Name: Creamy Chicken Pesto Pasta
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts (approx. 1.5 lbs); 12 ounces dried penne pasta; 1/2 cup fresh basil pesto; 1 1/2 cups heavy cream; 1/2 cup grated Parmesan cheese, plus more for serving; 1/2 cup shredded Mozzarella cheese (optional, for extra creaminess); 3 cloves fresh garlic, minced; 1 tsp Italian seasoning (optional, for chicken)

Creamy Chicken Pesto Pasta is more than just a meal; it’s an experience, a symphony of flavors that effortlessly brings gourmet quality to your home kitchen. Have you ever craved a dish that’s both incredibly satisfying and remarkably simple to prepare, bursting with vibrant green herbs and tender, succulent chicken?

Drawing inspiration from the sun-drenched Ligurian coast, where fresh basil, pine nuts, garlic, Parmesan, and olive oil combine to create the iconic pesto, this dish elevates a classic. While traditional pesto pasta is a delight on its own, the addition of tender chicken transforms it into a hearty, complete meal, and a touch of cream mellows the basil’s intensity, creating an unbelievably luxurious sauce that clings perfectly to every strand of pasta.

Why I believe this Creamy Chicken Pesto Pasta recipe will become your new favorite!

I am absolutely delighted to share this with you because people worldwide adore this combination for its irresistible blend of fresh, aromatic basil, savory chicken, and the comforting embrace of a rich, velvety sauce. It’s the perfect harmony of textures and tastes – al dente pasta, juicy chicken, and a sauce so luscious it’s truly unforgettable. Whether you’re seeking a quick weeknight dinner or a crowd-pleasing dish for guests, this Creamy Chicken Pesto Pasta recipe promises to deliver on all fronts, establishing itself as a beloved comfort food in countless households, including mine!

Ingredients:

For the Chicken:
- 2 boneless, skinless chicken breasts (about 1.5 lbs total): I always look for plump, evenly-sized breasts to ensure even cooking. If yours are very thick, you might want to slice them horizontally to create two thinner cutlets, or gently pound them to an even thickness. This helps them cook faster and more uniformly, preventing dry spots.
- 1 tablespoon olive oil: A good quality extra virgin olive oil works wonders here for searing and adding a subtle fruity note.
- 1/2 teaspoon salt, or to taste: I prefer a fine sea salt or kosher salt for even seasoning.
- 1/4 teaspoon black pepper, freshly ground: Freshly ground pepper has so much more aroma and flavor than pre-ground!
- 1/2 teaspoon garlic powder: This adds an extra layer of garlicky goodness that permeates the chicken.
- 1/4 teaspoon onion powder: Similar to garlic powder, it provides an underlying savory depth.
For the Pasta:
- 12 ounces dried pasta (I love using fettuccine, linguine, or penne for this dish, as their shapes really grab onto that creamy sauce. Choose what you love most!): Make sure it’s a good quality pasta that can stand up to a rich sauce.
- 1 tablespoon salt (for pasta water): Don’t skip this! Salting your pasta water generously is crucial for seasoning the pasta from the inside out. It should taste like the ocean, but not overly salty.
For the Creamy Pesto Sauce:
- 1 tablespoon olive oil: Again, a good quality olive oil for sautéing our aromatics.
- 1 shallot, finely minced (about 2 tablespoons): Shallots offer a milder, sweeter onion flavor than regular onions, which I find perfect for this delicate sauce.
- 3 cloves garlic, minced: Freshly minced garlic is non-negotiable for that authentic aromatic punch.
- 1 1/2 cups heavy cream: This is what gives us that luscious, rich, and utterly irresistible creamy texture. Don’t skimp on the fat content here!
- 1/2 cup basil pesto (store-bought or homemade): If you can get your hands on fresh homemade pesto, that’s truly next level. Otherwise, a good quality store-bought one works beautifully. Just check the ingredient list for quality.
- 1/2 cup grated Parmesan cheese, plus more for serving: Freshly grated Parmesan melts beautifully and adds a salty, umami kick that balances the richness of the cream and pesto. Trust me, freshly grated makes a huge difference compared to the pre-shredded stuff.
- 1/4 cup reserved pasta water: This is my secret weapon for emulsifying the sauce and achieving that perfect silky consistency. Do NOT forget to reserve some before draining your pasta!
- Salt and freshly ground black pepper, to taste: We’ll adjust these at the end to ensure the sauce is perfectly seasoned.
- A pinch of red pepper flakes (optional, for a subtle kick): If you like a tiny bit of heat, this adds a wonderful dimension without overpowering the pesto.
For Garnish:
- Fresh basil leaves, chopped or whole: For a pop of freshness and color.
- Extra grated Parmesan cheese: Because you can never have too much cheese, right?

Preparing the Flavorful Chicken:

Prepare the Chicken Breasts: First things first, let’s get our chicken ready. If your chicken breasts are particularly thick, I recommend either slicing them horizontally to create two thinner cutlets or placing them between two pieces of plastic wrap and gently pounding them to an even 3/4-inch thickness. This ensures they cook evenly and quickly, preventing any dry, overcooked spots. Pat them thoroughly dry with paper towels; this is a crucial step for achieving that beautiful golden-brown sear. Moisture on the surface prevents browning!
Season the Chicken: In a small bowl, combine your salt, black pepper, garlic powder, and onion powder. Sprinkle this seasoning mixture generously over both sides of the chicken breasts. Don’t be shy here; well-seasoned chicken is the foundation of a delicious dish. Gently rub the seasonings into the meat to ensure they adhere well.
Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet (preferably cast iron or stainless steel for the best sear) over medium-high heat. You want the oil to shimmer but not smoke. Carefully place the seasoned chicken breasts into the hot skillet, ensuring not to overcrowd the pan. If your skillet isn’t large enough, cook the chicken in two batches to maintain consistent heat and ensure a good sear.
Cook to Golden Perfection: Sear the chicken for about 5-7 minutes per side, or until it’s beautifully golden brown and cooked through. The internal temperature should reach 165°F (74°C) when measured with an instant-read thermometer at the thickest part. A good sear means locking in all those delicious juices and developing a rich flavor profile that will contribute immensely to our overall dish. Resist the urge to move the chicken too much during this searing process; let it develop that crust.
Rest and Slice: Once cooked, transfer the chicken breasts to a clean cutting board. Tent them loosely with foil and let them rest for at least 5-10 minutes. This resting period is incredibly important as it allows the juices to redistribute throughout the meat, resulting in much more tender and moist chicken. After resting, slice the chicken into bite-sized pieces or thin strips, whichever you prefer for your pasta. Set aside.

Cooking the Perfect Pasta:

Boil the Water: Grab a large pot – seriously, the biggest one you have – and fill it about two-thirds full with water. Place it over high heat and bring it to a rolling boil. This might seem like a simple step, but using ample water ensures the pasta has enough space to cook evenly and prevents it from sticking together.
Generously Salt the Water: Once the water is at a vigorous boil, add 1 tablespoon of salt. This step is non-negotiable! Salting the pasta water is the only opportunity you have to season the pasta itself from the inside out. Without it, your pasta will taste bland, no matter how flavorful your sauce is. The water should taste noticeably salty, like the ocean.
Add the Pasta: Carefully add your chosen pasta to the boiling salted water. Stir it immediately to prevent it from sticking to the bottom of the pot or to itself.
Cook to Al Dente: Cook the pasta according to the package directions, or until it is “al dente.” Al dente means “to the tooth” – it should be tender but still have a slight, pleasant chew to it. It should definitely not be mushy. I usually start checking a minute or two before the package suggests.
Reserve Pasta Water: Before draining the pasta, spoon out about 1 to 1 1/2 cups of the starchy pasta water and set it aside. This magical liquid is full of starch, which is going to be our secret weapon for creating a silky-smooth, emulsified sauce that clings beautifully to every strand of pasta. Once you’ve reserved the water, drain the rest of the pasta in a colander. Do not rinse the pasta; rinsing removes the starches that help the sauce adhere.

Crafting the Creamy Pesto Sauce:

Sauté the Aromatics: Using the same skillet you cooked the chicken in (no need to clean it; those browned bits are flavor!), add 1 tablespoon of olive oil over medium heat. Add the finely minced shallot and cook for about 2-3 minutes, stirring occasionally, until it softens and becomes translucent. Then, add the minced garlic and, if using, a pinch of red pepper flakes. Cook for another minute until fragrant, being careful not to burn the garlic – burnt garlic can turn bitter quickly.
Introduce the Cream: Pour in the heavy cream. Stir well, scraping up any delicious browned bits from the bottom of the pan with a wooden spoon – this is called deglazing and adds incredible depth of flavor to your sauce. Bring the cream to a gentle simmer, then reduce the heat to low and let it simmer for about 3-5 minutes, allowing it to thicken slightly. You want it to coat the back of a spoon.
Whisk in the Pesto: Remove the skillet from the heat for a moment, or ensure the heat is very low. Stir in the basil pesto until it is fully incorporated and the sauce turns a lovely vibrant green. Adding the pesto off the direct heat or at very low heat helps preserve its fresh flavor and color, preventing it from ‘cooking out’ its delicate herbaceous notes.
Melt in the Parmesan: Gradually add the grated Parmesan cheese, stirring constantly until it has completely melted into the sauce, creating a smooth, cohesive texture. If you add it all at once, or if the sauce is too hot, it might clump. Freshly grated Parmesan is key here for the best melt and flavor.
Achieve Perfect Consistency with Pasta Water: Now, this is where the reserved pasta water comes into play. Add about 1/4 cup of the reserved starchy pasta water to the sauce. Stir it in thoroughly. The starches in the pasta water will help to emulsify the sauce, making it incredibly silky and ensuring it beautifully coats every piece of pasta. If the sauce seems too thick, add a little more pasta water, one tablespoon at a time, until you reach your desired creamy consistency. You might not need all of the reserved water, or you might need a little more; it all depends on your pasta and cream.
Season to Perfection: Taste the sauce and season with additional salt and freshly ground black pepper as needed. Remember, both the pesto and Parmesan cheese contribute saltiness, so taste before adding too much. You want a sauce that is rich, savory, and perfectly balanced.

Assembling the Creamy Chicken Pesto Pasta:

Combine Pasta and Sauce: Add the drained, cooked pasta directly to the skillet with the creamy pesto sauce. Toss everything together gently using tongs, ensuring every strand of pasta is thoroughly coated in the luxurious sauce. The residual heat from the pasta will help the sauce cling even better.
Fold in the Chicken: Gently fold in the sliced, cooked chicken pieces. You want to warm the chicken through without overcooking it. Toss for just a minute or two until everything is beautifully combined and heated through.
Final Adjustments: Give the entire dish one last taste. Does it need a little more salt? A crack of fresh pepper? Perhaps a tiny drizzle of extra virgin olive oil for sheen? Adjust as necessary. The goal is a harmonious balance of flavors.
Serve Immediately: Transfer the Creamy Chicken Pesto Pasta to individual serving bowls. This dish is best enjoyed fresh off the stove when the sauce is at its creamiest and the pasta is perfectly tender.
Garnish and Enjoy: Garnish generously with fresh basil leaves, either roughly chopped or left whole, and a sprinkle of extra grated Parmesan cheese. The fresh basil brightens the dish and adds a lovely aromatic finish. Prepare for absolute delight!

Tips for Success and Variations:

Achieving the Ultimate Creaminess:

The key to a truly creamy sauce lies in a few crucial steps. First, use heavy cream, not half-and-half or milk, as it has the fat content needed for richness. Second, remember to reserve that starchy pasta water! It’s an emulsifier that binds the sauce beautifully and helps it cling to the pasta. Don’t be afraid to add it gradually until you reach your desired consistency. Finally, resist the urge to overcook the sauce; a gentle simmer is all it needs to thicken slightly without breaking.
Boosting Flavor:

For an even deeper flavor profile, consider adding a splash of dry white wine (like Pinot Grigio or Sauvignon Blanc) to the skillet after sautéing the garlic and shallots, letting it reduce by half before adding the heavy cream. This adds a lovely acidity and complexity. A pinch of nutmeg can also subtly enhance cream-based sauces.
Vegetable Additions:

Want to sneak in some veggies? Sauté some finely chopped sun-dried tomatoes, spinach, or cherry tomatoes along with the shallots and garlic. Roasted red peppers or asparagus spears would also be delicious additions, folded in at the same time as the chicken. Just make sure they are cooked to your liking before adding them to the final dish.
Spice it Up:

If you love a bit of heat, increase the amount of red pepper flakes in the sauce. Alternatively, a tiny dash of cayenne pepper can add a subtle warmth without drastically changing the flavor profile.
Herb Variations:

While basil pesto is traditional, don’t be afraid to experiment with other pestos! A sun-dried tomato pesto could offer a richer, tangier profile, or a kale pesto for a slightly earthier, nutrient-packed twist.
Storing Leftovers:

This Creamy Chicken Pesto Pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. When reheating, I recommend doing so gently on the stovetop over low heat, adding a splash of milk, chicken broth, or even a little more reserved pasta water (if you saved some!) to help loosen the sauce and bring back its creaminess. The sauce might thicken considerably when cold.
Prepping Ahead:

You can cook and slice the chicken a day in advance and store it in the refrigerator. You can also mince your garlic and shallots ahead of time. However, it’s best to cook the pasta and prepare the sauce just before serving to ensure the freshest taste and best texture.

Conclusion:

And there you have it, my friends! We’ve journeyed together through the delightful process of creating what I genuinely believe will become a staple in your culinary repertoire. This isn’t just another pasta dish; it’s an experience, a symphony of flavors that effortlessly comes together to deliver pure satisfaction. I cannot stress enough how truly spectacular this Creamy Chicken Pesto Pasta is. It’s the kind of meal that instantly brightens a busy weeknight, yet feels sophisticated enough to grace your table when entertaining guests. The harmonious blend of succulent, tender chicken, vibrant, aromatic pesto, and a luxuriously smooth, velvety cream sauce, all coating perfectly al dente pasta, creates a culinary masterpiece that is both comforting and incredibly flavorful. It’s rich without being heavy, indulgent without being overly complicated, and utterly irresistible from the very first bite to the last. This recipe is your ticket to a gourmet meal without the gourmet effort, promising a fantastic flavor profile that caters to almost every palate. Trust me when I say, once you try this, you’ll understand why it quickly climbed to the top of my favorite recipes list.

But the beauty of this dish extends beyond its initial preparation; it also offers a fantastic canvas for your personal touch. While divine on its own, I love to elevate its presentation and taste with a few simple additions. For an extra flourish of flavor and texture, a generous sprinkle of freshly grated Parmigiano-Reggiano or Pecorino Romano just before serving is an absolute must. The salty, nutty notes of the cheese beautifully complement the creamy pesto. To introduce a burst of freshness and a vibrant color contrast, consider tossing in some halved cherry tomatoes or sun-dried tomatoes during the final minutes of cooking, or scattering them on top as a garnish. A scattering of fresh basil leaves also adds an inviting aroma and visual appeal. And for a truly complete meal, you simply cannot go wrong with a crisp, green side salad dressed with a light vinaigrette, or a basket of warm, crusty garlic bread perfect for mopping up every last drop of that incredible sauce. These little touches don’t just enhance the meal; they transform it into a truly memorable dining event.

Endless Possibilities: Customizing Your Pesto Pasta Experience

One of my favorite aspects of cooking is the freedom to experiment, and this recipe is wonderfully adaptable. If you’re looking to boost the vegetable content, feel free to sauté some fresh spinach, thinly sliced mushrooms, or tender asparagus spears right along with the chicken, or even stir them in at the end. Roasted red peppers, artichoke hearts, or even steamed broccoli florets would also be magnificent additions, offering different textures and flavors. For those who enjoy a bit of heat, a pinch of red pepper flakes can be added to the sauce to give it a subtle kick. Not a fan of chicken, or looking for a vegetarian alternative? This recipe is incredibly versatile! Shrimp or even Italian sausage (either sweet or spicy) would make excellent protein substitutions, adding their own unique character to the dish. For a vegetarian version, simply omit the chicken and perhaps add some roasted chickpeas, cannellini beans, or even some grilled halloumi cheese for a satisfying bite. You could also experiment with different types of pasta; while penne or rotini work wonderfully, fettuccine, linguine, or even a shorter pasta like orecchiette would cradle that luscious sauce beautifully. And for those with dietary considerations, you can absolutely opt for gluten-free pasta and a dairy-free cream alternative to make this dish accessible to everyone without sacrificing flavor.

Your Culinary Adventure Awaits!

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and dive into the creation of this delightful dish. This is more than just a recipe; it’s an invitation to create, to savor, and to share. I’m truly excited for you to experience the joy and satisfaction that comes from making this Creamy Chicken Pesto Pasta in your own kitchen. I promise you, the aroma alone will have everyone gathered around, eager for dinner. Once you’ve whipped up your own batch, please don’t keep it a secret! I would absolutely love to hear about your experience. Did you add any unique twists? What were your favorite serving suggestions? Share your culinary triumphs, your photos, and your delicious insights in the comments section below or on social media. Your creativity inspires me and our entire community of food lovers. Let’s celebrate good food, good company, and the simple pleasure of a perfectly prepared meal. Happy cooking, everyone!