Creamy Chicken Pesto Pasta

This Creamy Chicken Pesto Pasta is the ultimate weeknight dinner—delicious, satisfying, and ready in under 30 minutes! With tender chicken, a silky pesto cream sauce, and your favorite pasta, it’s perfect for busy nights. Add veggies, swap the chicken for shrimp, or use rotisserie chicken for extra speed. Pair it with a crisp salad, crusty bread, and a glass of wine for a meal that feels fancy with minimal effort. It's cozy, versatile, and one to keep in your dinner rotation!

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Course Main

Cuisine Italian

Servings

Calories 773 kcal

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 salt
10 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 oil
2 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 butter
3 cloves garlic
⅓ 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 cream
¼ 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 cheese
¼ 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.

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Nutrition

Nutrition is per serving

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