Creamy Chicken Pesto Pasta Recipe: A Lush, Flavor-Packed Weeknight Dinner
Creamy Chicken Pesto Pasta is the perfect blend of comfort and gourmet flavor—all in one easy, crowd-pleasing dish. Juicy bites of chicken are tossed with tender pasta and coated in a luscious, creamy pesto sauce that brings bold basil and garlic notes with a cheesy finish. It’s fast, flavorful, and destined to become a regular on your dinner table. Whether you’re cooking for family or guests, this pasta delivers big on taste with minimal effort. Plus, it’s a great way to use up leftover chicken or store-bought pesto when you’re short on time but still want something indulgent.
What Makes This Pasta Special?
This dish stands out for its rich yet balanced flavor. The cream tones down the boldness of the pesto just enough to make every bite silky smooth, while the garlic, Parmesan, and tender chicken bring satisfying depth. Best of all, it comes together in under 30 minutes, making it a lifesaver for busy nights.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 8 oz penne or fettuccine pasta
- 1 tbsp olive oil
- 2 chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup prepared basil pesto
- ½ cup grated Parmesan cheese
- ½ cup cherry tomatoes (optional)
- Fresh basil or parsley, for garnish
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
2. Sauté the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the skillet. Cook for 5–7 minutes, until golden and cooked through. Remove and set aside.
3. Make the Creamy Pesto Sauce
In the same skillet, reduce heat to medium. Add garlic and sauté for about 30 seconds. Pour in the heavy cream and let it simmer for 2–3 minutes. Stir in the pesto and Parmesan cheese until the sauce is smooth and thickened slightly.
4. Combine Everything
Return the chicken to the skillet and add the drained pasta. Toss everything together until well coated. If desired, stir in cherry tomatoes for a burst of freshness.
5. Serve and Garnish
Serve hot, garnished with extra Parmesan and chopped basil or parsley.
Variations
- Vegetarian Version: Omit the chicken and add sautéed mushrooms or spinach.
- Spicy Kick: Stir in red pepper flakes for a little heat.
- Cream Cheese Swap: Use a couple tablespoons of cream cheese for an extra-rich texture.
- Pasta Options: Swap penne for rotini, spaghetti, or gluten-free pasta.
Equipment You’ll Need
- Large pot
- Colander
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Nutritional Information (Approx. Per Serving)
- Calories: ~550
- Carbohydrates: 40g
- Fat: 32g
- Protein: 30g
- Sugar: 3g
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stove or microwave, adding a splash of cream or milk to loosen the sauce.
- Freezing: Freeze without the pasta for best results. Make the sauce and chicken ahead, then add freshly cooked pasta when reheating.
My Cooking Experience
I’ve made this pasta more times than I can count, especially when I’m craving something quick but luxurious. The store-bought pesto is a total time-saver, but if you have homemade, it makes it even more special. I love adding sun-dried tomatoes or arugula for variation. It’s a weeknight staple in my kitchen that always impresses with minimal stress.
Conclusion
Creamy Chicken Pesto Pasta is proof that comfort food doesn’t have to be complicated. With simple ingredients and a rich, herbaceous flavor profile, this dish brings gourmet vibes to your weeknight table. Whether you’re feeding a crowd or treating yourself, this pasta delivers every time.
creamy chicken pesto pasta
Ingredients
Method
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the skillet. Cook for 5–7 minutes, until golden and cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium. Add garlic and sauté for about 30 seconds. Pour in the heavy cream and let it simmer for 2–3 minutes. Stir in the pesto and Parmesan cheese until the sauce is smooth and thickened slightly.
- Return the chicken to the skillet and add the drained pasta. Toss everything together until well coated. If desired, stir in cherry tomatoes for a burst of freshness.
- Serve hot, garnished with extra Parmesan and chopped basil or parsley.
Notes
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stove or microwave, adding a splash of cream or milk to loosen the sauce.
- Freezing: Freeze without the pasta for best results. Make the sauce and chicken ahead, then add freshly cooked pasta when reheating.
