From a Hectic Day to a Heartfelt Meal: Our Family’s Favorite Chicken Pesto Pasta
Have you ever wondered if the secret to a truly restorative weeknight dinner is hiding in plain sight, right there in your pantry? We’re often told we need complicated meal plans or fancy gadgets to bring our families together for a good meal. But I’ve found that the most memorable dinners often come from the simplest ingredients. This vibrant, comforting Chicken Pesto Pasta is proof of that. It’s the dish that answers the frantic “What’s for dinner?” question in our house on days when time feels like it’s slipping through my fingers. The scent of basil and garlic hits the air, and suddenly, the chaos of the day melts away, replaced by the quiet hum of a family gathering around the table.
This recipe was born out of necessity, one of those evenings with soccer practice running late and homework spread across the kitchen counter. I needed something fast, something everyone would eat without complaint Olivia, James, and my husband, Ethan, included. I grabbed a jar of pesto, some leftover chicken, and a box of pasta. In less than 30 minutes, we were sitting down to a meal that felt both indulgent and incredibly easy. It wasn’t just about feeding my family; it was about creating a moment of calm and connection. This easy chicken pesto pasta has since become a staple in our weekly rotation, a testament to the idea that delicious food doesn’t have to be complicated. It’s about warmth, flavor, and the joy of sharing something made with love, even when you’re short on time.
Why You’ll Love This Creamy Chicken Pesto Pasta
There are some recipes that just feel like a warm hug in a bowl, and this is one of them. It’s more than just a quick meal; it’s a canvas for creating memories. When Ethan comes home after a long day of shooting photos and smells this cooking, his shoulders instantly relax. When Olivia and James see the bright green sauce coating the pasta, they cheer. It’s a dish that brings our little world together, and I know it will do the same for yours. The beauty of this pesto chicken pasta lies not just in its flavor, but in its beautiful simplicity and the joy it brings to the table. It has that magical ability to feel like a special occasion meal, even on a Tuesday night.
Here’s why I know this recipe will become a treasured favorite in your home, just as it is in ours:
- Ready in Under 30 Minutes: This is the ultimate weeknight warrior. From the moment you start boiling the water to the final sprinkle of Parmesan, you’re less than half an hour away from a satisfying, home cooked meal. It’s my go to for reclaiming precious family time on busy evenings.
- A Harmony of Vibrant Flavors: The combination is a classic for a reason. You have the rich, savory flavor of golden brown chicken, the bright, herbaceous punch of basil pesto, the sweet burst of juicy cherry tomatoes, and the salty, nutty finish of freshly grated Parmesan cheese. Every bite is a perfect balance.
- Irresistibly Creamy and Comforting: The addition of a little heavy cream transforms the pesto into a luscious, silky sauce that clings to every nook and cranny of the pasta. It’s pure comfort, a dish that soothes and satisfies with its rich texture and familiar warmth, much like a good one pot chicken alfredo.
- Endlessly Adaptable: I think of this recipe as a starting point. Feel like adding some greens? Wilt in some fresh spinach at the end. Have some mushrooms that need using? Sauté them with the chicken. You can easily adapt it with what you have on hand, creating a chicken pesto pasta with spinach or a delicious version with sun dried tomatoes.
- Family Approved: This is one of the few meals that receives zero complaints in our house. The kids love the “green sauce” and the fun pasta shapes, and the adults appreciate the fresh, sophisticated flavors. It’s a true crowd pleaser that bridges the gap between kid food and grown up fare.
- Elegant Enough for Guests: While it’s my weeknight savior, this dish is also elegant enough to serve when you have friends over. It looks beautiful on the plate and tastes like you spent hours in the kitchen, when it was really just a few simple steps. It’s my secret for effortless entertaining.
Ingredients for Chicken Pesto Pasta
The beauty of this recipe lies in its short and simple ingredient list. These are pantry staples I almost always have on hand, which is why it’s so easy to whip up on a moment’s notice.
