This Chicken Pesto Pasta is an easy weeknight dinner made with tender seasoned chicken, rotini pasta, parmesan, and a fresh basil pesto tossed with a a good splash of heavy cream. It’s packed with fresh, comforting flavors.
Not only is it quick and easy to make, but it also makes great leftovers for lunch the next day or meal prep throughout the week!
Quick Look: Creamy Chicken Pesto Pasta
- Prep Time: 20 mins, Cook Time: 20 minutes
- Total Time: 40 minutes
- Method: Stovetop
- Main Ingredients: Fresh basil, chicken, rotini pasta, heavy cream
- Flavor Profile: Fresh, creamy, herby, garlicky
- Ideal for: Weeknight meals, family dinners, meal prep
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Ingredient Notes
- Fresh basil: The freshest basil from your summer garden, farmer’s market or local grocery store. Find ones that look fresh, not wilted or damaged.
- Pine nuts: Toasted pine nuts provide a milk, slightly sweet, buttery and nutty taste. You can use walnuts or cashews in place. Nuts help give pesto body and texture. I personally don’t like to use pecans because they can be a little bit bitter.
- Garlic: Fresh is best here!
- Extra virgin olive oil: Use a high quality one for best taste in the pesto. I use olive oil with a smooth and fruity profile.
- Red wine vinegar or fresh lemon juice: Adds acidity to the pesto, helping to balance flavors.
- Chicken breast: Cut the chicken into 1-inch pieces. This allows them to cook quickly and goes well with short pasta.
- Unsalted butter, Italian seasoning, garlic, salt and pepper are used to season the chicken.
- Rotini pasta: Or any short pasta such as cavatappi or rigatoni are great. Even long pasta shapes like pappardelle or linguini.
- Heavy cream: Just a good splash to help thicken the pesto into a delicious pasta sauce.
- Parmesan cheese: Freshly grated is preferred.
As always, ingredient quantities can be found in the recipe card below.
Substitutions and Variations
- Pasta: Swap the rotini for cavatappi, penne, rigatoni, or farfalle. Even long pasta like linguini works really well.
- Chicken: Boneless chicken thighs work great in place of chicken breasts.
- Pesto: Use homemade or store-bought basil pesto, or try my Sun Dried Tomato Pesto for a different flavor.
- Add veggies: Stir in tomatoes, spinach, broccoli, asparagus, or mushrooms.
- Mix it up: Swap the chicken for shrimp or Italian sausage!
- Have leftover pesto? Use it to make my Pesto Potato Salad. It’s so good!
How to Make Pesto Pasta with Chicken
- Cook the pasta according to package instructions until al dente. Drain and set aside. You don’t need to reserve pasta water for this recipe, as we will add heavy cream to achieve the right consistency.
- Make the basil pesto. In a food processor, combine all pesto ingredients (see recipe card). Pulse until evenly combined.
- Adjust pesto consistency and flavor. If it’s too thick, thin it out with more olive oil or a squeeze of lemon juice. If it’s too thin, add more basil, parmesan cheese, or nuts.
- Season and sear chicken. Season chicken with salt, pepper, garlic powder, and Italian seasoning. Then, in a large skillet, melt butter over medium heat and cook the chicken on all sides until golden and fully cooked through.
- Bring together: Add the cooked pasta and the prepared sauce into the skillet with the cooked chicken. Stir to combine until evenly coated.
- Finish with heavy cream. Add the heavy cream and then let simmer for another 1 or 2 minutes until the sauce thickens and everything is incorporated. Do not simmer for too long, otherwise it can lose its vibrant green color.
- Serve your chicken pesto pasta with a generous amount of grated parmesan cheese and extra basil as garnish.
Tips for Success
- Pick fresh basil without blemishes or discoloration. This will give it the best and freshest flavor to your chicken pesto pasta.
- Good quality extra virgin olive oil. It makes a huge difference. Pick one of good quality, especially ones labeled a “smooth” or “fruity.”
- Season the chicken generously! It helps the chicken tenderize along with flavor. Feel free to add any of your favorite spice blends as well.
- While freshly grated parmesan cheese is preferred, you can use pre-packaged parmesan to top the final dish. But, for the pesto itself, I’d recommend using fresh to keep a smooth texture.
