Red & Green Christmas Chicken Pasta is my go to move when I need something that feels festive but still works on a busy December night. You know the situation: you want a holiday table that looks fun, but you also do not want to babysit five different pots while everyone is snacking and asking what is for dinner. This pasta checks all the boxes with creamy chicken, red and green veggies, and a sauce that clings to every bite. It is colorful enough for a holiday feast, but simple enough for a weeknight. And yes, it is the kind of dish where people “just taste” it and suddenly their bowl is full. 
What you need for pesto pasta salad
I know the outline says pesto pasta salad, and that is actually how I started making this holiday pasta in the first place. I wanted a bright, herby vibe like pesto, but with cozy, creamy comfort for winter. So I blend the best of both worlds: a quick basil pesto element (store bought is totally fine), plus a creamy sauce and festive red and green mix ins.
Here is what you will want on the counter before you start. I keep it practical, and I build a little flexibility into it so you can use what you already have.
- Pasta: penne, rotini, or farfalle hold sauce well
- Chicken: boneless skinless breasts or thighs, cut into bite size pieces
- Green: spinach, broccoli florets, or green beans
- Red: red bell pepper, roasted red peppers, or halved cherry tomatoes
- Pesto: basil pesto (a few spoonfuls goes a long way)
- Creamy base: heavy cream or half and half, plus a little cream cheese if you want it extra silky
- Flavor helpers: garlic, salt, black pepper, Italian seasoning, parmesan
- Optional holiday flair: crushed red pepper, lemon zest, extra parmesan on top
If you love easy chicken dinners, you would probably also like this cozy baked option. I make it when I need dinner to basically cook itself: 4 Ingredient Ranch Chicken Bake.
One more thing: if you are cooking for a crowd, this is a very forgiving recipe. You can stretch it with extra pasta, extra greens, or both, and it still tastes great because the pesto and parmesan carry so much flavor.
How I make pesto pasta salad
Even though we are serving it warm for a holiday feast, I still use the same easy “pesto pasta salad mindset” when I cook: boil pasta, cook chicken, toss everything together, and do not overthink it. The biggest difference is that I finish it with a creamy sauce so it feels special enough for December.
Here is my simple flow in real life:
1. Boil the pasta. Salt the water. Cook until just tender, then drain. I save a splash of the pasta water in case I need to loosen the sauce later.
2. Cook the chicken. In a big skillet, heat a little oil or butter. Add chicken pieces, season with salt, pepper, and a pinch of Italian seasoning. Cook until golden and done all the way through.
3. Add the red and green. Toss in your red bell pepper strips and broccoli (or whatever greens you chose). I like the veggies still a little crisp so the colors pop.
4. Make it creamy and festive. Lower the heat. Stir in cream (or half and half) and a couple spoonfuls of pesto. Add parmesan. If you are using cream cheese, add a small chunk and stir until smooth.
5. Toss with pasta. Add pasta back into the skillet. Toss until coated. If it looks too thick, add a splash of pasta water.
This is the moment where it turns into that “holiday bowl” look. The red and green are bright, the sauce is creamy, and it honestly just makes people happy. I have served this Red & Green Christmas Chicken Pasta with garlic bread, and I have also served it alone with a big salad and called it a night.
If you are in a chicken pasta phase like I am every winter, I keep a little list of ideas bookmarked for busy nights. These are worth a peek: 7 Quick Chicken Pasta Recipes Easy Weeknight Dinners.
Also, a quick tip from experience: do not drown it in pesto. A little pesto plus parmesan goes a long way. You want it herby, not heavy.
Storing leftover pesto pasta salad
Leftovers are a big reason I love making Red & Green Christmas Chicken Pasta. It reheats really well, and the flavors get even better the next day. But there are a couple small things I do so it does not dry out.
How I store it: I let it cool, then put it in an airtight container. It keeps well in the fridge for about 3 to 4 days.
How I reheat it: I warm it in a skillet with a splash of milk or a tiny bit of cream. Microwave works too, but stir halfway through and add a little liquid so the sauce comes back to life.
If you know you will want leftovers, you can slightly undercook the pasta. Nothing dramatic, just keep it from getting too soft after reheating.
“I made this for our Christmas movie night and it disappeared fast. The leftovers the next day were even better, and my picky eater asked for seconds.”
And if you want another super low effort chicken dinner for a hectic holiday week, I have also made this version and loved how simple it is: 4 Ingredient Ranch Chicken Bake 2.
