Creamy Chicken Pesto Pasta brings together tender chicken, bright basil pesto, and silky cream for an easy weeknight favorite. This creamy pesto chicken pasta cooks quickly and delivers big flavor with minimal fuss. Use quality pesto and sun-dried tomatoes to elevate the dish into a restaurant-style meal in under 30 minutes.
Why You’ll Love Creamy Chicken Pesto Pasta
- Fast: ready in about 30 minutes for busy weeknights.
- Comforting: rich cream and parmesan create a velvety sauce.
- Flavorful: basil pesto and sun-dried tomatoes add herbaceous tang.
- Flexible: swap pasta shapes or use rotisserie chicken if pressed for time.
- Crowd-pleaser: adults and kids often request seconds.
Ingredients + Notes/Substitutions
Ingredients for Creamy Chicken Pesto Pasta (serves 4):
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon Italian seasoning, kosher salt and black pepper to taste
- 8 ounces penne pasta, ridged works best for sauce cling
- 2 tablespoons extra virgin olive oil
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese, plus extra for serving
- 1/4 cup sun-dried tomatoes, drained if packed in oil
- 1/2 cup basil pesto, homemade or store-bought, plus more to serve
- 1/2 to 1 teaspoon red pepper flakes
- Handful of torn basil leaves for garnish
Notes and substitutions:
- Use rotisserie or leftover cooked chicken to skip the cooking step.
- For a lighter version, swap half-and-half for heavy cream though sauce will thin.
- Try grilled chicken for a smoky note or use fusilli for extra sauce capture.
Instructions
- Season the chicken: add the chicken to a bowl and sprinkle with Italian seasoning, kosher salt, and black pepper. Toss to coat so every piece picks up seasoning.
- Cook the pasta: bring a medium pot of water to a boil, salt well (about 1 tablespoon), and add the penne. Cook until al dente, about 8 to 9 minutes, then reserve 1 cup of the cooking water and drain.
- Cook the chicken: while the pasta cooks, heat olive oil in a large nonstick skillet over medium-high heat. Add the chicken pieces and cook, tossing occasionally, until golden and cooked through, about 7 to 8 minutes. Keep the skillet hot so the chicken browns.
- Combine: lower the heat to medium-low, add the drained pasta to the skillet with the chicken. Pour in the heavy cream and add the parmesan and sun-dried tomatoes. Stir to combine and let the parmesan melt into the cream. If the mixture looks dry, add a splash of the reserved pasta water, a few tablespoons at a time, until the pasta looks glossy and coated.
- Add the pesto: turn off the heat and remove the pan from the burner. Stir in the basil pesto so it melds into the sauce without cooking away its fresh flavor. Finish with a sprinkle of grated parmesan, red pepper flakes, and torn basil leaves. Serve immediately while warm.
This method creates a rich, silky sauce that clings to each penne. If you want a thicker sauce, reduce the reserved pasta water. For a looser sauce, add more pasta water until you reach the texture you prefer.
Pro Tips & Troubleshooting
- Brown chicken in a single layer for better sear and deeper flavor.
- Reserve pasta water to adjust sauce texture; its starch helps bind cream and pesto.
- If pesto tastes raw after adding, let it sit off-heat for a minute to mellow.
- Overcooked chicken becomes dry; remove chicken as soon as juices run clear.
- To rescue a split sauce, whisk in a little more cream and heat gently while stirring.
Serving, Storage, and Variations
- Serving: plate Creamy Chicken Pesto Pasta with extra grated parmesan and a drizzle of olive oil. Add a wedge of lemon for a bright lift.
- Storage: refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or cream to loosen the sauce.
- Freezing: sauce may separate when frozen; freeze only if you plan to reheat slowly and whisk to recombine.
- Variations: swap chicken for shrimp or roasted vegetables for a vegetarian pesto pasta. Stir in spinach or peas for extra color and nutrients. Use sun-dried tomato pesto for a different flavor profile.
Nutrition
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 620 kcal | 36 g | 32 g | 45 g |
Nutrition varies with pesto brand and pasta type. Using lighter cream or less oil lowers calories.
FAQ
How long does Creamy Chicken Pesto Pasta take to make?
The recipe takes about 25 to 30 minutes from start to finish, including pasta cooking and chicken searing. It fits well into a quick weeknight dinner plan.
Can I use store-bought pesto for this creamy pasta?
Yes, use quality store-bought pesto or homemade pesto; both work well and deliver that signature basil flavor. Adjust the amount to taste to avoid overpowering the cream.
Will this dish freeze well?
The pasta can tolerate freezing but the cream-based sauce may separate; reheat slowly with a bit of cream or water while whisking to restore texture.
Conclusion
Creamy Chicken Pesto Pasta offers a fast, flavorful meal that combines tender chicken, basil pesto, and a silky cream sauce. This creamy pesto chicken pasta adapts easily to swaps like shrimp or veggies and stores well for quick leftovers. Keep quality pesto and parmesan on hand to make this easy, satisfying dinner any night you crave comforting, herb-forward pasta.
Creamy Chicken Pesto Pasta
Equipment
- Mixing bowl
- Medium pot
- Colander
- Large nonstick skillet
- Measuring cups and spoons
- Tongs or spatula
Ingredients
Main
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- to taste Kosher salt
- to taste Black pepper
- 8 ounce penne pasta, preferably with ridges
- 2 tablespoon extra virgin olive oil
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese plus more for serving if desired
- 1/4 cup sun dried tomatoes drained if packed in oil
- 1/2 cup basil pesto homemade or quality store-bought
- 1/2-1 teaspoon red pepper flakes
- handful basil leaves torn, for garnish
Instructions
Instructions
- Place the chicken in a bowl and toss with Italian seasoning, a generous pinch of kosher salt, and black pepper to coat.
- Bring a medium pot of well-salted water to a boil and cook the penne until al dente according to package directions (about 8–9 minutes).
- While the pasta cooks, heat the olive oil in a large nonstick skillet over medium-high and cook the chicken, tossing occasionally, until golden and cooked through, about 7–8 minutes.
- When the pasta is done, reserve about 1 cup of the cooking water, then drain the pasta.
- Lower the skillet heat and add the drained pasta, heavy cream, parmesan, and sun-dried tomatoes to the cooked chicken; stir to combine and add a few tablespoons of reserved pasta water if the sauce seems dry or thick.
- Remove the pan from the heat, stir in the basil pesto, then finish with extra grated parmesan, red pepper flakes, and torn basil leaves before serving.
