Picture this: it’s a Tuesday night, you’re wiped from a long day, and all you want is something cozy, delicious, and quick to whip up. That’s where this Creamy Chicken Pesto Pasta comes in—a one-pan wonder that’s loaded with tender chicken, a velvety pesto-cream sauce, and perfectly al dente pasta. It’s got that fresh, herby basil pesto vibe with a rich, comforting creaminess that makes every bite feel like a hug. I stumbled across this recipe years ago when I was trying to use up a jar of pesto and some leftover rotisserie chicken, and it’s been a staple in my kitchen ever since. It’s perfect for busy weeknights, meal-prep lunches, or even a cozy weekend dinner when you want something that feels a little special without a ton of effort. Trust me, this is the kind of dish that’ll have everyone at the table asking for seconds!
Why You’ll Love This Recipe
- Ready in 30 minutes: From start to finish, this pasta is on your plate in half an hour—perfect for those nights when you’re short on time but still want something homemade.
- Bursting with flavor: The combo of nutty, herby pesto and creamy sauce with juicy chicken is a total crowd-pleaser.
- Super versatile: Swap the chicken for shrimp, toss in extra veggies, or use your favorite pasta shape—it’s easy to make this dish your own.
- Family-friendly: Even picky eaters love this creamy, cheesy pasta, and you can sneak in some veggies without anyone complaining.
- Minimal cleanup: Everything comes together in one skillet, so you’re not stuck with a sink full of dishes.
- Meal-prep hero: This pasta reheats beautifully, making it a great option for lunches or dinners throughout the week.
- No fancy tools needed: Just a skillet, a pot, and a few basic kitchen staples, and you’re good to go.
Ingredients You’ll Need
- Pasta (8 oz): I love using penne or fusilli because the ridges hold onto that creamy sauce, but any short pasta works.
- Chicken breast (1 lb): Boneless, skinless is easiest, but rotisserie chicken or leftover grilled chicken is a great time-saver.
- Pesto (1/3 cup): Store-bought is totally fine—grab a good-quality basil pesto for the best flavor.
- Heavy cream (1 cup): This makes the sauce rich and velvety; don’t skip it for the full experience!
- Parmesan cheese (1/2 cup, grated): Freshly grated is best for that nutty, melty goodness.
- Garlic (3 cloves): Don’t skimp here—it adds a ton of flavor to the sauce.
- Olive oil (2 tbsp): For cooking the chicken and adding a little richness.
- Cherry tomatoes (1 cup, halved): These add a pop of freshness and color, but you can swap for sun-dried tomatoes if you prefer.
- Salt and pepper: To season the chicken and sauce—taste as you go!
- Red pepper flakes (optional): A pinch adds a subtle kick if you like a little heat.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Cook the pasta
Bring a large pot of salted water to a boil and cook your pasta according to the package directions until it’s al dente. Drain it and set it aside, but don’t rinse it—the starch helps the sauce cling to the pasta. Pro tip: Save about 1/2 cup of the pasta water before draining; it’s great for adjusting the sauce consistency later.
Step 2: Prep the chicken
While the pasta’s cooking, season your chicken breasts with salt and pepper on both sides. If you’re using rotisserie chicken, just shred it and set it aside. For raw chicken, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 5–7 minutes per side until golden and cooked through (internal temp should hit 165°F). Remove the chicken, let it rest for a minute, then slice or shred it.
Step 3: Sauté the aromatics
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and cook for about 30 seconds until it’s fragrant—don’t let it burn, or it’ll turn bitter. Add the halved cherry tomatoes and cook for 2–3 minutes until they start to soften and release their juices. Note: If you’re using sun-dried tomatoes, add them later with the pesto to avoid overpowering the dish.
Step 4: Build the creamy pesto sauce
Pour in the heavy cream and stir in the pesto. Let the sauce simmer gently for 2–3 minutes, stirring occasionally, until it thickens slightly. If it gets too thick, add a splash of that reserved pasta water to loosen it up. Stir in the grated Parmesan and a pinch of red pepper flakes (if using) for a little warmth. Taste and adjust with salt and pepper as needed.
Step 5: Combine everything
Add the cooked pasta and chicken to the skillet with the sauce. Toss everything together until the pasta is evenly coated and the chicken is warmed through. If the sauce feels too thick, add another splash of pasta water until it’s nice and creamy. Let it all hang out over low heat for a minute to let the flavors meld.
