What the heck is this?
Let’s be honest, some days you just need a dinner that feels a little fancy but is secretly ridiculously easy. That’s exactly where this Creamy Chicken Pesto Pasta swoops in to save your night. It’s tender bites of chicken breast tangled up in pasta, coated in a luscious, garlicky pesto cream sauce that tastes like something you’d order at a cozy Italian trattoria. But guess what? You can pull it off at home in about 30 minutes. It’s rich but not heavy, simple but so flavorful, and basically a guaranteed crowd-pleaser whether you’re feeding your family or just yourself with leftovers for days. Bonus points: it reheats like a dream.
Why You’ll Love This Recipe
- Ridiculously creamy and flavorful without being too heavy.
- Easy weeknight win: Comes together in under 30 minutes.
- Minimal ingredients, maximum flavor: Just a handful of pantry and fridge staples needed.
- Kid-approved: Even picky eaters are about to demolish this.
- Fancy-feeling: Perfect for a casual dinner or date night in.
The Good Stuff You’ll Need
For the Pasta and Chicken:
- 8 oz penne or fettuccine pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 cloves garlic, minced
For the Creamy Pesto Sauce:
- 1/2 cup basil pesto (store-bought or homemade)
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1/3 cup reserved pasta water (more if needed)
For Finishing:
- Extra parmesan for topping
- Chopped fresh basil (optional)
- Crushed red pepper flakes (optional, for a little kick)
Let’s Do This
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook your pasta according to the package directions until al dente. Right before you drain it, scoop out about 1/2 cup of pasta water and set it aside. Drain the pasta and toss with a tiny drizzle of olive oil to keep it from sticking.
Step 2: Cook the Chicken
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add them to the hot skillet and sauté for about 6–8 minutes, until they’re golden on the outside and cooked through. Add the minced garlic during the last minute of cooking, stirring so it gets fragrant but doesn’t burn.
Step 3: Make That Dreamy Sauce
Turn the heat down to medium-low. Add the pesto and heavy cream to the skillet with the chicken. Stir to combine and let it gently simmer for 2–3 minutes. Stir in the grated parmesan cheese until melted and smooth. If the sauce looks too thick, add a splash of that reserved pasta water to loosen it up.
Step 4: Bring It All Together
Add the cooked pasta to the skillet. Toss everything together so the pasta is fully coated in the creamy pesto sauce. Add a little more pasta water if needed until you get that silky, luscious texture.
Step 5: Finish and Serve
Taste and adjust the seasoning. More salt? More pepper? Maybe a pinch of red pepper flakes if you want some heat? Go for it. Serve the pasta hot, topped with extra parmesan and a sprinkle of fresh basil if you’re feeling fancy.
Serving Suggestions
This Creamy Chicken Pesto Pasta is rich and satisfying all on its own, but you could round out the meal with:
- A simple arugula salad with lemon vinaigrette
- Garlic bread or a crusty baguette
- Roasted or steamed veggies like asparagus, broccoli, or green beans
Switch It Up
- Go veggie: Swap the chicken for sautéed mushrooms, zucchini, or spinach for a meatless version.
- Make it spicy: Stir a spoonful of Calabrian chili paste into the sauce.
- Use a different pesto: Sun-dried tomato pesto or arugula pesto would be delicious twists.
- Change the pasta: Try it with gnocchi, rigatoni, or even a gluten-free pasta if needed.
Make-Ahead Tips
- You can cook the chicken ahead of time and refrigerate it until you’re ready to make the sauce and pasta.
- The pesto cream sauce can also be made a day ahead and stored in the fridge. Just reheat gently before tossing with the pasta.
- Leftovers will keep in an airtight container in the fridge for up to 3 days. Add a splash of cream or milk when reheating to bring back the silky texture.
Questions People Actually Ask
Q: Can I use rotisserie chicken?
A: Absolutely. Just shred it up and stir it into the sauce at the end to warm it through.
Q: Can I freeze it?
A: It’s better fresh, but if you must freeze it, freeze the chicken and sauce separately without the pasta. Add cooked pasta fresh when you’re ready to serve.
Q: Is there a dairy-free option?
A: Yes! Use a dairy-free pesto, swap the heavy cream for coconut milk or a plant-based cream, and use vegan parmesan or nutritional yeast.
Creamy Chicken Pesto Pasta
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Let’s be honest, some days you just need a dinner that feels a little fancy but is secretly ridiculously easy. That’s exactly where this Creamy Chicken Pesto Pasta swoops in to save your night. It’s tender bites of chicken breast tangled up in pasta, coated in a luscious, garlicky pesto cream sauce that tastes like something you’d order at a cozy Italian trattoria. But guess what? You can pull it off at home in about 30 minutes. It’s rich but not heavy, simple but so flavorful, and basically a guaranteed crowd-pleaser whether you’re feeding your family or just yourself with leftovers for days. Bonus points: it reheats like a dream.
Ingredients
For the Pasta and Chicken:
8 oz penne or fettuccine pasta
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
1 tablespoon olive oil
2 cloves garlic, minced
For the Creamy Pesto Sauce:
1/2 cup basil pesto (store-bought or homemade)
1/2 cup heavy cream
1/4 cup grated parmesan cheese
1/3 cup reserved pasta water (more if needed)
For Finishing:
Extra parmesan for topping
Chopped fresh basil (optional)
Crushed red pepper flakes (optional, for a little kick)
Instructions
Bring a large pot of salted water to a boil. Cook your pasta according to the package directions until al dente. Right before you drain it, scoop out about 1/2 cup of pasta water and set it aside. Drain the pasta and toss with a tiny drizzle of olive oil to keep it from sticking.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add them to the hot skillet and sauté for about 6–8 minutes, until they’re golden on the outside and cooked through. Add the minced garlic during the last minute of cooking, stirring so it gets fragrant but doesn’t burn.
Turn the heat down to medium-low. Add the pesto and heavy cream to the skillet with the chicken. Stir to combine and let it gently simmer for 2–3 minutes. Stir in the grated parmesan cheese until melted and smooth. If the sauce looks too thick, add a splash of that reserved pasta water to loosen it up.
Add the cooked pasta to the skillet. Toss everything together so the pasta is fully coated in the creamy pesto sauce. Add a little more pasta water if needed until you get that silky, luscious texture.
Taste and adjust the seasoning. More salt? More pepper? Maybe a pinch of red pepper flakes if you want some heat? Go for it. Serve the pasta hot, topped with extra parmesan and a sprinkle of fresh basil if you’re feeling fancy.
Notes
This Creamy Chicken Pesto Pasta is rich and satisfying all on its own, but you could round out the meal with:
A simple arugula salad with lemon vinaigrette
Garlic bread or a crusty baguette
Roasted or steamed veggies like asparagus, broccoli, or green beans
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~520 kcal per serving
- Protein: ~30g per serving