Creamy Pesto Chicken Pasta

Of all the recipes in my weekly rotation, this Creamy Pesto Chicken Pasta holds a special, almost legendary status. It’s the meal I turn to when the day has been long, the troops are hungry, and I need a guaranteed win. I still remember the first time I made it; the kitchen filled with the incredible aroma of toasted pine nuts, fresh basil, and savory garlic, a scent so good it pulled my family away from their screens and into the kitchen, asking, “What is that amazing smell?” The moment of truth came at the dinner table. The silence, punctuated only by the happy sounds of forks twirling pasta, was all the review I needed. My kids, who can be notoriously picky, devoured every last bite, and my husband declared it “restaurant-quality.” Since that day, it has become our ultimate comfort food. It’s the perfect marriage of vibrant, herby pesto and a luxuriously smooth cream sauce, clinging to every piece of tender chicken and perfectly cooked pasta. It feels indulgent and special, yet it comes together so quickly and easily that it’s a lifesaver on busy weeknights. This isn’t just a recipe; it’s a solution—a delicious, satisfying answer to the perpetual question, “What’s for dinner?”

Ingredients

• Pasta: 1 lb (450g) – Use a short pasta like penne, fusilli, or rigatoni. Their shapes and ridges are perfect for catching and holding onto the rich, creamy sauce.
• Boneless, Skinless Chicken Breasts: 2 large (about 1.5 lbs or 680g) – The protein backbone of the dish, providing a hearty and satisfying element.
• Olive Oil: 2 tablespoons – Used for sautéing the chicken and garlic, forming the flavorful base of the dish.
• Garlic: 4 cloves, minced – This aromatic all-star provides a pungent, savory depth that is essential to the sauce’s flavor profile.
• Chicken Broth: 1/2 cup (120ml) – Helps to deglaze the pan and adds a layer of savory liquid to thin the sauce to the perfect consistency.
• Heavy Cream: 1 ½ cups (360ml) – The key to the sauce’s luxurious, velvety texture and rich, comforting taste.
• Basil Pesto: 3/4 cup (180g) – The star flavor of the dish. You can use high-quality store-bought pesto for convenience or make your own for the freshest taste.
• Grated Parmesan Cheese: 3/4 cup (75g), plus more for garnish – This adds a nutty, salty flavor and helps to thicken the sauce, giving it an authentic Italian character.
• Sun-Dried Tomatoes: 1/2 cup, chopped (packed in oil, drained) – These provide a sweet, tangy, and chewy counterpoint to the creamy sauce, adding a burst of concentrated tomato flavor and beautiful color.
• Fresh Spinach: 2 cups, packed – Wilts down into the sauce, adding essential nutrients, a pop of vibrant green, and a subtle earthy flavor without overpowering the dish.
• Salt: 1 teaspoon, or to taste – Crucial for enhancing all the other flavors in the dish.
• Black Pepper: 1/2 teaspoon, freshly ground, or to taste – Adds a gentle, woody spice that complements the cream and pesto.
• Reserved Pasta Water: 1 cup – This starchy water is a secret weapon for creating a perfectly emulsified sauce that clings to the pasta.

Instructions

1. Prepare the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until it is al dente (firm to the bite). Before draining, carefully reserve at least 1 cup of the starchy pasta water. Drain the pasta and set it aside. Do not rinse the pasta, as the starch on its surface helps the sauce adhere better.
2. Prepare and Cook the Chicken: While the pasta is cooking, prepare the chicken. Pat the chicken breasts dry with a paper towel and cut them into 1-inch bite-sized pieces. Season them generously with salt and pepper. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through. Remove the cooked chicken from the skillet with a slotted spoon and set it aside on a plate.
3. Build the Sauce Base: Reduce the heat to medium. Add the minced garlic to the same skillet, using the remaining oil and rendered chicken fat. Sauté for about 30-60 seconds until it becomes fragrant. Be very careful not to let the garlic burn, as it will become bitter.
4. Deglaze and Simmer: Pour in the chicken broth to deglaze the pan, scraping up any browned bits (fond) from the bottom of the skillet with a wooden spoon. These bits are packed with flavor. Bring the broth to a gentle simmer and let it reduce slightly for about 2 minutes.
5. Create the Creamy Sauce: Reduce the heat to low and pour in the heavy cream. Stir gently to combine. Allow the cream to heat through, but do not let it come to a boil, as this can cause it to curdle. Stir in the basil pesto and the grated Parmesan cheese until the cheese has completely melted and the sauce is smooth and uniform in color.
6. Add Flavor and Veggies: Stir in the chopped sun-dried tomatoes and the fresh spinach. Continue to stir gently until the spinach has wilted completely into the sauce, which should only take about 1-2 minutes. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
7. Combine Everything: Return the cooked chicken pieces to the skillet with the sauce. Add the drained pasta as well. Toss everything together gently until the chicken and pasta are thoroughly coated in the creamy pesto sauce. If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency. The starchy water will help the sauce emulsify and cling beautifully to every noodle.
8. Serve and Garnish: Serve the Creamy Pesto Chicken Pasta immediately while it’s hot. Garnish each serving with a generous sprinkle of extra grated Parmesan cheese, some fresh basil leaves, or a pinch of red pepper flakes for a little heat if desired.

