Chicken Pesto Pasta
Rich and comforting, this light and Chicken Pesto Pasta is a delicious and easy dinner. Blending fresh basil, toasted pine nuts and Parmesan with a splash of heavy cream, the silky sauce clings beautifully to every bite of pasta. It’s a quick and satisfying Italian dish that works every night of the week.
This post contains affiliate links. Affiliate links support A Joyfully Mad Kitchen at no additional cost to you. I receive a commission if you choose to make a purchase through these links.
Grab kid tested recipes that actually work for busy families who want wholesome meals without the stress!
Chicken Pesto Pasta Recipe
There is one food that, if I close my eyes while I eat, makes me feel like I am in Italy, dining in a piazza on a summer day — pesto. My study abroad in Rome was a special time in my life, and I love re-creating Italian dishes at home, especially anything involving pesto.
Enter this creamy pesto pasta recipe. It reminds me of a dish I loved to get at a trattoria (restaurant) near my place with my friends, with a side of a glass of wine and lots and lots of focaccia bread. That's when I fell in love with the simple, vibrant flavors that define Italian cooking — especially pesto. This creamy pesto pasta brings those memories rushing back with every bite.
Made with seasoned, succulent chicken, fresh basil, toasted pine nuts, Parmesan and a splash of heavy cream, the sauce is velvety, flavorful and incredibly satisfying. I love how the cream rounds out the pesto's brightness, creating a comforting dish that still feels fresh and vibrant.
This chicken pesto pasta is an easy, crowd-pleasing recipe that brings a little taste of Italy to your kitchen, whether for a weeknight dinner or when you're feeling fancy.
Why You'll Love this Recipe
You'll quickly fall for this Chicken Pesto Pasta recipe, and here’s why:
- Packed with summery basil flavor, this recipe is a delicious way to use up an abundance of fresh basil and captures the season in every bite.
- It's quick and easy. Ready in under 30 minutes, it's perfect for busy weeknights when you need something fast but satisfying.
- It feels special. With its velvety sauce and vibrant color, it's elegant enough for date night or serving guests at a casual dinner party.
Ingredients
Stock up on these simple ingredients to make this Chicken Pesto Pasta recipe at home:
- Chicken breasts
- Olive oil
- Italian seasoning
- Salt
- Pepper
- Pasta, such as farfalle/bowties or penne pasta
- Basil pesto, store-bought or homemade
- Heavy cream
- Parmesan cheese
- Cherry tomatoes
- Fresh basil leaves
Optionally, garnish this pesto chicken pasta with some red pepper flakes, fresh herbs, black pepper or mozzarella cheese.
Variations and Substitutions
Gluten-free variation: Use a gluten-free pasta. Follow the instructions on the box.
Dairy-free variation: Make sure your pesto is dairy-free — it usually contains parmesan, so you'll need a cheese-less version.) Use your favorite unsweetened nut milk for the cream — almond milk is my recommendation.
Different kinds of pesto: If you like, you can use other types of pesto! When we think of pesto, we think of basil, but pesto can be made from all kinds of greens, like arugula or even mint! We love a kale pesto or spinach pesto, but you could also use carrot top pesto or sun-dried tomato pesto.
How to Make Creamy Pesto Pasta
Here’s the best way to make Chicken Pesto Pasta from scratch:
- Heat olive oil in a large skillet over medium-high heat. Cut chicken into bite-size pieces. Add the chicken chunks, season with Italian seasoning, salt and pepper, and sauté until golden and cooked through, about 6–8 minutes. Set aside.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water.
- In a saucepan over medium heat, warm the heavy cream until it begins to simmer. Stir in the pesto and cook for 1–2 minutes until smooth and heated through. Remove from heat.
- Drain the pasta and return it to the pot. Add the creamy pesto sauce and toss to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
- Stir together the pasta, pesto sauce cooked chicken and ¼ cup grated Parmesan.
- Fold in cherry tomatoes, if using, and season with salt and pepper. Serve immediately, topped with fresh basil and extra Parmesan.
Tips for Success
Keep these simple tricks in mind for a flawless chicken pesto pasta dinner:
- Use high-quality pesto. Since the flavor of the dish depends heavily on the pesto, choose a fresh, refrigerated version if possible for the best taste.
- Don’t overcook the chicken. Sauté just until the pieces are golden and cooked through to keep them juicy and tender.
- Save the pasta water! A little starchy pasta water helps loosen the sauce and makes it cling beautifully to the noodles.
What to Serve With Creamy Pesto Pasta
This creamy pasta dish is perfect for an easy weeknight dinner OR a fancy dinner party. It's simple yet elegant! Serve it with other Italian faves, like bruschetta for an appetizer and a side salad or cheesy garlic bread on the side.
For dessert, go with something zesty like mini lemon cheesecakes or something cozy like chocolate chip pudding cookies.
FAQ
Yes, you can make it ahead, but it's best served fresh. If prepping in advance, store the sauce, cooked chicken and pasta separately. Reheat gently and combine just before serving, adding a splash of pasta water or cream to loosen the sauce. Cut the cherry tomatoes just before serving.
Absolutely. This recipe works well with shrimp, Italian sausage or even chickpeas for a vegetarian option. Just be sure to cook your protein fully before adding it to the pasta.
More Italian Dishes
Chicken Pesto Pasta
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breasts, cut into bite-sized chunks
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- salt and pepper to taste
For the Pasta:
- 1 lb pasta fettuccine, penne or linguine
- 1 cup basil pesto store-bought or homemade
- ½ cup heavy cream
- ½ cup reserved pasta cooking water
- ¼ cup grated Parmesan cheese plus more for serving
- 1 cup cherry tomatoes halved (optional)
- ¼ cup fresh basil leaves for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the chicken chunks, season with Italian seasoning, salt and pepper, and sauté until golden and cooked through, about 6-8 minutes. Set aside.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water.
- In a saucepan over medium heat, warm the heavy cream until it begins to simmer. Stir in the store-bought pesto and cook for 1-2 minutes until smooth and heated through. Remove from heat.
- Drain the pasta and return it to the pot. Add the creamy pesto sauce and toss to coat. Stir in the cooked chicken and ¼ cup grated Parmesan. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
- Fold in cherry tomatoes, if using, and season with salt and pepper. Serve immediately, topped with fresh basil and extra Parmesan.
Notes
Nutrition
My friends call me Mad and you can too. Here you'll find easy, wholesome recipes, and designed to share with those you love.
My family loved this! Definitely making it again.
Wow, this pasta product is brilliant! No boil AND no drain?! Welcome to the future, haha. Gonna have to try this one 🙂
Right?! And I loved that it didn't change the taste or texture of the pasta either. It's magic!