Whenever I want something comforting, flavorful and totally satisfying, I make chicken pesto pasta.
Juicy chicken, an herby, creamy sauce and tender pasta come together for the ultimate crowd-pleasing meal.
It’s one of my favorite ways to turn simple ingredients into a delicious dinner that’s perfect for busy weeknights but impressive enough for a special occasion.
Ingredients
- Boneless, skinless chicken breasts
- Pasta. I like to use short-cut pastas in this recipe like farfalle, ziti and rotini. They give the sauce something to cling to.
- Pesto sauce. Grab one of the several brands of quality store-bought pesto or try my easy homemade pesto recipe.
- Heavy cream
- Parmesan cheese
- Chicken broth
- Garlic
- Extra virgin olive oil
How to Make Chicken Pesto Pasta
Cook the Pasta
Follow the package instructions for al dente pasta, and then drain.
Before you drain the pasta, be sure to reserve a little bit of starchy pasta water. You might want to thin out the sauce, and pasta water is perfect for that.
Cook the Chicken
Cut your chicken into cubes and saute it in a little bit of olive oil.
Once the chicken is cooked and has turned a pale golden color, remove it onto a separate plate. Cover it to keep it warm.
Make the Sauce
To the same pan, add the garlic. Once the garlic is sizzling, pour in the cream, chicken broth and Parmesan cheese.
To get the sauce to thicken, raise the heat until the mixture starts to boil. Then, reduce the heat down to a simmer. Make sure you’re stirring the sauce as it thickens.
Then, swirl in the pesto sauce.
Put it all Together
Finally, add the cooked chicken and pasta to the pan of sauce and toss it all together.
Watch how to make Creamy Chicken Pesto Pasta in One Pan!
Serving Suggestions
1. A side of bread. A good Italian meal should always have bread! Try my homemade garlic knots or sourdough bread.
2. With salad. Fresh, crisp greens are a great way to balance the richness of this dish. Try my simple arugula salad.
3. Don’t skip dessert. Round out this cozy meal with an indulgent dessert like creme brulee, flourless chocolate cake or cheesecake.
Variations
Make it a Pesto Chicken Pasta Bake. Transfer everything to a baking dish, top it with grated mozzarella cheese and bake until bubbly for the ultimate cozy meal.
Add Veggies. Toss in some spinach, roasted broccoli or sun-dried tomatoes for extra color and nutrients.
Go Nuts. Stir in a handful of pine nuts or pistachios for a cool textural variation.
Pro Tips
Here are some of my favorite tips for cooking pasta dinners:
- Salt your pasta water well. It should taste like the ocean!
- Reserve a cup of pasta water before draining. I’m so guilty of forgetting to do this! You’ll want it for if your sauce becomes too thick.
- Watch your garlic. It has a sneaky way of burning, so be sure to watch for it to start to turn a golden color. That’s when you can add your other ingredients.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
I’m often disappointed in how cream sauces reheat, but if you add a splash of chicken broth or water, it helps to reconstitute the silky texture.
For best results, reheat your pasta on the stovetop. In a pinch, the microwave works too.
Can I use rotisserie chicken?
Definitely! Just cut it into bite-sized pieces and add it as the last step in the recipe instructions.
What is the best pasta shape to use in this recipe?
Short pasta shapes like penne hold onto the creamy sauce best.
When you try this chicken pesto pasta recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more pasta recipes, try these:
For more pesto recipes, try these:
Creamy Chicken Pesto Pasta (Easy One Pan Recipe)
Ingredients
- 1 lb. boneless skinless chicken breasts
- 12 oz. short cut pasta
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese grated
- 3/4 cup pesto sauce
- 1/4 cup chicken broth
- 3 cloves garlic minced
- 2 Tbsp. extra virgin olive oil
Instructions
- Boil and drain the pasta according to the package directions, reserving some pasta water before draining.
- Cut chicken into bite sized pieces. Season with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the chicken to the pan and cook until browned. Remove onto a separate plate.
- Add the garlic to the pan and saute until it's sizzling and starting to turn a golden color. Pour in the cream, broth and Parmesan cheese.
- Raise the heat to a boil. Then, reduce the heat to a simmer, stirring until the sauce thickens. Swirl in the pesto sauce.
- Add the cooked chicken and pasta to the pan and toss to coat. If you like a thinner sauce, add some reserved pasta water.
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