Creamy Chicken Pesto Pasta is a comforting dish that brings together tender chicken, rich pesto sauce, and perfectly cooked pasta all coated in a silky, creamy sauce. The vibrant green pesto adds a fresh, herby punch while the cream smooths everything out for a dish that feels both fresh and indulgent at the same time.
I love making this meal when I want something that feels a little special but still comes together quickly. The mix of flavors is always a hit with everyone, and the creamy sauce means it sticks nicely to the pasta and chicken. A little tip: seasoning the chicken well before cooking really takes the dish up a notch in flavor.
For serving, I usually pair it with a simple green salad or some garlic bread to soak up the extra sauce. It’s the kind of meal that feels cozy but also bright enough to enjoy any time of year. Plus, it’s great for leftovers — I often find myself looking forward to lunch the next day!
Key Ingredients & Substitutions
Penne Pasta: Penne holds the creamy sauce well thanks to its ridges and tubes. You can swap in fusilli or rigatoni if you like. For a gluten-free option, try brown rice or chickpea pasta.
Chicken: Boneless chicken breasts are lean and cook quickly. You can use thighs for juicier meat or rotisserie chicken to save time.
Basil Pesto: Homemade or store-bought pesto work fine. If you’re out, try sun-dried tomato pesto or even a spinach walnut pesto for a twist.
Heavy Cream: This adds richness and smoothness. Substitute with half-and-half or coconut cream for a lighter or dairy-free option, but the sauce will be less thick.
Spinach and Sun-Dried Tomatoes: Spinach wilts quickly and adds freshness. You can swap in kale or arugula. Sun-dried tomatoes add tangy sweetness; roasted red peppers would also work.
How Do You Get the Creamy Pesto Sauce Just Right?
The secret is gently warming the pesto with cream in the same pan used for cooking the chicken.
- Keep the heat low to prevent the pesto’s fresh flavor from cooking off.
- Stir frequently while the cream thickens slightly, about 2 minutes.
- This method blends flavors while creating a smooth, silky sauce that clings to the pasta.
- Adding the spinach and cooked chicken at the end helps keep the spinach bright and the chicken tender.
Avoid boiling the sauce after adding cream; just warm it to keep the texture ideal. This way, your pasta will be perfectly coated and creamy every time.
Equipment You’ll Need
- Large pot – to boil pasta perfectly without sticking.
- Large skillet – cooks chicken evenly and makes it easy to mix sauce and pasta together.
- Tongs or spatula – great for turning chicken and tossing pasta with sauce.
- Colander – for draining pasta quickly and easily.
- Measuring cups and spoons – to get your pesto and cream amounts just right.
Flavor Variations & Add-Ins
- Replace chicken with shrimp for a lighter, seafood twist that cooks fast.
- Swap heavy cream for coconut milk to keep it dairy-free and add a subtle sweetness.
- Stir in roasted red peppers or sun-dried tomatoes to boost color and tanginess.
- Add fresh basil or parsley on top for an herbal pop and extra freshness.
How to Make Creamy Chicken Pesto Pasta?
Ingredients You’ll Need:
Pasta & Chicken:
- 12 oz (340 g) penne pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, sliced into strips
- Salt and freshly ground black pepper, to taste
Sauce & Veggies:
- ¾ cup prepared basil pesto
- ½ cup heavy cream
- 2 cups fresh spinach leaves
- ¼ cup sun-dried tomatoes, chopped
- ¼ teaspoon red pepper flakes (optional, for a bit of heat)
- Grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This recipe takes about 20-25 minutes total. It’s quick enough to whip up on a busy weeknight but special enough to impress your guests with its creamy, fresh flavors.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Add the penne pasta and cook it until al dente, usually according to the package instructions. Once cooked, drain the pasta and set it aside.
2. Cook the Chicken:
While the pasta is cooking, heat olive oil in a large skillet on medium heat. Season the chicken strips with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes until the chicken is nicely browned and cooked through. Remove the chicken and set it aside.
3. Make the Creamy Pesto Sauce:
In the same skillet, lower the heat to low. Stir in the basil pesto and heavy cream. Let it gently warm up and thicken for about 2 minutes, stirring occasionally to combine the flavors.
4. Combine Everything:
Add the cooked pasta, chicken, fresh spinach, and chopped sun-dried tomatoes to the skillet. Toss everything together until the spinach wilts slightly, and everything is coated evenly in the creamy pesto sauce.
5. Final Touches and Serve:
Taste and adjust seasoning with salt, pepper, and optional red pepper flakes if you want a little heat. Serve warm, with grated Parmesan cheese on top if you like for an extra burst of flavor.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely in the fridge overnight before cooking. Pat it dry to avoid extra moisture that can affect browning.
Can I Make This Pasta Ahead of Time?
Absolutely! Prepare the sauce and cook the chicken ahead, then toss with freshly cooked pasta when ready to serve. Store components separately in the fridge for up to 2 days to keep everything fresh.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally, and add a splash of cream or water if the sauce thickens too much.
What Pasta Can I Substitute for Penne?
You can swap penne with rigatoni, fusilli, or even farfalle. Just choose a pasta shape that holds sauce well so you get that creamy pesto coating in every bite!
