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–+ servings
Serine Milo

Creamy Pesto Chicken and Pasta

This creamy pesto chicken and pasta recipe combines fresh basil pesto with a silky cream sauce, creating a comforting, flavorful dish perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Chicken
  • 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 cloves garlic, 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)
  • 1 Zest of 1 lemon (optional, bright finish)
  • Red pepper flakes (optional, to taste)
  • Fresh basil leaves for garnish

Method
 

Preparation
  1. 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.
  2. 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.
Cooking
  1. Lower the heat to medium, add more oil if needed, then sauté the minced garlic for 30–45 seconds until fragrant.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 65gProtein: 35gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 5g

Notes

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 variation. Use rotisserie chicken to cut prep time. Vegetarian option: swap chicken for sautéed mushrooms or roasted cauliflower and use vegetable broth. For vegan, use coconut cream and nutritional yeast. Meal-prep hack: cook pasta separately and store sauce and chicken in the fridge.

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