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
This creamy pesto chicken pasta is pure comfort food. This is one of those simple pasta dishes that looks impressive, yet it’s easy enough to make on busy weeknights.
I like making the creamy pesto sauce with this flavorful homemade basil pesto recipe however, on busy days when I’m short on time or I can’t find fresh basil at the market, store-bought pesto works as well.
Pesto Chicken Pasta Ingredients
- Chicken: In this recipe, I use boneless and skinless chicken breast cut into bite sized pieces. Chicken thighs can also be used.
- Pesto Sauce: On really busy days, when my time is limited, using store-bought pesto makes this dish even quicker and easier. Get a good quality pesto sauce. My favorite is Costco’s Kirkland brand. From the supermarket, prefer the ones from the refrigerated area.
- Onions and Fresh Garlic: I usually use brown or yellow onions and fresh garlic cloves (this pasta recipe also uses garlic powder).
- Oil: I prefer using olive oil. Avocado or canola oil are also good options.
- Broth: Chicken broth, regular or low-sodium.
- Flour: 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: A short pasta with ridges is my preferred pasta when making Pesto Chicken Pasta. The ridges hold the creamy sauce better than most noodles. Cavattapi, penne rigate, rigattoni and fusilli are good options. Besides short noodles, spaghetti is always a pasta that comes to my rescue at home.
How To Make Chicken Pesto Pasta
Detailed instructions for making this creamy chicken pasta can be found in the recipe card below.
- Cook the pasta in salted water until al dente. Reserve about 1/2 cup of cooking water and drain the pasta.
- While the pasta is cooking, season the chicken with Italian seasoning, salt and 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 saute 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 Meat Goes Well With Pesto Pasta?
I love serving Pesto Pasta with baked chicken breast or grilled chicken. Grilled shrimp is also a great addition to this pasta dish.
What type of pasta should I use?
You can use any type of pasta that you have at home. Creamy sauces are great served with long noodles like fettuccini and short noodles like penne. A short pasta with ridges that can hold the creamy sauce is ideal when making this easy pasta recipe. Try penne rigate, rigattoni and fusilli, all of which have ridges.
Make Ahead Tips
Creamy pastas are best when made and served immediately. Reheating creamy pastas can be tricky as the sauce tends to separate. If you need to reheat the pasta, 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. After this mixture has cooled completely, store it in the fridge overnight.
You have questions? We have answers!
How To Store The Leftover Chicken Pesto Pasta?
If you have any leftovers, you can keep them in the refrigerator in an airtight container for up to 3-4 days
How To Reheat This Creamy Pesto Pasta?
Reheating should be done over low heat, making sure the pasta doesn’t get too hot (boiling point) or the sauce will separate and look oily. If needed, you can add a bit of chicken broth to make the pasta a bit creamy.
Chicken Pesto Pasta Recipe Tips
- 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 or with this Four Cheese Roasted Garlic Bread.
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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).
Chef’s Tips
- 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.
Emma says
We’ve modified it a little.
Less garlic
Bake salmon for 25 mins on 180 with lime, salt and pepper.
Mix in salmon after with juice into each individual plate of pasta.
Magnificent
Kathy says
Thank you!
Jayme Silvestri says
Jayme Silvestri
I made this tonight almost exactly as the new directions say. I had baked chicken left over from Sunday dinner so I used cooked chicken instead of raw. I just added the chicken and the rice a little later. It was not too thick at all. In fact just perfect. I love soup. Will be a family favorite.
Alex says
Could I use heavy whipping cream instead of half and half?
Kathy says
Absolutely! It will be creamier. Yum.
Dani says
I loved this so much it was a great quick and easy dinner while still mildly healthy! I only made enough pasta for 2 servings do you think the sauce could be froze? I didn’t mix in all the sauce I had and have a decent amount left.
Kathy says
Thanks Dani. Glad you liked this recipe. I don’t usually freeze this recipe because of the dairy in the sauce. We also never have leftovers LOL. Reheating these type of sauces is tricky as they can separate. It’s even harder after freezing.
Jen says
Hi.. what is the half and half? Thank you for answering. Its my first time to cook pesto pasta.
Kathy says
Half and half is a dairy product made with half cream and half milk. It’s not as rich as heavy cream or whipping cream but richer than whole milk.
Maria says
Cooked it yesterday.
It was amazing!
Kathy says
Thank you!
Kathy says
Thank you! Glad you liked it!
Amy Frank says
Made this tonight for dinner my husband and I loved it. His exact words were winner,and I was go at a thumbs up.Thank you for the recipe.
Kathy says
Thank you! So happy to hear!