Creamy Pesto Chicken and Pasta
Intro
I still remember the first time I tossed pesto into a pan of cream-splashed pasta — it smelled like summer basil and felt like an instant comfort. This Creamy Pesto Chicken and Pasta is one of those recipes that makes weeknight dinners feel a little celebratory. If you like rich sauces and simple pans, you’ll get it. For another cozy chicken bake that uses greens differently, check out this chicken and spinach casserole.
What makes this recipe special
This dish balances bright herby pesto with a silky cream sauce so you get freshness and richness in every forkful. It’s quick — most of the work is one pan on the stove — and swapping ingredients (leftover roast chicken, jarred pesto) saves time without losing flavor.
Ingredients
- 12 oz pasta (penne, fusilli, or farfalle)
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 3 garlic cloves, minced
- 1 cup chicken broth (low sodium preferred)
- 1 cup heavy cream (or half-and-half for lighter)
- 1/2 cup prepared basil pesto (store-bought or homemade)
- 1 cup grated Parmesan (plus extra for serving)
- 2 cups baby spinach (optional)
- Zest of 1 lemon (optional, bright finish)
- Red pepper flakes (optional, to taste)
- Fresh basil leaves for garnish
Notes / Substitutions
- For a lighter version, use half-and-half or whole milk + a tablespoon of cornstarch to thicken.
- Swap pesto for sun-dried tomato pesto or arugula pesto for a twist.
- Use rotisserie chicken to cut prep time.
How to make it
Bring a large pot of salted water to boil and cook the pasta to just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside, reserving 1/2 cup of pasta water.
Heat the olive oil in a wide skillet over medium-high heat. Season the chicken pieces with salt and pepper, then brown them in batches so they get a little color (2–3 minutes per side). You’re aiming for golden edges — not fully cooked through. Remove the chicken to a plate.
Lower the heat to medium, add a touch more oil if needed, then sauté the minced garlic for 30–45 seconds until fragrant (don’t let it burn). Pour in the chicken broth and scrape up any browned bits from the bottom of the pan; that’s flavor. Stir in the cream and bring to a gentle simmer.
Whisk in the pesto and Parmesan until the sauce is smooth. If it feels too thick, loosen with a splash of the reserved pasta water. Return the chicken to the skillet and simmer for 4–5 minutes until the chicken is cooked through and the sauce coats the back of a spoon.
Toss in the pasta and baby spinach, stirring until the spinach wilts and everything is evenly coated. Taste and adjust salt, pepper, and a squeeze of lemon if you want brightness. Finish with a scattering of grated Parmesan and red pepper flakes if using.
Serving Suggestions (also try this!)
Serve this right from the pan with extra Parmesan and torn basil on top. It pairs wonderfully with a crisp green salad and crusty bread for dipping. If you enjoy saucy chicken pastas with a savory-cream profile, you might also like this marry me chicken pasta for another weeknight favorite.
Tips and variations
- Make it vegetarian: swap chicken for sautéed mushrooms or roasted cauliflower and use vegetable broth.
- Going vegan: use coconut cream + nutritional yeast and a vegan basil pesto.
- Meal-prep hack: cook the pasta separately and store sauce and chicken in the fridge; reheat and combine before serving.
- Add-ins: sun-dried tomatoes, olives, or artichoke hearts for Mediterranean notes.
- Want crisp bites? Finish the chicken under the broiler for a minute before adding the sauce.
For a different poultry option, see how to get perfectly crisp skin on wings at air fryer chicken wings — different recipe, same love for easy chicken.
Q&A
Q: Can I make this ahead for a dinner party?
A: Yes — prepare the sauce and chicken, keep pasta separate. Rewarm gently, combine, and finish with fresh basil right before serving to keep it bright.
Q: Is jarred pesto okay?
A: Absolutely. High-quality jarred pesto works well and saves time. Add a little lemon zest to freshen it up if it tastes muted.
Q: How can I thicken the sauce if it’s too thin?
A: Simmer to reduce or stir together 1 tsp cornstarch with 1 tbsp cold water and whisk into the simmering sauce a little at a time until it thickens.
Q: Can I use whole wheat or gluten-free pasta?
A: Yes — just follow package cooking times and watch the texture so it doesn’t get mushy when you finish it in the sauce.
Behind the scenes
When I first tested this, I over-pesto’d the sauce and it tasted heavy. The winning change was cutting the pesto by half and adding lemon zest for lift. Browning the chicken — not just boiling it — added texture and a deep flavor I didn’t expect. I also learned that reserving pasta water is the secret to silky cohesion.
Final thoughts
This Creamy Pesto Chicken and Pasta sits perfectly between no-fuss weeknight cooking and something a little special for guests. It’s forgiving, adaptable, and rewards small touches like lemon zest or a generous grate of Parmesan. Serve it with a simple salad, roasted vegetables, or a chilled glass of white wine.
Conclusion
If you’d like a one-pot variation or want to compare techniques, check out this One Pot Creamy Pesto Chicken Pasta Recipe – Budget Bytes for another helpful approach.
Can’t wait for you to try it!
Creamy Pesto Chicken and Pasta
Ingredients
Method
- Bring a large pot of salted water to boil and cook the pasta to just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside, reserving 1/2 cup of pasta water.
- Heat the olive oil in a wide skillet over medium-high heat. Season the chicken pieces with salt and pepper, then brown them in batches for 2–3 minutes per side until golden. Remove the chicken to a plate.
- Lower the heat to medium, add more oil if needed, then sauté the minced garlic for 30–45 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan; stir in the cream and bring to a gentle simmer.
- Whisk in the pesto and Parmesan until smooth. If thick, loosen with reserved pasta water. Return the chicken to the skillet, simmer for 4–5 minutes until cooked through.
- Toss in the pasta and baby spinach, stirring until the spinach wilts and everything is coated. Adjust seasoning with salt, pepper, and a squeeze of lemon if desired.
