Name: Creamy Pesto Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 ounces pasta; 1 pound boneless skinless chicken breasts; 1-2 tablespoons olive oil; 1 cup heavy cream; 3/4 cup basil pesto; 1/2 cup reserved pasta water; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; Optional: spinach or peas; Optional: lemon juice and zest

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Creamy Pesto Chicken Pasta — A Quick Welcome

This creamy pesto chicken pasta is a weeknight hero: bright basil pesto meets silky cream and tender chicken for a dish that feels special with very little fuss. I make this often when I want something fast, comforting, and reliably delicious—it’s one of those recipes that gets better the second day. If you love a rich pesto hit, you’ll enjoy this version much like my take on creamy pesto pasta with a protein boost.

Why Make This Recipe

Fast: Ready in about 30 minutes, perfect for busy weeknights or last-minute guests.
Flavor-forward: Fresh basil pesto + cream creates a balanced, herbaceous sauce that clings to pasta.
Balanced: Combines protein, carbs, and greens when you toss in spinach or peas.
Flexible: Easy to scale, swap pastas, or use leftover chicken. I love it because the pesto keeps the dish tasting fresh even on reheats.
Crowd-pleaser: Familiar flavors make it a safe bet for family dinners and casual entertaining—think of it like a milder alternative to a spicy pasta I sometimes make, such as this buffalo chicken pasta.

Recipe Overview

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Difficulty: Easy
Method: Pan-sear chicken, boil pasta, then finish in a sauté pan by combining reserved pasta water, pesto, and cream to make a glossy sauce. Use a heavy skillet and a large pot for best results.

My Experience Making This Recipe

When I first tested this, the sauce was too thin until I started using reserved pasta water to emulsify it—game changer. I also learned that slicing the chicken against the grain after resting keeps the bites tender and juicy.

How to Make Creamy Pesto Chicken Pasta

Start by cooking 12 ounces (about 340 g) of your favorite pasta in generously salted boiling water until al dente (usually 8–10 minutes). While the pasta cooks, season 1 pound (450 g) of boneless skinless chicken breasts with salt and pepper and sear in 1–2 tablespoons olive oil over medium-high heat until golden and the internal temperature reaches 165°F (74°C), about 6–8 minutes per side for larger pieces. Remove the chicken to rest, then add 1 cup (240 ml) heavy cream, 3/4 cup (180 g) prepared basil pesto, and 1/2 cup (120 ml) reserved pasta water to the skillet; simmer gently to combine and thicken. Slice the chicken and toss with pasta and sauce, adding spinach or peas if you like, and finish with a squeeze of lemon and 1/4 cup grated Parmesan.

Expert Tips for Success

Reserve at least 1 cup of pasta water before draining; the starch helps emulsify the sauce for a silky finish.
Cook chicken to 165°F (74°C) using an instant-read thermometer to avoid dry meat, then rest 5 minutes so juices redistribute.
Use a heavy-bottomed skillet (cast iron or stainless) to get a good sear—nonstick won’t brown as well.
If pesto is salty or intense, temper it by whisking a tablespoon of cream into the pesto first, then add to the pan to prevent curdling.
For the creamiest texture, finish the sauce over low heat and avoid boiling after adding cream; gentle simmering prevents separation.

How to Serve Creamy Pesto Chicken Pasta

Serve with a simple arugula salad dressed in lemon and olive oil to cut the richness.
Top with toasted pine nuts or walnuts and extra basil leaves for texture and aroma.
For a weeknight twist, serve alongside roasted cherry tomatoes and garlic—these complement the pesto beautifully and echo my favorite combo in this creamy Cajun chicken pasta.
Present on a warmed shallow bowl and finish with a drizzle of good olive oil and grated Parmesan for a restaurant-style touch.

Storage and Reheating Guide

Refrigerate: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freeze: For longer storage, portion into freezer-safe containers for up to 2 months; note texture of cream can change slightly after freezing.
Reheat gently: Rewarm on the stovetop over low heat with a splash of water, broth, or cream to restore silkiness; microwave in 30-second bursts, stirring between intervals.
Do not boil when reheating—high heat can separate the sauce and dry out the chicken.

Recipe Variations

Gluten-free: Use a 12-ounce gluten-free pasta and cook according to package instructions.
Dairy-free: Replace heavy cream with full-fat coconut milk and omit Parmesan, or use a dairy-free cream and nutritional yeast; try a dairy-free pesto to keep it consistent.
Vegetarian: Skip the chicken and add crispy pan-fried tofu or roasted cauliflower; for extra protein, stir in white beans. Check my tested vegan version for technique inspiration: creamy vegan marry-me pasta with crispy tofu “chicken”.
Lighter: Swap heavy cream for half-and-half plus a tablespoon of cornstarch mixed into a little cold water to thicken without the full richness.

Nutritional Highlights

Protein-rich: Chicken provides a solid protein portion—about 25–30 g per serving depending on portion size.
Healthy fats: Basil pesto contributes heart-healthy monounsaturated fats from olive oil and nuts; adjust nut quantity if nut allergies are a concern.
Allergens: Contains dairy (cream, Parmesan) and tree nuts (traditional pesto with pine nuts); use allergen-free swaps if needed. Watch portions if you’re tracking calories—this is a moderately calorie-dense, satisfying entrée.

Troubleshooting Common Issues

Sauce too thin: Stir in more reserved pasta water a tablespoon at a time and simmer gently until it thickens, or whisk a teaspoon of cornstarch dissolved in cold water and add gradually.
Sauce separates or curdles: Reduce heat immediately; whisk in a small amount of warm pasta water to re-emulsify. Avoid boiling after adding cream.
Chicken dry: Cut larger breasts in half lengthwise (butterfly) before cooking for even thickness, or pound gently to 1/2–3/4 inch so they cook faster and stay juicy.

Frequently Asked Questions

Q1: Can I use store-bought pesto or should I make my own?
A1: Store-bought pesto works great and saves time—opt for a high-quality jar with olive oil near the top of the ingredient list. If you make your own, use fresh basil, good olive oil, and toast the pine nuts lightly for more depth.

Q2: How do I keep the pasta from getting gummy when combining with the sauce?
A2: Cook pasta to al dente, drain but do not rinse, and reserve pasta water. Combine pasta and sauce quickly over low heat so the starch binds the sauce to the pasta rather than sitting and absorbing liquid.

Q3: Can I prepare this ahead for a dinner party?
A3: You can pre-cook the chicken and boil the pasta an hour ahead; keep them separate and rewarm gently before combining with freshly finished sauce. If making fully ahead, reheat slowly with added liquid to refresh the sauce.

Q4: Is there a way to make the flavor brighter without adding more pesto?
A4: Yes—finish with a squeeze of fresh lemon juice and a teaspoon of lemon zest to lift the flavors without increasing the pesto quantity. Fresh herbs like basil or parsley added at the end also brighten the dish.

Conclusion

If you want another one-pot creamy pesto chicken option with slightly different technique and ingredient ratios, this One Pot Creamy Pesto Chicken Pasta Recipe – Budget Bytes is a helpful, tested reference that complements the tips above.

Creamy Pesto Chicken Pasta