Creamy pesto chicken pasta pairs your favorite pasta with a rich and cheesy sauce bursting with the fresh flavors of garlic and basil pesto. This simple pasta dish comes together in 30 minutes for a quick and easy dinner.
This creamy pesto chicken pasta is a great option for pasta lovers craving a warm bowl of Italian-inspired pasta with fresh basil pesto flavors. It’s a simple recipe using pantry staples but doesn’t skimp on flavor.
Juicy chicken chunks are seared in butter, then tossed with pasta and a sauce made from a base of heavy cream, chicken broth, pesto, Parmesan and mozzarella cheese. You can use store-bought pesto for convenience or use homemade pesto if you have a go-to recipe.
I used penne pasta but the creamy, cheesy basil pesto sauce works with all kinds of pasta shapes like spaghetti, linguine, fettuccine, bow tie, or other tube-type pasta like ziti or rigatoni. Customize the pasta with sun-dried tomatoes or spinach for more fresh flavors. Make it richer with some cream cheese or spice it up with some red pepper flakes.
If you’re in the mood for more creamy pasta dishes, try this creamy Cajun chicken pasta, creamy Tuscan chicken pasta, creamy salmon pasta, or creamy sausage pasta.
Ingredients in Creamy Pesto Chicken Pasta
CREAMY PESTO CHICKEN PASTA RECIPE TIPS
- Pasta – I used penne pasta but feel free to use your favorite pasta instead. This recipe will work with all pasta shapes like spaghetti, linguine, fettuccine, bow tie, or other tube-type pasta like ziti or rigatoni.
- Chicken – The recipe cuts the chicken into chunks to make cooking easier. If you prefer sliced chicken or don’t like mixing your chicken with the sauce, try cooking them whole instead. Pound the chicken to an even thickness or slice two large chicken breasts lengthwise to get 4 evenly sized chicken cutlets. Season with Italian seasoning, onion powder, salt and pepper on both sides. Cook until the chicken’s internal temperature reads 165°F on an instant-read thermometer or the chicken is no longer pink, about 4-5 minutes per side. Transfer to a cutting board and cut into thick slices. Top your pasta with the chicken before serving.
Recipe Notes:
The cooked chicken will release some plate juices once it’s set aside and allowed to rest. Keep the plate juices and add them to the sauce later for more flavor.
- Butter – This recipe uses salted butter so if you substitute it with unsalted butter, do a taste test and add more salt as needed. I like using Land O Lakes half butter sticks which measure out the tablespoons for you. Simply slice a block off from the stick for each tablespoon and skip washing a measuring spoon!
- Garlic – I used fresh garlic but you can substitute it with garlic powder. I highly recommend fresh garlic though for better flavor. Pesto already has a little garlic in there so we’re just using a few cloves of additional garlic for more flavor.
- Chicken broth – I like using Better than Bouillon roasted chicken base and mixing the paste with water to make the chicken broth. One teaspoon is equal to one bouillon cube which makes one cup of broth.
- Heavy cream – Heavy cream and Parmesan cheese are what makes the sauce creamy and thick with rich Alfredo-like flavors.
- Parmesan cheese – Try using freshly grated Parmesan cheese because the pre-shredded stuff has some non-clumping chemicals in it. This affects the way the cheese melts into the sauce and will give you a lumpy sauce. I usually buy a block of Parmesan and grate it with a box grater.
- Mozzarella cheese – Mozzarella adds a little cheesiness and richness to the sauce.
- Pesto – I used store-bought pesto for convenience but feel free to make your own if you have fresh basil in your garden! The recipe uses 6-7 oz. which works up to be a little under 1 cup of pesto.
What is Pesto?
Pesto is a bright green sauce that is made with fresh basil, garlic, pine nuts, olive oil and a hard cheese like Parmesan, Parmigiano-Reggiano, or Pecorino. You can make it the traditional way using a mortar and pestle or the modern way with a food processor.
Why is Pesto Not Added While Cooking?
Pesto is a raw sauce that tastes best when fresh and uncooked. The taste, flavor and aroma degrades quickly when heated up and the pesto will turn brown and taste bitter and sour. Keeping this in mind, add a dollop or two of fresh pesto to the warmed-up pasta when reheating this dish to freshen the pesto flavor.
- Leftovers and reheating – The pasta will keep in the fridge for up to 3 to 4 days. Reheat in the microwave or on the stovetop. You may need to add more heavy cream or milk to loosen up the cream sauce after it has set in the fridge.
Recipe Notes:
When reheating the pasta, the pesto may lose some of its flavor. For a fresher flavor, you may need to mix in more fresh basil pesto once you reheat the pasta.
Customize It!
- Add some veggies – Add some fresh baby spinach, cherry tomatoes, sun-dried tomatoes, or mushrooms to bulk and compliment the pasta with more fresh flavors.
- Make it richer – Add a few tablespoons of cream cheese for a richer cream sauce.
- Add some heat – Add a few shakes of crushed red pepper for a little spice.
What to Serve with Creamy Pesto Chicken Pasta
This pasta is a meal on its own but you can start with a salad or some homemade garlic bread, cheesy garlic bread, or these easy Parmesan garlic knots. If you have any leftover pesto after trying out this recipe, you can use it to make this cheesy pesto pull-apart bread!
