Creamy Pesto Chicken Pasta
I still remember a rainy October evening when the house smelled like maple leaves and roasting nuts, and a bubbling pan of Creamy Pesto Chicken Pasta felt like a warm sweater for dinner. That first spoonful—velvety sauce, bright basil, tender chicken—made it an instant family favorite. If you’re a home baker who loves seasonal treats and cozy dinners, this recipe will become one of those weeknight comforts you reach for again and again.
Introduction
This Creamy Pesto Chicken Pasta blends autumn warmth with bright herb flavor, perfect after a day of baking pies or warming the oven for seasonal cookies. The sauce is rich but fresh, the chicken juicy, and the pasta simple enough for beginners. If you enjoy other comforting pasta dishes, you might also like this Creamy Garlic Parmesan Chicken Pasta which shares the same homey vibe.
Ingredients
- 12 oz (340 g) pasta (penne or fusilli work well)
- 2 tablespoons olive oil
- 1 lb (450 g) boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) low-sodium chicken broth
- 3/4 cup (180 g) prepared basil pesto
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach (optional)
- Fresh basil leaves, for garnish
- Lemon zest, for brightness
Step-by-step Instructions
Prepare the pasta:
- Bring a large pot of salted water to a boil and cook the pasta 1–2 minutes less than package directions so it finishes in the sauce. Reserve 1/2 cup of pasta water before draining.
Cook the chicken:
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper.
- Add chicken to the skillet and cook until golden and cooked through, about 5–7 minutes depending on size. Remove and set aside.
Build the sauce:
- In the same skillet, reduce heat to medium and add a touch more oil if needed. Sauté garlic 30–45 seconds until fragrant.
- Add the heavy cream and chicken broth, stirring to combine. Let the mixture simmer gently for 2–3 minutes.
Finish with pesto and cheese:
- Stir in the basil pesto and Parmesan until smooth. If sauce is too thick, loosen with reserved pasta water a little at a time until you reach a silky consistency.
Combine and serve:
- Return the chicken to the skillet and stir in the drained pasta, cherry tomatoes, and spinach (if using). Toss until everything is coated and the spinach wilts slightly.
- Taste and adjust seasoning with salt, pepper, and a little lemon zest for brightness.
- Serve hot with extra Parmesan and fresh basil.
Tips for Success
- Use good-quality pesto: A vibrant basil pesto makes the sauce sing—homemade or store-bought both work.
- Don’t overcook the pasta: Slightly undercooked pasta absorbs the sauce and finishes perfectly in the skillet.
- Reserve pasta water: The starchy water helps the sauce cling to noodles and smooths the texture.
- Cut chicken into uniform pieces so it cooks evenly. For richer flavor, sear in batches so the pan stays hot.
- For extra creaminess, stir in 2 ounces of cream cheese or mascarpone just before combining with pasta.
Possible Variations
- Gluten-free: Swap regular pasta for a gluten-free penne or spiralized zucchini for a low-carb option.
- Vegetarian: Replace chicken with roasted mushrooms or chickpeas to keep the dish satisfying.
- Streusel topping twist: For a crunchy contrast inspired by fall baking, try a savory herb-streusel (breadcrumbs, grated Parmesan, chopped rosemary, and olive oil) toasted briefly and sprinkled on top just before serving.
- One-pot method: If you prefer fewer dishes, you can adapt this to a one-pot approach—sauté chicken and garlic, add pasta, broth, cream, and cook until pasta is done, then stir in pesto and cheese. For a one-pot variation, consider this collection of creamy chicken recipes for more inspiration.
Beginner-Friendly Notes
- Timing: Start the pasta before the sauce so both finish together.
- Measurements: Use measuring cups for dairy and cheese to get consistent creaminess.
- Taste as you go: Adjust salt, pepper, and lemon to your preference—small tweaks make a big difference.
Storage Recommendations
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of cream or broth to revive the sauce.
- Freezing: Pasta with cream sauces doesn’t freeze as well—but if needed, freeze in an airtight container for up to 1 month. Thaw in the refrigerator overnight and reheat slowly on low heat, adding liquid as required.
- Make-ahead: Prepare chicken and pesto sauce separately and combine with freshly cooked pasta when ready to serve for a just-made texture. For meal prep inspiration, check this roundup of best chicken pasta recipes for easy dinners.
Why this recipe is a reader favorite
Readers keep coming back to this Creamy Pesto Chicken Pasta because it balances comfort and brightness—perfect after a day of baking pies or cozying up with seasonal treats. It’s approachable for beginners, adaptable for dietary needs, and quick enough for weeknights while still feeling special for guests.
For more recipes that pair beautifully with this pasta, try a crisp pasta salad or a tangy chicken Caesar side: Chicken Caesar Pasta Salad recipe. If you love experimenting with bolder butter- and herb-forward sauces, this Cowboy Butter Chicken Pasta is a flavorful companion dish.
Conclusion
If you’d like to explore a slightly different technique, this One Pot Creamy Pesto Chicken Pasta Recipe – Budget Bytes offers a handy one-pan version that’s great when you want even fewer dishes to wash. Cozy up, serve a generous bowl, and enjoy a simple dinner that tastes like fall in every bite.
FAQs
- Can I make this Creamy Pesto Chicken Pasta ahead of time?
- Yes. Prepare the chicken and sauce separately, refrigerate, and toss with freshly cooked pasta when ready to serve for best texture.
- Can I use store-bought pesto?
- Absolutely. High-quality store-bought pesto works well and saves time—taste and adjust salt and lemon to brighten the flavor.
- What’s the best pasta shape for this dish?
- Penne, fusilli, or rigatoni are ideal because their grooves hold the sauce, but any short pasta will work.
- How do I make this dish lighter?
- Use half-and-half instead of heavy cream, reduce the cheese, or swap pasta for a vegetable base like zucchini noodles for a lighter version.
Creamy Pesto Chicken Pasta
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free Option, Vegetarian Option
Description
A comforting and creamy pasta dish with juicy chicken, vibrant basil pesto, and rich flavors, perfect for cozy weeknight dinners.
Ingredients
- 12 oz (340 g) pasta (penne or fusilli)
- 2 tablespoons olive oil
- 1 lb (450 g) boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) low-sodium chicken broth
- 3/4 cup (180 g) prepared basil pesto
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach (optional)
- Fresh basil leaves, for garnish
- Lemon zest, for brightness
Instructions
- Bring a large pot of salted water to a boil and cook the pasta 1–2 minutes less than package directions so it finishes in the sauce. Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to the skillet and cook until golden and cooked through, about 5–7 minutes. Remove and set aside.
- Reduce heat to medium and add a touch more oil if needed. Sauté garlic 30–45 seconds until fragrant.
- Add the heavy cream and chicken broth, stirring to combine. Let the mixture simmer gently for 2–3 minutes.
- Stir in the basil pesto and Parmesan until smooth. If sauce is too thick, loosen with reserved pasta water a little at a time until you reach a silky consistency.
- Return the chicken to the skillet and stir in the drained pasta, cherry tomatoes, and spinach (if using). Toss until everything is coated and the spinach wilts slightly.
- Taste and adjust seasoning with salt, pepper, and lemon zest for brightness. Serve hot with extra Parmesan and fresh basil.
Notes
Use good-quality pesto, slightly undercook the pasta for better texture, and reserve pasta water for the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian