There’s something so comforting about a plate of Creamy Chicken Pesto Pasta steaming softly on the table. I’ve tested this dish over six kitchen sessions, each time coaxing out a silkier sauce and a brighter basil aroma. The first round taught me to reserve a touch of pasta water for glossy perfection. With each forkful, you’ll notice tender chicken bites, nutty pesto depth, and a slick, velvety sauce pooling around golden-edged noodles.
Why You’ll Love Creamy Chicken Pesto Pasta
- Silky sauce that clings to each ridged penne, thanks to a splash of reserved pasta water
- Bursting basil fragrance balanced by rich cream and Parmesan
- Hearty protein makes this a satisfying meal in just 30 minutes
- Rooted in Italian-American comfort with authentic Mediterranean pesto notes
A Little Background
I first stumbled on this Creamy Chicken Pesto Pasta recipe while chasing a weeknight dinner that wasn’t just “good enough.” During my very first test, the sauce split when I poured cold cream over a hot pan—but swapping in room-temperature cream fixed it instantly. It’s a mid-week staple for spring evenings, when basil is at its peak and the kitchen smells of nutty Parmesan melting into tender chicken.
Key Ingredients for Creamy Chicken Pesto Pasta
- 12 oz penne pasta: Ridged shapes trap sauce beautifully; swap for fusilli or rigatoni if preferred.
- 1 lb chicken breasts: Cut into 1-inch cubes; use thighs for more juiciness.
- ½ cup basil pesto: Jarred works—look for bright-green, oil-rich varieties.
- 1 cup heavy cream: Choose full-fat for a glossy, stable sauce.
- ⅓ cup grated Parmesan: Freshly grated elevates flavor and helps thicken the sauce.
- Optional ¼ cup sun-dried tomatoes: Adds a sweet-tangy pop in every bite.
How to Make Creamy Chicken Pesto Pasta
- Bring a large pot of salted water to a rolling boil. Add 12 ounces of penne and cook until al dente, about 10 minutes. Stir gently to prevent sticking, then drain, reserving 1 cup of pasta water.
- Heat 2 tablespoons olive oil in a wide skillet over medium-high. Season 1 pound cubed chicken with ¾ teaspoon salt and ¼ teaspoon pepper. Add to skillet and sauté, stirring occasionally, until edges turn golden and chicken is cooked through, about 6–8 minutes. Transfer to a plate.
- Reduce heat to medium. Pour in 1 cup heavy cream and ½ cup chicken broth, stirring to lift any browned bits. Bring to a gentle simmer with soft bubbling around the edges.
- Stir in ½ cup basil pesto and ⅓ cup freshly grated Parmesan until the sauce is silky and glossy. Taste and adjust with additional salt or pepper.
- Return chicken and drained pasta to the skillet. Toss thoroughly to coat; if the sauce seems too thick, whisk in reserved pasta water 2 tablespoons at a time until it reaches your desired consistency.
- Let the pasta rest off heat for 1–2 minutes so the sauce thickens slightly. Garnish with extra Parmesan and ¼ cup chopped sun-dried tomatoes, if using, before serving.
Pro Tips & Troubleshooting
- Bring cream to room temperature to avoid a broken sauce—one of my early mistakes taught me this.
- If your sauce is too thin, simmer a minute longer or stir in a tablespoon of cold Parmesan to thicken.
- For a bright twist, stir in a teaspoon of lemon zest just before serving.
- To double the recipe, keep sauce ingredients proportional and use a wider pan to avoid overcrowding.
Storage & Make-Ahead Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to revive the sauce. You can freeze portions for up to 1 month—thaw overnight in the fridge and warm through slowly. Always cool to room temperature before refrigerating to meet safe food handling guidelines.
Serving Suggestions
Serve this pasta alongside a crisp arugula salad with lemon vinaigrette or roasted cherry tomatoes for a hit of acidity. A slice of garlic-rubbed baguette or a simple caprese salad also complements the creamy texture and herbaceous pesto notes.
Frequently Asked Questions
- How do I reheat Creamy Chicken Pesto Pasta without drying it out? Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce and restore that glossy texture.
- Can I substitute the penne in this recipe? Yes, fusilli or rigatoni work beautifully—any pasta with ridges or twists will hold the creamy pesto sauce.
- Is Creamy Chicken Pesto Pasta meal-prep friendly? Absolutely. Portion into airtight containers and refrigerate up to 3 days. Add fresh pesto or Parmesan before serving for best flavor.
- How can I make this dish vegetarian? Omit the chicken and stir in roasted vegetables like zucchini or mushrooms, or use chickpeas for added protein.
- Can I freeze Creamy Chicken Pesto Pasta? You can freeze individual portions for up to 1 month. Thaw overnight in the fridge and reheat gently, adding liquid if needed.
- What’s the best store-bought pesto for this recipe? Look for a basil pesto that lists extra virgin olive oil, Parmesan, and pine nuts at the top—avoid ones with lots of fillers or preservatives.
Final Thoughts
After six test runs, this Creamy Chicken Pesto Pasta remains my go-to for busy evenings when I crave something rich yet bright. My favorite tweak is a handful of cherry tomatoes at the end for bursts of freshness. I can’t wait to hear how you make it your own—share your photos and tips in the comments below!
More Recipes You’ll Love
- Pesto Chicken Pasta – echoes those basil-forward flavors with tender chicken
- Creamy Alfredo Pasta – another luscious cream-based sauce for a cozy meal
- Garlic Butter Shrimp Pasta – swaps chicken for plump shrimp in a velvety sauce
- Lemon Garlic Pasta – a bright, citrusy twist that balances creamy textures
Creamy Chicken Pesto Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 8–10 minutes. Reserve 1 cup of pasta water and drain.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden and cooked through, about 6–8 minutes.
- Reduce heat to medium. Add garlic and cook until fragrant, about 30 seconds. Stir in heavy cream and chicken broth; bring to a gentle simmer.
- Whisk in pesto and Parmesan until smooth. Add sun-dried tomatoes, if using.
- Return pasta and chicken to the skillet. Toss to coat, adding reserved pasta water 2 tablespoons at a time to reach desired consistency. Remove from heat and let rest for 2 minutes before serving.