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Chicken and Pesto Pasta Recipe

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
27 mins
Servings: 4
Calories: 536 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. In a large pot, melt the butter. Then brown the mushrooms for 5 minutes.
  2. Add the chicken and garlic. Season the mixture with salt and pepper and cook until the chicken browns, about 5 minutes.
  3. Add the pasta and the chicken broth. Cover the pot and bring it to a boil.
  4. Stir the pasta and reduce the heat to low. Simmer, covered, stirring every 2 minutes.
  5. Add the milk, cream cheese, and pesto and stir until the cream cheese melts.
  6. Add the spinach and mozzarella cheese. Stir.
  7. 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

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

% 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.