Creamy pesto chicken pasta. The name alone takes me back to my tiny kitchen in Austin—rain tapping the windows, my youngest perched on the counter whisking cream into a bowl with way too much enthusiasm. I had no idea that dinner would become that dinner—the one we still talk about every time someone brings up basil, or pasta, or how we survived our hardest year.
It was the night after I had just paid off my last overdue bill. No fanfare. Just a jar of pesto from a neighbor, a leftover rotisserie chicken, and a carton of heavy cream I’d been saving for “something special.” That something turned out to be this creamy, herb-filled pasta that hugged every bite of chicken like it knew we needed comfort more than anything.
Since then, creamy pesto chicken pasta has become a staple in my home—a way to say, “We made it,” or sometimes just “Hey, it’s Tuesday.”
What Is Creamy Pesto Chicken Pasta?
Creamy pesto chicken pasta is a comforting dish made by combining tender chicken, fresh or jarred pesto, pasta of your choice, and a luxurious cream-based sauce. It’s not quite Alfredo, not quite carbonara—it’s somewhere greener, brighter, and just a little nostalgic. The pesto adds punchy herbaceous notes while the cream rounds it all out into a silky finish.
Why You’ll Love This Recipe
- Ready in 30 minutes—less if you use leftover chicken
- Comfort food meets flavor bomb thanks to the basil pesto
- Family- and kid-friendly without compromising on flavor
- Customizable—swap the pasta, toss in veggies, or make it dairy-light
- Makes great leftovers (if you’re lucky enough to have any)
Tips for Making the Best Creamy Pesto Chicken Pasta
Want it extra creamy? Use heavy cream and don’t skimp on the cheese.
Want it faster? Use shredded rotisserie chicken.
Want more bite? Add sun-dried tomatoes, baby spinach, or roasted red peppers.
Want it dairy-free? Go with coconut cream and dairy-free cheese shreds.
Tools You’ll Need
- Large sauté pan or deep skillet
- Pasta pot + colander
- Wooden spoon or silicone spatula
- Whisk
- Measuring cups + spoons
- Knife + cutting board
Ingredients
- 3 cups cooked chicken, shredded or diced
- 12 oz penne or pasta of choice
- 1 cup basil pesto (homemade or high-quality jarred)
- 1¼ cup heavy cream (or half-and-half)
- ½ cup parmesan cheese, grated (or dairy-free alt)
- 2 tablespoons olive oil
- 1 tablespoon butter (or plant-based)
- 2 garlic cloves, minced
- Salt and black pepper to taste
- Optional: red pepper flakes, lemon zest, spinach, sun-dried tomatoes
How to Make Creamy Pesto Chicken Pasta
- Cook the pasta according to package directions. Reserve ½ cup pasta water, then drain.
- In a large skillet, heat olive oil + butter over medium heat. Add garlic and sauté for 1 minute.
- Toss in your cooked chicken, and stir until warmed through.
- Pour in heavy cream, stirring constantly until it begins to simmer—about 3 minutes.
- Stir in the pesto and cheese. Simmer gently until creamy and slightly thickened.
- Add pasta to the skillet. Toss everything together. If needed, use reserved pasta water to loosen the sauce.
- Season with salt, black pepper, and red pepper flakes if using.
- Serve hot, garnished with fresh basil or parmesan.
Top Tips for Perfecting Your Creamy Pesto Pasta
- Don’t overheat the pesto. Warm it just enough to blend—too much heat dulls the flavor.
- Undercook your pasta by 1 minute. It’ll finish cooking in the sauce and soak up all the flavor.
- Use fresh parmesan. Pre-grated cheese can make the sauce gritty.
- Need it thicker? Simmer longer, or add a tablespoon of cream cheese.
Storing & Reheating Tips
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Reheat gently in a skillet with a splash of milk or broth to revive the sauce.
- Avoid microwaving too long—it’ll separate the cream.
FAQs About Creamy Pesto Chicken Pasta
1. How do I make my pesto pasta more creamy?
Use heavy cream and fresh parmesan. Add a bit of reserved pasta water to emulsify everything. Stir in cream cheese for an even richer texture.
2. What cream is best for pesto pasta?
Heavy cream is ideal for richness and body. For a lighter version, try half-and-half or oat-based cream if dairy-free.
3. What’s the difference between Alfredo sauce and creamy pesto?
Alfredo is butter, cream, and cheese. Creamy pesto blends basil, garlic, nuts, and cheese with cream—offering more herbaceous, fresh flavor.
4. What to put in chicken and pesto pasta?
Great additions: spinach, sun-dried tomatoes, roasted red peppers, artichokes, or toasted pine nuts. Add lemon zest for a bright finish.
Conclusion
Creamy pesto chicken pasta isn’t just a recipe in our house—it’s a mood. A celebration. A midweek miracle when I need it most. Whether you’re stirring from scratch or winging it with leftovers, this dish proves that simplicity + soul = something extraordinary.
And hey—if you end up licking the pan? You’re not alone. My Dalmatian beat you to it.
Print
Creamy Pesto Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Creamy pesto chicken pasta is a comforting, herb-filled dish made with chicken, pesto, and a luxurious cream sauce. It’s a celebration of flavor and simplicity that feels both indulgent and nostalgic.
Ingredients
- 3 cups cooked chicken, shredded or diced
- 12 oz penne or pasta of choice
- 1 cup basil pesto (homemade or high-quality jarred)
- 1¼ cup heavy cream (or half-and-half)
- ½ cup parmesan cheese, grated (or dairy-free alt)
- 2 tablespoons olive oil
- 1 tablespoon butter (or plant-based)
- 2 garlic cloves, minced
- Salt and black pepper to taste
- Optional: red pepper flakes, lemon zest, spinach, sun-dried tomatoes
Instructions
- Cook the pasta according to package directions. Reserve ½ cup pasta water, then drain.
- In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté for 1 minute.
- Add cooked chicken and stir until warmed through.
- Pour in heavy cream, stirring until it begins to simmer—about 3 minutes.
- Stir in pesto and cheese. Simmer until creamy and slightly thickened.
- Add pasta to the skillet. Toss to combine. Add pasta water if needed to loosen the sauce.
- Season with salt, black pepper, and red pepper flakes if desired.
- Serve hot, garnished with fresh basil or more parmesan.
Notes
To make it dairy-free, substitute coconut cream and dairy-free cheese. For extra richness, stir in cream cheese. Great with spinach, sun-dried tomatoes, or roasted red peppers. Reheat gently with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 2g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
Keywords: pasta, pesto, chicken, creamy, weeknight, comfort food
