Creamy Chicken Pesto Pasta is a delightful mix of tender chicken pieces, rich pesto sauce, and smooth, creamy pasta all tossed together for a dish that feels like a warm hug on a plate. The pesto brings that fresh, herby punch, while the cream makes everything silky and comforting. It’s simple but packed with flavor, perfect for any day you’re craving something hearty yet fresh.
I always love making this when I want something satisfying without spending too much time in the kitchen. The pesto gives the dish a pop of green and a burst of flavor that feels special, but it’s so easy to whip up with just a few ingredients. One of my favorite tricks is to add a bit of extra cheese on top before serving—can’t go wrong with that cheesy finish!
Whenever I serve this pasta, I like to pair it with a crisp side salad or some crusty bread to soak up all that creamy sauce. It’s a great dish to share with friends or family because it’s comforting and familiar, yet a little different from the usual chicken pasta. I always find myself coming back to this recipe whenever I want a quick meal that feels like a cozy treat.
Key Ingredients & Substitutions
Penne Pasta: I love penne because its shape holds the creamy sauce well. You can swap it for rigatoni, fusilli, or even farfalle depending on what you have on hand.
Chicken Breasts: Sliced boneless, skinless breasts cook evenly and stay juicy. If you prefer, thighs add more flavor and stay tender too.
Basil Pesto: Fresh pesto is great, but store-bought works fine. For a twist, try sun-dried tomato pesto or add extra garlic for a bolder taste.
Heavy Cream: This makes the sauce rich and smooth. If you want a lighter option, half-and-half or coconut milk can work, but the sauce won’t be as thick.
Parmesan Cheese: Key for that cheesy, salty punch. Pecorino Romano is a good substitute if you want a sharper flavor.
Spinach & Cherry Tomatoes: They add fresh color and balance the richness. Feel free to use baby kale or arugula instead.
How Do I Get the Chicken Tender and Juicy Every Time?
Cooking chicken just right makes this dish shine. Follow these simple steps:
- Slice chicken evenly so it cooks at the same pace.
- Heat the skillet well before adding chicken to get a nice golden crust.
- Don’t crowd the pan—cook in batches if needed to avoid steaming.
- Cook on medium-high heat, turning occasionally until the surface is golden and the inside is no longer pink, about 5-7 minutes total.
- Remove chicken quickly once done to keep it juicy—overcooking makes it dry.
These tips help keep the chicken tender and flavorful, giving your pasta the perfect protein boost!
Equipment You’ll Need
- Large pot – to boil the pasta evenly.
- Large skillet – perfect for cooking chicken and making the creamy sauce in one pan.
- Wooden spoon or spatula – for stirring without scratching your skillet.
- Colander – to drain the pasta easily once cooked.
- Chef’s knife and cutting board – for slicing chicken and chopping ingredients safely.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or diced turkey for a tasty protein change.
- Add sun-dried tomatoes for a tangy twist that pairs well with pesto.
- Mix in sautéed mushrooms to bring an earthy flavor and extra texture.
- Stir in a handful of toasted pine nuts on top for crunch and a nutty note.
How to Make Creamy Chicken Pesto Pasta
Ingredients You’ll Need:
Pasta and Protein:
- 12 oz penne pasta (or any short pasta)
- 2 tablespoons olive oil, divided
- 2 boneless, skinless chicken breasts, sliced into strips
- Salt and freshly ground black pepper, to taste
Sauce and Veggies:
- ¾ cup basil pesto (store-bought or homemade)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach leaves
- 2 cloves garlic, minced
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This dish takes about 25-30 minutes from start to finish. You’ll spend around 10 minutes prepping, 10-12 minutes cooking the pasta and chicken, and a few minutes more to bring everything together in the creamy pesto sauce. It’s quick and delicious!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside while you prepare the sauce and chicken.
2. Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the sliced chicken breasts with salt and pepper. Add the chicken to the skillet and cook, turning occasionally, for about 5-7 minutes or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Make the Creamy Pesto Sauce:
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for about 1 minute until fragrant. Turn the heat to medium-low, then pour in the heavy cream and pesto sauce. Stir well to combine.
Add the grated Parmesan cheese and stir until the cheese is melted and the sauce thickens a bit, about 2-3 minutes.
4. Add Vegetables and Combine:
Stir in the halved cherry tomatoes and fresh spinach leaves. Cook for 2-3 minutes until the spinach softens and the tomatoes warm through.
Return the cooked chicken and pasta to the skillet. Toss everything together gently, making sure the pasta and chicken are well-coated with the creamy pesto sauce.
5. Season and Serve:
Give it a taste and add more salt and freshly ground black pepper as needed. Serve warm, garnished with fresh basil leaves and extra Parmesan cheese if you like.
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. Thaw in the refrigerator overnight or use the cold water method in a sealed bag to speed things up. Pat the chicken dry before cooking to get a nice sear.
Can I Substitute the Heavy Cream?
Absolutely! If you want a lighter option, try using half-and-half or a milk and cream blend, though the sauce will be less rich and creamy. For a dairy-free version, coconut milk works well but will alter the flavor slightly.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream if the sauce has thickened too much.
Can I Make This Dish Ahead of Time?
Yes! Prepare the chicken, pasta, and sauce separately and combine them just before serving. This keeps the pasta from getting soggy and allows you to reheat everything evenly.
