cuisine American, Italian

Servings servings

Calories 705 kcal

Ingredients

2 chicken breasts
2 tablespoons butter
3 cloves garlic crushed
8 ounces penne or fusilli pasta uncooked
1 1/2 cups chicken stock
1 cup whole milk
1/2 cup basil pesto
1/4 cup cream cheese cut into chunks
1/2 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes chopped
2 cups spinach torn
Salt and pepper to taste

Instructions

Cut the chicken breasts into 1-inch cubes.
Heat a large, heavy-bottomed skillet over medium-high heat. Melt the butter in the skillet, then add the chicken cubes and brown on all sides for 2-3 minutes.
Add the garlic and sauté for 30 seconds. Add the pasta, chicken stock, and whole milk, giving it a good stir. Put the lid on the skillet and bring the liquid to a boil, then turn it down and let simmer for 10 minutes (or as long as required for the pasta).
Add the basil pesto, cream cheese, Parmesan, sundried tomatoes, and spinach. Stir it all together and let it simmer for another 10 minutes. Make sure it doesn’t stick to the bottom by keeping the stove on low heat and stirring occasionally. Season to taste with salt and pepper and serve immediately.