This Creamy Chicken Pesto Pasta is the perfect weeknight dinner! It's delicious, satisfying, and ready in under 30 minutes.
When it comes to dinner recipes, there’s nothing better than a creamy, comforting pasta dish that’s easy to whip up. With tender bites of chicken, a pesto-infused cream sauce, and your favorite pasta shape, this recipe is a lifesaver on busy nights. You can add a handful of veggies, swap the chicken for shrimp, or even use store-bought rotisserie chicken for an ultra-speedy version.
This Creamy Chicken Pesto Pasta is one of those recipes you'll want to keep on hand for busy evenings or when you're craving something cozy. Pair it with a crisp green salad, some crusty bread, and maybe a glass of white wine, and you've got a meal that feels fancy but takes almost no effort at all!
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.
Pasta: This creamy pesto pasta works well with a chunky shape to hold the sauce, so I like to pick something like penne, zitti, rigatoni, or cavatappi. But you can use any pasta shape that your family loves.
Garlic: The recipe suggests 3 cloves, but as I always say, garlic should be measured with your heart, so add more if you wish. (or less)
Pesto: Use any brand that you enjoy. My favorite is a pesto alla Genovese, which I think is so creamy. But for this recipe, I often buy the grocery store's own brand, as the cream adds extra richness to the pesto.
Broth: I like to use chicken broth, but you can use vegetable broth. I also go for a low-sodium variety so I can control the salt.
Cream: Use heavy cream/double cream/thickened cream. You can use Half and Half or single cream, but the sauce doesn't thicken in the same way, and you'll end up with a thinner sauce. (I don't recommend it)
Parmesan: If you can, buy a block and grate it yourself. It will have a better flavor, and pre-grated parmesan will leave your sauce a little grainy.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Start the sauce once the pasta is cooking; it doesn't take long to come together.
- I like to chop the chicken into small pieces, similar to the pasta size. This makes it easier to eat.
- When cooking the garlic, let it cook really gently in the butter; this way, it will get fragrant without coloring (Browned garlic tastes bitter)
- To ensure the garlic doesn't go crispy, have your pesto ready to add to the saucepan; this way, you can add it immediately if you notice the garlic cooking too quickly.
- Once you have added the cream, stir everything well to ensure the pesto and cream are well combined.
- The grated parmesan helps thicken the sauce; I really recommend grating your own as it makes so much difference. Sprinkle it evenly over the dish and stir gently to give you a smooth sauce.
- Use a large, high-sided skillet or Dutch oven to cook your dish, giving you plenty of space to stir the pasta into the sauce.
- For the freshest taste, add the fresh basil once you have removed the pan from the heat and stir gently to combine.
Why You'll Love This Creamy Chicken Pesto Gnocchi
- The ingredients are all available at the grocery store.
- It is easy to adapt.
- It is creamy and comforting and so easy to make.
- It is ready in under 30 minutes!
Recipe Adaptions
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- The recipe uses chicken breast, but feel free to use chicken thigh instead; they will need to cook longer to ensure they are cooked through. Cook them for around 10 minutes before adding the garlic.
- Instead of cooking chicken, use any leftover chicken from a roast or rotisserie chicken (add it for the last 2 minutes of cooking to warm through)
- Instead of chicken, you could use shrimp or salmon. Cook them briefly and add them at the end of cooking.
- Swap the basil pesto for a sun-dried tomato, artichoke, broccoli, or kale pesto. Any pesto that you love will work.
- To add extra veg, stir some leafy spinach through the dish at the end of cooking or toss in some cherry tomatoes or steamed broccoli.
- Add some red pepper flakes to the finished dish if you like spicy food.
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FAQ'S
I have successfully frozen this for 3 months. The pasta is softer as it absorbs more of the sauce, but it still tastes great.
You can reheat the pasta in a pan on the stove over low to medium heat, or microwave a portion for 1-2 minutes. When reheating, take care not to overcook the chicken.
You can, but the sauce won't be as thick. If you want to use half and half, single cream, or milk, I suggest thickening the sauce with a cornstarch/cornflour slurry. (It's worth noting that cornstarch sauces don't reheat well, I find they are never as thick)
You sure can! If you have some cooked chicken in the fridge, skip the steps in the recipe for cooking the chicken and start with the garlic and butter. Dice or shred your chicken and add it to the pan when you stir the pasta.
Serving Suggestions
What to eat with Creamy Chicken Pesto Pasta
This pasta is perfect for serving with some crusty bread to mop up the creamy pesto sauce. We also usually add an arugula salad or some roasted broccoli. Or serve a delicious tomato and mozzarella salad on the side.
What to drink with Creamy Chicken Pesto Pasta
The crisp acidity of a Sauvignon Blanc or Vermentino cuts through the creamy sauce and complements the basil pesto's herbal flavors beautifully. Or, if you prefer a richer wine, a lightly oaked Chardonnay with a creamy texture mirrors the sauce without overpowering it.
A light-bodied Pinot Noir has soft red fruit notes that won't overpower the delicate flavors of the dish, making it a perfect red option. Or a medium-bodied Grenache brings soft berry flavors and a touch of spice that complements the chicken and creamy pesto sauce.
One bite, and you’ll see why this Creamy Chicken Pesto Pasta is a family favorite!
Enjoy x
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Get the Recipe
Creamy Chicken Pesto Pasta
Ingredients
For the pasta
- 10 oz pasta (see note 1
- 1 tablespoon salt
For the sauce
- 1 tablespoon olive oil
- 2 chicken breasts diced
- 1 tablespoon butter
- 3 cloves garlic minced
- ⅓ cup pesto (see note 2)
- ¾ cup heavy cream
- ¼ cup chicken broth (see note 3)
- ½ cup grated parmesan cheese (see note 4)
- ¼ cup basil leaves
- salt & pepper
Instructions
Cook the pasta
- Bring a large pan of water to a boil. Add the salt and cook the pasta for 2 minutes, less than the packet instructions.1 tablespoon salt10 oz pasta
- Once cooked, reserve 1½ cups of the pasta cooking liquid and drain the pasta.
Make the sauce (while the pasta is cooking)
- Add the oil to a high-sided skillet or Dutch oven. Add the diced chicken and cook for 4 minutes over high heat, stirring occasionally.1 tablespoon olive oil2 chicken breasts
- Turn the heat to low and add the butter and minced garlic. Stir for 2 minutes, and then add in the pesto.1 tablespoon butter3 cloves garlic⅓ cup pesto
- Pour in the cream and broth, stir well to combine, and bring to a simmer over medium heat. Cook for 2-3 minutes.¾ cup heavy cream¼ cup chicken broth
- Add the drained pasta to the pan. Cook for two minutes, stirring frequently. Add some of the reserved pasta water if the sauce starts to thicken too much.
- Add the grated parmesan cheese, then remove from the heat and stir in the basil leaves.½ cup grated parmesan cheese¼ cup basil leaves
- Taste your sauce and season to taste. Serve immediately.salt & pepper
Notes
- Penne, zitti, rigatoni, or cavatappi work well. But use any pasta shape that your family loves.
- Use any brand of pesto that you enjoy. My favorite is a pesto alla Genovese, which I think is so creamy. But for this recipe, I often buy the grocery store's own brand, as the cream adds extra richness to the pesto.
- I like to use chicken broth, but you can use vegetable broth. I also go for a low-sodium variety so I can control the salt.
- If you can, buy a block of parmesan and grate it yourself. It will have a better flavor, and pre-grated parmesan will leave your sauce a little grainy.
Nutrition
Nutrition is per serving
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