Creamy Chicken Pesto Pasta
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
773 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Chicken Pesto Pasta
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This Creamy Chicken Pesto Pasta is the ultimate weeknight dinner—delicious, satisfying, and ready in under 30 minutes! With tender chicken, a silky pesto cream sauce, and your favorite pasta, it’s perfect for busy nights. Add veggies, swap the chicken for shrimp, or use rotisserie chicken for extra speed. Pair it with a crisp salad, crusty bread, and a glass of wine for a meal that feels fancy with minimal effort. It's cozy, versatile, and one to keep in your dinner rotation!
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Ingredients
For the pasta
- 10 oz pasta (see note 1
- 1 tablespoon salt
For the sauce
- 1 tablespoon olive oil
- 2 chicken breasts diced
- 1 tablespoon butter
- 3 cloves garlic minced
- ⅓ cup pesto (see note 2)
- ¾ cup heavy cream
- ¼ cup chicken broth (see note 3)
- ½ cup grated Parmesan cheese (see note 4)
- ¼ cup basil leaves
- salt & pepper
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Instructions
Cook the pasta
- Bring a large pan of water to a boil. Add the salt and cook the pasta for 2 minutes, less than the packet instructions.1 tbsp salt10 oz / 280 g pasta
- Once cooked, reserve 1½ cups of the pasta cooking liquid and drain the pasta.
Make the sauce (while the pasta is cooking)
- Add the oil to a high-sided skillet or Dutch oven. Add the diced chicken and cook for 4 minutes over high heat, stirring occasionally.1 tablespoon olive oil2 chicken breasts
- Turn the heat to low and add the butter and minced garlic. Stir for 2 minutes, and then add in the pesto.1 tablespoon butter3 cloves garlic⅓ cup pesto
- Pour in the cream and broth, stir well to combine, and bring to a simmer over medium heat. Cook for 2-3 minutes.¾ cup / 240 ml heavy cream¼ cup / 60 ml chicken broth
- Add the drained pasta to the pan. Cook for two minutes, stirring frequently. Add some of the reserved pasta water if the sauce starts to thicken too much.
- Add the grated parmesan cheese, then remove from the heat and stir in the basil leaves.½ cup grated parmesan cheese¼ cup basil leaves
- Taste your sauce and season to taste. Serve immediately. salt & pepper
Notes
- Penne, zitti, rigatoni, or cavatappi work well. But use any pasta shape that your family loves.
- Use any brand of pesto that you enjoy. My favorite is a pesto alla Genovese, which I think is so creamy. But for this recipe, I often buy the grocery store's own brand, as the cream adds extra richness to the pesto.
- I like to use chicken broth, but you can use vegetable broth. I also go for a low-sodium variety so I can control the salt.
- If you can, buy a block of parmesan and grate it yourself. It will have a better flavor, and pre-grated parmesan will leave your sauce a little grainy.
Nutrition Information
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Calories
773kcal
(39%)
Carbohydrates
58g
(19%)
Protein
40g
(80%)
Fat
42g
(65%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
161mg
(54%)
Sodium
968mg
(40%)
Potassium
374mg
(11%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1517IU
(30%)
Vitamin C
3mg
(3%)
Calcium
207mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 773 kcal
% Daily Value*
| Calories | 773kcal | 39% |
| Carbohydrates | 58g | 19% |
| Protein | 40g | 80% |
| Fat | 42g | 65% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 161mg | 54% |
| Sodium | 968mg | 40% |
| Potassium | 374mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1517IU | 30% |
| Vitamin C | 3mg | 3% |
| Calcium | 207mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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