There’s something magical about the combination of tender chicken, al dente pasta, and vibrant pesto sauce that makes Creamy Chicken Pesto Pasta an instant favorite at any dinner table. This comforting dish brings together the aromatic basil notes of homemade pesto with the richness of cream for a meal that feels both indulgent and fresh at the same time.
Perfect for busy weeknights yet impressive enough for weekend entertaining, this pasta dish strikes that elusive balance between convenience and sophistication. The velvety sauce coats each strand of pasta while chunks of juicy chicken provide satisfying protein, making this a complete meal in one delicious bowl.
Why You’ll Love This
- Ready in just 45 minutes, making it perfect for weeknight dinners when time is precious
- One-pot meal means less cleanup and more time enjoying your evening
- Versatile recipe that works with whatever pasta shape you have on hand
- Balanced flavors appeal to both adults and picky eaters alike
- Leftovers taste even better the next day as flavors continue to meld overnight
Ingredients
- 10 ounces cherry tomatoes, sliced in half
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1.5 pounds chicken breast (about 2 large skinless, boneless breasts)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 8 ounces pasta (bow-tie, penne, or fusilli)
- 1/4 cup basil pesto (store-bought or homemade)
- 1/2 cup heavy cream
- 1/4 cup pine nuts (optional)
- Fresh basil leaves, torn (optional)
- Grated Parmesan cheese (optional)
- Crushed red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C). In a small bowl, toss the halved cherry tomatoes with 2 tablespoons of olive oil and the minced garlic until well coated. Spread them out in a single layer in a casserole dish or on a baking sheet. Place in the preheated oven and roast for about 20 minutes, or until the tomatoes are soft and slightly caramelized. They should be done around the same time as the rest of your dish.
- While the tomatoes are roasting, prepare the chicken. Take each chicken breast and place it flat on a cutting board. With your hand on top of the breast, carefully slice horizontally through the middle to create two thinner pieces from each breast. This helps the chicken cook more quickly and evenly. Season both sides of each chicken piece with salt, pepper, and paprika, distributing the seasonings evenly.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until the oil is shimmering but not smoking. Add the seasoned chicken pieces to the skillet, being careful not to overcrowd the pan (cook in batches if necessary). Cook for about 5 minutes on each side, or until the chicken is golden brown on the outside and no longer pink in the center (internal temperature should reach 165°F/74°C). Remove the cooked chicken to a plate and let it rest for a few minutes before slicing it into thin strips.
- While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (usually 8-10 minutes). Be careful not to overcook the pasta as it will continue to soften slightly when mixed with the hot sauce. Once cooked, drain the pasta well, reserving about 1/4 cup of the pasta cooking water in case you need to thin the sauce later.
- Using the same skillet that you cooked the chicken in (no need to clean it, those browned bits add flavor!), reduce the heat to medium-low. Add the cooked and drained pasta to the skillet. Pour in the basil pesto and heavy cream. Stir gently to combine, making sure all the pasta gets coated in the creamy sauce. Allow the mixture to simmer gently for 1-2 minutes until the sauce has warmed through and slightly thickened. If the sauce seems too thick, add a splash of the reserved pasta water to thin it out.
- Add the sliced chicken back to the skillet with the pasta, gently folding it in to distribute it evenly. Top the dish with the roasted tomatoes, making sure to scrape all of those delicious roasted garlic bits from the baking dish. If using, sprinkle with pine nuts for a nice crunch. Taste and adjust seasoning if needed, adding more salt, pepper, or crushed red pepper flakes for heat. For an extra touch, garnish with fresh basil leaves and a light dusting of grated Parmesan cheese before serving.
Tips & Variations
- Swap chicken for shrimp or make it vegetarian with sautéed mushrooms and spinach
- Use store-bought pesto when short on time, or make your own when basil is in season
- For a lighter version, substitute half the cream with chicken broth or pasta water
- Add vegetables like cherry tomatoes, spinach, or asparagus for extra color and nutrition
- Make it ahead by preparing the sauce separately and storing it for up to 2 days before combining with freshly cooked pasta
- For extra flavor, deglaze the pan with a splash of white wine after cooking the chicken
Serving Suggestions
This creamy pasta pairs beautifully with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. A side of garlic bread is perfect for soaking up any extra sauce, while a glass of crisp Pinot Grigio or Sauvignon Blanc complements the herbal notes of the pesto.
For a complete Italian-inspired meal, serve smaller portions as a first course before a simple protein like grilled fish or roasted chicken with vegetables.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- When reheating, add a splash of cream or milk to revive the sauce
- Pasta is done when it’s tender but still has a slight bite (al dente)
- For meal prep, you can cook the chicken ahead of time and refrigerate until needed
FAQs
Can I use rotisserie chicken instead of cooking raw chicken?
Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Simply shred or dice it and add it to the sauce to warm through before serving.
Is there a dairy-free alternative for this recipe?
Yes, you can substitute the heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan cheese for a dairy-free version.
Can I freeze this pasta dish?
Cream-based pasta dishes don’t freeze well as they tend to separate when thawed. It’s best enjoyed fresh or refrigerated for up to 3 days.
What’s the best pasta shape for this recipe?
Long pasta shapes like fettuccine, linguine, or spaghetti work best as they hold the creamy sauce well, but you can use any pasta you have on hand.
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