Step 6: Serve it up
Dish out the pasta into bowls and sprinkle with a little extra Parmesan or some fresh basil if you’re feeling fancy. Serve it hot with a side of garlic bread or a simple green salad for a complete meal. Heads-up: This dish is best enjoyed fresh, but it reheats like a dream for leftovers.
Helpful Tips
- Meal-prep like a pro: Divide the pasta into airtight containers right after cooking (let it cool slightly first). It’ll stay fresh in the fridge for up to 4 days, making it perfect for grab-and-go lunches or quick dinners. To reheat, add a splash of cream or milk to revive the sauce, then microwave or warm it on the stovetop over low heat.
- Storing leftovers: Store any leftovers in an airtight container in the fridge for 3–4 days. If you want to freeze it, portion it out into freezer-safe containers, but note that the cream sauce may separate slightly when thawed. To reheat from frozen, thaw in the fridge overnight and warm gently on the stove with a little extra cream.
- Reheating without drying out: To keep the pasta from getting dry, reheat it low and slow on the stovetop with a splash of cream, milk, or even water. Stir frequently to keep the sauce smooth.
- Perfect pairings: This pasta is awesome with a crisp green salad, some crusty garlic bread, or roasted veggies like asparagus or broccoli. For drinks, a chilled white wine like Sauvignon Blanc or a sparkling water with lemon complements the creamy, herby flavors.
- Creative twists: Want to switch it up? Try shrimp or smoked salmon instead of chicken for a fancy twist. Add veggies like spinach, mushrooms, or zucchini for extra nutrition. For a spicy kick, double the red pepper flakes or drizzle with chili oil before serving. You can also use a different pesto, like sun-dried tomato or arugula, for a fun flavor change.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Absolutely! You can prep the entire dish up to a day in advance and store it in the fridge. Reheat it gently on the stovetop with a splash of cream or milk to keep the sauce silky. If you want to prep components, cook the pasta and chicken ahead, but make the sauce fresh for the best texture.
Can I freeze this recipe?
Yes, but keep in mind that creamy sauces can sometimes separate when frozen. To freeze, portion the pasta into airtight containers and freeze for up to 2 months. Thaw in the fridge overnight and reheat slowly with a little extra cream to bring the sauce back together.
What if I don’t have heavy cream?
No heavy cream? You can use half-and-half for a lighter sauce, though it won’t be quite as rich. Alternatively, mix equal parts milk and sour cream or Greek yogurt for a creamy substitute—just add it slowly to avoid curdling.
Is this recipe good for meal prep?
It’s fantastic for meal prep! Portion it into containers for easy lunches or dinners. It reheats well and stays flavorful for up to 4 days in the fridge. Just follow the reheating tips above to keep it creamy.
How do I make it vegetarian?
Swap the chicken for sautéed mushrooms, zucchini, or a plant-based protein like tofu or chickpeas. Use a vegetarian pesto (some contain Parmesan, which isn’t vegetarian) and double-check your Parmesan or use a vegan alternative.
This Creamy Chicken Pesto Pasta is one of those recipes I turn to at least once a month—usually when I’m craving something comforting but don’t have the energy for a big cooking project. It’s so easy to throw together, and the leftovers are just as good as the first bite. For a fun serving idea, try topping it with some toasted pine nuts or a sprinkle of fresh basil to make it feel extra special. Give it a try and let me know how it turns out—I’d love to hear if it becomes a go-to in your kitchen too!
Creamy Chicken Pesto Pasta
Ingredients
- 8 oz 225g penne pasta
- 1 lb 450g boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 cup heavy cream
- ½ cup prepared basil pesto store-bought or homemade
- ½ cup grated Parmesan cheese plus extra for serving
- 1 cup cherry tomatoes halved (optional)
- Fresh basil leaves for garnish
Instructions
- 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. Drain and set aside.
- Cook the chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Prepare the sauce: In the same skillet, add the heavy cream and bring to a simmer. Stir in the basil pesto and grated Parmesan cheese, mixing until the cheese has melted and the sauce is smooth.
- Combine pasta and chicken: Return the cooked chicken to the skillet, followed by the drained pasta. Toss everything together until the pasta is well coated with the creamy pesto sauce.
- Add cherry tomatoes: If using, gently stir in the halved cherry tomatoes and cook for an additional 2-3 minutes until heated through.
- Serve: Transfer the pasta to serving plates. Garnish with fresh basil leaves and additional grated Parmesan cheese. Serve immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a combination of milk and cream.
- Feel free to add vegetables like spinach or sun-dried tomatoes for added flavor and nutrition.
- This dish pairs well with a crisp white wine, such as Sauvignon Blanc.
