There are few things more comforting than a big, steaming bowl of creamy chicken pesto pasta. This recipe is my go-to for busy nights when I still want something homemade but don’t want to spend hours in the kitchen. Picture this: tender pieces of juicy chicken, swirled in a rich, garlicky basil pesto sauce, all tangled up with perfectly cooked pasta. It’s a meal that feels fancy but comes together in about 30 minutes.

The best part? You don’t need to be a kitchen pro to nail it. Whether you’re cooking for your family or hosting a casual dinner with friends, this dish brings the wow-factor without the stress. The creamy pesto sauce is so smooth and flavorful, you’d think it came from a high-end Italian restaurant. But trust me—it’s all homemade, and it’s all simple.

So if you’re craving cozy, soul-satisfying pasta, this recipe is about to become your new favorite. Let’s dive into what makes this creamy chicken pesto pasta so special and why you need it in your recipe rotation!

What Makes This Creamy Chicken Pesto Pasta Special?

Quick & Easy: Ready in just 30 minutes, this recipe is perfect for busy weeknights.
Rich and Flavorful Sauce: The combination of basil pesto and cream creates a dreamy, velvety texture.
One-Pan Friendly: Fewer dishes to wash, which means more time to enjoy your meal.
Customizable: Swap the pasta or protein, add veggies, or use store-bought or homemade pesto.
Family Approved: Even picky eaters fall in love with this comforting and satisfying dish.

Why try this recipe? Besides saving time, it teaches you how to balance flavors (herby pesto, savory chicken, and rich cream) and helps you build confidence in cooking restaurant-quality meals at home.

Ingredient Notes

Chicken Breasts: Boneless, skinless, diced into bite-sized pieces for quick cooking. Substitute with chicken thighs for extra juiciness.
Pasta: Penne, fettuccine, or rotini all work, but I recommend short pasta to hold the sauce.
Basil Pesto: Homemade is best, but store-bought saves time. Look for high-quality pesto with real olive oil and pine nuts.
Heavy Cream: Gives the sauce its creamy texture. You can use half-and-half for a lighter version.
Parmesan Cheese: Freshly grated is ideal. It melts better and adds a nutty, salty finish.
Garlic: Fresh cloves give the best aroma and flavor. Powder can be used in a pinch.
Salt and Pepper: Essential for seasoning both the chicken and the sauce.

Optional Equipment: Non-stick skillet, pasta pot, and a cheese grater.

How To Make Creamy Chicken Pesto Pasta

Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package directions until al dente. Drain and set aside.
Cook the Chicken
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper.
- Sear for 5-6 minutes until golden brown and cooked through. Remove from skillet.
Make the Sauce
- In the same skillet, reduce heat to medium.
- Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Stir in 1 cup heavy cream and 1/2 cup basil pesto.
- Simmer for 3-4 minutes, stirring occasionally, until slightly thickened.
Combine Everything
- Return cooked chicken to the skillet.
- Add pasta and toss until fully coated.
- Stir in 1/4 cup grated Parmesan.
- Cook for another 2 minutes until heated through.
Serve and Garnish
- Serve hot, topped with extra Parmesan and fresh basil leaves if desired.

Storage Options

Room Temperature: Not recommended for safety. Serve immediately or refrigerate.
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm in a skillet over medium heat. Add a splash of cream or milk to refresh the sauce.

Variations and Substitutions

Swap chicken for shrimp or tofu for a twist.
Use whole wheat or gluten-free pasta for dietary needs.
Add spinach or sun-dried tomatoes for extra color and nutrition.
Make it spicy with a dash of red pepper flakes.
Replace heavy cream with coconut milk for a dairy-free option.

Frequently Asked Questions

1. Can I make this recipe ahead of time? Yes! Cook the pasta and chicken, store separately, and combine with sauce before serving.

2. What type of pesto should I use? Homemade gives the best flavor, but any high-quality store-bought basil pesto will work.

3. Can I use a different protein? Absolutely. Shrimp, turkey, or even mushrooms make great alternatives.

4. How do I prevent the sauce from separating? Simmer gently and avoid boiling the cream. Stir constantly when adding Parmesan.

5. Can I freeze this pasta? Yes, though the sauce may slightly separate upon thawing. Stir well while reheating.

6. What if I don’t have heavy cream? You can substitute with half-and-half, or for a lighter version, whole milk plus a little butter.

Conclusion

There you have it—a hearty, delicious plate of creamy chicken pesto pasta that will make any mealtime special. Whether you’re cooking for one, a family of four, or serving guests, this recipe never fails to impress. Make it once, and I bet you’ll find yourself adding it to your weeknight rotation. If you try it, I’d love to hear your thoughts! Leave a comment and let me know how it turned out.

Creamy Chicken Pesto Pasta: A Quick & Delicious Weeknight Favorite

Author: Sofia

Print Recipe

Ingredients

Scale

2 boneless skinless chicken breasts, diced
8 oz penne pasta
1 cup heavy cream
1/2 cup basil pesto
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
Salt and black pepper to taste

Instructions

Cook pasta in salted boiling water until al dente. Drain and set aside.
Heat oil in skillet, season and cook chicken until golden and cooked through.
Add garlic to the skillet and cook for 30 seconds.
Stir in cream and pesto. Simmer 3-4 minutes until slightly thickened.
Toss pasta and chicken in the sauce, add Parmesan, and serve hot.

Notes

For a lighter version, substitute heavy cream with half-and-half. Add spinach or sun-dried tomatoes for extra flavor.

Nutrition

Calories: 550
Sugar: 3g
Fat: 32g
Carbohydrates: 35g
Fiber: 2g
Protein: 32g