- 1 lb pasta (I love using penne, fusilli, or bowtie, as the shapes are perfect for catching the sauce)
- 1 lb boneless, skinless chicken breast, cut into 1 inch cubes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 3/4 cup basil pesto (use your favorite store bought brand or homemade)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and pepper to taste
- Fresh basil leaves, for garnish (optional)
- Toasted pine nuts, for garnish (optional)
Ingredient Substitutions:
- For the Chicken: You can easily substitute chicken thighs for breasts or use leftover shredded rotisserie chicken to make it even faster. For a smoky flavor, try making grilled lemon herb chicken and dicing it to use in this pasta.
- For the Cream: If you want a lighter sauce, you can use half and half or whole milk. For a dairy free version, full fat coconut milk works wonderfully.
- For a Gluten Free Option: Simply use your favorite gluten free pasta.
- For a Vegetarian Option: Skip the chicken and add a can of drained cannellini beans or some roasted vegetables.
How to Make Chicken Pesto Pasta
Step-by-Step Instructions
Making this dish is like a peaceful rhythm in my kitchen. The gentle bubble of the pasta water, the sizzle of chicken in the skillet, the vibrant aroma of pesto filling the air, it’s a simple dance of ingredients coming together. I’ll walk you through each step, just as if you were here cooking alongside me.
- Cook the Pasta: First, bring a large pot of generously salted water to a rolling boil. It should taste a bit like the ocean. Add your pasta and cook according to package directions until it’s al dente, which means it should still have a slight chew. Before you drain it, be sure to reserve about one cup of the starchy pasta water. This liquid gold is the secret to a perfect sauce. Drain the pasta and set it aside.
- Cook the Chicken: While your pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium high heat. Pat your chicken pieces dry with a paper towel and season them generously with salt and pepper. Add the chicken to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook for about 5 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Once cooked, remove the chicken from the skillet and set it on a plate.
- Sauté the Aromatics: In the same skillet, reduce the heat to medium. Add the minced garlic and halved cherry tomatoes. Cook for just a minute or two, stirring frequently, until the garlic is fragrant and the tomatoes begin to soften and burst slightly. You want them to release their sweet juices into the pan.
- Create the Creamy Sauce: Now for the magic. Lower the heat to low and pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Stir in the pesto until it’s fully combined with the cream, creating a beautiful, pale green sauce. Let it warm through gently for about a minute, but be careful not to let it boil, as high heat can dull the pesto’s fresh flavor.
- Bring It All Together: Add the cooked pasta and the chicken back into the skillet with the sauce. Pour in the grated Parmesan cheese. Gently toss everything together until the pasta and chicken are evenly coated in that luscious, creamy pesto sauce. If the sauce seems a little too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- Serve and Garnish: Season with additional salt and pepper to your liking. Divide the chicken pesto pasta among warm bowls. I love to garnish it with a sprinkle of extra Parmesan cheese, a few fresh basil leaves, and some toasted pine nuts for a lovely crunch. Serve it immediately and watch everyone’s faces light up.
Pro Tips & Variations
Over the years, I’ve learned a few little tricks that take this simple dish from great to absolutely exceptional. It’s those small touches, those little secrets passed from one home cook to another, that make a recipe truly yours. I’ve also found that this dish is an incredible starting point for creativity. Think of this as your base recipe, ready for you to add your own personal flair. Just like my versatile Texas roadhouse butter chicken skillet, this pasta invites experimentation.
Pro Tips for the Perfect Pasta:
- Salt Your Pasta Water: I can’t stress this enough. Generously salting your pasta water is the first and most important step to a flavorful dish. It seasons the pasta from the inside out.
- Save That Pasta Water: That starchy, salty water is a miracle worker. It helps the creamy pesto sauce emulsify and cling perfectly to every single noodle, preventing it from becoming oily or dry. I always keep more than I think I’ll need.
- Use Good Quality Pesto: Whether you’re using store bought or homemade, the quality of your pesto will define the final dish. Look for brands that use high quality olive oil, real Parmesan, and pine nuts. Or, better yet, make your own if you have fresh basil on hand! A great example of a simple yet flavorful sauce can be seen in this recipe for Creamy Pesto Chicken Pasta from Allrecipes.
- Toast Your Pine Nuts: If you’re using pine nuts as a garnish, take a few extra minutes to toast them in a dry skillet over medium heat. It unlocks their nutty, buttery flavor and adds a wonderful textural contrast.
- Don’t Boil the Pesto: Add the pesto and cream over low heat. Boiling pesto can cause it to separate and lose its bright, fresh basil flavor. Gentle heat is your friend here.
