Creamy Pesto Chicken Pasta is a weeknight winner: tender chicken, bright basil pesto, and a silky cream sauce tossed with your favorite pasta. I make this when I want something that feels special but comes together in about 30 minutes — it’s one of my go-to comfort meals after a busy day. If you enjoy rich, saucy pasta like this, you might also like this creamy twist on spicy classics: buffalo chicken pasta.
Why Make This Recipe
- Comforting, fresh flavor: pesto adds aromatic basil and parmesan while cream softens and carries the flavors.
- Quick and convenient: ready in roughly 30 minutes using one skillet plus a pot for pasta.
- Balanced: protein from chicken and healthy fats from olive oil or pesto; pair with a salad for a full meal.
- Versatile for occasions: weeknight dinners, casual dinner parties, or a simple date-night plate.
- Personal insight: I love this recipe because pesto brightens otherwise heavy cream sauces and keeps the dish feeling fresh even when indulgent — it’s a technique I also use in dishes like garlic chicken bites with creamy ranch pasta.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4
- Difficulty: Easy
- Method: Sear chicken in a large skillet, boil pasta until al dente, finish by combining pasta with a creamy pesto sauce and reserved pasta water to emulsify.
My Experience Making This Recipe
I tested this recipe multiple times to balance pesto intensity with creaminess without overpowering the herbs. My main discovery was that reserving pasta water and using it to thin the sauce makes it cling to noodles beautifully.
How to Make Creamy Pesto Chicken Pasta
Start by cooking 12 ounces of pasta (penne, fusilli, or farfalle) in heavily salted boiling water until al dente — usually 9–11 minutes per package instructions. While pasta cooks, heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat and sear 1 lb of bite-sized chicken pieces until golden and cooked through to 165°F (about 4–5 minutes per side). Remove chicken, sauté 2 minced garlic cloves for 30 seconds, then add 1 cup heavy cream and 1 cup prepared basil pesto. Stir in 1/2 cup grated Parmesan and 1/2 to 1 cup reserved pasta water to reach a silky consistency. Return chicken and drained pasta to the pan, toss until combined, adjust seasoning, and serve immediately.
Expert Tips for Success
- Use a digital thermometer: cook chicken to an internal temperature of 165°F to ensure safety without drying it out.
- Reserve at least 1 cup pasta water: the starchy water emulsifies with the cream and pesto, giving a glossy sauce that clings to pasta.
- Choose high-quality pesto: store-bought is fine, but a bright homemade pesto (2 cups packed basil, 1/3 cup pine nuts, 1/2 cup olive oil, 2 garlic cloves, 1/2 cup Parmesan) will lift the dish.
- Finish on low heat: reduce sauce on low so the cream thickens slightly without breaking; high heat can cause the sauce to separate.
- Equipment note: use a wide heavy-bottomed skillet (10–12 inches) for even cooking and easier tossing; tongs help combine pasta and sauce without smashing the noodles.
(Also see an alternate creamy chicken and pasta approach that pairs different spices at cajun garlic butter chicken with creamy parmesan pasta.)
How to Serve Creamy Pesto Chicken Pasta
- Serve with a bright green salad (mixed greens, lemon vinaigrette) to cut richness.
- Top with extra shaved Parmesan, toasted pine nuts, and a squeeze of lemon for brightness and texture.
- Pair with crusty bread or garlic bread to mop up the sauce for a casual family dinner.
- For a fancier presentation, plate individual nests of pasta, place sliced chicken on top, and drizzle with extra-virgin olive oil and microgreens.
(You can find similar plated ideas in recipes like this creamy bowtie pasta version: creamy cajun chicken bowtie pasta.)
Storage and Reheating Guide
Cool leftovers to room temperature within 2 hours, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months — leave 1 inch headspace and thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat with a splash of milk or reserved pasta water (2–3 tablespoons) to revive creaminess; microwave in short 45–60 second bursts, stirring in between, and add a tablespoon of water or cream if dry.
Recipe Variations
- Gluten-free: use 12 ounces gluten-free pasta and follow the same timing adjusted per package; reserve GF pasta water the same way.
- Dairy-free: swap heavy cream for 1 cup full-fat coconut milk or a cashew cream (blend 1 cup soaked cashews + 3/4 cup water) and use a dairy-free pesto or omit Parmesan.
- Veggie-forward: replace chicken with sautéed mushrooms and roasted cherry tomatoes, or add baby spinach at the end until wilted.
- One-pot option: cook pasta directly in the sauce with extra liquid for a quicker cleanup; for inspiration, try a tested one-pot method in this recipe: creamy cajun chicken pasta.
Nutritional Highlights
- Protein-rich: 1 lb chicken across 4 servings gives ~25–30 g protein per serving, supporting satiety.
- Healthy fats: pesto and olive oil provide monounsaturated fats and flavor; choose quality olive oil and moderate portion sizes.
- Allergens: contains dairy (cream, Parmesan) and nuts if your pesto uses pine nuts. Adjust for nut allergies by using seeds or omitting them.
Portion guidance: serve about 1 to 1.25 cups of finished pasta per person for a main course.
Troubleshooting Common Issues
- Sauce too thin: simmer on low until it reduces slightly, or whisk in 1–2 tablespoons more grated Parmesan to thicken.
- Sauce breaks or separates: remove pan from high heat, add a splash of warm pasta water and whisk vigorously to re-emulsify.
- Chicken dry: cut into uniform pieces and don’t overcook; sear on medium-high to get color, then finish on medium until it reaches 165°F.
Frequently Asked Questions
Q: Can I use pre-cooked rotisserie chicken?
A: Yes — shred or cube about 2 cups of rotisserie chicken and add it to the sauce at the end just to warm through. This shortens cook time and helps when you need a quick meal.
Q: What pasta shapes work best?
A: Medium-sized shapes like penne, fusilli, farfalle, or rigatoni hold the sauce well. Long noodles like linguine or spaghetti also work but require a wider pan for tossing evenly.
Q: How do I prevent pesto from turning bitter when cooked?
A: Add pesto toward the end of cooking on low heat; prolonged high heat oxidizes basil and can make it bitter. Stir pesto into warm cream off the boil and heat gently to combine.
Q: Can I make this ahead for a dinner party?
A: Partially. Cook the chicken and prepare the sauce separately, cook pasta al dente and cool with a little olive oil. Reheat gently and toss together just before serving so the pasta doesn’t become mushy.
Conclusion
For a one-pot variation and another tested approach to creamy pesto chicken pasta, check out this helpful recipe: One Pot Creamy Pesto Chicken Pasta Recipe – Budget Bytes.
Print
Creamy Pesto Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting, creamy pasta dish featuring tender chicken and bright basil pesto, ready in about 30 minutes.
Ingredients
- 12 ounces pasta (penne, fusilli, or farfalle)
- 2 tablespoons olive oil
- 1 pound bite-sized chicken pieces
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup prepared basil pesto
- 1/2 cup grated Parmesan cheese
- 1/2 to 1 cup reserved pasta water
- Salt to taste
Instructions
- Cook pasta in salted boiling water until al dente (9–11 minutes).
- While pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Sear chicken pieces until golden and cooked through (about 4–5 minutes per side).
- Remove chicken, sauté minced garlic for 30 seconds.
- Add heavy cream and basil pesto, stirring to combine.
- Stir in Parmesan cheese and reserved pasta water until reaching desired consistency.
- Return chicken and drained pasta to the pan, toss until combined, adjust seasoning, and serve immediately.
Notes
For best results, use high-quality pesto and reserve enough pasta water to achieve a silky sauce. Cook chicken to an internal temperature of 165°F for safety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg