This Creamy Chicken Pesto Pasta is a quick and satisfying meal that combines tender chicken, al dente pasta, and a luscious, flavorful pesto cream sauce. Perfect for weeknight dinners or a comforting weekend treat.

Ingredients

8 ounces dried pasta (penne or your choice)
1 tablespoon olive oil
1 pound chicken breasts (about 3), cut into ¾–1 inch pieces
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
1 tablespoon butter
3 cloves garlic, minced
¾ cup (180 ml) heavy cream
¼ cup freshly grated Parmesan cheese
½ cup basil pesto
Reserved pasta water (about 1 cup)

Instructions

Cook the pasta:
Bring a medium saucepan of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
Cook the chicken:
In a skillet over medium heat, warm the olive oil. Add the chicken and season with salt, pepper, and Italian seasoning. Cook until golden brown and the internal temperature reaches 165°F (74°C).
Deglaze the skillet:
Add a few tablespoons of water or reserved pasta water to loosen the brown bits from the pan. Scrape gently with a wooden spoon to incorporate flavor.
Prepare the sauce:
Melt butter in the skillet, then sauté garlic for 30 seconds until fragrant. Stir in heavy cream and whisk until combined. Add Parmesan cheese and basil pesto, cooking for 30 seconds to 1 minute until the cheese melts and the sauce is warmed. Avoid overcooking to keep the pesto vibrant. Thin the sauce with pasta water if needed.
Combine pasta and chicken:
Add the cooked pasta and chicken to the sauce. Gently toss until everything is evenly coated and combined. Serve immediately.

Why You’ll Love This Recipe

Quick and easy: Ready in under 30 minutes.
Rich and creamy sauce that’s perfectly balanced with pesto flavor.
Tender, flavorful chicken throughout the pasta.
Customizable: Works with any type of pasta or protein.
Perfect for family meals or entertaining: Elegant yet simple to make.

Tips

Use freshly grated Parmesan for the best flavor and smooth sauce.
Reserve pasta water to adjust sauce consistency.
Don’t overcook the pesto in the cream sauce to prevent discoloration.
Cook chicken evenly by cutting it into similar-sized pieces.
Toss pasta and sauce gently to avoid breaking the pasta.

Variations and Substitutions

Protein: Substitute chicken with shrimp, sausage, or tofu.
Pasta: Try fusilli, farfalle, or fettuccine instead of penne.
Cream: Use half-and-half or milk for a lighter sauce.
Herbs: Add fresh basil or parsley for extra flavor.
Cheese: Swap Parmesan for Pecorino Romano for a sharper taste.

FAQs

Can I make this ahead of time?
Yes, you can cook the pasta and chicken separately, store them, and combine with freshly made sauce when ready to serve.

Can I freeze this pasta?
Freezing is not recommended for cream-based pasta, as the texture may separate upon reheating.

How do I prevent the pesto from turning yellow?
Add it at the end of cooking and avoid boiling the cream. Heat gently.

Can I use store-bought pesto?
Absolutely! Store-bought pesto works perfectly, though fresh homemade pesto enhances the flavor.

Serving and Suggestions

Serve with garlic bread or a simple green salad.
Top with extra Parmesan and fresh basil for garnish.
Pair with a chilled white wine for a dinner party.
Add toasted pine nuts for a crunchy texture contrast.