Creamy Pesto Chicken Pasta: Creamy Pesto Chicken Pasta Recipe

The Night I Learned a Little Secret

My grandson Sam was over for dinner. He is a picky eater. I made this pasta. He ate three bowls! I still laugh at that. The secret is in the sauce. It is creamy and cozy all at once.

It turns simple chicken and pasta into magic. This matters because food should bring people together. A shared meal can turn a regular Tuesday into a memory. What was your last happy dinner memory? Tell me about it.

Why This Simple Sauce Works

Let’s talk about that creamy pesto mix. The soup and milk make it smooth. The pesto gives it a bright, herby kick. Doesn’t that smell amazing? It comes together in one pan.

That is my kind of cooking. Less washing up! This matters because good food does not need to be hard. A few kind ingredients can make something wonderful. Fun fact: The word “pesto” comes from the Italian word for “pounded.”

Getting the Chicken Just Right

Cube your chicken into bite-sized pieces. Not too big. This way, every piece gets a little brown coat. That browning is flavor. It is the start of something good.

When you add the soup and pesto, the heat is key. Bring it just to a bubble, then turn it down. We are warming it through, not boiling it hard. This keeps the sauce silky. Do you prefer chicken breast or thigh for recipes like this?

The Butter and Parmesan Hug

Now, the finish. Toss your cooked pasta with a bit of butter. This is a grandma’s trick. It makes the noodles glisten. It makes them friendly for the sauce.

Then, mix everything together. Top it with parmesan cheese. I think of that cheese as a cozy blanket over the top. It adds a salty, nutty finish. What is your favorite “finishing touch” for pasta?

Make It Your Own

This recipe is like a favorite sweater. It is comfortable. But you can add your own patches. Try tossing in some spinach at the end. Or add a handful of sun-dried tomatoes.

Cooking is about feeding the people you love. It is also about adding your own joy. That is the best lesson. So, go on. Get that skillet warm. Your kitchen will smell like happiness soon.

Ingredients:

Ingredient	Amount	Notes
Barilla Ready Penne Pasta	1 package
Garlic salt	⅛ teaspoon
Pepper	⅛ teaspoon
Butter	1 tablespoon
Chicken breasts	2 large	cubed
Cream of chicken soup	1 can
Milk	½ can
Barilla Pesto	½ cup
Parmesan cheese	2 tbsp

My Cozy Creamy Pesto Chicken Pasta

Hello, my dear. Come sit at the counter. Let’s make my creamy pesto chicken pasta. This dish feels like a big, warm hug. I first made it for my grandson after his soccer game. He cleaned his plate and smiled. That’s the best compliment, isn’t it? The kitchen will smell amazing. It’s easier than you think, I promise. We’ll use a few simple helpers from the store. Ready? Let’s begin.

Step 1: Let’s get our chicken ready. Cube your chicken breasts into bite-sized pieces. Heat a bit of olive oil in your big skillet. Add the chicken when the oil shimmers. Cook it until it’s just lightly brown on the outside. (A hard-learned tip: Don’t crowd the pan, or it will steam instead of brown!).

Step 2: Time for the creamy magic. Pour in the cream of chicken soup and the milk. Add your garlic salt, pepper, and that lovely green pesto. Whisk it all together right in the pan with the chicken. Bring it to a little bubble, then turn the heat right down. Let it simmer gently for a few minutes.

Step 3: Now, for the pasta. Cook your Barilla Ready Penne just like the package says. I still laugh at how fast it is. Drain it and toss it with that pat of butter. Doesn’t that simple step make it taste special? Do you prefer penne or bowtie pasta for creamy sauces? Share below!

Step 4: The best part is bringing it all together. Pour that gorgeous pesto sauce right over the buttered pasta. Stir it gently until every piece is coated. Spoon it into bowls and sprinkle with parmesan cheese. The cheese melts into the sauce. It’s pure comfort.

Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner, Pasta

Let’s Mix It Up Next Time!

This recipe is like a favorite story. You can tell it a little differently each time. Here are three fun twists for your next batch. They are all delicious in their own way.

Veggie Lover’s Dream: Skip the chicken. Add a handful of cherry tomatoes and fresh spinach at the end.

Sun-Drenched Summer: Use a spoonful of sun-dried tomato pesto instead. It’s so bright and cheerful.

Little Bit Spicy: Add a pinch of red pepper flakes with the garlic salt. It gives a nice warm feeling.

Which one would you try first? Comment below!

Serving It With Style

This pasta is wonderful all on its own. But a little side makes it a feast. I love a simple green salad with a lemony dressing. Some garlic bread is always a hit, too. For drinks, a crisp lemonade is perfect. My husband likes a chilled glass of pinot grigio with his. It cuts through the creaminess nicely.

Which would you choose tonight? The zingy lemonade or the quiet glass of wine? I’d love to know what you pick.

Keeping Your Pesto Pasta Perfect

This dish keeps wonderfully. Let it cool first. Then pop it in the fridge for up to three days. You can freeze it for a month, too. I use old yogurt containers for single servings. It makes a perfect quick lunch.

To reheat, add a splash of milk or water. Warm it slowly on the stove. Stir it often so the sauce stays creamy. I once reheated it too fast. The sauce got a little grainy. A slow warm-up fixes everything.

Batch cooking this saves busy nights. It matters because a good meal is ready for you. You deserve that kindness on a tiring day. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your sauce too thick? Just add a little more milk. Stir until it looks right. Is it too thin? Let it simmer a few minutes longer. The extra heat will thicken it up nicely.

Worried about dry chicken? Do not overcook the cubes. They cook more in the sauce. I remember when my grandson said the chicken was tough. Now I take it off the heat a minute early. This matters for tender, juicy bites every time.

Finding the pesto flavor too strong? Start with a quarter cup. You can always add more. Getting this balance right builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use gluten-free pasta and a gluten-free cream soup.

Q: Can I make it ahead? A: Absolutely. Follow the storage tips above. It reheats like a dream.

Q: What if I don’t have pesto? A: Try a jar of sun-dried tomato spread instead. It will be different, but delicious.

Q: Can I double the recipe? A: You sure can. Just use a very big pot for mixing.

Q: Any optional tips? A: Toss in some fresh spinach at the end. *Fun fact: It wilts perfectly in the warm sauce.* Which tip will you try first?

From My Kitchen to Yours

I hope this recipe finds its way to your table. I love knowing families are sharing a warm meal. It is my favorite thing to write about.

If you give it a try, I would love to see. Your photos and stories make my day. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen.

Happy cooking!

—Anna Whitmore.