This Creamy Pesto Chicken Pasta has become my go-to weeknight hero. It’s the kind of meal that feels indulgent but comes together with pantry staples and a jar of good pesto. The sauce is velvety without being heavy, and the chicken stays juicy thanks to a quick sear.
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I’ve designed this recipe to be forgiving: you can use any short pasta, swap in rotisserie chicken for speed, or add a handful of spinach at the end. The key is building flavor in layers—first the chicken, then the aromatics, then the creamy pesto sauce.
Whether you’re cooking for a busy family or meal-prepping for the week, this dish delivers comfort and convenience. Let’s get started.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) short pasta (penne, fusilli, or rigatoni)
Use whole wheat or gluten-free if preferred. Any short shape works; just adjust cooking time per package.
1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
Substitute chicken thighs for extra juiciness. If using rotisserie chicken, skip the searing step and add it at the end.
2 tbsp (30ml) olive oil
Use extra-virgin for best flavor. You can substitute avocado oil for a higher smoke point.
3 cloves garlic, minced
Fresh garlic is best; use 1 tsp garlic powder in a pinch.
1 cup (240ml) heavy cream
For a lighter version, use half-and-half or whole milk, but expect a thinner sauce.
1/2 cup (120g) basil pesto
Use store-bought or homemade. If you love extra basil flavor, add an extra tablespoon.
1/2 cup (50g) grated Parmesan cheese
Freshly grated melts better than pre-shredded. Pecorino Romano adds a sharper bite.
1/4 cup (60ml) reserved pasta water
The starchy water helps bind the sauce. If you forget, use plain water or chicken broth.
Salt and freshly ground black pepper, to taste
Go easy on salt because pesto and Parmesan are already salty.
Tips & Tricks
Don't overcook the chicken
Sear until just cooked through (internal temp 165°F/74°C), then remove from pan to keep it tender.
Reserve pasta water before draining
The starch helps emulsify the sauce and prevents it from turning greasy.
Taste as you go
Pesto brands vary in salt; adjust seasoning at the end.
- Use full-fat cream for the most luxurious texture: Low-fat creams can curdle when mixed with acidic pesto.
Pro Tips
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a rolling boil (212°F/100°C). Add pasta and cook until al dente, about 8-10 minutes (or per package). Reserve 1 cup of pasta water, then drain.
2. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat (350°F/175°C). Season chicken strips with salt and pepper. Cook for 3-4 minutes per side until golden brown and internal temperature reaches 165°F/74°C. Remove and set aside.
3. Sauté Garlic
Reduce heat to medium (300°F/150°C). Add minced garlic to the same skillet and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
4. Create the Creamy Base
Pour in heavy cream and bring to a gentle simmer (about 200°F/93°C). Cook for 2-3 minutes, scraping up any browned bits from the bottom—this adds flavor.
5. Add Pesto and Parmesan
Stir in the basil pesto and grated Parmesan until fully melted and the sauce is smooth. Simmer for another 2 minutes until slightly thickened.
6. Combine Everything
Add the cooked pasta and seared chicken back to the skillet. Toss to coat evenly. If the sauce is too thick, add reserved pasta water a splash at a time until desired consistency.
7. Season and Serve
Taste and adjust with salt and pepper. Serve immediately, garnished with extra Parmesan and fresh basil if desired.
Delicious Variations
Vegetarian
Omit chicken and add 2 cups (about 200g) of halved cherry tomatoes and 3 cups (90g) of baby spinach, wilting them in the sauce.
Add Protein
Swap chicken for 12 oz (340g) of cooked shrimp, adding them in the last 2 minutes of simmering.
Spicy Kick
Stir in 1/2 tsp red pepper flakes with the garlic for a subtle heat.
How to Store Creamy Pesto Chicken Pasta
Refrigerator
Store in an airtight container for up to 3 days. The sauce will thicken; add a splash of milk when reheating.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a little water or milk to loosen the sauce. Avoid microwaving on high to prevent the cream from separating.
Frequently Asked Questions
Q: Can I use store-bought pesto?
Yes, store-bought pesto works perfectly. Look for a refrigerated brand for freshest flavor, and taste it first to adjust salt levels.
Q: What can I use instead of heavy cream?
You can substitute half-and-half or whole milk, but the sauce will be thinner. For a dairy-free option, use full-fat coconut milk for a slightly different flavor.
Q: How do I prevent the cream sauce from curdling?
Keep the heat low and avoid boiling the cream. Stir gently and add the pesto gradually. Also, don't add cold cream to a hot pan—let it come to room temperature first.
Q: Can I make this ahead of time?
Yes, you can prepare the dish, but the pasta will absorb sauce. Store the sauce and pasta separately, then combine and reheat with extra cream or milk.
I hope this Creamy Pesto Chicken Pasta becomes a staple in your kitchen. If you try it, let me know how it turns out in the comments below. Happy cooking!
Creamy Pesto Chicken Pasta
Creamy Pesto Chicken Pasta is a rich, one-pan dinner with tender chicken, al dente pasta, and a silky basil sauce ready in 30 minutes.
🧂 Ingredients
- 12 oz (340g) short pasta (penne, fusilli, or rigatoni)
- 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
- 2 tbsp (30ml) olive oil
- 3 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1/2 cup (120g) basil pesto
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (60ml) reserved pasta water
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Cook the Pasta — Bring a large pot of salted water to a rolling boil (212°F/100°C). Add pasta and cook until al dente, about 8-10 minutes (or per package). Reserve 1 cup of pasta water, then drain.
- 2Sear the Chicken — Heat olive oil in a large skillet over medium-high heat (350°F/175°C). Season chicken strips with salt and pepper. Cook for 3-4 minutes per side until golden brown and internal temperature reaches 165°F/74°C. Remove and set aside.
- 3Sauté Garlic — Reduce heat to medium (300°F/150°C). Add minced garlic to the same skillet and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
- 4Create the Creamy Base — Pour in heavy cream and bring to a gentle simmer (about 200°F/93°C). Cook for 2-3 minutes, scraping up any browned bits from the bottom—this adds flavor.
- 5Add Pesto and Parmesan — Stir in the basil pesto and grated Parmesan until fully melted and the sauce is smooth. Simmer for another 2 minutes until slightly thickened.
- 6Combine Everything — Add the cooked pasta and seared chicken back to the skillet. Toss to coat evenly. If the sauce is too thick, add reserved pasta water a splash at a time until desired consistency.
- 7Season and Serve — Taste and adjust with salt and pepper. Serve immediately, garnished with extra Parmesan and fresh basil if desired.
Yuki writes about technology and digital minimalism, helping readers declutter their digital lives and use tech mindfully. She explores apps, tools, and habits that promote focus and well-being.
