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Creamy Chicken Pesto Pasta Recipe
Ben Carraoli

Creamy Chicken Pesto Pasta Recipe

I just made this creamy chicken pesto pasta 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.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.