Chicken & Poultry
Creamy Pesto Chicken Pasta
Why This Recipe Is Special
I have been making creamy pesto chicken pasta for years, and this is the kind of recipe that changes how you think about weeknight cooking. It started one evening with leftover basil wilting on my counter and a couple of chicken breasts in the fridge. The result was so good I have been refining it ever since.
Instead of just stirring pesto into plain pasta, I build a proper cream sauce base first — butter, garlic, heavy cream, and chicken broth — then fold the pesto into that foundation. The result is a sauce that clings to every piece of pasta with that unmistakable basil-garlic fragrance amplified by cream. The pan-seared chicken adds crispy golden edges that hold up beautifully.
I have served this to friends who claim they do not like pesto, and every one has asked for the recipe. Tempering pesto’s raw intensity with cream makes it universally appealing.
The Secret to Perfect Pan-Seared Chicken
Pat the chicken completely dry with paper towels — surface moisture is the enemy of a good sear. The smoked paprika adds a warm, slightly sweet undertone that complements the basil beautifully without tasting distinctly like paprika.
Get your skillet properly hot before adding oil. When it shimmers, add the chicken and leave it alone for 6-7 minutes. That uninterrupted contact creates the Maillard reaction — the browning that gives meat incredible savory flavor. Use an instant-read thermometer to hit 165°F. Rest the chicken 5 minutes before slicing so juices redistribute into the pasta rather than your cutting board.
Building a Pesto That Pops
Toast your pine nuts in a dry skillet over medium-low heat until golden — they go from perfect to burnt in seconds. When processing, pulse rather than blend continuously. You want tiny flecks of green, not a uniform paste, which keeps the basil flavor bright and grassy.
Drizzle olive oil slowly through the feed tube while running for a gentle emulsion. Add lemon juice last — just one tablespoon transforms the pesto and keeps the basil vibrant green. I always make more than needed and drizzle the extra over the finished dish for hits of bright, raw pesto alongside the mellowed cream version.
Tips for Perfect Results
Use real Parmigiano-Reggiano. Grate it yourself — pre-grated contains anti-caking agents that prevent smooth melting and can make the sauce grainy.
Reserve pasta water religiously. The starch acts as a natural emulsifier, helping cream, cheese, and pesto come together smoothly. Add a tablespoon at a time if the sauce looks too thick.
Do not overcook the garlic. Cook for exactly 30 seconds — garlic goes from fragrant to bitter in seconds. If it starts to darken, add the cream immediately.
Finish the pasta in the sauce. Toss drained pasta in the skillet over medium heat for about a minute. This is “mantecare” — the difference between pasta with sauce on top and pasta that IS the sauce.
Slice chicken against the grain. Cut perpendicular to the muscle fibers for noticeably more tender bites.
Variations to Try
Sun-Dried Tomato Pesto. Replace half the basil with 1/2 cup oil-packed sun-dried tomatoes for a stunning reddish-orange pesto with deeper, sweeter flavor.
Grilled Chicken Version. Take seasoned chicken to the grill for 6-7 minutes per side. The smokiness plays incredibly well with herbaceous pesto.
Mushroom Addition. Saute 8 oz sliced cremini mushrooms in the chicken skillet before making the cream sauce. Cook without moving for 3-4 minutes until deeply golden.
Spicy Arrabbiata Twist. Double the red pepper flakes and add 1 tablespoon chili crisp oil to the pesto.
How to Store and Troubleshooting
Store in airtight containers for up to 3 days. Keep chicken slices on top of the pasta to prevent drying. Reheat with a splash of broth or milk. I do not recommend freezing — the cream sauce can separate. Make pesto and season chicken up to 2 days ahead, then cook fresh.
Sauce is too thick. Add warm broth or pasta water a tablespoon at a time. Avoid cold liquid, which causes cheese to seize.
Sauce is too thin. Simmer 2-3 minutes to reduce, or add extra parmesan while stirring.
Pesto turned brown. Add lemon juice and press plastic wrap directly on the surface if it sits more than 15 minutes. Blanch basil 10 seconds in boiling water, then ice bath, for the brightest green.
Chicken is dry. Use a thermometer and pull at exactly 165°F. Butterfly thick breasts to 3/4-inch thickness for even cooking.
If you love this, try my homemade butter chicken for another incredible chicken dinner, or my creamy garlic butter shrimp pasta for a seafood twist. For date night, do not miss my steak gorgonzola alfredo.
Ingredients
Chicken
Pesto
Pasta and Sauce
Instructions
Season and Sear the Chicken
Pat the chicken breasts dry with paper towels. Season both sides with garlic powder, smoked paprika, salt, and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing.
Make the Pesto
While the chicken cooks, combine the basil, toasted pine nuts, garlic, and parmesan in a food processor. Pulse several times to roughly chop. With the processor running, slowly drizzle in the olive oil until smooth. Add lemon juice and a pinch of salt, then pulse to combine. Set aside.
Cook the Pasta
Bring a large pot of generously salted water to a boil. Cook the penne according to package directions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining.
Build the Cream Sauce
In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
Combine Everything
Stir 1/4 cup of the prepared pesto into the cream sauce. Add the drained pasta and toss to coat. If the sauce is too thick, add reserved pasta water a few tablespoons at a time. Fold in the sliced chicken and grated parmesan. Serve topped with fresh basil, shaved parmesan, and an extra drizzle of pesto.
Nutrition Information
Per serving (serves 4). Values are approximate.
| Calories | 620 calories |
| Total Fat | 34g |
| Saturated Fat | 14g |
| Carbohydrates | 42g |
| Sugar | 3g |
| Protein | 38g |
| Sodium | 580mg |
| Fiber | 3g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I use store-bought pesto instead of homemade?
Absolutely. Use about 1/3 cup of store-bought pesto in the cream sauce. Homemade will have a brighter, fresher flavor, but a good jarred pesto works in a pinch. Adjust salt accordingly since store-bought tends to be saltier.
What pasta shapes work best for this recipe?
Penne and rigatoni are ideal because the tubes trap the creamy sauce inside. Fusilli and farfalle also work well. Avoid thin pastas like angel hair, which can get overwhelmed by the thick sauce.
How do I make this recipe lighter?
Swap heavy cream for half-and-half or a mixture of whole milk thickened with 1 tablespoon of cornstarch. You can also reduce the butter and use chicken thighs for more flavor with less added fat.
Can I meal prep this pasta?
Yes, store in airtight containers for up to 3 days. The sauce will thicken in the fridge. Reheat with a splash of chicken broth or milk to loosen it back up.
Hi, I'm Lisa!
I create simple, tested recipes from around the world that anyone can make at home.
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