Creamy Chicken Pesto Pasta Recipe You Can Make Tonight

Chicken pesto pasta recipe is one of those meals that feels both effortless and impressive at the same time.

It has a way of making any weeknight dinner feel a little more special without demanding too much from you.

Rich, satisfying, and full of bold flavor, it suits casual lunches just as well as relaxed evening meals.

Every bite carries a comforting depth that keeps you coming back for more.

It works beautifully for solo dinners and larger gatherings alike, fitting naturally into almost any occasion.

Jump into the recipe below and see just how easy it is to pull off something this delicious.

What Makes Chicken Pesto Pasta a Great Pick

• One Pan, Less Cleanup: Since you cook the chicken in the skillet first and then build the sauce in the same pan, you end up with fewer dishes to wash at the end of the meal.
• Packed With Flavor: The pesto, sun-dried tomatoes, and fresh basil come together to give your pasta something special without tasting complicated or fussy.
• Feeds Your Family Well: You get protein from the chicken and a creamy sauce that most people at your table will actually eat, making dinner time straightforward and satisfying.
• Uses Things You Probably Have: Pesto, cream, and pasta are things you can keep on hand, so you can make this on nights when your fridge feels bare and you need something real for dinner.

Chicken Pesto Pasta Ingredient List

• Penne Pasta (8 oz or about 2 cups): The base of your dish that cooks until tender with a slight bite to it.
• Chicken Breasts (2 boneless, skinless): Protein that gets seasoned and cooked until tender, then cut into pieces for eating.

• Olive Oil (2 tablespoons): What you use to cook your chicken and build flavor in the pan.
• Salt And Pepper (to taste): How you season your chicken and adjust flavors throughout cooking.
• Italian Seasoning (1 teaspoon): The dry herb blend that gives your chicken its savory taste.
• Garlic Cloves (2-3, minced): The aromatic ingredient that adds depth to your sauce once it’s sautéed.
• Pesto Sauce (1 cup, homemade or store-bought): The rich, herbaceous base of your sauce that brings the main flavor to your pasta.
• Heavy Cream (1/2 cup): What makes your sauce creamy and smooth when combined with the pesto.

• Parmesan Cheese (1/4 cup grated): The finishing cheese that melts into your sauce and adds a sharp, salty note.
• Sun-Dried Tomatoes (1/4 cup chopped, drained if oil-packed): The concentrated tomato pieces that add a tangy sweetness throughout your dish.
• Red Pepper Flakes (1/4 teaspoon, optional): What you add if your palate enjoys a gentle kick of heat.
• Fresh Basil Leaves (1/4 cup): The bright garnish that you sprinkle on top just before serving.

Chicken Pesto Pasta Equipment & Tools

• Large Pot: You need this to boil water and cook your pasta until it reaches that perfect al dente texture.
• Large Skillet: This is where you’ll cook your chicken and make the sauce, so grab one that fits your stovetop well.
• Cutting Board: Use this to let your chicken rest and cut it into bite-sized pieces once it’s cooked through.
• Wooden Spoon or Silicone Spatula: These help you stir the sauce and toss the pasta without scratching your skillet.
• Measuring Cups: Keep one handy for reserving that pasta water you’ll need to adjust your sauce consistency.
• Colander or Pasta Strainer: You need this to drain your cooked penne without losing any of it down the sink.
• Grater: A box grater or microplane works great for getting fresh Parmesan cheese over your finished dish.

How To Make Chicken Pesto Pasta

How Can You Enhance Cooking Chicken Pesto Pasta

• Salt Your Pasta Water Generously: This is your only chance to season the pasta itself, so don’t be shy with the salt; it should taste like the sea.
• Let Chicken Rest Before Cutting: Giving your cooked chicken a few minutes to sit makes it juicier when you slice it, so take that small break.
• Use The Pasta Water To Loosen Sauce: Keep that starchy water nearby because it helps thin out the cream sauce to just the right consistency for coating your pasta.
• Taste Before Adding Cheese: The pesto and sun-dried tomatoes bring salt to the dish, so check the flavor before stirring in the Parmesan so you don’t oversalt.
• Combine Everything Last: Tossing the chicken in gently at the end keeps it tender instead of breaking it apart with too much stirring.

Different Ways to Change Chicken Pesto Pasta

• Dairy-Free Pesto Pasta: Replace the heavy cream with coconut milk or cashew cream (use the same amount), and skip the Parmesan or sprinkle nutritional yeast on top for that savory flavor your guests will appreciate.
• Sun-Dried Tomato Free Version: If you don’t have sun-dried tomatoes on hand, add fresh cherry tomatoes in step 5 instead; about 1 cup halved; so your pasta gets that bright, tangy element without extra ingredients cluttering your pantry.
• Lighter Cream Sauce: Cut the heavy cream down to 1/2 cup and add an extra 1/4 cup of reserved pasta water to keep the sauce creamy but less rich, which works well if you’re serving this on a weeknight when something lighter feels right.
• Garden Vegetable Addition: Toss in fresh spinach, diced zucchini, or sliced mushrooms after the garlic in step 4, letting them cook for 3-4 minutes before adding the pesto, so your plate gets more vegetables without changing the core flavors you expect.