Make Ahead and Freezing
- Make the pesto 1-3 days ahead. Place in an airtight container (I like using mason jars), then store in the refrigerator. Add a layer of olive oil to “seal” the top and prevent browning.
- Freezing: I divide up the pesto into the compartments of these handy Souper Cubes. Pesto will keep in the freezer 2-3 months.
How To Store and Reheat
If making ahead or keeping leftovers, refrigerate in individual airtight containers for up to 3 days. Chicken pesto pasta keeps really well, so it’s great for meal prep.
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.
Recipe FAQs
Can I use chicken thighs instead of breasts?
Yes, that’s a wonderful substitution as chicken thighs are fattier, so they stay more tender and extra flavorful. Make sure to remove any excess fat or skin before cooking.
Can I use half-and-half or milk with the sauce?
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).
What can I use in place of pine nuts for the pesto?
Walnuts or cashews are great options.
What To Serve with Pesto Chicken Pasta
Salads! Just a simple house salad or lemon arugula salad.
Tomato salad: Try it with this gorgeous Tomato Burrata Salad as an appetizer, along with drizzles of this vibrant lemon basil vinaigrette.
Summer salads: Pair with my Peach Burrata Salad for a fresh dinner!
Bread: This Cheesy Garlic Bread is for all my garlic bread lovers out there! It’s extra cheesy and so good.
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Creamy Chicken Pesto Pasta
This creamy chicken pesto pasta is the perfect meal! Made with fresh basil pesto, tender chicken, and your favorite pasta. This recipe is make-ahead and freezer friendly.
Servings 4 people
Calories 776kcal
Equipment
- box grater for cheese
Ingredients
- ½ pound rotini pasta - or similar
- 2 medium boneless chicken breasts - cut into 1-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper
- Olive oil
- 2 tablespoons unsalted butter - for sauteing
- ¾ cup heavy cream - plus more to taste
- Grated parmesan cheese - for garnish
Basil pesto:
- 3 cups basil leaves - packed
- ⅓ cup pine nuts - can also use walnuts or cashews
- ½ cup freshly grated 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
- Cook pasta according to package directions in generously salted water until al dente. Drain and set aside. Note: There is no need to reserve pasta water for this recipe.
- Make the basil pesto: In a food processor, combine all the pesto ingredients. Pulse until the pesto is evenly combined. Adjust seasoning and consistency to taste. If it's too thin, add more nuts, cheese or basil. If it's too thick, add more olive oil. You can also add more vinegar or lemon juice.
- Season and cook chicken: Season 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.
- Combine: To the same skillet, stir in the cooked pasta and the prepared pesto (amount to taste) and stir to combine with the cooked chicken.
- Add heavy cream: Finish with heavy cream. If you'd like it creamier, add more cream. Simmer over low heat for just 1-2 minutes until the sauce everything comes together. Season with more salt and pepper if needed. Tip: Don't simmer for too long, otherwise the pesto can start to lose its vibrant green color.
- Serve with a generous amount of parmesan cheese on top and fresh basil as garnish. Enjoy!
Notes
- Use good extra virgin olive oil for the pesto. I like the ones labeled with a “smooth” and “fruity” profile.
- Use freshly grated parmesan for the pesto. Pre-shredded cheese contains added starches that can make your sauce gritty.
- Pine nuts: For better flavor, toast them in a skillet before using. You can also use walnuts or cashews, or a combination of both.
- Storing 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.
- Freeze the pesto for up to 2 or 3 months. No need to thaw, just add it straight to the pan.
- Pasta: Cavatappi, penne, rigatoni, or farfalle. Even long pasta like linguini or papardelle work really well.
- Chicken: Boneless chicken thighs.
- Pesto: Use homemade or store-bought basil pesto, or try my Sun Dried Tomato Pesto for a different flavor.
- Add-in veggies: Cherry tomatoes, spinach, broccoli, asparagus, or mushrooms.
- Other proteins: Swap the chicken for shrimp or Italian sausage.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 776kcal | Carbohydrates: 49g | Protein: 27g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 303mg | Potassium: 549mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1917IU | Vitamin C: 5mg | Calcium: 203mg | Iron: 3mg
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