Creamy Chicken Pesto Pasta

What makes this recipe stand out is the balance. The bright, herbaceous flavor of pesto cuts through the richness of the cream, while Parmesan cheese adds depth and a savory finish. It’s a restaurant-style meal made with simple ingredients and minimal effort.

✔️ Ingredients, Substitutions and Swaps

For the complete list of ingredients and exact quantities, check the printable recipe card below.

• Chicken: Boneless skinless chicken breasts or thighs. Thighs stay extra juicy.
• Pasta: Short pasta such as penne (with ridges is best), , cavatappi or rigatoni work well because they hold the sauce. Fettuccine is a clasic
• Pesto: Use high-quality store-bought or homemade basil pesto.
• Half and Half: Creates a rich, silky sauce. Whole milk can be used although the sauce may not be as rich. Heavy cream can be used.
• Parmesan cheese: Freshly grated melts best and adds umami depth. Grated Parmesan (from a jar) works also. Never underestimate the power of cheaper cheese – it works.
• Garlic: Enhances the savory base. You can use fresh garlic, garlic paste or granulated garlic.
• Broth: I use chicken broth for best flavor.
• Seasonings: Garlic powder, Italian seasoning, salt and ground black pepper.
• Pasta water: The secret to a smooth, restaurant-style sauce. Safe some of the cooking water to loosen up the sauce when mixed with the cooked noodles.
• Add-ins: Cherry tomatoes, spinach, or sautéed mushrooms.

QUICK AND EASY

Homemade Pesto

Instead of store-bought pesto, you can make your own at home. This recipe is made with 5-ingredients in about 5 minutes!

FRESH HOMEMADE PESTO

🔎 How to Make Creamy Chicken Pesto Pasta?

Scroll to the printable recipe card for specific instructions and cooking times.

1. Cook the pasta: In salted water until al dente. Reserve ½ cup of pasta water before draining.
2. Season and cook the chicken: Season the chicken, sprinkle it with flour and toss to combine. Cook in a large skillet with olive oil until golden brown. Remove and set aside.
3. Sauté the onion: In the same pan, melt the butter. Cook the onion until translucent. Add garlic and sauté until fragrant.

4. Make the sauce: Deglaze the pan with broth, scraping the bottom with a wooden spoon to remove the brown bits stuck at the bottom of the pan. Stir in the basil pesto, half and half, garlic powder and simmer.
5. Add chicken: Return the cooked chicken and any collected juices back to the skillet. Stir in Parmesan and mix well.

6. Add Cooked Pasta: Add the pasta and toss to combine. Add pasta cooking water if needed.

🤔 Frequently Asked Questions

✔️ Making Ahead, Storage, Reheating and Freezing

• Making Ahead: This dish is best when served right after is made.
• Storing: Leftovers can be store in an airtight container for 2-3 days.
• Reheat: Warm gently over low heat with a splash of milk, half-and-half or broth to loosen the sauce a bit. You can also reheat in the microwave in small increments, stirring as needed.
• Freezing: Not recommended; dairy-based sauces may separate.

💛 Intentional Cooking

Your priorities, your recipe. Learn about Intentional Cooking.

Environment: Fresh herbs like basil are easy to grow at home, even in a small pot by a sunny window. Growing your own reduces packaging waste and gives you vibrant flavor whenever you need it.

Animal Welfare: When possible, choose chicken labeled humanely raised or pasture-raised. Birds raised with more space and lower stress often produce better-quality meat – a small choice that supports more responsible farming.

Finances: To reduce the cost of this dish, use boneless chicken thighs instead of chicken breast. For years, grated Parmesan cheese (from the plastic container with a green lid) was all I could afford. Regardless of what you hear on the internet – this inexpensive, umami-packed ingredient works perfectly fine for this sauce (yes! I am a fan). Make sure you whisk in the cheese so the sauce doesn’t become grainy.

Creamy Chicken Pesto Pasta

4.91 from 31 reviews

Kathy McDaniel

This creamy Chicken Pesto Pasta recipe is made with tasty chicken and tender pasta smothered in a luscious cream and basil pesto sauce. This easy chicken pesto pasta recipe is made with pantry staples and comes together in 30 minutes

Print Pin

Prep 10 minutes mins

Cook 20 minutes mins

Total 30 minutes mins

Makes 6 servings

Ingredients 

1x2x3x

• ▢ 1 pound boneless, skinless chicken breast, cut into bite sized pieces
• ▢ Salt and ground black pepper to taste
• ▢ 1/2 teaspoon Italian seasoning
• ▢ 1 tablespoon all-purpose flour
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon butter
• ▢ 1 small onion, chopped
• ▢ 4 garlic cloves, minced
• ▢ 1 cup chicken broth
• ▢ 12 ounces basil pesto
• ▢ 1/2 cup half and half
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 cup Parmesan cheese
• ▢ 8 ounces pasta *See notes
• ▢ Chopped basil for garnish (optional)

Instructions 

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/2 cup cooking water, then drain.
2. While the pasta is cooking, season the chicken with salt, pepper and Italian seasoning. Add the flour and toss to coat.
3. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for about 5-7 minutes or until browned, Add extra oil, if needed. Remove from the skillet and reserve.
4. To the same skillet, add the butter and saute the onions for about 3 – 4 minutes or until they become translucent. Add the garlic and cook for a minute.
5. Deglaze the skillet by adding the chicken broth. Scrape the bottom of the pan to remove the brown bits. Bring to a boil. Stir in the pesto and lower the heat. Add the half and half and garlic powder. Simmer for about 2-3 minutes.
6. Return the chicken and any collected juices to the skillet and toss to coat. Simmer for 3-4 minutes. Stir in the Parmesan cheese and mix well.
7. Add the cooked pasta and toss gently. Add some of the cooking water only if a creamier consistency is desired. Serve warm garnished with chopped basil (optional).

Notes

• When cooking this creamy pasta recipe, make sure the sauce doesn’t boil as it can separate.
• Pasta dishes are best served immediately after tossing the pasta with the sauce. If you wait too long to serve it, the pasta tends to dry up.
• If your pasta gets too dry, add additional pasta cooking water to make the pasta creamier again.
• You can use your favorite short pasta.

Nutrition

Calories: 557 kcal, Carbohydrates: 37 g, Protein: 27 g, Fat: 32 g, Saturated Fat: 8 g, Cholesterol: 71 mg, Sodium: 922 mg, Potassium: 454 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 1360 IU, Vitamin C: 5.3 mg, Calcium: 234 mg, Iron: 1.4 mg

Request help from AI: (or leave me a comment below!)

Dietary Modifications

Ingredient Substitutions

Serving Scaling

Recipe Summary