Pesto Chicken Pasta Recipe

This creamy tender Creamy Pesto Chicken Pasta is made with basil pesto, heavy cream, and chicken breast, and ready in 30 minutes. Watching the rich cream blend with the vibrant green pesto to coat the noodles is incredibly satisfying. I love pulling this together on busy weeknights when I still want something special.

Restaurant-Quality At Home

I used to order pasta like this at Italian chains, assuming the rich sauce took hours to perfect. The truth is, building a velvety sauce takes almost no time when you use the right ratio of cream to pesto.

My biggest mistake early on was adding the pesto over high heat, which caused the basil to turn bitter. Now, I always stir it in right at the end to keep the flavor fresh and the color bright.

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Creamy Pesto Chicken Pasta Ingredients

• 1 lb (450g) penne or fusilli pasta
• 2 tbsp olive oil
• 1 lb (450g) boneless skinless chicken breasts, diced
• 3 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1/2 cup (120g) basil pesto
• 1/2 cup (50g) grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Creamy Pesto Chicken Pasta

1. Boil the Pasta: Cook the pasta in a large pot of salted boiling water according to package directions, then drain and set aside.
2. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat, add the diced chicken, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through.
3. Add the Garlic: Lower the heat to medium, stir in the minced garlic, and cook for one minute until fragrant.
4. Simmer the Cream: Pour in the heavy cream and bring the mixture to a gentle simmer for 3 minutes to thicken slightly.
5. Stir in Pesto and Pasta: Remove the skillet from the heat, stir in the basil pesto, Parmesan cheese, and cooked pasta until evenly coated.

Recipe Tips

• Use room temperature cream: This prevents the sauce from splitting when it hits the hot pan.
• Reserve pasta water: Keep a splash of starchy water to thin the sauce if it gets too thick while tossing.
• Take it off the heat: Always add your pesto after removing the pan from the stove to preserve the fresh basil flavor.

What To Serve With Creamy Pesto Chicken Pasta

A crisp Caesar salad cuts through the richness of the creamy sauce perfectly. Garlic bread is also essential for swiping up any extra pesto cream left at the bottom of the bowl.

How To Store

Store leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to bring the sauce back together. Freezing is not recommended as the cream sauce may separate.

FAQs

Can I use milk instead of heavy cream?

You can use half-and-half or whole milk, but the sauce will be thinner. If using milk, whisk in a teaspoon of cornstarch to help it thicken.

Store-bought or homemade pesto?

Both work well for this recipe. High-quality refrigerated store-bought pesto saves time while delivering great flavor.

Can I use leftover rotisserie chicken?

Yes. Simply skip the raw chicken cooking step and fold the shredded rotisserie chicken in at the end to warm through.

Nutrition

• Calories: 650 kcal
• Total Fat: 35 g
• Saturated Fat: 15 g
• Cholesterol: 120 mg
• Sodium: 480 mg
• Total Carbohydrate: 45 g
• Protein: 32 g

Try More Recipes:

• Buffalo Ranch Chicken Pasta Recipe
• Chicken Bacon Ranch Pasta Recipe
• Creamy Buffalo Parmesan Garlic Chicken Pasta Recipe