There’s something incredibly comforting about a bowl of creamy pesto chicken pasta. It’s rich, garlicky, and herby, with tender chicken and pasta coated in a silky, flavorful sauce that tastes like it came straight from a restaurant kitchen. The pesto brings bright basil flavor, the cream adds luxurious smoothness, and the chicken makes it hearty enough for a satisfying dinner.
This is the kind of meal that feels special but doesn’t require complicated steps or hours in the kitchen. It’s perfect for busy weeknights, cozy family dinners, or even a simple date night at home. One pan, a handful of ingredients, and bold Italian inspired flavors that’s all you need to make this irresistible pasta dish.
Creamy Chicken Pesto Pasta
What Is Creamy Pesto Chicken Pasta?
Creamy pesto chicken pasta is a comforting pasta dish that combines cooked chicken, pasta, and pesto with a creamy sauce base. Traditional pesto is made with basil, garlic, olive oil, Parmesan cheese, and nuts, giving it a bright, savory flavor. When blended with cream, it transforms into a luscious sauce that clings to every piece of pasta.
This dish is inspired by classic Italian pesto pasta but adapted into a creamy, protein packed meal that works beautifully for everyday cooking. It’s customizable, family friendly, and endlessly comforting.
Why You’ll Love This Recipe
- Ultra creamy and flavorful: The pesto and cream create a rich, velvety sauce that coats every bite.
- Quick and easy: Ready in about 30 minutes with simple ingredients.
- Protein-packed: Juicy chicken makes it a satisfying main dish.
- Customizable: Add veggies, swap pasta shapes, or adjust the creaminess.
- Great for leftovers: Tastes even better the next day.
How This Recipe Works
- Searing the chicken first: Locks in flavor and keeps it juicy.
- Using pasta water: Helps emulsify the sauce and makes it cling to the pasta.
- Combining pesto with cream: Balances bold basil flavor with smooth richness.
- Finishing with Parmesan: Adds saltiness and depth to the sauce.
Ingredients
For the Pasta:
- 12 oz pasta (penne, fettuccine, or rotini work best)
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for lighter)
- ½ cup basil pesto (store-bought or homemade)
- ½ cup grated Parmesan cheese
- ½ cup cherry tomatoes, halved (optional)
- Salt and black pepper, to taste
- Red pepper flakes, to taste
Optional Add-Ins:
- 1 cup baby spinach
- ½ cup sun-dried tomatoes
- ¼ cup toasted pine nuts
Substitutions:
- Use rotisserie chicken for faster prep.
- Swap heavy cream with Greek yogurt or cream cheese for a tangier sauce.
- Use gluten-free pasta if needed.
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and fully cooked (about 6–8 minutes). Remove chicken and set aside.
3. Sauté Garlic
In the same skillet, reduce heat to medium and add minced garlic. Cook for 30 seconds until fragrant.
4. Make the Creamy Pesto Sauce
Stir in heavy cream and pesto. Simmer gently for 2–3 minutes. Add Parmesan cheese and a splash of pasta water to loosen the sauce.
5. Combine Everything
Return chicken to the skillet and add cooked pasta. Toss to coat evenly, adding more pasta water if needed. Stir in cherry tomatoes or spinach if using.
6. Finish and Serve
Taste and adjust seasoning with salt, pepper, and red pepper flakes. Serve hot with extra Parmesan and fresh basil.
Tips & Tricks / Flavor Variations
- Extra garlicky: Add another clove of garlic or roasted garlic for deeper flavor.
- Lemon pesto pasta: Add a squeeze of lemon juice and zest for brightness.
- Vegetable loaded: Add broccoli, zucchini, or mushrooms for a balanced meal.
- Cheesy baked version: Transfer to a baking dish, top with mozzarella, and broil until bubbly.
- Spicy pesto: Add chili flakes or a spoon of chili paste for heat.
Make Ahead, Storage & Freezing Instructions
- Make Ahead: Cook chicken and pasta separately, then combine with sauce when ready to serve.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat with a splash of cream or milk.
