chicken and pesto pasta recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best chicken and pesto pasta recipe

This dish is one of my go-to comfort foods—simple enough to whip up on busy weeknights but always feels special when served. Chicken and pesto pasta is the kind of meal that feels indulgent without being heavy, and it’s been a favorite in our house for years. My kids love how the creamy, herby pesto masks the chicken’s natural taste, making every bite feel like a treat, while the pasta holds up well to a quick stir. It’s the kind of recipe that works for everyday meals, too—no fuss, just good flavors that don’t require perfect timing. Plus, it’s packed with protein and veggies, so it’s a balanced way to eat without feeling like you’re sacrificing anything. Whether it’s a quick weeknight dinner or a light meal for a family gathering, this dish delivers without overcomplicating things.
Creamy Chicken and Pesto Pasta

Creamy Chicken and Pesto Pasta

4.7 from 1760 votes

A light yet flavorful pasta dish featuring tender chicken in a bright pesto sauce, paired with fresh pasta for a satisfying meal. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pasta
  • 12 oz fresh pasta (e.g., fettuccine)
  • 1 cup grated Parmesan cheese
For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
For the Pesto Sauce
  • 1 cup homemade or store-bought pesto
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil

👨‍🍳Directions

  1. 1
    Preheat oven to 375°F (190°C). Cut chicken breasts into bite-sized pieces and set aside.
  2. 2
    Heat olive oil in a skillet over medium-high heat. Add chicken pieces and season with oregano and garlic powder. Cook until no longer pink (about 6–7 minutes), then remove from skillet and set aside.
  3. 3
    Bring a pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
  4. 4
    In the same skillet, add heavy cream and pesto. Stir until smooth and creamy. Stir in Parmesan and basil until fully combined.
  5. 5
    Return chicken to the skillet and toss gently to coat in the pesto sauce. Serve immediately over pasta.

🔧Equipment

  • Large skillet
  • Kitchen shears
  • Mixing bowls

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 6❤️Cholesterol: 75🧂Sodium: 750🌾Total Carbs: 55🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 28

📝Notes

Tips: For extra richness, add a splash of white wine while heating the sauce. If using store-bought pesto, ensure it’s made with basil and olive oil for the best flavor.

Watch Video Of How Creamy Chicken and Pesto Pasta Works

This pasta dish is always a reliable crowd-pleaser because it’s quick to make, packed with fresh flavor, and feels special without the fuss. Whether you’re serving it at a casual family dinner or a weekend get-together, the creamy pesto and tender chicken make it feel like a homemade meal worth celebrating. Plus, it’s simple enough to prep ahead and reheat, so you can focus on enjoying the company.

❓ Frequently Asked Questions About Creamy Chicken and Pesto Pasta

How do I adjust the pesto for a milder flavor?

Use a 2:1 ratio of basil to other pesto ingredients—swap half the garlic for shallots and add a splash of lemon juice (about 1 tablespoon) to brighten the flavor without overpowering. If you prefer extra creaminess, stir in 1 tablespoon of heavy cream or extra grated Parmesan.

Can I substitute any of the pasta shapes?

Yes, but keep the cooking time in mind. Short pasta like penne or farfalle works well, while long shapes like spaghetti may require slightly less sauce. For a rustic touch, use small shells or rigatoni.

What if I don’t have fresh basil?

Dried basil works in a pinch—use 1 teaspoon for every 2 tablespoons of fresh basil in the recipe. For a smoother texture, blend the pesto with a little olive oil to break up the dried leaves before mixing.

How can I make this dish ahead of time?

Prep the pesto and pasta separately, then refrigerate for up to 24 hours. Reheat gently in a saucepan with a splash of water or broth to restore moisture. For best texture, assemble the dish fresh when serving.

Why does the pesto sometimes turn grainy?

Graininess usually comes from overblending or using too much olive oil. To fix, strain the pesto through a fine-mesh sieve (or cheesecloth) before combining with the sauce. If the oil is too thick, add a little warm water or milk to thin it out.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts