This creamy chicken pesto pasta is the perfect meal for those busy weeknights. It is so flavorful and very easy to make!
The fresh basil pesto, juicy seasoned chicken along with al dente pasta all tossed in the basil cream sauce is quite possibly the perfect meal! It is so amazingly delicious.
This creamy chicken pesto pasta is not only a simple weeknight meal, but also a great prep-ahead and freezer meal option.
Creamy pasta dishes are so comforting, and today’s recipe is no exception. I love making my Chicken Artichoke Pasta, Creamy Tomato Pasta and, lately this Creamy Lemon Pasta has been highly requested at my house.
They are all so flavorful and make fantastic easy weeknight meals that can be ready in 40 minutes or less.
For this pesto pasta with chicken recipe, fresh basil is the key to lots of flavor! I grow lots of basil each year, so it’s always garden fresh. If you can’t find fresh, use your favorite store-bought version.
This basil pesto comes together so easily in a food processor, and you can even make it ahead or freeze it. When tossed with tender chicken and pasta, it’s just incredible. And if you want to switch it up, you can use my Sundried Tomato Pesto instead.
Looking for more pesto based dinners? Try my Creamy Pesto Potato Salad and my Skillet Chicken Margherita. Both can be made using the basil pesto in this recipe.
Why I love making this creamy chicken pesto pasta:
- Easy and simple: In just a few simple steps, you can enjoy and have this delicious pasta dish on the table. It’s great for weeknights and meal prep.
- Creamy and fragrant sauce. The vibrant sauce combined with the cream creates a very flavorful and smooth sauce that brings everything together.
- Prep-ahead friendly! This recipe can be made ahead and frozen. More on this below.
Jump to:
Ingredient Notes
The ingredients needed to make creamy chicken pesto pasta are all ingredients that can be easily found at your local grocery store. Below, I included a few ingredient notes that I hope you find helpful. As always, the full ingredient list with quantities can be found in the recipe card below.
- Chicken breast: Cut the chicken into 1-inch bite size pieces. This allows them to cook quickly and goes well with short pasta.
- Italian seasoning, garlic, salt and pepper are used to season the chicken.
- Rotini pasta: I like using rotini, but any short pasta such as penne or rigatoni will work just fine.
- Unsalted butter: Used to cook the chicken, and add flavor and richness.
- Parmesan cheese: For the topping, freshly grated is preferred but you can use store-bought, but for the pesto, freshly grated is best.
- Heavy cream: Makes the pesto sauce so thick and creamy.
- Fresh basil: The freshest basil from your summer garden or local grocer will make this sauce pop with flavor and bright colors.
- Pine nuts: Toasted pine nuts are buttery and tender adding great nutty flavoring. You can use walnuts in place.
- Garlic: Fragrant aromatic for the sauce. Fresh cloves are best.
- Extra virgin olive oil: Use a high quality one for best tastes.
- Red wine vinegar: Adds a slightly sweet and tangy flavor to the sauce.
Step-by-Step Tutorial
This creamy chicken pesto pasta is simple to make in just 3 short steps. Let me show you how, along with some tips!
Step 1 | Cook the pasta
Cook pasta to package instructions until al dente. Drain any excess water then set aside. You don’t need pasta water for this recipe since the cream will help achieve the right consistency.
Step 2 | Make the basil pesto
Meanwhile, in a food processor, combine all pesto ingredients (see recipe card below). Pulse for a few seconds until evenly combined. Adjust any seasonings or vinegar to your liking.
Step 3 | Cook the chicken
Season the cubed chicken with salt, pepper, garlic powder, and Italian seasoning. Then, in a large skillet, melt butter over medium heat. Cook chicken on all sides until fully cooked through.
Step 4 | Toss chicken with pasta and sauce
Add the cooked pasta and the prepared sauce into the skillet with the cooked chicken. Stir to combine until evenly coated.
Step 5 | Finish with cream and cheese
Add the heavy cream to taste, and then let simmer for another 1 minute until the sauce thickens and everything is incorporated. Do not overcook the pesto, otherwise it may lose its vibrant green color. Serve with a generous amount of grated parmesan cheese and extra basil as garnish.
Prep Ahead Tips
Here is how I like to prep the creamy chicken pesto pasta ingredients to make it later in the week.
- Make the pesto. Place in an airtight container then store in the refrigerator. Add a layer of olive oil to “seal” the top and prevent browning.
- Optional: You can also freeze pesto (I like to use Souper Cubes) for up to 6 months.
- Season the diced chicken and refrigerate in a sealed container or bag. In fact, letting it season overnight will make it even tastier!
- Cook the pasta 1-2 days ahead and refrigerate.
- When ready to cook, follow directions on the recipe card below.
