creamy chicken pesto pasta recipe

Written BySheba G Updated On
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The Best creamy chicken pesto pasta recipe

I have been making this creamy chicken pesto pasta for years and it always gets rave reviews from my family. The combination of tender chicken, rich pesto, and a creamy sauce makes for a truly satisfying meal. My kids ask for it all the time and I love that it comes together in about 30 minutes on a busy weeknight.

This recipe is perfect for a quick dinner but also special enough for company. The pesto adds a burst of fresh basil flavor while the cream makes everything feel indulgent. I use whole wheat pasta to add some fiber and serve it with a side salad for a balanced meal. It is one of those recipes that feels fancy but is actually very simple to make.

What I appreciate most is how versatile this dish is. You can use leftover chicken or rotisserie chicken to save time. The creamy sauce coats the pasta beautifully and the chicken stays moist and flavorful. It is a crowd pleaser that works for family dinners, potlucks, or even a cozy date night at home.

Creamy Chicken Pesto Pasta

4.5 from 1353 votes

A rich and creamy pasta dish with tender chicken and vibrant pesto sauce. This easy recipe comes together in under 45 minutes for a satisfying weeknight dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pasta

12 oz penne or fusilli pasta
1 tbsp salt for pasta water

For the Chicken

2 boneless skinless chicken breasts (about 1 lb)
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

For the Sauce

2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/3 cup basil pesto (store bought or homemade)
1/2 cup grated Parmesan cheese
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste

👨‍🍳Directions

1Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2While pasta cooks, season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium high heat. Cook chicken for 5-7 minutes per side until golden brown and cooked through (internal temperature 165F). Transfer to a plate and let rest 5 minutes, then slice into bite sized pieces.
3In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and cook for 30 seconds until fragrant.
4Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and let cook for 2 minutes until slightly thickened.
5Stir in pesto, Parmesan cheese, and red pepper flakes if using. Season with salt and pepper to taste. If sauce is too thick, add reserved pasta water a tablespoon at a time.
6Add drained pasta and sliced chicken to the skillet. Toss everything together until well coated. Serve immediately with extra Parmesan on top.

🔧Equipment

Large pot
Large skillet
Colander
Cutting board
Knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 620mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 28g

📝Notes

Tips: For a lighter version, use half and half instead of heavy cream. You can also add spinach or cherry tomatoes for extra vegetables. Store leftovers in the fridge for up to 3 days.

Watch Video Of How Creamy Chicken Pesto Pasta Works

This creamy chicken pesto pasta is a reliable recipe that never fails to please my family. It comes together quickly with simple ingredients and feels like a special meal any night of the week. I hope you give it a try and see how easy and delicious it can be.

❓ Frequently Asked Questions About Creamy Chicken Pesto Pasta

1. Can I use store bought pesto for this recipe?

Yes, store bought pesto works perfectly fine. I often use it on busy nights. Just look for a good quality brand with basil as the first ingredient. Homemade pesto is also great if you have fresh basil on hand.

2. How do I prevent the sauce from curdling?

To keep the sauce smooth, use room temperature cream and add it slowly while stirring. Also avoid boiling the sauce after adding the cream. A gentle simmer is all you need. If it does curdle slightly, whisk in a tablespoon of flour to help bring it back together.

3. Can I make this dish ahead of time?

This pasta is best served fresh but you can make it ahead. Prepare the pasta and sauce separately, then combine and reheat gently with a splash of milk or broth. The sauce may thicken as it sits so add liquid as needed. I recommend making it the same day for best texture.

4. What can I substitute for heavy cream?

You can use half and half or whole milk for a lighter sauce. If using milk, add a tablespoon of flour or cornstarch mixed with water to help thicken the sauce. Coconut cream also works for a dairy free option but will change the flavor slightly.

5. Is this recipe gluten free friendly?

Yes, simply use gluten free pasta such as rice or chickpea pasta. Check that your pesto and chicken broth are certified gluten free. The rest of the ingredients are naturally gluten free. The cooking time may vary slightly for gluten free pasta so follow package directions.

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.

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