I love a weeknight dish that feels special but comes together fast — this Creamy Pesto Chicken Pasta is exactly that. Bright basil pesto cuts through the richness of cream and Parmesan, while seared chicken adds satisfying protein and texture. I make this regularly when I want a relaxed, flavorful dinner with minimal fuss; if you enjoy bold pasta dinners, try it alongside a spicy version like my Buffalo Chicken Pasta.
Why Make This Recipe
- Big flavor: fresh basil pesto plus cream and Parmesan creates a silky, herb-forward sauce that clings to every noodle.
- Balanced meal: chicken provides lean protein while pasta and a small amount of fat keep it comforting and filling.
- Quick and convenient: from start to finish in about 30–40 minutes — perfect for busy weeknights.
- Crowd-pleasing and versatile: easy to scale up for guests or switch up with vegetables.
- Personal insight: I love this recipe because the pesto keeps the sauce bright, so it never feels heavy even with cream added. For another bold, saucy pasta I often reference, see my Cajun Garlic Butter Chicken with Creamy Parmesan Twisted Pasta.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 4
- Difficulty: Easy
- Method: Sear diced or sliced chicken in a large skillet, deglaze with chicken broth, stir in cream and pesto, simmer with cooked pasta until sauce thickens and coats the pasta.
My Experience Making This Recipe
I tested this recipe multiple times to balance the pesto-to-cream ratio so it stays bright without tasting greasy. The biggest discovery was to finish the sauce off the heat and fold in Parmesan slowly — it prevents graininess and keeps the texture velvety.
How to Make Creamy Pesto Chicken Pasta
Start by cooking 12 ounces of pasta (penne, fusilli, or farfalle) in well-salted water until just shy of al dente (about 1–2 minutes less than package directions). Sear 1 pound of diced chicken breast in a large heavy skillet over medium-high heat with 1–2 tablespoons olive oil until outside browns and internal temperature reaches 165°F (about 4–6 minutes depending on pieces). Remove chicken, sauté 2 cloves minced garlic briefly, deglaze with ½ cup low-sodium chicken broth, then stir in 1 cup heavy cream and 1 cup basil pesto. Return chicken and drained pasta to the pan, add ½ cup grated Parmesan, and simmer gently for 1–2 minutes until the sauce thickens and coats the pasta. For a shortcut version in a single pan, check techniques used in this one-pot inspired creamy pasta.
Expert Tips for Success
- Sear at the right heat: use medium-high heat to develop a golden crust on the chicken without overcooking; a hot pan gives flavor through the Maillard reaction.
- Use room-temperature cream and cheese: this helps the Parmesan melt smoothly into the sauce and prevents splitting.
- Finish off-heat: once the cream and pesto are combined, remove from direct heat before stirring in cheese to avoid graininess. For a twist on rich sauces, I sometimes pull inspiration from my Creamy Cajun Chicken Bowtie Pasta technique.
- Adjust sauce thickness: reserve ¼ cup of pasta cooking water; if the sauce is too thick, add a splash to loosen and help the sauce cling.
- Use fresh or high-quality pesto: homemade or a good jarred pesto makes a noticeable difference; basil should taste bright, not bitter.
How to Serve Creamy Pesto Chicken Pasta
- Garnish with toasted pine nuts and extra grated Parmesan for contrast in texture and nuttiness.
- Serve with a crisp green salad dressed in lemon vinaigrette to cut through the creaminess.
- Make it a dinner party plate: finish with a drizzle of good olive oil and scatter microgreens or chopped basil for a restaurant-style presentation. For a protein-heavy pairing, this dish works well alongside roasted vegetables or the Buffalo Garlic Chicken Bites with Creamy Ranch if you want a spicier option on the table.
- Occasion ideas: weeknight family dinner, informal date night, or potluck when kept warm in a casserole dish.
Storage and Reheating Guide
- Refrigerator: store leftovers in an airtight container for up to 3–4 days. Chill quickly within two hours of cooking.
- Freezing: the cream-based sauce can separate when frozen; if you must freeze, place cooled portions in freezer-safe containers for up to 2 months and expect slight texture changes. Thaw overnight in the fridge.
- Reheating stovetop: reheat gently over low heat with a splash of milk, cream, or reserved pasta water to restore sauce consistency. Avoid high heat which can separate the sauce.
- Reheating microwave: cover loosely and heat in 45–60 second bursts, stirring between intervals and adding a tablespoon of liquid as needed.
Recipe Variations
- Gluten-free: use 12 ounces of gluten-free pasta; watch cooking time as many gluten-free pastas become soft faster.
- Dairy-free: replace heavy cream with full-fat canned coconut milk (use light if preferred) and swap Parmesan for a dairy-free Parmesan alternative or nutritional yeast. Note flavor will shift slightly.
- Vegetarian: skip the chicken and add roasted mushrooms or chickpeas for protein; sear mushrooms in the same way to build flavor.
- Extra veg: stir in halved cherry tomatoes, baby spinach, or blanched asparagus during the last minute of cooking for freshness and color.
Nutritional Highlights
- Protein: 1 pound of chicken across 4 servings yields ~25–30 grams of protein per serving when divided evenly.
- Fats: the dish contains saturated fat from cream and cheese; you can reduce cream to ½ cup and increase broth to lower calories.
- Allergens: contains dairy, wheat (gluten) unless gluten-free pasta used, and tree nuts if pesto contains pine nuts. Adjust pesto or substitute to accommodate allergies.
- Portion guidance: aim for about 1 to 1.25 cups per person as a main dish, paired with a big salad or vegetable side.
Troubleshooting Common Issues
- Sauce too thin: simmer gently a few extra minutes to reduce, or stir in 1–2 tablespoons of grated Parmesan to thicken and emulsify.
- Sauce splitting or grainy: this happens if cheese melts at boiling temperature; remove pan from heat and stir in cheese slowly, or add a splash of hot pasta water while whisking.
- Chicken dry or overcooked: cut chicken into uniform pieces and sear over medium-high heat; use an instant-read thermometer and remove at 165°F then rest briefly to retain juices.
Frequently Asked Questions
Q1: Can I use store-bought pesto and still get good flavor?
A1: Absolutely. Use a high-quality jarred pesto or make a quick homemade version with fresh basil, garlic, Parmesan, lemon, olive oil, and toasted pine nuts. Quality pesto makes a big difference because it’s the primary flavor — taste before adding and adjust quantities to keep the sauce bright.
Q2: Can I make this ahead for meal prep?
A2: Yes — cook pasta al dente, cool, and store sauce and pasta separately in airtight containers for up to 3 days. Combine and reheat on the stove with a splash of water to refresh the sauce. This prevents the pasta from absorbing too much sauce during storage.
Q3: How do I prevent the cream sauce from becoming too heavy?
A3: Use a balance of cream and broth (e.g., 1 cup cream + ½ cup broth) and fold in about 1 cup of pesto rather than increasing cream. Brighten at the end with a squeeze of lemon or a handful of fresh basil.
Q4: Can I use thighs instead of breasts?
A4: Yes, boneless skinless thighs add richness and stay moist even if slightly overcooked. Reduce searing time a bit if pieces are thick and always check that internal temp reaches 165°F. Thighs work especially well with heartier pastas like rigatoni.
Conclusion
If you want a reliable, weeknight-friendly dish that still tastes like a treat, this Creamy Pesto Chicken Pasta is a go-to. For a one-pot variation and additional technique ideas on combining pesto with pasta and protein, see this helpful guide: One Pot Creamy Pesto Chicken Pasta Recipe – Budget Bytes.
Creamy Pesto Chicken Pasta
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option, Dairy-Free Option, Vegetarian Option
Description
A quick weeknight dish combining creamy pesto, chicken, and pasta for a flavorful and satisfying meal.
Ingredients
- 12 ounces pasta (penne, fusilli, or farfalle)
- 1 pound diced chicken breast
- 1–2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup basil pesto
- ½ cup grated Parmesan cheese
Instructions
- Cook pasta in well-salted water until just shy of al dente (about 1–2 minutes less than package directions).
- Sear diced chicken breast in a large heavy skillet over medium-high heat with olive oil until brown and internal temperature reaches 165°F (about 4–6 minutes).
- Remove chicken and sauté minced garlic briefly in the same skillet.
- Deglaze the pan with chicken broth, then stir in heavy cream and basil pesto.
- Return chicken and drained pasta to the pan, and add Parmesan cheese.
- Simmer gently for 1–2 minutes until the sauce thickens and coats the pasta.
Notes
Finish the sauce off the heat to prevent graininess and achieve a velvety texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg