Creamy Chicken Pesto Pasta Recipe

If you’re craving something that feels like a warm hug on a plate, you’ve got to try my Creamy Chicken Pesto Pasta Recipe. This dish is one of those perfect weeknight dinners that comes together without fuss but tastes like you slaved over it for hours. Creamy, comforting, with that fresh basil-y pesto kick—once you make this, it’s going to be a staple in your meal rotation. Let me walk you through the magic!

this Recipe

Ingredients You’ll Need

Every ingredient in this Creamy Chicken Pesto Pasta Recipe plays a star role—from the al dente pasta that holds onto the sauce perfectly to the fresh pesto that brightens things up. I’ll share some tips on picking your ingredients to make your cooking smooth and the result delicious.

• Penne pasta: I love penne because its ridges trap the sauce beautifully, but rigatoni or fusilli work great too.
• Chicken breast: Slicing it horizontally helps it cook evenly and stay juicy.
• Olive oil: Use good quality for cooking and in the sauce for the best flavor.
• Garlic: Fresh garlic makes a difference here—don’t skimp on it.
• Lemon zest and juice: Adds a fresh, zesty brightness that cuts through the creaminess.
• Chicken stock: Gives the sauce depth; homemade if possible, but store-bought works fine.
• Pesto: Whether homemade or good-quality jarred, pesto is the flavor powerhouse in this dish.
• Light cream: Adds that luscious texture without feeling too heavy—swap for heavy cream if you want it extra indulgent.
• Parmesan cheese: Freshly grated for that nutty umami kick.
• Cherry tomatoes: Halved for a pop of color and freshness when serving.
• Salt and pepper: Simple but essential for seasoning both the chicken and sauce perfectly.

Variations

One of the things I adore about this Creamy Chicken Pesto Pasta Recipe is how easy it is to tweak. Whether you want to add a veggie punch or swap proteins, it’s super flexible—so don’t be afraid to make it your own.

• Protein swaps: I’ve made this with shrimp, which speeds things up and brings a lovely seafood twist. Rotisserie chicken is a lifesaver too if you’re short on time.
• Extra greens: Toss in baby spinach or peas right at the end for some fresh color and a veggie boost—my family always notices and appreciates it.
• Sun-dried tomatoes: For a slightly tangy, chewy texture contrast that complements the creamy pesto sauce beautifully.
• Richness level: Switch light cream for heavy cream for a more decadent experience when you want a treat.

How to Make Creamy Chicken Pesto Pasta Recipe

Step 1: Cook the pasta just right

Start by cooking your penne pasta according to the package instructions until just al dente. It’s key not to overcook—firm pasta holds up better when tossed with creamy sauce. Drain it and set it aside, but don’t rinse: the starch will help the sauce cling perfectly.

Step 2: Prepare and sear the chicken

Slice your chicken breasts horizontally so they’re thinner and cook evenly (trust me, this little trick prevents dry chicken). Season both sides with salt and pepper. Heat olive oil over medium-high heat in a large pan, then sear the chicken about 5 minutes per side until golden and cooked through. If you have thinner pieces, don’t hesitate to remove them early so they don’t overcook. Once done, transfer to a plate and let them rest a bit.

Step 3: Make the luscious pesto sauce

In the same pan, lower the heat to medium and add a splash of olive oil, finely diced garlic, and fresh lemon zest. Sauté just until fragrant—watch it carefully so the garlic doesn’t burn. Pour in the chicken stock, half of your pesto, light cream, lemon juice, and grated Parmesan cheese. Simmer gently for 4–5 minutes until the sauce thickens slightly. This is where patience pays off—slow simmering builds flavor and creaminess.

Step 4: Finish your chicken and combine everything

Slice your rested chicken and return it to the sauce along with any tasty juices that collected on the plate. I like to return the juices to the sauce and keep the chicken slices on the side for nicer plating, but either way works great. Next, add your al dente pasta and the remaining pesto to the pan, then toss everything gently to coat all the pasta evenly with that gorgeous sauce.

Step 5: Serve with your favorite finishing touches

To serve, I always add halved cherry tomatoes for that fresh, juicy pop, along with an extra sprinkle of Parmesan cheese. A little drizzle of leftover pesto on top never hurts either. Your family (and your taste buds!) will thank you.

How to Serve Creamy Chicken Pesto Pasta Recipe

Garnishes

I’m a sucker for the freshness cherry tomatoes bring—halved and tossed on top, they add color and a juicy contrast that brightens the creamy pesto. A sprinkle of extra Parmesan is a must in my book, for that slightly salty, nutty finish. If you want to get fancy, some toasted pine nuts or a few basil leaves can also elevate the presentation and flavor.

Side Dishes

We often pair this pasta with a crisp green salad—easy greens like arugula dressed simply work well so the pasta remains the star. Garlic bread or a crusty baguette is another favorite; it’s perfect for mopping up any extra sauce. If I’m going all out, a light roasted vegetable tray complements this dish beautifully.

Creative Ways to Present

For a special occasion, I like plating the creamy chicken pesto pasta in individual shallow bowls, topping with grilled lemon slices and a sprig of fresh basil. Another fun twist is serving the pasta in hollowed-out mini bell peppers for a colorful, playful presentation that always impresses!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they usually last up to three days without losing much freshness. I recommend separating the chicken from the pasta if you can, to help maintain the best texture for both.

Freezing

I don’t usually freeze the creamy chicken pesto pasta because cream-based sauces can separate and become grainy upon thawing. If you do freeze it, try freezing just the pesto or chicken separately and add fresh cream and pasta when reheating for better texture.

Reheating

When reheating leftovers, I warm the pasta gently on the stove over low heat with a splash of chicken stock or cream to bring back that saucy creaminess. Microwaving works too, but stirring in a little liquid is key to avoiding dryness.

FAQs

Final Thoughts

This Creamy Chicken Pesto Pasta Recipe is truly a weeknight hero in my kitchen—quick enough to make after work but special enough to impress family or friends. I love how the tangy hint of lemon cuts through the creamy pesto sauce, keeping things bright and fresh. If you haven’t given this one a try yet, I can’t recommend it enough—grab your ingredients, follow these steps, and enjoy a plate of pure comfort that’s bursting with flavor. Trust me, once you make it, you’ll want to make it again and again!

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