Nutrition Facts

• Servings: 6 generous servings
• Calories per Serving: Approximately 720 kcal
• Protein: 45g – A substantial amount primarily from the chicken breast, crucial for muscle building, repair, and providing a feeling of satiety that keeps you full longer.
• Carbohydrates: 55g – Sourced mainly from the pasta, this provides the primary energy to fuel your body and brain throughout the day.
• Fat: 38g – A mix of fats from the olive oil, heavy cream, pesto, and cheese. This fat content is essential for flavor, absorption of fat-soluble vitamins, and creating the dish’s signature creamy, satisfying texture.
• Sodium: 850mg – Comes from the salt, cheese, chicken broth, and pesto. While essential for bodily functions, it’s important to be mindful of intake, especially if using store-bought ingredients.
• Fiber: 4g – Primarily from the spinach and whole ingredients within the pesto, fiber aids in digestion and contributes to overall gut health.

Preparation Time

This recipe is designed for efficiency without sacrificing flavor, making it an ideal choice for a weeknight family dinner or a quick yet impressive meal for guests.

• Preparation Time: 15 minutes (This includes chopping the chicken, mincing the garlic, and gathering all your ingredients).
• Cooking Time: 25 minutes (This covers boiling the pasta, cooking the chicken, and simmering the sauce).
• Total Time: 40 minutes from start to finish. In under an hour, you can have a gourmet-quality, comforting, and complete meal on the table.

How to Serve

This Creamy Pesto Chicken Pasta is a hearty, all-in-one meal, but it pairs wonderfully with a few simple sides to create a more complete and balanced dining experience. Here are some excellent serving suggestions:

• With a Crisp Side Salad:
  • A simple green salad with a light vinaigrette is the perfect counterpoint to the rich, creamy pasta.
  • Use mixed greens, arugula, or romaine lettuce.
  • Add cherry tomatoes, cucumber slices, and red onion for freshness and crunch.
  • A lemon-based vinaigrette will cut through the richness of the cream sauce beautifully.
• With Crusty Bread:
  • Serve with warm, crusty garlic bread or a simple baguette.
  • It’s perfect for soaking up every last bit of the delicious pesto cream sauce from the plate.
  • For an extra touch, toast slices of ciabatta and rub them with a raw garlic clove before drizzling with olive oil.
• With Roasted or Steamed Vegetables:
  • If you want to add more vegetables to the meal, serving a side of roasted or steamed veggies is a great option.
  • Roasted broccoli, asparagus, or green beans tossed with a little olive oil, salt, and pepper pair exceptionally well.
  • The slight char from roasting adds another layer of flavor that complements the pasta dish.
• Garnish Generously:
  • Don’t underestimate the power of a good garnish. It adds visual appeal and a final burst of flavor.
  • Freshly Grated Parmesan: More is more! A final sprinkle adds a salty, nutty bite.
  • Fresh Basil: A few torn leaves of fresh basil enhance the pesto flavor and add a fresh, aromatic quality.
  • Red Pepper Flakes: For those who enjoy a bit of heat, a light dusting adds a welcome kick.
  • Toasted Pine Nuts: Sprinkle a few extra toasted pine nuts on top for added texture and a nutty flavor that echoes the pesto.
• Wine Pairing:
  • This dish pairs beautifully with a crisp, dry white wine.
  • Consider a Sauvignon Blanc, whose acidity and herbal notes will complement the pesto.
  • A Pinot Grigio or an unoaked Chardonnay are also excellent choices that won’t overwhelm the flavors of the dish.

Additional Tips

1. Pasta Water is Liquid Gold: This tip cannot be overstated. The starchy, salty water left over from cooking your pasta is the key to a perfect sauce. The starch acts as an emulsifier, helping the fat from the cream and pesto bind with the liquid. This creates a cohesive, silky sauce that clings to the pasta instead of pooling at the bottom of the bowl. Always save more than you think you’ll need.
2. The Secret to a Silky, Non-Curdled Sauce: The enemy of a beautiful cream sauce is high heat. When adding the heavy cream, your skillet should be on low heat. Never let the sauce come to a rapid boil after the cream is added. A gentle simmer is all you need. Boiling can cause the cream to separate or “break,” resulting in a grainy, oily texture. Patience and low heat are your best friends here.
3. Achieve Perfectly Tender Chicken: For the most tender chicken, pound the breasts to an even thickness (about ½ to ¾ inch) before cutting them into cubes. This ensures all the pieces cook at the same rate, preventing some from becoming dry and tough while others are still undercooked. Additionally, avoid overcooking. Cook the chicken until it’s just cooked through; it will have a final moment to heat up when you add it back to the sauce.
4. Homemade vs. Store-Bought Pesto: While a high-quality store-bought pesto is a fantastic time-saver, making your own is a game-changer. Homemade pesto has a brighter, fresher, and more intense flavor. If you have a food processor and 10 extra minutes, blitz together fresh basil, pine nuts, garlic, Parmesan cheese, and high-quality olive oil. You can make a large batch and freeze it in ice cube trays for future pasta nights.
5. Veggie Variations for Extra Nutrition: This recipe is a wonderful canvas for adding more vegetables. Feel free to sauté sliced mushrooms, diced zucchini, or red bell peppers along with the garlic. You could also add steamed broccoli florets or peas into the sauce along with the spinach for an extra boost of vitamins and fiber.
6. How to Lighten It Up: If you’re looking for a slightly lighter version of this dish, you can make a few simple swaps. Use half-and-half or evaporated milk in place of heavy cream for a less rich sauce. You can also reduce the amount of cream and increase the amount of chicken broth, adding a bit more reserved pasta water to help it thicken. Loading up on extra spinach and other vegetables will also make the dish feel lighter and more virtuous.
7. Spice It Up Your Way: The base recipe has a mild, crowd-pleasing flavor. If you prefer a little kick, add ¼ to ½ teaspoon of red pepper flakes into the sauce along with the garlic. This will infuse the entire sauce with a gentle, warming heat. Alternatively, a dash of cayenne pepper can also be used.
8. Don’t Crowd the Pan: When cooking the chicken, give it space. Adding too much chicken to the pan at once will steam it rather than sear it. You won’t get that beautiful golden-brown crust that adds so much flavor and texture. If your skillet isn’t large enough to hold all the chicken in a single layer with space between the pieces, cook it in two separate batches. It’s an extra step that is well worth the result.

FAQ Section

1. Can I make this Creamy Pesto Chicken Pasta ahead of time?
Yes, you can do some prep ahead of time to make assembly quicker. You can cook the chicken and chop the vegetables a day in advance and store them in an airtight container in the refrigerator. You can also make the entire dish ahead of time, but be aware that cream-based pasta sauces tend to thicken considerably upon cooling. When you reheat it, you will need to add a splash of milk, cream, or chicken broth to loosen the sauce and bring it back to its original creamy consistency.

2. How do I properly store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use a microwave, but the best method is to gently reheat it on the stovetop. Place the leftover pasta in a skillet over low-medium heat. Add a splash of milk, cream, or chicken broth (about 1-2 tablespoons per serving) to help thin the sauce as it heats. Stir frequently until it’s warmed through. This prevents the sauce from becoming oily and restores its creamy texture.

3. Can I freeze this dish?
Freezing dishes with cream-based sauces can be tricky, as dairy has a tendency to separate and become grainy upon thawing and reheating. While you technically can freeze it, the texture of the sauce may not be as smooth and appealing as when it was fresh. If you do choose to freeze it, thaw it overnight in the refrigerator and reheat it very gently on the stovetop, stirring constantly.

4. My pesto sauce is too thick or too thin. How can I fix it?
This is an easy fix! If your sauce is too thick, simply stir in a splash of the reserved pasta water, chicken broth, or even a little more cream until it reaches your desired consistency. If your sauce is too thin, let it simmer gently on low heat for a few more minutes to allow it to reduce and thicken. You can also stir in another tablespoon or two of grated Parmesan cheese, which will help thicken it up as well.

5. Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs are a fantastic substitute. They have a higher fat content, which makes them incredibly juicy, tender, and flavorful. They are also more forgiving and less likely to dry out if slightly overcooked. Simply cut them into bite-sized pieces and cook them just as you would the chicken breasts.

6. I have a nut allergy. Are there nut-free pesto options?
Yes, you can easily make or buy nut-free pesto. Many store-bought pestos are now made with sunflower seeds, pumpkin seeds (pepitas), or even without any nuts or seeds at all. If making it at home, simply substitute the pine nuts with an equal amount of raw sunflower seeds or pepitas for a similar texture and nutty flavor profile. You can also omit them entirely and add a little extra Parmesan cheese.

7. What can I use as a substitute for heavy cream?
For a similar creamy texture, you can use several substitutes. Half-and-half is a great option for a slightly lighter sauce. You can also create a slurry by mixing a tablespoon of cornstarch with a tablespoon of cold milk or water and adding it to a base of whole milk in the sauce. For a dairy-free option, full-fat canned coconut milk or a cashew cream (soaked cashews blended with water) can work, though they will alter the final flavor of the dish.

8. How do I prevent my sauce from separating or looking oily?
The main culprits for a separated or oily sauce are using heat that’s too high or adding cold dairy to a hot pan. To prevent this, always add the heavy cream on low heat and never let it boil. Ensure your pesto is at room temperature before adding it to the sauce. Finally, the emulsifying power of the reserved pasta water is your best defense. The starches in the water will help bind the fats and liquids together into a stable, silky, and perfectly cohesive sauce.

Print