Fun Variations to Try:
- Make it a Bake: Transform this into a comforting chicken pesto pasta bake. After combining everything, transfer the pasta to a baking dish, top with a layer of shredded mozzarella and extra Parmesan, and bake at 375°F (190°C) for 15.20 minutes, or until the cheese is melted and bubbly.
- Load Up on Veggies: This dish is a great way to use up vegetables. Try making chicken pesto pasta with spinach by wilting a few large handfuls of fresh spinach into the sauce at the end. Sautéed chicken pesto pasta with mushrooms and onions is another family favorite, as is adding chicken pesto pasta with roasted red peppers or artichoke hearts.
- Turn Up the Heat: For a spicy kick, add a pinch of red pepper flakes along with the garlic. A little heat plays beautifully against the creamy, herby sauce.
- Make it a One Pot Meal: For an even easier cleanup, you can make this a one pot chicken pesto pasta. After cooking the chicken, return it to the pot with the uncooked pasta, pesto, and enough chicken broth to cover. Simmer until the pasta is cooked, then stir in the cream and cheese. This method is wonderfully explained in recipes like this One-Pot Chicken Pesto Pasta from The Kitchn.
- A Summertime Salad: Let the finished dish cool to room temperature to create a delicious chicken pesto pasta salad. It’s perfect for picnics, potlucks, or light summer lunches. Sometimes I add a squeeze of fresh lemon juice to brighten it up.
- Creamy Tomato Pesto: Swap the basil pesto for sun dried tomato pesto for a completely different but equally delicious flavor profile. This creates a beautiful rosy sauce that is both sweet and savory.
- Add Some Crunch: Sprinkle some toasted breadcrumbs over the top before serving for a delightful crunch in every bite. It’s a simple trick I use in my baked chicken parmesan that works wonders here too.
Serving Suggestions
For me, part of the joy of this chicken pesto pasta is how it anchors a meal. It’s so complete on its own, yet it plays so well with others. Most weeknights, a big bowl of this pasta is all we need. But when we have a little more time or are sharing a meal with friends, I love to build a beautiful spread around it. I picture our big wooden table, set with simple plates, a pitcher of water with lemon slices, and the happy chatter of my family.
Here are a few of my favorite things to serve alongside this comforting dish:
- A Simple Green Salad: A crisp salad with a light lemon vinaigrette is the perfect counterpoint to the rich, creamy pasta. I like to use a mix of tender greens, maybe some cucumber slices and a few shavings of Parmesan.
- Crusty Garlic Bread: Is there anything better than warm, buttery garlic bread for sopping up every last bit of that delicious creamy pesto sauce? It’s a non negotiable in our house. Ethan and the kids would never forgive me if I forgot it.
- Roasted Vegetables: A side of simple roasted vegetables like asparagus, broccoli, or bell peppers adds another layer of flavor and nutrition. I just toss them with a little olive oil, salt, and pepper and roast them while the pasta is cooking. It’s an easy, hands off side that complements the pasta perfectly.
- A Glass of White Wine: For the adults at the table, a crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio is a wonderful pairing. The wine’s acidity cuts through the richness of the cream and highlights the fresh basil notes in the pesto. It turns a simple dinner into a small celebration.
Storage & Reheating
One of the things I love about this recipe is that the leftovers are almost as good as the first day, making it perfect for next day lunches. With two growing kids, having delicious, ready to heat leftovers is a lifesaver.
Storage:
Allow the pasta to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 or 4 days. The sauce will thicken as it chills, but that’s easy to fix when you reheat it. I don’t recommend freezing this dish, as the creamy sauce can separate and become grainy upon thawing.
Reheating:
The best way to reheat this creamy chicken pesto pasta is gently on the stovetop. Place the desired amount in a skillet over low heat. Add a splash of milk, cream, or even just water to help loosen the sauce and bring back its silky, creamy texture. Stir frequently until it’s warmed through.
You can also reheat it in the microwave. Place it in a microwave safe bowl and heat in 60 second intervals, stirring in between, until hot. I often add a splash of liquid before microwaving to help the sauce reconstitute.
FAQ about Chicken Pesto Pasta
I get so many questions about this recipe, which makes me happy because it means you’re in your kitchens making it! Here are the answers to some of the most common ones.
