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Chicken Pesto Pasta is a vibrant, creamy, and incredibly satisfying dinner that feels fancy but comes together in just 20 minutes. It features juicy pan-seared chicken and tender pasta tossed in a rich sauce made from basil pesto, cream, and sun-dried tomatoes.
Chicken Pesto Pasta Recipe
This is the ultimate “I don’t have time to cook” meal that still tastes like a restaurant dinner. The magic lies in using a few high-impact ingredients—pesto and sun-dried tomatoes—to do all the heavy lifting for you.
By searing the chicken in the same pan where you build the sauce, you layer flavors without creating a mountain of dishes. The result is a glossy, green-speckled pasta that balances the herbal brightness of basil with the savory depth of Parmesan and cream. It’s perfect for a busy weeknight or a cozy date night in.
If you love pasta dishes that deliver maximum flavor with minimal effort, this is your new go-to. It’s a pasta main course (dish type: skillet dinner), featuring chicken breast, penne, basil pesto, heavy cream, and sun-dried tomatoes.
Let’s get started.
Why You’ll Love This Recipe
- Ready in 20 Minutes: If you start the water boiling first, the whole dish is done by the time the pasta is cooked.
- Big Flavor, Little Effort: Store-bought pesto is a perfectly acceptable shortcut that tastes amazing when doctored up with cream and garlic.
- Juicy Chicken: Pan-searing the chicken bites first ensures they get a golden crust while staying tender inside.
- Customizable: It’s a great vehicle for extra veggies like spinach, cherry tomatoes, or asparagus.
- Family Friendly: The creamy, cheesy sauce is a hit with kids, while the pesto adds enough sophistication for adults.
Ingredients
To keep the sauce silky, use heavy cream and freshly grated Parmesan.
Step-by-Step Instructions
Boil the Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup of starchy pasta water before draining.
Sear the Chicken: While water boils, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with Italian seasoning, salt, and pepper. Add to the skillet and cook for 5–7 minutes until golden brown and cooked through (165°F internal temp).
Start the Sauce: Lower the heat to medium. Add the minced garlic and sun-dried tomatoes to the skillet with the chicken. Sauté for 1 minute until fragrant.
Add Cream & Pesto: Pour in the heavy cream and let it bubble gently for 2 minutes to thicken slightly. Remove the pan from heat (important to prevent the pesto from separating!). Stir in the pesto and parmesan cheese until smooth.
Combine: Add the cooked pasta to the skillet. Toss to coat. If the sauce is too thick, splash in some of the reserved pasta water until it’s glossy and creamy.
Serve: Garnish with fresh basil leaves, extra parmesan, and red pepper flakes. Serve immediately while hot and creamy.
Tips for Success
- Don’t Boil the Pesto: High heat can make the oil in pesto separate and turn the basil bitter. Always stir it in at the very end, ideally off the heat.
- Reserve Pasta Water: This “liquid gold” is the secret to getting the sauce to cling to the noodles instead of sliding off.
- Room Temp Cream: If your cream is ice cold, it might seize when hitting the hot pan. Let it sit on the counter while you prep.
- Season the Chicken Well: Since the sauce is rich, having well-seasoned, salty chicken provides a nice contrast.
Variations & Substitutions
- Lighter Version: Swap heavy cream for half-and-half or even just pasta water for a non-creamy, oil-based sauce.
- Add Spinach: Stir in 2 cups of fresh spinach right before adding the pasta; the residual heat will wilt it perfectly.
- Swap the Protein: This works great with shrimp (cook for just 2-3 minutes) or sliced Italian sausage.
- Nut-Free Pesto: If you have allergies, look for a pesto made without pine nuts or walnuts, or make your own with sunflower seeds.
Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days. The sauce will thicken significantly in the fridge.
- Reheat: Warm gently on the stove with a splash of water or milk to loosen the sauce back up. Microwave also works but cover it to prevent splatters.
- Freezer: Not recommended. Cream-based sauces tend to separate and become oily when frozen and thawed.
Nutrition Facts (Estimate per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~650 |
| Protein | 35g |
| Fat | 32g |
| Carbs | 55g |
| Sugar | 3g |
FAQ
Can I use milk instead of cream?
Yes, but the sauce will be much thinner. You might need to whisk in a teaspoon of cornstarch or flour to help it thicken.
Can I use rotisserie chicken?
Absolutely! Just add the shredded rotisserie chicken to the sauce at the end to warm it through. It makes this meal even faster.
Why is my sauce oily?
This happens if the pesto gets too hot. Remember to remove the pan from the heat before stirring in the pesto to keep the emulsion stable.
Conclusion
This Creamy Chicken Pesto Pasta is proof that fast food can be homemade. It’s rich, vibrant, and packed with flavor in every bite.
Make it tonight! If you enjoyed this, try my Best Street Corn Chicken Rice Bowl: Easy 20-Minute Meal for another cozy skillet meal, or pair this with a slice of Garlic Butter Steak Bites Recipe for a fun weeknight dessert.
Chicken Pesto Pasta Recipe
A delightful chicken pesto pasta recipe that tantalizes your taste buds with savory flavors and creamy textures. Perfect for a comforting meal or a cozy dinner idea, this dish combines fresh basil in pesto sauce with tender chicken and al dente pasta.
Ingredients
- 2 skinless, boneless chicken breasts
- 8 oz pasta
- 2 cups fresh basil leaves
- 3 cloves of garlic, minced
- 1/2 cup grated Parmesan cheese
- 3 tbsp olive oil
Directions
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Start by cooking the pasta according to the package instructions until al dente.
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Season the chicken breast with salt and pepper, then cook it in a skillet until golden brown and cooked through.
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In a food processor, combine fresh basil, garlic, Parmesan cheese, and olive oil to make the pesto sauce.
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Once the pasta is cooked, drain it and return it to the pot. Add the pesto sauce and sliced chicken to the pasta, tossing gently to combine.