If making ahead or keeping leftovers, refrigerate in individual airtight containers for up to 3 days.
Reheat on the stovetop in a medium saucepan or skillet, or in the microwave oven. Add a splash of heavy cream to loosen the noodles and give it its creamy consistency back.
Pairing and Serving Ideas
Salad and fresh bread are the perfect accompaniment to any pasta dish, especially creamy pasta. These are my personal favorites to have on hand with this creamy chicken pesto pasta!
This Cheesy Garlic Bread is for all my garlic bread lovers out there! It’s extra cheesy and so good. If you want something lighter and soft, try my Pepperoni Pizza Rolls!
As for salads, this Tomato Burrata Salad is my all-time favorite to pair with this pasta. It is loaded with juicy tomatoes and fresh burrata cheese. Another classic and easy salad would be my classic Lemon Arugula Salad. The tanginess of this salad pairs really well with everything.
Recipe FAQs
Yes, you can use boneless thighs. Make sure to remove any excess skin before cooking.
You can use half-and-half as long as you also add some reserved pasta water to thicken the sauce. I would not recommend using milk (too thin).
Walnuts are a great option to use instead of pine nuts.
Absolutely! Some of my favorites are cherry tomatoes, spinach, mushrooms, asparagus and red peppers.
Tips for Success
- Use fresh basil: Choose fresh basil without blemishes or discoloration. This will give it the best and freshest flavor.
- Pesto consistency: This is totally up to your preference. Adjust the level of ingredients to taste.
- Don’t overcook the pesto. If it’s overcooked, it will start to turn yellow.
- Season the chicken generously. It helps the chicken tenderize along with adding lots of flavors.
- Use short pasta: Preferably, use a short pasta like rotini, penne, bowtie, or rigatoni since the chicken is diced.
- While freshly grated parmesan cheese is preferred, you can use pre-packaged parmesan to top the final dish. But, for the pesto, I’d recommend using fresh.
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Chicken Pesto Pasta
Equipment
- box grater for cheese
Ingredients
- ½ pound rotini pasta - or other short pastas
- 2 medium chicken breasts - cut into 1-inch cubes
- Olive oil - to season the chicken
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and pepper
- 2 tablespoons unsalted butter - for pan
- ¾ cup heavy cream - plus more to taste
- Parmesan cheese for garnish
Basil pesto:
- 3 cups basil leaves - packed
- ⅓ cup pine nuts - can also use walnuts
- ½ cup shredded parmesan cheese
- 3 cloves fresh garlic - roughly chopped
- ⅓ cup extra virgin olive oil - plus more as needed
- 1 tablespoon red wine vinegar or fresh lemon juice - or to taste
Instructions
- Make the pesto: In a food processor, combine all the pesto ingredients. Pulse for a few seconds until the pesto is evenly combined. Adjust seasoning and consistency to taste. You can also add more vinegar or lemon juice.
- Cook the pasta according to package directions in generously salted water until al dente. Drain and set aside.
- Season the chicken with a few drizzles of olive oil, garlic powder, Italian seasoning, salt (about 1 teaspoon), and ground black pepper.
- Then, in a large skillet, melt the butter over medium heat and cook the chicken until cooked through in the center, about 6 to 8 minutes.
- To the same skillet, stir in the cooked pasta and the prepared pesto (amount to taste) and stir to combine with the chicken.
- Finish with heavy cream, adding more to taste. Simmer over low heat for just 1 minutes until the sauce is thickened and fully incorporated. Season with more salt and pepper, if needed. Tip: Don't overcook the sauce, otherwise it can start to lose its vibrant green color.
- Serve with a generous amount of parmesan cheese on top and fresh basil as garnish.
Notes
- Pine nuts: For better flavor, toast them in a skillet before using. You can also use walnuts, or a combination of both.
- Storing and freezing pesto: Add a layer of olive oil to “seal” it. This will keep it from turning brown. You can also freeze it for up to 6 months.
- Prep ahead: Make the pesto and refrigerate. Dice chicken up and season, store in an airtight container or bag and place in the refrigerator. When ready to cook, follow the instructions on the recipe card.
- Storage: Place all ingredients in an airtight container in the refrigerator for up to 3 days. When ready to reheat, place in a skillet and add a splash of cream to loosen the noodles. Heat until warmed through.
- Freezing: The entire dish is freezer-friendly, even with the cream. Freeze for up to 3 months
- Pasta: Use any short pastas such as penne, rigatoni, fusilli, or bowtie.
- Pesto: You can also try using my Sundried Tomato Pesto.
- Chicken breasts: Chicken thighs.
- Pine nuts: Walnuts.
- Vegetable add-ins: Mushrooms, cherry tomatoes, spinach, red peppers, etc.
Leave a Reply