Can I make this a healthy chicken pesto pasta?
Absolutely! To make a lighter version, you can use whole wheat or chickpea pasta for extra fiber and protein. Load it up with extra vegetables like spinach, zucchini, or bell peppers. You can also use Greek yogurt or a blend of milk and cornstarch instead of heavy cream for a lower fat creamy texture, and go a little lighter on the cheese.
What is the best type of pasta for this recipe?
I recommend using a pasta shape that has plenty of ridges or curls to trap the creamy sauce. Penne, fusilli, cavatappi, and bowtie (farfalle) are all fantastic choices. The goal is to get as much of that delicious sauce in every single bite.
Can I make this as a one pot chicken pesto pasta recipe?
Yes, you definitely can, and it’s a great way to minimize cleanup. You would cook the chicken and aromatics first, then add the uncooked pasta, pesto, and enough chicken broth or water to cover the pasta. Bring it to a simmer and cook, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid. Then, stir in the cream and Parmesan cheese off the heat.
Can I use homemade pesto?
Of course! Homemade basil pesto is truly special and will elevate this dish even further. If you have a garden full of basil in the summer, making a big batch of pesto is one of the best ways to preserve that fresh flavor.
My pesto sauce looks oily. How can I fix it?
If your sauce separates or looks oily, it’s usually because the pesto was heated too quickly or the oils from the pesto and cheese have separated. The best way to fix it is to stir in a splash of your reserved starchy pasta water. The starches in the water will help emulsify the sauce, bringing it back together into a smooth, creamy consistency.
Final Thoughts on Chicken Pesto Pasta
To me, this Chicken Pesto Pasta is more than just a recipe. It’s the smell of home on a busy Tuesday. It’s the contented silence that falls over the dinner table when everyone takes their first bite. It’s a reminder that even when life feels chaotic, we can create small, beautiful moments of connection with the people we love, one simple, delicious meal at a time. It embodies everything I believe about home cooking, that it should be accessible, joyful, and filled with love.
I truly hope this dish brings as much warmth and happiness to your table as it does to mine. If you make this chicken pesto pasta recipe, I would be overjoyed to hear about it. Leave a comment below and let me know how it turned out, or if you added your own creative twist. And if you’re looking for more simple, family friendly meals, don’t forget to save this recipe to your favorite Pinterest board. For more stories from my skillet and recipes from our Oregon kitchen, be sure to subscribe to the MisterRecipes newsletter. Happy cooking
Chicken Pesto Pasta
Equipment
- Large pot
- Large skillet or Dutch oven
- Colander
Ingredients
- 1 lb pasta penne, fusilli, or bowtie recommended
- 1 lb boneless, skinless chicken breast cut into 1 inch cubes
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 cup cherry tomatoes halved
- 3/4 cup basil pesto store bought or homemade
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese plus more for serving
- salt and pepper to taste
- fresh basil leaves for garnish (optional)
- toasted pine nuts for garnish (optional)
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until it’s al dente. Before you drain it, be sure to reserve about one cup of the starchy pasta water. Drain the pasta and set it aside.
- While your pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium high heat. Pat your chicken pieces dry with a paper towel and season them generously with salt and pepper. Add the chicken to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook for about 5 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Once cooked, remove the chicken from the skillet and set it on a plate.
- In the same skillet, reduce the heat to medium. Add the minced garlic and halved cherry tomatoes. Cook for just a minute or two, stirring frequently, until the garlic is fragrant and the tomatoes begin to soften and burst slightly.
- Lower the heat to low and pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Stir in the pesto until it’s fully combined with the cream, creating a beautiful, pale green sauce. Let it warm through gently for about a minute, but be careful not to let it boil.
- Add the cooked pasta and the chicken back into the skillet with the sauce. Pour in the grated Parmesan cheese. Gently toss everything together until the pasta and chicken are evenly coated in that luscious, creamy pesto sauce. If the sauce seems a little too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- Season with additional salt and pepper to your liking. Divide the chicken pesto pasta among warm bowls. Garnish it with a sprinkle of extra Parmesan cheese, a few fresh basil leaves, and some toasted pine nuts for a lovely crunch. Serve it immediately.