Side Salad Assembly and Serving Suggestions
I am a big believer that pasta nights need something fresh on the side. It does not have to be fancy. The salad just balances the creamy pasta and makes the whole meal feel like a holiday spread without extra stress.
Here are a few serving ideas that work really well with Red & Green Christmas Chicken Pasta:
- Simple side salad with lemony vinaigrette to cut the richness
- Garlic bread or warm rolls for scooping up sauce
- Roasted veggies like carrots or Brussels sprouts if you want extra holiday vibes
- A sprinkle bar at the table: parmesan, crushed red pepper, chopped basil
For a party, I will sometimes put the pasta in a big serving bowl and top it with extra parmesan and chopped parsley. It looks festive without needing any complicated garnish.
If you want more creamy chicken pasta inspiration for future dinners (because once winter hits, it is basically a lifestyle), I have browsed through this roundup for ideas too: Best 10 Creamy Pasta Chicken Recipes Easy Dinners.
The Best Leafy Greens for Your Side Salad
Okay, let us talk greens, because the right leafy base makes the salad feel like it belongs next to a holiday pasta. I usually pick something crisp and sturdy so it holds dressing and still feels fresh.
My favorites:
Romaine is crunchy and classic. Baby spinach feels tender and mild. Arugula adds a little peppery bite that is really nice with creamy pasta. Spring mix is easy, but it can get soggy faster, so dress it right before serving.
If I am making a salad for a crowd, I do romaine plus a handful of arugula, then add sliced cucumbers, cherry tomatoes, and thin red onion. For dressing, I keep it simple: olive oil, lemon juice, salt, pepper, and a small spoon of Dijon.
And if you are collecting dinner ideas like I am, this is another roundup that is handy when you want a sure thing: Best Chicken Pasta Recipes Easy Dinners.
Common Questions
Can I make Red & Green Christmas Chicken Pasta ahead of time?
Yes. Cook it, cool it, and store it covered in the fridge. Reheat with a splash of milk or cream so it turns silky again.
What is the best pasta shape for this?
Penne and rotini are my favorites because they catch the creamy pesto sauce. Bow ties are cute for the holidays too.
How do I keep the sauce from getting too thick?
Save a little pasta water and stir in a splash at the end. When reheating, add a spoonful of milk or cream and stir well.
Can I swap the chicken for something else?
Totally. Turkey works great after the holidays. You can also use shrimp, or keep it meatless and add more veggies.
How do I make it a little lighter?
Use half and half instead of heavy cream, go easy on the cheese, and add extra greens like spinach or broccoli.
A cozy holiday dinner you will actually want to make again
This is one of those meals that looks festive, tastes comforting, and does not make you feel stuck in the kitchen all night. If you keep a jar of pesto and some pasta in your pantry, you are already halfway to Red & Green Christmas Chicken Pasta. Pair it with a crisp side salad and you have a full holiday feast that feels special without being complicated. And if you want another fun, colorful holiday pasta idea, check out this Christmas Pasta with Sausage, Onion, and Peppers Recipe for a different spin. Try this recipe once, and do not be surprised if it becomes your new December tradition.
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Red & Green Christmas Chicken Pasta
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Poultry
Description
A festive and cozy chicken pasta dish with creamy sauce and vibrant red and green veggies, perfect for holiday dinners.
Ingredients
- 8 oz pasta (penne, rotini, or farfalle)
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-size pieces
- 2 cups spinach or broccoli florets
- 1 red bell pepper, sliced
- 1/2 cup basil pesto
- 1 cup heavy cream or half and half
- 2 oz cream cheese (optional)
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- 1 tsp Italian seasoning
- 1/2 cup grated parmesan cheese
- Red pepper flakes and lemon zest for garnish (optional)
Instructions
- Boil the pasta. Salt the water and cook until just tender, then drain, saving a splash of pasta water.
- Cook the chicken in a large skillet with a little oil or butter, seasoning with salt, pepper, and Italian seasoning until golden and cooked through.
- Add the red bell pepper and green veggies to the skillet and toss until they are slightly crisp.
- Lower the heat and stir in cream and pesto, adding parmesan and cream cheese (if using) until smooth.
- Toss the pasta with the sauce in the skillet, adding pasta water if necessary to loosen the sauce.
Notes
Leftovers can be stored in an airtight container for 3-4 days and are best reheated with a splash of milk or cream to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
