Chicken and Pesto Pasta Recipe
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
27 mins
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Servings
4
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Calories
536 kcal
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Course
Main Course
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Cuisine
American
Chicken and Pesto Pasta Recipe
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This easy chicken and pesto pasta recipe is weeknight comfort food! Tender chicken tossed in a vibrant pesto sauce with pasta—ready in 30 minutes.
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Ingredients
- 2 tablespoons butter
- 1 cup mushrooms sliced
- 1 chicken breast diced
- 2 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ pound pasta
- 1 ½ cups chicken broth
- ½ cup milk
- 3 ounces cream cheese
- ⅓ cup pesto
- 2 cups spinach
- ¼ cup mozzarella cheese
- ¼ teaspoon red pepper flakes
Instructions
- In a large pot, melt the butter. Then brown the mushrooms for 5 minutes.
- Add the chicken and garlic. Season the mixture with salt and pepper and cook until the chicken browns, about 5 minutes.
- Add the pasta and the chicken broth. Cover the pot and bring it to a boil.
- Stir the pasta and reduce the heat to low. Simmer, covered, stirring every 2 minutes.
- Add the milk, cream cheese, and pesto and stir until the cream cheese melts.
- Add the spinach and mozzarella cheese. Stir.
- Top the pasta with crushed red pepper flakes.
Notes
- If you're using store-bought pesto, choose a brand that uses high-quality ingredients like fresh basil, olive oil, and parmesan cheese.
- You can switch up the veggies. I use spinach and mushrooms because I know my kids will eat them without any fuss. But sun-dried tomatoes, zucchini, or roasted red peppers would be perfect for someone with less picky eaters. You can also swap the spinach for arugula or kale if you're feeling extra healthy.
- Swap in your favorite type of pasta. The recipe works best with small pasta that cooks in 8-10 minutes or less.
- You can easily make this vegetarian by leaving out the chicken and using vegetable broth.
- This recipe is also good with Parmesan cheese instead of mozzarella.
- If you're using store-bought pesto, choose a brand that uses high-quality ingredients like fresh basil, olive oil, and parmesan cheese.
- You can switch up the veggies. I use spinach and mushrooms because I know my kids will eat them without any fuss. But sun-dried tomatoes, zucchini, or roasted red peppers would be perfect for someone with less picky eaters. You can also swap the spinach for arugula or kale if you're feeling extra healthy.
- Swap in your favorite type of pasta. The recipe works best with small pasta that cooks in 8-10 minutes or less.
- You can easily make this vegetarian by leaving out the chicken and using vegetable broth.
- This recipe is also good with Parmesan cheese instead of mozzarella.
Nutrition Information
Show Details
Calories
536kcal
(27%)
Carbohydrates
49g
(16%)
Protein
26g
(52%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
85mg
(28%)
Sodium
917mg
(38%)
Potassium
602mg
(17%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
2437IU
(49%)
Vitamin C
6mg
(7%)
Calcium
166mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 49g | 16% |
| Protein | 26g | 52% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 85mg | 28% |
| Sodium | 917mg | 38% |
| Potassium | 602mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2437IU | 49% |
| Vitamin C | 6mg | 7% |
| Calcium | 166mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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