Do Share Recipe

Creamy Chicken Pesto Pasta Recipe | Rich & Flavorful Dinner

I just made this creamy chicken pesto pasta recipe last night, and wow — it felt like a restaurant dish I whipped up in my own kitchen. The sauce was silky, the chicken tender, and the pesto gave it that herbaceous punch that kept me going back for more. I felt proud (and full!) by the time I sat down to eat.

It’s the kind of comfort food that’s surprisingly light yet indulgent. And I know once you try it, you’ll be hooked too. You can also enjoy similar flavors in a California Sushi Bowls Recipe for a fresh twist on dinner.

Ingredients

Here’s exactly what you’ll need, and why each ingredient matters (plus a few pro tips):

375 g penne (or any short pasta): Penne holds creamy sauces well, but fusilli or rigatoni also work beautifully.
1 tbsp extra-virgin olive oil: Adds flavor and helps the chicken brown nicely.
500 g boneless, skinless chicken breast, thinly sliced: Thin slices cook quickly and stay tender.
300 ml thickened cream (or heavy cream): Provides richness and smoothness — avoid low-fat versions because they may split.
200 g basil pesto (about ¾ cup): Choose a good-quality pesto or use homemade for the freshest basil flavor.
1 chicken stock cube (crumbled): Boosts the savory flavor and melts into the sauce easily.
1 cup frozen peas: Add sweetness, color, and a little freshness.
½ cup freshly grated Parmesan cheese, plus extra to serve: Freshly grated melts smoother than packaged options.
Salt and freshly ground black pepper, to taste.

Note: serves 4

Variations

Here are some easy swaps and add-ins if you want to change things up:

Dairy-free option: Swap the cream for coconut cream or cashew cream, and use vegan Parmesan or nutritional yeast.
Lower-calorie option: Use light cooking cream or half-and-half, and reduce the Parmesan.
More flavor add-ins: Sun-dried tomatoes, spinach, cherry tomatoes, broccoli, or toasted pine nuts add great texture and color.
Protein alternatives: Try shrimp, turkey, or chickpeas if you prefer something different from chicken. For a spicier option, check out the Honey Sriracha Chicken Recipe for inspiration.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

Large pot: for boiling the pasta.
Non-stick frying pan: for cooking the chicken and sauce.
Wooden spoon/spatula: for stirring the creamy sauce.
Grater: to grate Parmesan fresh.
Measuring cups/spoons: for accurate measurements.

How to Make Creamy Chicken Pesto Pasta

Prepare and Cook the Pasta

Bring a large pot of salted water to a boil and cook the pasta until al dente. Save about ¼ cup of pasta water before draining, as this helps loosen your sauce later. Drain the pasta and set aside.

Cook the Chicken

Heat olive oil in a frying pan over medium-high heat. Add the chicken slices in batches, cooking until lightly golden and nearly cooked through. Remove the chicken and set aside while keeping the pan juices for flavor.

Make the Creamy Pesto Sauce

In the same pan, pour in the cream, crumbled stock cube, and a splash of pasta water. Stir and bring to a gentle simmer. Add the pesto and peas, letting everything bubble for a couple of minutes until the peas warm through.

Combine Everything

Return the chicken to the pan and stir to coat in the sauce. Add the pasta and Parmesan, mixing until the sauce clings to every piece. Taste and season with salt and pepper as needed.

Additional Tips for Making This Recipe Better

Here are a few personal tips I discovered while making this:

I always grate Parmesan fresh — it melts creamier and tastes stronger.
I use a good-quality pesto because cheaper ones can be oily or bland.
Gently simmering the sauce helps the flavors blend better.
Pasta water is your best friend — it keeps the sauce silky.
If the sauce thickens too much, I add more cream or pasta water to loosen it.

How to Serve Creamy Chicken Pesto Pasta

Serve this pasta in deep bowls so the creamy sauce wraps around every bite. Top with a sprinkle of Parmesan and fresh basil for a bright finish. Toasted pine nuts, garlic bread, or a crisp salad make great pairings. For extra color, a sprinkle of black pepper or chili flakes works beautifully.

Nutritional Information

Approximate values per serving:

Calories: about 770 kcal
Protein: about 57 g
Carbohydrates: about 66 g
Fat: about 30 g

Make Ahead and Storage

Storage

Let the pasta cool completely before refrigerating. Store in an airtight container for 3–4 days.

Freezing

Cream sauces can separate, but you can still freeze this dish if needed. Place portions in freezer-safe containers and use them within 1–2 months.

Reheating

Warm gently on the stove over low heat. Add a splash of cream, milk, or water to restore its creaminess while stirring.

Why You’ll Love This Recipe

Here’s why this dish always hits the spot:

Quick and easy: Ready in under 30 minutes — perfect for busy nights.
Creamy and flavorful: Basil pesto + cream = the best combination.
Customizable: Add veggies, change proteins, or adapt it to your diet.
Family-friendly: Kids and adults love it equally.
Restaurant-quality at home: Comforting, creamy, and impressive without effort.

Ben Carraoli