There’s just something magical about the combo of tender chicken, velvety pesto, and perfectly cooked pasta all swirling together in one creamy, dreamy dish. This Creamy Chicken Pesto Pasta is what comfort food dreams are made of. It’s cozy, satisfying, and comes together in a snap—perfect for those nights when you want a home-cooked meal without the fuss.
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Imagine the aroma of basil pesto filling your kitchen, the sizzle of golden seared chicken, and the moment when everything gets coated in that rich, creamy sauce. Trust me, you’re going to want to make this again and again. It’s the kind of dish that’ll make everyone at the table go quiet with that first bite.
Why You’ll Love Creamy Chicken Pesto Pasta
Versatile: This pasta is your dinner BFF—perfect for weeknights, date nights, or when friends pop by unexpectedly. It’s fancy enough to impress but easy enough for a quick meal after work.
Budget-Friendly: You don’t need anything fancy—just pasta, chicken, pesto, and a few pantry staples. It’s proof that simple ingredients can lead to serious flavor fireworks.
Quick and Easy: You can have this on the table in about 30 minutes, start to finish. Minimal prep, maximum payoff.
Customizable: Make it your own! Swap in sun-dried tomatoes, spinach, or even a different protein like shrimp or tofu. The base is super flexible.
Crowd-Pleasing: Creamy, cheesy, herby—what’s not to love? Even the picky eaters will be asking for seconds.
Ingredients in Creamy Chicken Pesto Pasta
Here’s the beauty of this pasta—it uses everyday ingredients, yet the flavor feels restaurant-level. Here’s what makes it special:
Chicken Breast: Juicy, pan-seared chicken adds hearty protein and soaks up all that herby pesto goodness. You can also use thighs if you prefer dark meat.
Pasta: Choose your favorite—penne, rotini, or fettuccine all work beautifully. The goal? Lots of nooks and crannies for that sauce to cling to.
Basil Pesto: The star of the show. Whether you use store-bought or homemade, make sure it’s high quality for the best flavor punch.
Heavy Cream: Adds luscious richness and makes everything taste extra indulgent. You could sub with half-and-half for a lighter version.
Parmesan Cheese: Freshly grated, melty, and nutty. It blends into the sauce and takes it over the top.
Garlic: Just a touch to elevate everything. Sautéed until fragrant—it’s the kind of smell that makes people wander into the kitchen asking what’s cooking.
Olive Oil + Butter: This combo gives you flavor and perfect golden browning on the chicken. Don’t skip it!
Salt + Pepper: Sometimes the basics are what make everything sing.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Pan: Heat a large skillet over medium-high heat. You want it hot enough to sear the chicken beautifully—golden on the outside, juicy on the inside.
Cook the Chicken: Add olive oil and butter to the pan, then cook the chicken pieces until they’re golden and cooked through. Set aside to rest while you make the sauce.
Boil the Pasta: Cook your pasta in salted water according to package directions. Don’t forget to reserve a bit of pasta water before draining!
Make the Sauce: In the same pan, sauté garlic until fragrant. Pour in the heavy cream, stir in the pesto, and let it simmer gently. Add a bit of reserved pasta water if you want a silkier sauce.
Combine Everything: Add the cooked pasta and chicken into the sauce. Toss until everything is coated and irresistible. Sprinkle in Parmesan and let it melt into the sauce like a warm cheesy hug.
Serve and Enjoy: Dish it up immediately, topped with extra Parmesan and maybe a sprinkle of fresh basil or crushed red pepper for flair. Get ready for clean plates all around.
How to Serve Creamy Chicken Pesto Pasta
This pasta is a showstopper on its own, but here’s how to dress it up even more:
Fresh Salads: A crisp arugula or Caesar salad on the side balances out the richness. Plus, greens make everything feel fancy.
Crusty Bread: Garlic bread or a warm baguette is perfect for mopping up any leftover sauce (and trust me, there will be sauce left—you won’t want to waste a drop).
Creamy Accompaniments: A scoop of ricotta or burrata on top? Next level creamy heaven.
Vegetable Sides: Roast up some asparagus, broccoli, or cherry tomatoes for a pop of color and flavor.
As a Standalone: This is totally satisfying all by itself. Just garnish with a little extra cheese and fresh herbs, and it’s dinner done right.
Additional Tips
Prep Ahead: Dice the chicken and grate the cheese earlier in the day to cut down on cook time when you’re ready to make dinner.
Spice It Up: Add chili flakes, smoked paprika, or even a splash of lemon juice for brightness.
Dietary Adjustments: Use gluten-free pasta or swap the cream for a plant-based alternative if needed.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or cream to revive the sauce.
Double the Batch: This recipe is a meal prep hero. Make extra and enjoy creamy pesto pasta all week long.
FAQ Section
Q1: Can I substitute chicken with another protein?
A1: Absolutely! Shrimp, turkey, or tofu are great swaps. Just adjust cooking time accordingly.
Q2: Can I make this dish ahead of time?
A2: Yes! Cook the pasta and chicken, make the sauce, and store separately. Combine and reheat just before serving.
Q3: How do I store leftovers?
A3: In an airtight container in the fridge for up to 3 days. It’s still delicious the next day!
Q4: Can I freeze this dish?
A4: Cream sauces don’t always freeze well, but you can freeze the cooked chicken and pasta separately and reheat with fresh sauce.
Q5: What’s the best way to reheat this dish?
A5: Warm gently on the stove with a splash of milk or cream. Microwave also works—just stir halfway through.
Q6: Can I double the recipe?
A6: Definitely! Just use a bigger pan and double all ingredients.
Q7: What if I don’t have pesto?
A7: You can make a quick one with basil, garlic, nuts, cheese, and olive oil—or sub with a creamy spinach or sun-dried tomato sauce.
Q8: What kind of pasta works best?
A8: Penne, rotini, or fettuccine are great because they hold the sauce well, but any pasta will work.
Q9: Can I add vegetables?
A9: Yes! Add spinach, peas, cherry tomatoes, or mushrooms to bulk it up and add freshness.
Q10: Is this kid-friendly?
A10: Totally. The creamy texture and cheesy flavor are usually a big hit with little ones.
Conclusion
So there you have it—Creamy Chicken Pesto Pasta in all its saucy, savory glory. It’s the kind of recipe that feels like a hug in a bowl: comforting, simple, and ridiculously satisfying. Whether you’re whipping it up for a quick weeknight dinner or making a cozy meal for loved ones, this one’s a keeper.
Give it a try, and don’t be surprised if it becomes a regular in your rotation. You’ve got this—and your taste buds will thank you.
Print
Creamy Chicken Pesto Pasta
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting, Searing, Simmering
- Cuisine: American, Italian
Description
Creamy Chicken Pesto Pasta is a rich and flavorful dish combining juicy chicken, roasted tomatoes, and creamy basil pesto sauce. Perfect for a weeknight dinner, this dish is easy to make, yet packed with savory flavors. It’s a comforting meal the whole family will love.
Ingredients
- 10 oz cherry tomatoes (sliced in half)
- 2 tablespoons olive oil (for roasting tomatoes)
- 3 cloves garlic, minced
- 2 tablespoons olive oil (for chicken)
- 1.5 lb chicken breast (2 skinless, boneless chicken breasts)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 8 oz pasta (bow-tie, penne, or fusilli)
- 1/4 cup basil pesto
- 1/2 cup heavy cream
- 1/4 cup pine nuts (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss cherry tomatoes, sliced in half, with 2 tablespoons olive oil and minced garlic. Spread them in a casserole dish and roast for about 20 minutes while preparing the rest of the ingredients.
- Prepare the chicken by slicing the chicken breasts horizontally to make them thinner. Season with salt, pepper, and paprika.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 5 minutes on each side until fully cooked. Remove the chicken from the skillet and slice thinly.
- Bring a pot of water to boil and cook the pasta according to the package instructions. Drain the pasta.
- In the same skillet, add the cooked pasta, basil pesto, and heavy cream. Stir gently to coat the pasta with the sauce and bring to a simmer.
- Top the pasta with sliced chicken, roasted tomatoes, and pine nuts (optional). Season with additional salt and pepper, or add crushed red pepper flakes for extra heat if desired. Serve and enjoy!
Notes
- If you prefer a lighter version, you can substitute the heavy cream with a lighter alternative like half-and-half or coconut cream.
- Feel free to use any pasta shape you prefer, such as spaghetti or rigatoni.
- For an extra flavor boost, sprinkle some grated Parmesan cheese over the top before serving.
Nutrition
- Serving Size: 1 plate
- Calories: 764
- Sugar: 3g
- Sodium: 680mg
- Fat: 44g
- Saturated Fat: 6g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 120mg