When I’m in the mood for something that feels a little special — without actually spending an hour in the kitchen — this Creamy Chicken Pesto Pasta is always what I turn to. It’s rich, velvety, packed with flavor, and comes together in under 20 minutes. That’s the sweet spot for a weeknight dinner that still feels like a treat.
This recipe is exactly the kind of thing I’d whip up after a long day when I want comfort food, but I also want it to feel fresh and vibrant. And let me tell you — between the creamy basil pesto sauce, the juicy chicken, the tangy sun-dried tomatoes, and that final hit of parmesan — this pasta hits all the right notes. It’s the kind of dinner that makes you slow down for a second and savor.
Pesto Chicken Pasta Ingredients
This dish is built around pantry and fridge staples — no fancy runs to specialty stores needed. Just solid, flavorful ingredients that work hard together.
- Pasta: Penne is ideal here because it soaks up the sauce perfectly. The ridges catch all that creamy pesto, but honestly, any short pasta will do — rotini, rigatoni, or even fusilli.
- Chicken: Boneless, skinless chicken breasts are a great choice for this creamy sauce since they keep things lighter. If you’ve got thighs on hand, go ahead — just know they’ll add a bit more richness.
- Italian Seasoning: I usually make my own with dried oregano, thyme, basil, garlic powder, and a pinch of chili flakes. It’s such a handy mix to have around. Store-bought works just fine too.
- Olive Oil: Go for a good-quality extra virgin variety — it really does make a difference in flavor.
- Heavy Cream: Just a splash (½ cup) is enough to make this sauce feel silky and indulgent without going overboard.
- Parmesan: Freshly grated is the way to go. Pre-shredded tends to melt less smoothly. A block of parmesan keeps forever in the fridge and always comes in handy.
- Sun-Dried Tomatoes: These are little flavor bombs. They add brightness, a bit of chew, and just the right amount of tartness to cut through the creamy pesto.
- Basil Pesto: Homemade is always fantastic, especially if you’ve got fresh basil lying around, but store-bought works great too. Just look for one with real ingredients (basil, olive oil, nuts, parmesan).
- Fresh Basil Leaves: That final garnish of torn basil brightens the dish and gives it that fresh-off-the-vine aroma.
How to Make Creamy Chicken Pesto Pasta
This dish is weeknight gold — quick, simple, and deeply satisfying. Here’s how I make it:
1. Season the Chicken
Chop your chicken into bite-sized pieces. Toss it in a bowl with Italian seasoning, salt, and pepper. Give it a minute to soak in the flavors while your water comes to a boil.
2. Cook the Pasta
Salt your boiling water like the sea and cook your pasta just to al dente. Save about a cup of pasta water before draining — it’s liquid gold for adjusting the sauce later.
3. Sear the Chicken
Heat some olive oil in a nonstick skillet over medium-high heat and sear the chicken until golden and cooked through. You want those caramelized edges — they add big flavor.
4. Combine Everything
Reduce the heat and stir in your cooked pasta, cream, parmesan, and sun-dried tomatoes. Toss until everything’s coated. If it’s too thick or dry, add a splash of that reserved pasta water until it’s glossy and saucy.
5. Stir in the Pesto
Remove the skillet from heat and stir in the pesto. Taste and adjust the seasoning. Finish with more parmesan, a few red pepper flakes, and fresh basil.
Helpful Tips
- Chicken too thick? Pound it out a little before cutting to ensure even cooking.
- No cream? Try half-and-half or a splash of milk with a teaspoon of butter. It won’t be as thick, but still creamy and lovely.
- Want to add veggies? Toss in some baby spinach at the end or stir in steamed broccoli for a bit of green.
- Need it dairy-free? Swap the cream with unsweetened coconut milk and skip the cheese. Add a little lemon zest for brightness.
What to Serve with Chicken Pesto Pasta
This dish is super filling on its own, but if you’re putting together a full dinner spread, here are some ideas:
- Simple Green Salad: A mix of arugula and romaine with a lemony vinaigrette balances the richness perfectly.
- Garlic Bread or Focaccia: You’ll want something to mop up every bit of that sauce.
- Roasted Veggies: Think balsamic-glazed carrots or lemony asparagus — both play really well with pesto.
Final Thoughts
This Creamy Chicken Pesto Pasta is one of those recipes that feels like a little luxury — without the time or price tag of eating out. It’s hearty, cozy, and loaded with flavor from everyday ingredients. Whether it’s for a quiet evening or a quick dinner with friends, this pasta never fails to impress.
It’s the kind of dish I keep coming back to, especially on days when I want comfort in a bowl with minimal fuss.
Let me know if you’d like a homemade pesto variation or how to make this one-pot style — I’ve got a few tricks up my sleeve for those too.
Chicken Pesto Pasta Recipe
When I’m in the mood for something that feels a little special — without actually spending an hour in the kitchen — this Creamy Chicken Pesto Pasta is always what I turn to.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- Kosher salt
- Black pepper
- 8 ounces penne pasta, preferably with ridges
- 2 tablespoons extra virgin olive oil
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese, plus more for serving if you like
- 1/4 cup sun dried tomatoes, drained if packed in oil
- 1/2 cup basil pesto, homemade or quality store-bought, plus more if you like
- 1/2 to 1 teaspoon red pepper flakes
- Handful of torn basil leaves, for garnish
Instructions
- Start by seasoning the chicken. Place the chicken pieces in a bowl and season with the Italian seasoning, along with a generous pinch of kosher salt and black pepper. Toss to coat evenly.
- While the chicken is marinating, bring a medium pot of water to a boil and add about 1 tablespoon of salt.
- Drop the pasta into the boiling water and cook according to the package instructions until al dente (usually around 8 to 9 minutes).
- While the pasta is cooking, heat the olive oil in a large non-stick skillet over medium-high heat.
- Add the seasoned chicken and cook, stirring occasionally, until the chicken is golden brown on the outside and fully cooked through, about 7 to 8 minutes.
- Once the pasta is ready, save about 1 cup of the cooking water, then drain the pasta.
- Next, lower the heat and add the cooked pasta to the skillet with the chicken. Stir in the heavy cream, parmesan cheese, and sun-dried tomatoes.
- Mix everything well, and if the mixture seems a bit dry, add a splash of the reserved pasta water, a couple tablespoons at a time, until the sauce becomes creamy and coats the pasta.
- Turn off the heat and remove the pan from the burner. Stir in the basil pesto, then finish with a sprinkle of parmesan cheese, a pinch of red pepper flakes, and a handful of torn basil leaves.
- Serve warm, and enjoy a plate of rich, creamy pesto pasta that’s sure to satisfy.
Notes
- When combining the pasta with the creamy sauce, give it a good stir. This helps release the pasta's starch, thickening the sauce and making it even more luscious.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 432Total Fat 27gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 17gCholesterol 90mgSodium 329mgCarbohydrates 17gFiber 2gSugar 2gProtein 30g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
