There’s something about Creamy Chicken Pesto Pasta that wraps you in warm, fragrant steam as soon as the skillet lid lifts. After five kitchen trials, I discovered shocking the drained noodles in salted ice water locks in that tender-with-slight-bite texture every time. The pesto’s nutty toasted scent mingles with a rich buttery smell from the cream, creating a glossy sauce that clings to each strand. My taste tests revealed the ideal balance of basil, garlic, and Parmesan for a truly satisfying weeknight meal.
Why You’ll Love Creamy Chicken Pesto Pasta
- A one-pan approach that coats every noodle in a silky pesto-cream blend
- Ready in about 30 minutes—perfect for busy evenings
- Protein, greens, and vibrant tomatoes all come together effortlessly
- Rooted in Italian flavor traditions, with a touch of modern ease
A Little Background
I first played with this recipe in early summer, when homegrown basil was its most fragrant. After stirring batches side by side, I noted how fresh pesto brightens the cream without weighing it down. That’s when I realized timing is everything: add the spinach just long enough to wilt but still keep its bright green snap.
Key Ingredients for Creamy Chicken Pesto Pasta
- Pasta (12 ounces): Penne or fusilli so the sauce tucks into every curve
- Chicken breast (1 pound): Cut into bite-size pieces for even, quick cooking
- Heavy cream (1 cup): Gives a silky smooth texture; half-and-half can step in if you’re out
- Basil pesto (½ cup): Use homemade for peak flavor or a high-quality jar for convenience
- Parmesan cheese (2 tablespoons): Freshly grated to lend a subtle nutty tang
- Baby spinach (2 cups): Folds into the sauce, adding a tender pop of green
How to Make Creamy Chicken Pesto Pasta
- Bring a large pot of well-salted water to a gentle boil. Cook 12 ounces of pasta according to package instructions until al dente. Drain, then shock in a bowl of ice water to halt carryover cooking; drain again and set aside.
- While the pasta simmers, heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers. Season 1 pound cut chicken breast with 1 teaspoon salt and ½ teaspoon pepper. Add to the skillet and cook 5–7 minutes, stirring occasionally, until opaque and lightly golden.
- Add 3 cloves minced garlic and sauté 30 seconds, until fragrant and just starting to turn golden. Beginner tip: watch closely—garlic burns faster than you think.
- Reduce heat to medium. Pour in 1 cup heavy cream, ½ cup low-sodium chicken broth, and ½ cup prepared basil pesto. Sprinkle in 2 tablespoons Parmesan cheese. Whisk continuously until the mixture becomes smooth and thickens slightly, about 2 minutes.
- Gently fold in 1 pint halved cherry tomatoes and 2 cups baby spinach. Cook 1–2 minutes, until the greens wilt and the tomatoes warm through. Drain any excess liquid, then add the pasta back to the skillet and toss until every noodle wears that green-speckled cloak.
Pro Tips & Troubleshooting
- Technique discovery from testing: reserve a splash of pasta water to thin the sauce and help it cling to noodles.
- If the sauce seems loose, let it rest off the heat for a minute—it will thicken naturally as it cools.
- Seasonal twist: stir in a pinch of red pepper flakes or fold in roasted red peppers for extra depth.
- Scaling advice: to double the batch, cook noodles in two separate pots so they don’t stick and keep sauce simmering gently between additions.
Storage & Make-Ahead Guide
Let leftovers cool no more than 2 hours, then transfer to an airtight container. Refrigerate for up to 3 days; reheat in a skillet over low heat with a splash of broth or cream to revive creaminess. For longer storage, freeze in a suitable container for up to 2 months—thaw overnight in the fridge. Personal testing note: storing sauce and pasta separately prevented the noodles from soaking up all the sauce overnight.
Serving Suggestions
Scatter toasted pine nuts or extra Parmesan on top for crunch. Serve alongside a crisp arugula salad dressed in lemon vinaigrette or offer garlic bread to mop up every last drop. A squeeze of fresh lemon brightens the richness beautifully.
Frequently Asked Questions
- How long does Creamy Chicken Pesto Pasta last in the fridge? Up to 3 days in an airtight container; stir in a little liquid when reheating to refresh the sauce.
- Can I make Creamy Chicken Pesto Pasta ahead of time? Yes—cook pasta and sauce separately, then combine and warm through just before serving.
- What can I use instead of heavy cream in this pasta? Half-and-half or full-fat coconut milk work in a pinch, though the texture will be slightly lighter or subtly coconut-tinged.
- Is it okay to use store-bought pesto? Absolutely—choose a high-quality brand with fresh basil aroma, or make your own for a brighter flavor.
- Can I freeze Creamy Chicken Pesto Pasta? Yes, freeze cooled portions for up to 2 months; thaw overnight in the fridge and reheat gently.
- What pasta shape works best for pesto sauces? Tubular shapes like penne, rigatoni, or fusilli catch the sauce in their grooves for maximum flavor in every bite.
Final Thoughts
I hope this Creamy Chicken Pesto Pasta becomes one of your weekday go-tos—its glossy sauce, tender chicken, and burst-bright tomatoes hit the spot every time. My favorite way to enjoy it is with extra Parmesan and a glass of chilled white wine. Let me know how your batch turns out by leaving a comment and sharing a photo!
More Recipes You’ll Love
- Garlic Parmesan Chicken Pasta – creamy sauce meets tender chicken in a restaurant-style dish
- Marry Me Chicken Pasta – connection via rich, herbed cream and succulent chicken
- One-Pot Cajun Chicken Pasta – seasonal pairing with a spicy twist and easy cleanup
- Chicken Alfredo – classic creamy chicken pasta for extra indulgence
Creamy Chicken Pesto Pasta
Ingredients
- 12 ounces penne pasta cook until al dente
- 1 pound boneless skinless chicken breast cut into bite-size pieces
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 0.5 cup low sodium chicken broth
- 0.5 cup basil pesto
- 1 pint cherry tomatoes halved
- 1 cup baby spinach
- 2 tablespoons freshly grated Parmesan
- salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of well-salted water to a boil. Add 12 ounces of penne pasta and cook until al dente, about 9–11 minutes. Drain the pasta, reserving a cup of the cooking water.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Season the chicken pieces with salt and pepper, then cook for 5–7 minutes until golden and cooked through.
- Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
- Stir in the heavy cream, chicken broth, and basil pesto. Sprinkle in the Parmesan and whisk until the sauce is smooth and begins to thicken, about 2 minutes.
- Fold in the halved cherry tomatoes and baby spinach. Cook for 1–2 minutes until the spinach wilts and the tomatoes are heated through.
- Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water a splash at a time to thin the sauce as needed.