Creamy Pesto Chicken Pasta

The smell of basil pesto simmering in cream still takes me back to my tiny apartment kitchen, where I learned that dinner doesnt have to be complicated to feel special. I was trying to impress someone with a homemade version, realized I was out of several ingredients, and threw this together in about twenty minutes. Now its the meal I make when I want comfort food that still feels elegant enough for company.

Last winter my sister came over after a terrible day at work, and I made this while she sat at the counter complaining about everything. By the time we sat down to eat, the creamy pesto coating each noodle and the tender chicken had somehow made everything feel manageable. She asked for the recipe before shed even finished her first serving.

Ingredients

• 2 boneless skinless chicken breasts: Cut into bite sized pieces so they cook quickly and evenly throughout the dish
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the pesto shine without competing
• 350 g penne or fettuccine pasta: Penne catches the sauce in its tubes while fettuccine lets it coat every strand beautifully
• 2 tbsp olive oil: Creates the perfect foundation for searing chicken and blooming the garlic
• 3 cloves garlic minced: Fresh garlic transforms the cream sauce into something aromatic and alive
• 180 ml heavy cream: The luxurious base that makes this dish feel restaurant worthy
• 100 g basil pesto: Store bought works perfectly but homemade adds that fresh from the garden brightness
• 60 g grated Parmesan: Adds salty depth and helps thicken the sauce naturally
• Fresh basil and extra Parmesan: The finishing touches that make each bowl feel like a gift

Instructions

Get your pasta water going first:

Bring a large pot of salted water to boil while you prep everything else so youre working efficiently

Season and cook the chicken:

Sprinkle the pieces with salt and pepper then sear them in hot olive oil until golden brown and cooked through

Build the creamy base:

In the same skillet sauté garlic until fragrant then pour in cream and let it bubble gently

Create the sauce:

Stir in pesto and Parmesan until melted and smooth tasting and adjusting as you go

Bring it all together:

Add cooked pasta and chicken back to the skillet tossing with splashes of pasta water until glossy and coated

Save

This pasta became my go to for birthdays and bad days alike because somehow it always hits the right note between comforting and celebratory. Theres something about twirling pesto coated noodles on a fork that makes even ordinary Tuesdays feel special.

Making It Lighter

Ive made this with half and half instead of heavy cream and honestly nobody noticed the difference. The texture changes slightly but that bright basil flavor still carries the whole dish beautifully.

Easy Add Ins

Sometimes I throw in sautéed spinach or sun dried tomatoes right at the end with the pasta. They add color and make the dish feel even more substantial without any extra work.

Perfect Pairings

A crisp white wine cuts through the richness perfectly and bright green salad on the side keeps everything balanced. A simple baguette for soaking up extra sauce never hurts either.

• Try Sauvignon Blanc or Pinot Grigio to complement the basil
• Rotisserie chicken works beautifully if you are short on time
• Leftovers reheat surprisingly well with just a splash of cream

Save

I hope this recipe finds its way into your regular rotation the way it did mine. Sometimes the simplest meals are the ones that become part of your story.

Recipe FAQs

→ Can I use homemade pesto instead of store-bought?

Absolutely. Homemade pesto will provide even fresher, more vibrant flavor. If making your own, blend fresh basil leaves, pine nuts, garlic, olive oil, and Parmesan until smooth. Use the same quantity (100g) as the recipe calls for.

→ What pasta shapes work best?

Penne and fettuccine both perform excellently—their shapes capture the creamy sauce effectively. Fusilli, rigatoni, or farfalle would also work well. Avoid very small shapes like orzo or very wide noodles like pappardelle.

→ Can I make this lighter?

Yes. Substitute half-and-half or whole milk for the heavy cream. The sauce will be slightly less rich but still delicious. You can also increase the vegetables—spinach, cherry tomatoes, or bell peppers pair beautifully with the pesto flavors.

→ How do I store and reheat leftovers?

Store cooled portions in an airtight container for up to 3 days. When reheating, add a splash of cream or pasta water to restore the sauce's consistency. Warm gently over medium-low heat, stirring occasionally.

→ Can I use rotisserie chicken?

Definitely. Shredded rotisserie chicken works wonderfully and cuts preparation time significantly. Skip the chicken cooking step and simply add the shredded meat when combining the pasta with the sauce.

→ Is this freezer-friendly?

It's best enjoyed fresh, but you can freeze for up to 1 month. The cream-based sauce may separate slightly upon thawing—reheat slowly while stirring to re-emulsify. Texture will be best if frozen without the pasta, then combined when reheating.