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Creamy Chicken Pesto Pasta
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 773 kcal
Course:
Main Course
Cuisine:
Italian
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
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.
Cup of Yum
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
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
% 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.