And that’s about it. Enjoy the pasta and let me know how you liked it, what substitutions you made or what you paired it with the comments below!
This post was originally published on January 8, 2016 and updated on February 25, 2024.
MORE CREAMY PASTA RECIPES TO TRY
- Creamy Tuscan Chicken Pasta
- Creamy Sausage Pasta
- Creamy Cajun Chicken Pasta
- Creamy Salmon Pasta
- Creamy Sun-Dried Tomato and Spinach Pasta
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Creamy Pesto Chicken Pasta
- Total Time: 30 minutes
- Yield: 4-6 1x
Description
Ingredients
- 16 oz. penne pasta, cooked al dente
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1/2 teaspoon coarse sea salt, or to taste
- 1/ 8 teaspoon pepper, or to taste
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup mozzarella cheese, shredded
- 7 oz. basil pesto
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
- In a mixing bowl, season the cubed chicken with Italian seasoning, onion powder, salt and pepper and mix well.
- In a Dutch oven or large skillet over medium-high heat, melt 2 tablespoons of butter and add olive oil. Sear the chicken until golden brown and cooked through. Transfer cooked chicken to a plate and set aside.
- Reduce heat to medium and melt remaining 1 tablespoon butter in the same skillet. Saute garlic for about 30 seconds until fragrant.
- Pour in chicken broth and heavy cream. Scrape up any browned bits stuck to the bottom of the pan, stir to mix them in with the sauce and bring the sauce to a gentle boil.
- Reduce heat to medium-low and add Parmesan and mozzarella cheese in small batches, stirring continuously until the cheese melts smoothly into the sauce.
- Do a taste test and adjust seasonings if needed. Stirring every now and then, simmer until the sauce has thickened, about 8 minutes.
- Add cooked pasta, chicken with plate juices and pesto to the pot and stir to combine until the pasta is fully coated in the cream sauce.
- Dish and serve hot.
- Enjoy!
Notes
- Pesto is added to the sauce just before serving because the taste, flavor and aroma degrades quickly when heated up. The pesto will turn brown and taste bitter and sour so it’s best to add it in towards the end and to replenish any leftover reheated pasta with fresh pesto.
-
Add some veggies – Add some fresh baby spinach, cherry tomatoes, sun-dried tomatoes, or mushrooms to bulk up and compliment the pasta with more fresh flavors.
-
Make it richer – Add a few tablespoons of cream cheese for a richer cream sauce.
-
Add some heat – Add a few shakes of crushed red pepper for a little spice.
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 10 mins
- Cook Time: 20 mins
Comments & Reviews
The Cooking Jar says
Thanks for trying it out! You know, the best food comes out of salvaging all the leftovers in the fridge. It’s just so satisfying making something good out of a mash of random ingredients you need to get rid of. I’m happy to have helped you and your leftovers!
Sara says
This is a great easy recipe that’s delicious. I added frozen peas and broccoli (which I lightly steamed) to add more greens. My flatmates loved it.
The Cooking Jar says
Thanks for trying it out and sharing it, Sara!
Lee Anne says
This is delicious! I’ve made 2x and all of us loved it! Curious if anyone has tried freezing? I’d like to make a few meals for my father in law who is elderly. Thanks!
Tammie says
Ok, so I’m probably way too late. I am just now printing this to make. However, I have frozen Chicken Alfredo with peas from Carrabba’s. Actually, a bunch. I always order too much for parties 🙄🤦♀️🤣. I just added a little milk or half & half & microwaved a serving or two at a time.
Tammie says
When I thawed it, I mean. I just froze it in Ziplock freezer baggies.
Rosemarie Malin says
I’m also a food blogger – a little fish in a big sea. Love your every day approach, especially now – we are in the process of moving, so my kitchen in half-packed – making preparing delicious meals for my guys a bit of a challenge. This was perfect after a day of house hunting in another city. Thank you.
The Cooking Jar says
Oh it’s a very big sea indeed! So many of us out there 🙂 I do like to offer alternatives to busy cooks that want something more than takeout or frozen stuff but still need short cuts. There’s a little something of everything here for everyone, I’d like to think!
Rob says
This was amazing! Such a good recipe. I added some fresh chopped garlic to it. Thank you!
The Cooking Jar says
Yum, garlic! Great addition. Happy you liked it, Rob.
The Cooking Jar says
Thanks for letting me know, Cierra! Always a good day to hear someone had something yummy 🙂
Erika says
Tried this out today and I loved it!!! I just added some left over broccoli and it was delish! Thank you:)
The Cooking Jar says
Great to hear! Thanks so much for trying out this new recipe, Erika.
Muna Kenny says
It’s been long time since I visited your blog. I missed your beautiful clicks 🙂
Your Pesto Chicken Pasta looks delicious,
The Cooking Jar says
Thanks for stopping by, Muna! Just peeked in your blog and wow that lamb in spicy gravy has my name all over it. YUM! I want 😉
dixya | food, pleasure, and health says
i havent made pasta in a long time..thank you for sharing this easy recipe esp for weeknights 🙂
The Cooking Jar says
Very welcome! Do let me know how you liked it, if you ever try it out 🙂