This creamy pesto chicken pasta is a weeknight superstar: bright basil pesto, tender chicken, and a silky sauce cling to pasta for a comforting, fast meal. I make it often when I want something that feels fancy but finishes in about 30 minutes. For a similar twist with bolder heat, I sometimes compare it to a buffalo-style creamy pasta I tested last season.
Why Make This Recipe
- Fast and satisfying: ready in roughly 30 minutes, perfect for busy weeknights.
- Great flavor balance: herb-forward pesto brightens rich cream and savory chicken.
- Versatile: easy to adapt for vegetarian, gluten-free, or lighter versions.
- Crowd-pleasing: looks and tastes special for casual dinners or small gatherings.
- Personal note: I love this recipe because pesto gives instant restaurant-style depth with minimal effort, and it reheats well.
Recipe Overview
- Prep time: 10 minutes.
- Cook time: 15–20 minutes.
- Total time: 25–30 minutes.
- Servings: 4 (about 1 to 1 1/2 cups per person).
- Difficulty: Easy.
- Method: Sear bite-sized chicken, cook pasta, then finish together in a skillet with cream and pesto to form a glossy sauce.
My Experience Making This Recipe
I tested variations using both boneless skinless chicken thighs and breasts; thighs stayed juicier if you slightly undercook them by 2 minutes before adding sauce. I also learned that adding some pasta cooking water loosens the sauce without watering down the pesto flavor.
How to Make Creamy Pesto Chicken Pasta
Start by seasoning and pan-searing 1 lb (450 g) of bite-sized chicken pieces over medium-high heat in a large skillet until golden and cooked to 165°F (74°C). Meanwhile, cook 12 oz (340 g) of pasta in salted boiling water until al dente, reserving about 1 cup (240 ml) of the starchy pasta water. Reduce heat, add 1 cup (240 ml) heavy cream (or half-and-half for a lighter finish) and 1/2 to 3/4 cup pesto to the skillet, then fold in pasta and a splash of pasta water until the sauce coats everything. Finish with 1/2 cup grated Parmesan, a squeeze of lemon, and adjust salt and pepper to taste.
Expert Tips for Success
- Use a thermometer: cook chicken to 165°F (74°C) for safety, then rest it briefly to keep juices locked in.
- Save pasta water: 1–3 tablespoons can transform a gluey sauce into a silky emulsion because of the starch.
- Choose robust pesto: a store-bought pesto labeled “robust” or freshly made with plenty of lemon brightens the cream. If using jarred, stir it in off heat to preserve fresh basil notes.
- Use a wide skillet: a 12-inch skillet gives enough surface area to sear chicken and combine pasta without crowding.
- Adjust texture with heat: simmer sauce gently over low heat—boiling will split dairy; if it begins to separate, whisk in a tablespoon of cold butter off heat to bring it back.
How to Serve Creamy Pesto Chicken Pasta
- Simple dinner: garnish with extra Parmesan, toasted pine nuts, and torn basil leaves for color and crunch.
- Lighten the plate: add a crisp green salad with lemon vinaigrette to cut the richness. See a creamy pesto pasta variant for more herb-forward ideas here.
- Entertaining: serve family-style in a warmed bowl and offer red pepper flakes and lemon wedges at the table.
- Occasion pairing: this works well for casual date nights or a quick celebratory meal when you want flavor without fuss; for a creamy vegan twist, check this tested alternative vegan version I tried.
Storage and Reheating Guide
Cool leftovers quickly and store in airtight containers in the refrigerator for up to 3 days. To freeze, place in freezer-safe containers for up to 2 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat with a splash of water or cream (1–2 tablespoons) to revive the sauce, or microwave in 30-second bursts, stirring between intervals to prevent overheating.
Recipe Variations
- Gluten-free: use 12 oz (340 g) gluten-free pasta and slightly undercook it by 1 minute, as it can get mushy on reheating.
- Dairy-free: swap heavy cream for 1 cup (240 ml) full-fat canned coconut milk and use a dairy-free pesto or blend basil, nutritional yeast, olive oil, and lemon.
- Lighter: replace cream with 3/4 cup plain Greek yogurt stirred in off heat (temper with hot pasta water first to prevent curdling).
- Extra veg: fold in sautéed cherry tomatoes, baby spinach, or roasted asparagus for color and nutrition; I often add halved grapes tomatoes at the end to keep them fresh.
Nutritional Highlights
This dish provides a good source of protein (from chicken) and healthy fats (from olive oil in pesto and optional nuts). Watch portion size—one generous serving can be 600–800 kcal depending on cream and cheese amounts. Allergens: contains dairy and likely tree nuts (pine nuts in pesto); use nut-free pesto and dairy substitutes if needed.
Troubleshooting Common Issues
- Sauce too thin: simmer gently to reduce, or whisk in 1–2 tablespoons grated Parmesan off heat to thicken without cooking the dairy.
- Sauce too thick or sticky: add reserved pasta water 1 tablespoon at a time to loosen and emulsify.
- Chicken dry: avoid overcooking—remove chicken a couple minutes early and finish it in the sauce to bring moisture back.
Frequently Asked Questions
Q: Can I make this ahead for meal prep?
A: Yes. Cook pasta slightly under al dente and store separately from sauce if possible; assemble and reheat within 3 days. This prevents the pasta from absorbing too much sauce and becoming mushy.
Q: Is store-bought pesto okay or should I make my own?
A: Store-bought works fine—choose a high-quality jar with olive oil and few preservatives. For the freshest flavor, stir in a tablespoon of lemon juice and a little grated Parmesan when using jarred pesto.
Q: How do I prevent the cream from splitting?
A: Keep heat low once cream is added and don’t boil. If the sauce starts to separate, remove from heat and whisk in a small amount of cold butter or cheese to re-emulsify.
Q: Can I use pre-cooked or rotisserie chicken?
A: Absolutely—shred or dice it and add at the very end to warm through for a quicker version. Reduce searing time and use the saved time to build the sauce.
Conclusion
For another one-pot approach and budgeting tips that inspired my timing and portion ideas, see this One Pot Creamy Pesto Chicken Pasta Recipe – Budget Bytes, which complements the technique described here and offers helpful ingredient-cost guidance.
Creamy Pesto Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free, Dairy
Description
A comforting and fast meal featuring bright basil pesto, tender chicken, and a silky sauce clinging to pasta.
Ingredients
- 1 lb (450 g) boneless skinless chicken, bite-sized
- 12 oz (340 g) pasta
- 1 cup (240 ml) heavy cream
- 1/2 to 3/4 cup pesto
- 1/2 cup grated Parmesan cheese
- 1 lemon, for squeezing
- Salt and pepper to taste
- Reserved pasta water as needed
Instructions
- Season and pan-sear the chicken pieces over medium-high heat until golden and cooked to 165°F (74°C).
- Cook pasta in salted boiling water until al dente, reserving about 1 cup of starchy pasta water.
- Reduce heat, then add heavy cream and pesto to the skillet.
- Fold in the pasta and a splash of pasta water until everything is coated.
- Finish with grated Parmesan, lemon juice, and adjust salt and pepper to taste.
Notes
Use a thermometer for chicken safety and save pasta water for a silky sauce. Choose robust pesto for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian