Imagine a dish so creamy, so flavorful, it makes you question every other pasta recipe you’ve ever tried. This isn’t just pasta—it’s a creamy chicken pesto pasta masterpiece. The kind of meal that turns a Tuesday night into a gourmet experience.
And the best part? You don’t need to be a Michelin-star chef to pull it off. Ready to upgrade your dinner game?
Let’s go.
Why This Recipe Slaps
This dish combines tender chicken, rich pesto, and velvety cream into one unforgettable bite. The flavors balance perfectly—herby, savory, and just a little indulgent. Plus, it’s versatile.
Serve it to impress guests, meal prep it for the week, or devour it straight from the pan (no judgment). It’s the culinary equivalent of a cozy blanket.
Ingredients You’ll Need
- 12 oz pasta (penne or fettuccine work best)
- 2 chicken breasts, diced
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup pesto (store-bought or homemade)
- 1/2 cup grated Parmesan
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
How to Make It: Step-by-Step
- Cook the pasta. Boil it in salted water until al dente. Drain and set aside.
- Sear the chicken. Heat olive oil in a pan, add diced chicken, and cook until golden.
Season with salt and pepper.
- Add garlic. Toss in minced garlic and sauté for 30 seconds—don’t let it burn unless you enjoy bitterness.
- Pour in the cream. Stir in heavy cream and let it simmer for 2-3 minutes until slightly thickened.
- Mix in pesto and Parmesan. Stir until everything’s combined and gloriously creamy.
- Combine with pasta. Toss the cooked pasta into the sauce until every noodle is coated.
- Serve immediately. Top with extra Parmesan and red pepper flakes if you’re feeling fancy.
How to Store It (If You Have Leftovers)
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or water to revive the sauce. Freezing?
IMO, it’s not ideal—the cream sauce can separate. But if you must, freeze for up to a month and reheat slowly.
Why This Recipe Is a Win
It’s quick (30 minutes max), crowd-pleasing, and packed with protein. The pesto adds a hit of freshness, while the cream makes it feel decadent.
Plus, it’s customizable—swap ingredients based on what’s in your fridge. Dinner shouldn’t be complicated, and this recipe proves it.
Common Mistakes to Avoid
- Overcooking the pasta. Mushy noodles ruin the texture. Stick to al dente.
- Using low-fat cream. This is not the time for diet shortcuts.
Go full-fat or go home.
- Adding cold pesto straight from the fridge. Let it sit at room temp first to blend smoothly.
- Skipping the Parmesan. It’s not just garnish—it’s essential for flavor.
Swaps and Substitutions
No chicken? Try shrimp or mushrooms for a vegetarian twist. Out of heavy cream? Coconut milk works in a pinch (but FYI, it’ll taste different).
Gluten-free? Use your favorite GF pasta. Hate pesto? …Maybe try a different recipe.
FAQs
Can I use jarred pesto?
Absolutely.
Homemade is great, but jarred pesto saves time and still tastes delicious. Just check the ingredients—some brands skimp on the basil.
How do I make it less rich?
Swap heavy cream for half-and-half or whole milk. The sauce will be thinner, but still tasty.
You could also add a squeeze of lemon to cut the richness.
What’s the best pasta shape for this?
Anything that holds sauce well—penne, fettuccine, or rigatoni. Avoid spaghetti; it’s too slippery for this creamy goodness.
Can I add veggies?
Sure! Spinach, sun-dried tomatoes, or roasted bell peppers work well.
Just sauté them with the chicken or stir in at the end.
Final Thoughts
This creamy chicken pesto pasta is the kind of dish that makes weeknights feel special. It’s easy, flavorful, and endlessly adaptable. Whether you’re cooking for one or a crowd, it delivers every time.
Now go forth and pasta like a pro.