Best Chicken Pesto Pasta Recipe

If you’re looking for a weeknight dinner that feels fancy but takes practically no time, this Best Chicken Pesto Pasta is your new best friend! This recipe takes tender chicken, vibrant pesto, and a splash of cream and brings them together for a dish that is bursting with fresh, herby flavor. It’s comforting, quick, and guaranteed to have your family (or just you!) asking for seconds. Get ready for a delicious, creamy, and satisfying pasta experience that’s ready in just 30 minutes!

Why You’ll Love This Recipe

• A Dinner Game-Changer: This dish comes together in just about 30 minutes, making it perfect for busy weeknights when you still crave something amazing.
• Maximum Flavor, Minimum Effort: We’re using a handful of simple ingredients to create a sauce that tastes bright, creamy, garlicky, and deeply satisfying—truly a perfect blend!
• Sensory Delight: From the fragrant, simmering pesto to the bright pop of cherry tomatoes and that little squeeze of fresh lemon, every bite is a delightful combination of textures and tastes.
• It’s a Crowd-Pleaser: Who doesn’t love pasta, chicken, and rich, herby pesto? This is one of those recipes that everyone at the table will agree on.

Ingredients

All you need for this creamy, dreamy pasta are these ingredients and about 30 minutes of your time! But first, gather up these essentials:

• Pasta (Penne or Fusilli): A sturdy short pasta is your best bet here! It catches all that luscious creamy pesto sauce in its nooks and crannies.
• Chicken Breast: Sliced into quick-cooking strips, this is our hearty protein that makes the dish a complete meal.
• Olive Oil: Essential for sautéing the chicken and building a flavorful base for the sauce.
• Garlic Powder & Italian Seasoning: These are the flavor BFFs that instantly infuse the chicken with savory, herby goodness as it cooks.
• Salt and Pepper: Don’t skip seasoning the chicken—it’s crucial for building deep flavor right from the start!
• Cherry Tomatoes: They add little bursts of sweetness and acidity that cut through the richness of the cream and pesto.
• Fresh Spinach: Tossed in at the end, it wilts beautifully and adds a gorgeous pop of color and a boost of nutrients.
• Pesto Sauce: The star of the show! Use your favorite basil pesto—it brings a bright, herby, nutty base that we all adore.
• Heavy Cream: Trust me, this is what transforms the pesto from a simple coating to a smooth, ultra-creamy, and luscious sauce.
• Grated Parmesan Cheese: Adds that salty, nutty, cheesy perfection and helps thicken the sauce just a little more.
• Lemon Juice: This is the secret ingredient! Just a touch brightens the whole dish and balances the richness of the cream and cheese.
• Fresh Basil Leaves: Essential for a beautiful, aromatic garnish right before serving.

Note: The exact quantities for these ingredients, along with the full measurements, can be found right below this article in the recipe card!

How to Make the Best Chicken Pesto Pasta

Step 1: Cook the Pasta

Get your water boiling! Cook your pasta of choice according to the package directions until it’s perfectly al dente (which means it still has a little bite to it). Drain it and set it aside—don’t rinse it!

Step 2: Sauté the Chicken

Heat your olive oil in a large skillet over medium heat. Add your sliced chicken strips and sprinkle them generously with the garlic powder, Italian seasoning, salt, and pepper. Sauté the chicken for 6–8 minutes until it’s golden brown and fully cooked through.

Step 3: Add the Veggies

Toss the halved cherry tomatoes and fresh spinach into the skillet with the chicken. Cook for just 2–3 minutes, stirring gently, until the spinach wilts down nicely.

Step 4: Create the Creamy Pesto Sauce

Reduce the heat slightly, then pour in the pesto sauce and the heavy cream. Stir everything together until the sauce is completely smooth and creamy. It should look absolutely gorgeous and inviting right about now!

Step 5: Combine and Toss

Add your cooked pasta right into the skillet with the sauce. Toss it well using tongs or a spoon until every single piece of pasta and chicken is beautifully coated in the creamy pesto.

