Creamy Chicken Pesto Pasta is a delightful mix of tender chicken pieces, silky pasta, and a rich, flavorful pesto sauce that wraps everything in creamy goodness. The bright green pesto made from fresh basil, garlic, and pine nuts gives the dish a lovely herby kick that pairs perfectly with the soft, comforting texture of creamy sauce and pasta.
I love making this meal when I want something that feels special but can come together quickly. Mixing the creamy sauce with pesto creates a unique twist that keeps it from being your everyday pasta. Plus, the chicken adds just the right amount of protein to make it filling and satisfying. It’s always a hit in our house because it’s easy to customize—I sometimes toss in cherry tomatoes or add a sprinkle of parmesan on top for extra flavor.
One of my favorite ways to serve this dish is alongside a simple green salad or some roasted veggies to balance out the richness. It’s great for a cozy weeknight dinner or even for meal prep because the flavors just get better the next day. Whenever I cook this, it instantly makes the kitchen smell amazing, and that always puts me in a good mood!
Key Ingredients & Substitutions
Penne Pasta: I love penne here because its tube shape holds the creamy sauce. You can swap for rigatoni or farfalle if you prefer. For a gluten-free option, use your favorite GF pasta.
Chicken: Boneless skinless breasts work well for quick cooking and tender bites. If you want juicier meat, thighs are a great alternative and add extra flavor.
Basil Pesto: This is the star flavor! Use store-bought for convenience or homemade for freshness. If you don’t have basil pesto, try spinach or arugula pesto instead.
Heavy Cream: This makes the sauce rich and creamy. You can lighten it up with half-and-half or coconut cream for a dairy-free twist.
Parmesan Cheese: It adds a salty, nutty depth. Pecorino Romano makes a tasty substitute if you want a sharper bite.
How Do You Make the Sauce Smooth and Creamy Without Breaking?
To keep the sauce creamy and avoid curdling, follow these simple steps:
- Cook chicken first and remove it from the pan to keep the pan hot but not overheated.
- Reduce heat to medium before adding the pesto and cream. High heat can cause the cream to separate.
- Stir frequently while the sauce warms slowly, letting the cheese melt gently into the mixture.
- Add the cooked pasta last and toss quickly to coat evenly without overcooking.
Taking your time and controlling the heat helps the creamy texture stay smooth and luscious every time.
Equipment You’ll Need
- Large pot – perfect for boiling pasta evenly without sticking.
- Large skillet – ideal for cooking chicken and making the creamy pesto sauce all in one pan.
- Wooden spoon or silicone spatula – great for stirring the sauce gently without scratching your pan.
- Colander – helps drain the pasta quickly and easily.
- Measuring cups and spoons – to get your pesto, cream, and cheese just right for that perfect sauce consistency.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a lighter seafood version that cooks quickly.
- Add sun-dried tomatoes to the sauce for a tangy, sweet burst that pairs well with pesto.
- Mix in toasted pine nuts or walnuts for extra crunch and a nutty touch.
- Try using mozzarella or goat cheese instead of Parmesan for a creamier, milder flavor.
How to Make Creamy Chicken Pesto Pasta?
Ingredients You’ll Need:
For The Pasta and Chicken:
- 12 oz penne pasta
- 2 boneless, skinless chicken breasts, cut into strips
- 2 tbsp olive oil
- Salt and pepper, to taste
For The Sauce:
- 1 cup basil pesto (store-bought or homemade)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach leaves
For Garnish (Optional):
- ¼ tsp red pepper flakes
- Fresh basil leaves
How Much Time Will You Need?
You’ll need about 25 minutes total to make this delicious Creamy Chicken Pesto Pasta. That includes boiling the pasta, cooking the chicken, and preparing the creamy pesto sauce. It’s a quick and satisfying meal perfect for weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente (tender but with a slight bite). Drain the pasta and set it aside.
2. Cook the Chicken:
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper. Add the chicken to the skillet and cook for 5 to 7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Make the Creamy Pesto Sauce:
Reduce the skillet heat to medium. Add the basil pesto and heavy cream to the skillet, stirring to combine. Let the sauce warm for 2 to 3 minutes. Stir in the Parmesan cheese and keep stirring until the cheese melts and the sauce is creamy.
4. Add Veggies and Combine:
Stir the cherry tomatoes and fresh spinach into the sauce. Cook until the spinach wilts, about 1 to 2 minutes. Return the cooked chicken to the skillet and stir to coat all the pieces well.
5. Finish and Serve:
Add the drained pasta to the skillet and toss everything together until the pasta is nicely coated with the creamy pesto sauce. Taste and add more salt or pepper if you like. Serve warm, garnished with red pepper flakes and fresh basil leaves if you want a little extra flavor and color.
Enjoy your comforting and tasty creamy chicken pesto pasta!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method in a sealed bag for quicker thawing. Pat dry before cooking to get a nice sear.
Can I Make This Pasta Ahead of Time?
Absolutely! Prepare the pasta and sauce separately, then combine and reheat gently on the stove when ready to serve. This helps maintain the creamy texture. Store leftovers in an airtight container in the fridge for up to 3 days.
What Can I Use Instead of Heavy Cream?
You can substitute half-and-half or whole milk mixed with a tablespoon of butter for a lighter option. For a dairy-free version, coconut cream works well but will add a subtle coconut flavor.
How Do I Prevent the Sauce from Separating?
Keep the heat medium or low when combining the cream and pesto. Stir often and avoid boiling the sauce to maintain its creamy texture without curdling.