Serving Chicken Pesto Pasta With Style

• Serve Four People Comfortably: This recipe makes enough for four generous servings, so it’s perfect when you’re cooking for your family or a couple of friends without feeling like you’re stuck in the kitchen all day.
• Pair With A Simple Green Salad: Toss your greens with lemon vinaigrette to cut through the richness of the cream sauce and balance what’s on your plate.
• Add A Crusty Bread Alongside: Garlic bread or plain Italian bread lets people soak up extra sauce, and your guests tend to appreciate having something to grab between bites.
• Finish With A Light White Wine: A crisp Pinot Grigio or Sauvignon Blanc complements the basil and pesto without competing with the flavors in your bowl.

Fresh Storage Tips For Chicken Pesto Pasta

• Store leftover chicken pesto pasta in an airtight container in the refrigeround for up to 3 days, and the pasta holds its texture better when you keep the sauce and noodles together.
• Your best bet for longer storage is freezing portions in freezer-safe containers for up to 2 months, though the cream sauce may separate slightly when thawed, so just stir it back together gently over low heat.
• If you made extra pesto before mixing it in, keep it separate in a small jar with a thin layer of olive oil on top to prevent browning, and it stays fresh in the fridge for about a week.
• Reheat your pasta gently in a skillet over medium heat with a splash of pasta water or cream to restore the sauce’s silky consistency, rather than using the microwave which can make the noodles tough.

FAQs

Chicken Pesto Pasta Recipe

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4.5 from 26 reviews

• Total Time: 30-35 minutes
• Yield: 4 1x

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Description

Chicken pesto pasta mixes tender pasta, juicy chicken, and bright basil sauce that coats every strand beautifully. The combination of fresh ingredients creates something simple yet satisfying that your whole table ends up enjoying.

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Ingredients

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Pasta and Protein:

• 8 ounces penne pasta
• 2 boneless, skinless chicken breasts

Seasonings and Aromatics:

• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• 2–3 garlic cloves, minced
• 1/4 teaspoon red pepper flakes

Sauce and Finishing Ingredients:

• 2 tablespoons olive oil
• 1 cup pesto sauce
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil leaves

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Instructions

1. Bring a large pot of salted water to a rolling boil, then add your 8 oz penne pasta and cook until al dente according to the package timing. Drain your pasta through a colander, setting aside 1/2 cup of the starchy cooking water for later adjustments.
2. Pat your 2 chicken breasts dry and season both sides generously with salt, pepper, and 1 teaspoon Italian seasoning.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until the oil shimmers and moves easily around the pan.
4. Place your seasoned chicken into the hot skillet and let it cook undisturbed for 6-7 minutes on the first side until golden, then flip and cook the other side for another 6-7 minutes until the internal temperature reaches 165 degrees Fahrenheit.
5. Transfer your cooked chicken to a clean cutting board and let it rest for 3-4 minutes before cutting it into bite-sized pieces.
6. Reduce your skillet heat to medium and add 2-3 minced garlic cloves, stirring constantly for about 1-2 minutes until the garlic becomes fragrant and softens slightly.
7. Pour in your 1 cup pesto sauce and 1/2 cup heavy cream, stirring everything together for 2-3 minutes at 350 degrees Fahrenheit until the mixture heats through and the sauce coats the back of a spoon.
8. Mix in your 1/4 cup chopped sun-dried tomatoes and 1/4 teaspoon red pepper flakes if spice appeals to your palate.
9. Add your cooked pasta to the skillet and toss it through the sauce for about 1 minute, using the reserved pasta water a little at a time if your sauce feels too thick.
10. Gently stir in your chicken pieces and let everything warm together for 1-2 minutes at 350 degrees Fahrenheit.
11. Remove your skillet from heat and sprinkle in 1/4 cup grated Parmesan cheese, stirring until it melts completely into the sauce.
12. Divide your pasta among serving bowls and top each portion with fresh basil leaves for color and fresh flavor.

Notes

• Don’t skip reserving that pasta water because it’s your best tool for getting the sauce to the right consistency; thick enough to coat but still silky.
• Cook your chicken to an internal temperature of 165°F to stay safe, and those few minutes of resting time actually help keep the meat juicy instead of tough.
• Stir the pesto and cream together gently to avoid breaking down the basil too much, which keeps your sauce tasting fresh rather than bitter.
• For a lighter version, swap heavy cream with half-and-half or a splash of chicken broth mixed with a little cornstarch to thicken it up naturally.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Category: Sautéed Chicken
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 520 kcal
• Sugar: 3 g
• Sodium: 320 mg
• Fat: 28 g
• Saturated Fat: 7 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 34 g
• Cholesterol: 85 mg