This creamy Chicken Pesto Pasta recipe is made with juicy chicken and tender pasta, smothered in a rich and luscious cream and basil pesto sauce. This easy chicken pesto pasta recipe is made with pantry staples, comes together in 30 minutes and is sure to become a family favorite!
Creamy Pesto Chicken Pasta Recipe
A bowl of tender cooked pasta with saute chicken tossed in a luscious creamy sauce is what I call the ultimate comfort food.
This creamy chicken pesto pasta recipe looks and tastes as good as any fancy restaurant meal. This is one of those pasta dishes your whole family will love. A great recipe to make for special occasions or simple weeknight meals.
Although this is an easy dinner option made with simple ingredients, sometimes I can’t find fresh basil leaves to make my own pesto. As much as I love homemade pesto, there’s no shame in using store-bought pesto. My favorite brand is Kirkland as it tastes super fresh.
Why You’ll Love This Chicken Pesto Pasta Recipe?
- Flavor: The combination of half and half (or heavy cream), pesto and Parmesan cheese makes the most dreamy and creamy pesto sauce.
- Easy Recipe: This pasta recipe is made with simple ingredients in 30 minutes. The perfect meal for busy weeknights.
- Customizable: There are many ways to customize this recipe. Instead of chicken, you can use Italian sausage. Add fresh tomatoes or red pepper flakes to add some heat!
Pesto Chicken Pasta Ingredients and Substitutions
Be sure to check the printable recipe card below for the complete ingredient’s list and their exact quantities.
- Chicken: I used boneless and skinless chicken breast cut into bite sized pieces however, chicken thighs can also be used.
- Pesto Sauce: You can make homemade basil pesto or use store-bought pesto which makes this recipe even easier to make on busy days. Getting good quality pesto sauce is a must! I prefer fresh pesto sold on the refrigerated area of the supermarket.
- Onions and Fresh Garlic:Any type of onion works but I prefer brown, white or yellow onions. This recipe uses fresh garlic as well as garlic powder.
- Oil: You can use any mild oil but olive oil is what I prefer.
- Broth: Chicken stock or broth, regular or low-sodium. Vegetable broth can also be used.
- Flour: I use all-purpose flour.
- Butter: I prefer using unsalted butter for cooking, but if you only have salted butter, that works as well.
- Half and Half: Half and half produces a richer sauce than whole milk however, you can substitute the half and half, if you prefer.
- Parmesan Cheese: Freshly grated Parmesan is always best.
- Seasonings: Garlic powder, Italian seasoning, salt and ground black pepper.
- Pasta: Any regular pasta works. Short pasta with ridges hold the creamy sauce better than most noodles. Penne pasta, bow-tie pasta, cavatappi and rigatoni good options. Besides short noodles, spaghetti is always a pasta that comes to my rescue at home.
How To Make Chicken Pesto Pasta
For specific instructions and times, please check the printable recipe card below.
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve about 1/2 cup of cooking water and drain the pasta.
- Meanwhile, while the pasta cooks, season the chicken with Italian seasoning, sea salt or Kosher salt and black pepper then, sprinkle with flour and toss to coat.
- In a large skillet, cook the chicken until golden brown then remove the chicken from the skillet. Set aside.
- In the same skillet, melt the butter and sauté the onions until they become translucent. Add the garlic and cook for a minute.
- Add the broth to the skillet and deglaze it by scraping the bottom with a wooden spoon. This will remove the brown bits stuck at the bottom of the pan.
- Add the pesto, half and half and garlic powder and simmer. The sauce will start to thicken a bit.
- Return the chicken and any collected juices to the skillet. Simmer for a few minutes.
- Stir in the Parmesan cheese and mix well to combine.
- Add the pasta and toss gently. If you want a creamier consistency, add some of the cooking water and mix well.
Is Pasta With Pesto Healthy?
Pesto is made with basil, pine nuts, olive oil and cheese. Some of these ingredients are high in fat however, they are high in unsaturated fat. When eaten in moderation, unsaturated fats are beneficial for your body. They can lower bad cholesterol and help with inflammation. It is important to keep in mind that pastas in general should be consumed in moderation.
What Goes Good With Pesto Pasta?
Although this dish is a full meal, you can serve this creamy chicken pesto pasta with a salad, a side of veggies like Sautéed Green Beans.
What Type of Pasta Should I Use?
When making chicken pesto pasta, you can use any type of pasta that you have at home. Creamy sauces are great served with both long noodles like fettuccini and also short noodles like penne. Short pastas with ridges can hold the creamy pesto sauce wonderfully.
Making Ahead, Storing and Reheating
Making Ahead
Pasta with creamy sauces are best when eaten right after the’ve been made. Reheating creamy pastas can be tricky as the sauce tends to heat up and separate. If you need to reheat the pasta, you must do it low and slow.
Another way to get a head start making this dish is to sauté the chicken and the onions and deglaze the pan with the broth ahead of time. After this mixture has cooled completely, store it in the fridge overnight.
How To Store Leftover Chicken Pesto Pasta?
Any leftover pasta should be kept in an airtight container, in the refrigerator for up to 3-4 days.
How To Reheat Creamy Pasta?
Creamy pastas need to be reheated slowly over very low heat. When the sauce gets too hot, it breaks (or separates). This means that instead of a smooth creamy sauce, you end up with pasta sauce that has a grainy consistency sitting in a small puddle of oil. Although the taste doesn’t suffer as much, the texture definitely does.
I suggest that if you reheat the pasta in the microwave, you do it in small intervals at 50% power. Gently toss the pasta after each interval.
If reheating in a skillet on the stovetop, use very low heat and stir often. You may want to add a bit of broth or milk to make the pasta creamy again.
Chicken Pesto Pasta Recipe Tips and 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 add cherry tomatoes right before tossing the pasta with the sauce.
- Serve this delicious Chicken Pesto Pasta recipe with a simple salad.
Check out These Other Favorite Recipes from Lemon Blossoms:
Creamy Chicken Pesto Pasta
Ingredients
- 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
- 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.
- While the pasta is cooking, season the chicken with salt, pepper and Italian seasoning. Add the flour and toss to coat.
- 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.
- 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.
- 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.
- 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.
- 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).
Recipe 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.
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