Creamy Chicken Pesto Pasta is one of those dishes that feels like a warm hug on a plate. Tender pieces of chicken mix with pasta that’s coated in rich, creamy sauce with a fresh basil pesto twist. It’s a simple combo that hits all the right notes—herby, cheesy, and comforting.
I love making this recipe when I want something quick but still special. The pesto adds such a bright flavor, and the creaminess makes it feel a bit indulgent without being too heavy. I usually toss in some cherry tomatoes or spinach for a pop of color and extra freshness, which makes it even better.
One thing I always do is cook the chicken just right—juicy and golden—before adding the sauce. It makes all the difference. I like serving this pasta with a sprinkle of Parmesan and a little cracked pepper on top. It’s an easy meal that never fails to get smiles around the table, perfect for weeknights or when friends drop by.
Key Ingredients & Substitutions
Pasta: Rigatoni or penne work great here because their tubes hold the creamy sauce nicely. If you don’t have these, penne, fusilli, or farfalle are good substitutes.
Chicken: Use boneless, skinless chicken breasts for tender, juicy bites. Thighs are a tasty alternative if you want more flavor and moisture.
Basil Pesto: Fresh basil pesto is the star! You can use store-bought for convenience or make your own with basil, pine nuts, Parmesan, garlic, and olive oil. If you have allergies, try a spinach or kale pesto instead.
Heavy Cream: Adds richness and creaminess. For a lighter option, try half-and-half or a mix of cream and milk, but the sauce might be less thick and creamy.
Parmesan Cheese: Parmesan adds a salty, nutty touch. You can swap it with Pecorino Romano or Asiago if you want a slightly different flavor.
Cherry Tomatoes: These give a bright, fresh contrast to the creamy sauce. Sun-dried tomatoes can add a tangy, chewy alternative.
How Can I Make the Chicken Juicy and Full of Flavor?
Cooking the chicken just right is key! Here’s my simple approach:
- Pat the chicken dry and season with salt and pepper before cooking.
- Heat olive oil in the skillet until shimmering but not smoking to get a nice sear.
- Cook chicken in a single layer without overcrowding; don’t move them too much so they can brown properly.
- Cook about 5-7 minutes, turning once halfway, until golden and cooked through (internal temp 165°F or 74°C).
- Remove chicken from heat and rest a few minutes before adding to your sauce to keep it juicy.
Equipment You’ll Need
- Large pot – to boil the pasta evenly and avoid sticking.
- Large skillet or frying pan – perfect for cooking the chicken and making the sauce all in one.
- Wooden spoon or silicone spatula – for stirring the sauce gently without scratching your pan.
- Colander – to drain the pasta quickly and easily.
- Measuring cups and spoons – to get the pesto, cream, and cheese just right.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or cooked sausage for a tasty twist on protein.
- Add sautéed mushrooms or spinach for extra veggies and texture.
- Use sun-dried tomatoes instead of fresh for a deeper, tangy flavor.
- Stir in crushed red pepper flakes if you like a little heat in your creamy pasta.
How to Make Creamy Chicken Pesto Pasta
Ingredients You’ll Need:
Main Ingredients:
- 12 oz rigatoni or penne pasta
- 2 boneless, skinless chicken breasts, sliced into bite-sized pieces
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 cup cherry tomatoes, halved (fresh or sun-dried)
- 1/2 cup fresh basil pesto (store-bought or homemade)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Optional: crushed red pepper flakes for a little heat
How Much Time Will You Need?
This recipe takes about 25-30 minutes in total. You’ll spend around 10 minutes prepping and cooking the chicken and pasta, and about 10-15 minutes making the creamy pesto sauce and combining everything. It’s a quick and satisfying meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside while you prepare the rest of the dish.
2. Cook the Chicken:
Season the sliced chicken pieces with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
3. Make the Sauce:
In the same skillet, add a little more olive oil if needed. Sauté the minced garlic for about 30 seconds until fragrant. Lower the heat to medium and stir in the basil pesto and heavy cream. Mix well and let the sauce simmer gently for 2-3 minutes until it’s warmed through and slightly thickened.
4. Combine Ingredients:
Add the cooked chicken, cherry tomatoes, and grated Parmesan cheese to the sauce. Stir gently to combine and heat everything through. Taste and adjust the seasoning with salt and pepper if needed.
5. Finish the Dish:
Add the drained pasta to the skillet with the sauce and toss everything together until the pasta is fully coated. Remove from heat, sprinkle with chopped parsley, and if you like a little kick, add some crushed red pepper flakes.
6. Serve:
Dish out the pasta warm, and top with extra Parmesan cheese if you want. Enjoy your creamy, comforting chicken pesto pasta!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely in the fridge overnight before cooking. Pat it dry with paper towels to avoid excess moisture, which can affect browning.
Can I Substitute Heavy Cream for a Lighter Option?
Absolutely! You can use half-and-half or a mixture of milk and cream, but the sauce may be less rich and slightly thinner. To keep some creaminess, consider adding a little cream cheese or a splash of milk with some cornstarch as a thickener.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or milk if the sauce seems too thick.
Can I Make This Dish Ahead of Time?
Yes! Prepare the chicken and sauce ahead, then toss with freshly cooked pasta just before serving to keep the pasta from getting soggy. Reheat the sauce gently and add the pasta when ready to eat.
