This is one of those recipes you can always make pesto chicken pasta with mozzarella. Why? It's easy, quick, and super tasty. You only need a few ingredients, and it's ready in 30 minutes. The chicken is deliciously tender, the sauce is creamy, and the mozzarella melts wonderfully over it. Together with the sun-dried tomatoes, you get a plate full of flavor—perfect for a busy weekday.
Creamy Pesto Chicken Pasta (Quick & Easy)
Pasta pesto is a classic. But this version is different. It becomes a party on your plate with pieces of chicken fillet, a creamy pesto sauce, and arugula. The flavors combine perfectly: the basil from the pesto, the soft mozzarella, and the sweet tomatoes bring Italy to your kitchen table.
Serve with a fresh Italian salad or a crispy baguette, and you will have a top dinner. Children often love it, too. That's the case with our family, too. With this recipe, the plates were empty. They asked if this recipe could be served again soon, which was delicious! Approved!
This 30-minute pesto chicken pasta dinner is versatile and satisfying, perfect for any night of the week. For more quick and delicious recipes, explore our 30-Minute Meals Collection.
Top Tip
Reserve a cup of pasta water before draining. Adding a splash to your sauce can help achieve a silky, cohesive texture that clings beautifully to the pasta.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 3 cups fusilli
- 1 tablespoon vegetable oil
- 1 pound chicken breast, diced
- Salt and pepper , to taste
- 2½ tablespoons green pesto
- 1 cup crème fraîche
- 1 cup sun-dried tomatoes
- 1 cup mozzarella, small balls or teared in pieces.
- 2 cups arugula
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Bring a large pot of salted water to a boil.
- Add fusilli and cook according to package instructions until al dente.3 cups fusilli
- Reserve 1 cup of pasta water, then drain the pasta.
- Heat a drizzle of olive oil over medium heat in a large skillet.1 tablespoon vegetable oil
- Add diced chicken, season with salt and pepper, and cook until golden brown and cooked through.1 pound chicken breast, Salt and pepper
- Reduce the heat to low.
- Stir in pesto and crème fraîche, mixing until a smooth sauce forms.2½ tablespoons green pesto, 1 cup crème fraîche
- Add sun-dried tomatoes and cook for 2–3 minutes.1 cup sun-dried tomatoes
- Add the drained pasta to the skillet.
- Toss to coat the pasta evenly with the sauce. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
- Gently fold in the mozzarella, allowing the cheese to soften slightly.1 cup mozzarella
- Remove from heat and stir in arugula just before serving.2 cups arugula
Notes
- Protein Alternatives: Swap chicken for shrimp or tofu for a different protein profile.
- Vegetarian Option: Omit chicken and add sautéed mushrooms or roasted vegetables.
- Cheese Choices: Replace mozzarella with feta or goat cheese for a tangy twist.
- Pasta Types: Use penne, rotini, or gluten-free pasta as desired.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove or microwave, adding a splash of water to loosen the sauce.
Nutrition
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