This creamy pesto chicken pasta is bright, rich, and comforting all at once — juicy seared chicken and tender pasta tossed in a creamy basil pesto sauce that clings to every noodle. It’s ready in about 25 minutes, making it an easy way to turn a jar of pesto and a few pantry staples into a dinner that tastes like it came from an Italian restaurant.
It’s a great way to use up fresh basil if you have it, but works just as well with store-bought pesto for an even faster dinner.
Why you’ll love this recipe
- Ready in about 25 minutes — a fast, satisfying dinner
- Rich and comforting — pesto and cream come together beautifully
- One pan for the sauce — easy cleanup
- Great with pantry staples — jarred pesto keeps it simple
Ingredients
- 12 ounces pasta (penne, fettuccine, or your favorite shape)
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup basil pesto (store-bought or homemade)
- ½ cup grated parmesan cheese
- Cherry tomatoes, halved, for garnish (optional)
- Fresh basil, for garnish
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve ½ cup of pasta water before draining.
- Season and cook the chicken. Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat, add the chicken, and cook for 5–6 minutes, stirring occasionally, until browned and cooked through. Remove and set aside.
- Sauté the garlic. In the same skillet, reduce heat to medium and add the garlic, cooking for about 30 seconds until fragrant.
- Make the sauce. Pour in the heavy cream and bring to a gentle simmer. Stir in the pesto and parmesan cheese, mixing until smooth.
- Combine. Add the cooked pasta and chicken directly into the skillet, tossing until everything is well coated in the sauce. If the sauce feels too thick, loosen it with a splash of the reserved pasta water.
- Serve. Garnish with halved cherry tomatoes and fresh basil, and serve warm.
Tips for success
- Don’t overcook the chicken — pull it as soon as it’s browned and cooked through to keep it juicy.
- Save that pasta water — the starchy liquid helps loosen the sauce to the perfect consistency.
- Use good quality pesto since it’s the main flavor in the dish — homemade or a good store-bought jar both work well.
- Toss everything together off the heat for a minute if the sauce feels too thick, to avoid overcooking the pasta further.
What to serve it with
- Garlic bread or a crusty baguette
- A simple side salad
- Roasted vegetables like zucchini or asparagus
Frequently asked questions
Can I use a different protein? Yes — shrimp or Italian sausage both work well with this same pesto cream sauce.
Can I make my own pesto? Yes — blend fresh basil, garlic, pine nuts, parmesan, and olive oil for a homemade version, or use store-bought for convenience.
Can I make this ahead for meal prep? Cream sauces can thicken when reheated, so this is best enjoyed fresh, though leftovers keep in the fridge for up to 2 days and reheat reasonably well with a splash of cream or broth.
Is there a lighter version of this recipe? Swap the heavy cream for half-and-half or a splash of milk for a lighter sauce, though it will be less rich and thick.