Step 6: Finish with Cheese and Lemon

Stir in the Parmesan cheese and that squeeze of lemon juice. Give it a taste test and adjust the seasoning (more salt, pepper, or maybe a tiny bit more lemon?) if needed.

Step 7: Simmer and Serve

Let the pasta simmer for about 2 minutes. This brief simmer is important—it allows the flavors to truly blend and deepen into one harmonious bite. Garnish generously with fresh basil leaves before scooping it out and savoring every last forkful!

Pro Tips for Making the Recipe

• Don’t Rinse the Pasta: When you drain the pasta, don’t rinse it! The starch clinging to the cooked pasta helps the creamy sauce stick and emulsify perfectly.
• Rotisserie Chicken Hack: Short on time? Skip Step 2! Use 1 pound of shredded rotisserie chicken and just add it in Step 4 to warm through with the sauce—it’s a huge time-saver.
• Build the Flavor Base: Make sure your skillet is hot and the chicken is nicely seasoned and golden. This is where a lot of the dish’s savory depth comes from before the sauce even hits the pan.
• Cheese Quality Matters: Use freshly grated Parmesan cheese if possible! The pre-grated stuff often contains anti-caking agents that can make the sauce a little gritty.

How to Serve

This creamy chicken pesto pasta is fantastic all on its own, but if you want to elevate the dining experience, here are a few perfect pairings:

• Garlic Bread’s Best Friend: Serve it alongside thick slices of warm, buttery garlic bread for dipping up any extra sauce—trust me on this one.
• A Simple Green Salad: A side of crisp mixed greens dressed lightly with a bright vinaigrette provides a nice fresh contrast to the rich pasta.
• Extra Garnish Power: Don’t hold back on the fresh basil! You can also sprinkle on toasted pine nuts for extra crunch or a few extra shaves of Parmesan cheese.

Make Ahead and Storage

Storing Leftovers

Place any cooled leftovers in an airtight container and store them in the refrigerator for up to 3 days. The sauce will thicken quite a bit as it chills, but don’t worry!

Freezing

While you can freeze this dish, creamy, dairy-based sauces tend to separate when thawed. For the best quality, it’s recommended to enjoy this dish fresh or refrigerate the leftovers only.

Reheating

The best way to reheat is on the stovetop! Place the pasta in a skillet over low heat and add a splash or two of chicken broth or milk while stirring. This will help reconstitute the creamy sauce and keep the pasta from drying out. You can also use the microwave, but reheat it in short bursts.

FAQs

1. Can I use a different kind of meat or keep this vegetarian?

Absolutely! This recipe is super flexible. You can easily substitute the chicken breast with shrimp, or even use Italian sausage. For a delicious vegetarian option, simply omit the chicken and add extra vegetables like sautéed mushrooms, zucchini, or sun-dried tomatoes to the sauce for bulk and flavor.

2. Is there a way to make this recipe lighter or dairy-free?

Yes, you can certainly lighten it up! If you want to skip the heavy cream but still have a creamy texture, try blending about half a cup of the reserved pasta water with a tablespoon of cream cheese or a plant-based cream alternative before adding the pesto. For a simple dairy-free version, use a plant-based pesto and omit the heavy cream and Parmesan entirely, using a few tablespoons of pasta water to thin the sauce instead.

3. Why did my sauce break or look oily when I added the cream?

The sauce breaking usually happens if the heat is too high when you add the dairy. To prevent this, make sure you reduce the heat to low or medium-low before stirring in the heavy cream and the pesto. Also, be sure to use real heavy cream—not milk—as it has a higher fat content which is much more stable under heat.

4. Can I make my own pesto instead of using store-bought?

Please do! Homemade pesto is a true game-changer and will instantly elevate this dish. It’s easy to make with fresh basil, pine nuts, Parmesan, garlic, and olive oil. If you have the time, whipping up a fresh batch will give you the brightest, most vibrant herby flavor imaginable!