There's nothing quite like the comforting combination of tender chicken, creamy sauce, and the aromatic burst of pesto in this Creamy Chicken Pesto Pasta. Perfect for a busy weeknight, this dish is quick, easy, and utterly satisfying.
I first discovered this recipe during a last-minute dinner crisis when pesto became the secret weapon to elevate a simple chicken and pasta dish into something extraordinary. Since then, it’s become a staple in our home, loved by kids and adults alike. Let’s dive into why this might just become your go-to dinner recipe.
Why You'll Love This Creamy Chicken Pesto Pasta
Get ready to meet your new favorite dinner. This Creamy Chicken Pesto Pasta isn’t just delicious – it’s a lifesaver for busy households.
First, it’s incredibly quick and easy to prepare. From start to finish, you can have this hearty meal on the table in under 30 minutes, making it ideal for those nights when time is of the essence.
The flavors are unbeatable. The creamy sauce perfectly balances the herbaceous and nutty pesto, while juicy chicken pieces add heartiness to every bite.
This recipe is also wallet-friendly. Made with simple, readily available ingredients, it’s a budget-conscious way to feed the whole family without sacrificing flavor.
Finally, it’s endlessly customizable. Whether you’re using up leftover chicken, swapping in a different pasta shape, or even making it vegetarian, this dish adapts beautifully to your needs.
Ingredients Notes

The magic of this Creamy Chicken Pesto Pasta lies in its combination of simple yet flavorful ingredients. Each one has an important role in bringing this dish to life.
Pasta is the base of this dish. Penne, rotini, or even fettuccine work well, as their shapes help hold onto the creamy sauce. For a healthier twist, you can use whole wheat or gluten-free pasta.
Chicken breast adds protein and texture. It’s important to cut it into bite-sized pieces to ensure quick, even cooking. You can also use leftover rotisserie chicken for an even faster prep.
Pesto sauce is the star of the show. Store-bought pesto works well in a pinch, but if you have fresh basil on hand, homemade pesto takes the flavors to another level.
Heavy cream creates the luscious, velvety sauce. If you’re looking for a lighter option, substitute with half-and-half or a mix of cream and milk.
Parmesan cheese ties everything together with its nutty, savory flavor. Freshly grated Parmesan is recommended, as it melts better and enhances the dish significantly.
A large skillet and a pot for boiling pasta are all the equipment you’ll need to whip up this recipe in no time.
How To Make This Creamy Chicken Pesto Pasta

This Creamy Chicken Pesto Pasta comes together in just a few easy steps, making it perfect for busy weeknights or lazy weekends.
Start by cooking your pasta in a large pot of salted boiling water. While the pasta cooks, prepare the chicken. Cut it into bite-sized pieces, season with salt and pepper, and set aside.
Heat a drizzle of olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer. Cook for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set it aside.
In the same skillet, lower the heat and add heavy cream, scraping up any browned bits from the bottom of the pan. Stir in the pesto sauce and let it simmer for 2-3 minutes until slightly thickened.
Once the pasta is cooked al dente, reserve about 1 cup of the pasta water and drain the rest. Add the cooked pasta to the skillet, tossing it gently to coat in the creamy pesto sauce. If the sauce is too thick, add the reserved pasta water a little at a time until you reach your desired consistency.
Return the chicken to the skillet, stirring it into the pasta until everything is evenly combined. Sprinkle with freshly grated Parmesan cheese and serve immediately for a warm, comforting meal.
Storage Options
If you have leftovers, this Creamy Chicken Pesto Pasta stores beautifully. Transfer any cooled pasta into an airtight container and refrigerate for up to 3 days.
To freeze, let the pasta cool completely before placing it in a freezer-safe container. It can be frozen for up to 2 months. When reheating, thaw in the fridge overnight and warm gently on the stovetop, adding a splash of milk or cream to restore the sauce’s creamy texture.
For reheating, use a skillet over low heat or a microwave, stirring occasionally to ensure even heating. Avoid overheating, as this can cause the sauce to separate.
Variations and Substitutions
This recipe is as versatile as it is delicious, allowing you to get creative based on what you have in your pantry or your family’s preferences.
For a vegetarian version, skip the chicken and add sautéed mushrooms, roasted red peppers, or zucchini instead. The creamy pesto sauce pairs wonderfully with a variety of veggies.
Switch up the protein by using shrimp or diced turkey instead of chicken. Both options work well with the creamy pesto flavors.
If you’re craving extra greens, toss in a handful of spinach or kale at the end of cooking. The residual heat will wilt the greens perfectly.
Want to make it dairy-free? Use coconut cream instead of heavy cream and sprinkle nutritional yeast instead of Parmesan for a similar savory note.
Experiment with flavored pasta, like spinach or tomato-infused varieties, to add an extra layer of taste and color to the dish.
This Creamy Chicken Pesto Pasta recipe is a true kitchen gem – simple, delicious, and endlessly adaptable. Whether it’s a quick weeknight dinner or a dish to impress guests, you’ll find yourself coming back to it time and time again.
PrintCreamy Chicken Pesto Pasta Recipe
Creamy chicken pesto pasta combines tender chicken, rich pesto sauce, and al dente pasta for a flavorful, comforting dish. Quick and easy to prepare, this recipe is perfect for busy weeknights or a satisfying dinner option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten Free
Ingredients
- 12 oz pasta (penne, fettuccine, or choice)
- 2 tbsp olive oil
- 2 chicken breasts, diced
- Salt and pepper, to taste
- 1 cup heavy cream
- ½ cup basil pesto (store-bought or homemade)
- ¼ cup grated Parmesan cheese
- ¼ cup reserved pasta water
- Fresh basil and extra Parmesan for garnish
Instructions
- Cook pasta according to package instructions. Reserve ¼ cup pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and fully cooked.
- Lower heat and stir in heavy cream, pesto, and Parmesan cheese. Mix well to create a creamy sauce.
- Add cooked pasta and reserved pasta water to the skillet. Toss until pasta is evenly coated in the sauce.
- Serve immediately, garnished with fresh basil and extra Parmesan.
Notes
- Use your favorite type of pasta for this recipe.
- Add a pinch of red pepper flakes for a slight kick.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 520
- Sugar: 2g
- Sodium: 340mg
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