Serving Suggestions
- Serve with garlic bread or crusty bread to soak up the creamy sauce.
- Pair with a simple green salad or roasted vegetables for a balanced meal.
- Add a glass of white wine or sparkling water with lemon for a fresh contrast.
Nutritional Notes (Approximate per serving)
- Calories: 620
- Protein: 35g
- Fat: 28g
- Carbohydrates: 45g
- Fiber: 3g
Common Mistakes to Avoid
- Overcooking the chicken: It can become dry—cook just until done.
- Skipping pasta water: This helps the sauce bind and stay creamy.
- Overheating the cream: Keep heat gentle to prevent separation.
- Too much pesto: It can overpower the dish; start with less and adjust.
FAQs About Creamy Pesto Chicken Pasta
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly and saves time.
Can I make this dairy-free?
Use coconut cream or cashew cream and dairy-free pesto for a creamy alternative.
What pasta works best?
Penne, fettuccine, and rotini are great because they hold the sauce well.
Can I add shrimp instead of chicken?
Absolutely! Shrimp pairs beautifully with creamy pesto sauce.
Conclusion
Creamy Pesto Chicken Pasta is a flavorful, comforting, and easy dinner that feels gourmet without the effort. With tender chicken, silky pesto cream sauce, and perfectly cooked pasta, it’s a dish that everyone will request again and again.
If you love easy dinners like Easy Lasagna Cups or Loaded Taco Pasta Bake, this recipe belongs in your regular rotation.
This Creamy Pesto Chicken Pasta is rich, garlicky, and ready in 30 minutes—save this recipe now for the ultimate weeknight dinner!
Creamy Pesto Chicken Pasta
Ingredients
For the Pasta:
- 12 oz pasta penne, fettuccine, or rotini work best
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breast, cut into bite-size pieces
- 3 cloves garlic minced
- 1 cup heavy cream or half-and-half for lighter
- ½ cup basil pesto store-bought or homemade
- ½ cup grated Parmesan cheese
- ½ cup cherry tomatoes halved (optional)
- Salt and black pepper to taste
- Red pepper flakes to taste
Optional Add-Ins:
- 1 cup baby spinach
- ½ cup sun-dried tomatoes
- ¼ cup toasted pine nuts
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and fully cooked (about 6–8 minutes). Remove chicken and set aside.
3. Sauté Garlic
- In the same skillet, reduce heat to medium and add minced garlic. Cook for 30 seconds until fragrant.
4. Make the Creamy Pesto Sauce
- Stir in heavy cream and pesto. Simmer gently for 2–3 minutes. Add Parmesan cheese and a splash of pasta water to loosen the sauce.
5. Combine Everything
- Return chicken to the skillet and add cooked pasta. Toss to coat evenly, adding more pasta water if needed. Stir in cherry tomatoes or spinach if using.
6. Finish and Serve
- Taste and adjust seasoning with salt, pepper, and red pepper flakes. Serve hot with extra Parmesan and fresh basil.
Video
Notes
📝 Notes
- Use fresh basil pesto for the best flavor, but jarred pesto works great for convenience.
- Boneless, skinless chicken breast is ideal, but chicken thighs add extra juiciness.
- Heavy cream creates the richest sauce; half-and-half can be used for a lighter version.
- Add cherry tomatoes or spinach for extra color and nutrition.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
- Parmesan cheese enhances flavor—grate it fresh for the best taste.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently with a splash of milk or cream to restore the creamy texture.
🍽️ Nutrition Facts (Per Serving)
Calories: 620 kcal |Carbohydrates: 48 g |
Fiber: 3 g |
Sugars: 4 g |
Protein: 38 g |
Fat: 36 g |
Saturated Fat: 14 g |
Cholesterol: 145 mg |
Sodium: 520 mg |
Potassium: 620 mg |
Calcium: 180 mg |
Iron: 2.6 mg “`
