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Creamy Pesto Chicken Pasta

Creamy pesto chicken pasta with penne and fresh basil in close up.

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This is a quick and comforting weeknight dinner where juicy chicken and pasta are coated in a vibrant, creamy pesto sauce. It comes together in about 25 minutes and tastes even better the next day, making it perfect for meal prep.

Ingredients

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  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 12 ounces pasta (like penne, fusilli, or fettuccine)
  • 1 cup prepared basil pesto
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • Optional: 1 cup cherry tomatoes, halved; a handful of fresh spinach; red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
  2. Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5-7 minutes per side until golden and cooked through. Transfer to a plate.
  3. In the same skillet, reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant.
  4. Pour in the heavy cream and bring to a gentle simmer. Cook for 2 minutes to thicken slightly.
  5. Remove skillet from heat. Stir in the pesto and grated Parmesan until smooth.
  6. Add the cooked pasta, seared chicken, and any optional add-ins to the skillet. Toss everything together, adding reserved pasta water a splash at a time until the sauce clings to the pasta.
  7. Taste and adjust seasoning with salt, pepper, or more Parmesan. Serve immediately.

Notes

Do not add pesto to high heat as it can turn bitter. For a lighter version, use coconut milk instead of cream. Leftovers store well in the fridge for up to 4 days.

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