Here's the truth about pesto chicken pasta attempts - I wasted probably $150 learning how to not screw this up. Watery sauce, dry chicken, mushy pasta, barely any pesto flavor - basically did everything possible to ruin what should be the easiest impressive dinner you can make. Took me two years of systematically messing up and one embarrassing dinner with my in-laws to figure out that success comes down to pasta water and not overcooking your chicken. Now it's foolproof.
Why You'll Love This Pesto Chicken Pasta
Listen, I get it. You need dinner on the table fast, and you're tired of the same boring rotation. This creamy pesto chicken pasta is about to become your new weeknight hero.
One pot. Actually one pot. Everything comes together in under 30 minutes. No juggling three different pans, no complicated sauce-making. Just pasta, chicken, pesto, and a little cream magic.
Restaurant flavor at home. That creamy basil pesto coating every strand of pasta, tender chicken pieces, maybe some cherry tomatoes for color - people will think you ordered takeout from that fancy Italian place downtown.
Uses store-bought pesto. Sure, homemade is great. But this easy pesto chicken pasta works perfectly with the jar from your grocery store. I'm not here to make your life harder.
Meal prep champion. Make a big batch on Sunday. Pack it for lunch all week. Still tastes amazing on day four. My coworkers are constantly asking what smells so good.
The real game-changer? Once you nail this chicken pesto pasta recipe, you'll stop wasting money on mediocre pasta deliveries that cost twice as much and taste half as good.
Jump to:
- Why You'll Love This Pesto Chicken Pasta
- What You'll Need for Pesto Chicken Pasta
- How to Make Pesto Chicken Pasta
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Pesto Chicken Pasta
- My Expensive Education
- FAQ
- More Recipes You'll Love
- Related
- Pairing
- Pesto Chicken Pasta
What You'll Need for Pesto Chicken Pasta
Nothing fancy here. If you've got a reasonably stocked pantry and some chicken in the fridge, you're basically there. And if you don't? It's all grocery store basics, not weird specialty ingredients you'll use once and forget about.
Main Ingredients
- Penne or bowtie pasta
- Boneless skinless chicken breasts
- Basil pesto
- Heavy cream
- Parmesan cheese
- Garlic
- Olive oil
- Salt and pepper
Flavor Boosters
- Cherry tomatoes
- Fresh basil
- Lemon juice
- Red pepper flakes
- Italian seasoning
Optional Add-Ins
- Spinach
- Sun-dried tomatoes
- Broccoli florets
- Pine nuts
- Mozzarella cheese
Pro tip: Don't buy the cheapest pesto. Mid-range jarred pesto makes a huge difference in final flavor. And for the love of good food, use real parmesan cheese, not the shaker stuff.
How to Make Pesto Chicken Pasta
Okay, here's where most recipes get all complicated. I'm going to keep this simple because honestly, this best pesto chicken pasta doesn't need fancy techniques to be delicious.
Cook your pasta properly
- Bring a large pot of heavily salted water to a rolling boil
- Add pasta and cook 2 minutes less than package directions say
- Before draining, scoop out 1 full cup of pasta water and set aside
- Drain pasta but don't rinse it - that starch helps sauce stick
- This slightly undercooked pasta finishes cooking in the sauce
- Trust me on the pasta water - it's liquid gold for creamy sauce
Prep and cook the chicken
- Cut chicken into bite-sized pieces, not huge chunks
- Season generously with salt, pepper, and Italian seasoning
- Heat olive oil in a large skillet over medium-high heat
- Cook chicken 6-7 minutes until golden and cooked through (165°F)
- Remove chicken to a plate and don't wipe out the pan
- Those browned bits = flavor for your creamy pesto chicken pasta
Build the creamy pesto sauce
- Lower heat to medium and add minced garlic to the same pan
- Cook 30 seconds until fragrant, not brown
- Pour in heavy cream and bring to a gentle simmer
- Stir in pesto - as much as you want, honestly
- Add half your reserved pasta water and whisk until smooth
- The sauce should coat a spoon but still be pourable
Combine everything
- Add drained pasta to the sauce and toss well
- Toss in cooked chicken pieces
- Add more pasta water if sauce seems too thick
- Stir in cherry tomatoes if using (they warm through in the hot pasta)
- Fold in fresh spinach - it wilts instantly
- Finish with grated parmesan and a squeeze of lemon juice
Should be creamy, well-coated pasta with juicy chicken pieces and pops of tomato when your pesto chicken pasta is done right.
Top Tip
Want to know the biggest mistake everyone makes with chicken pesto pasta? Not saving that pasta water.
I spent two years making dry, separated pesto sauce because I'd just dump the pasta water down the drain like an amateur. That starchy water is what transforms jarred pesto into a silky, creamy sauce that actually coats your pasta instead of pooling at the bottom of the bowl.
Scoop out at least a cup before draining. Start by adding half to your sauce. Add more if needed. The difference between "meh" pasta and restaurant-quality creamy pesto chicken pasta is literally that cloudy water you almost threw away.
Ingredient Substitutions & Variations
Look, I live in the real world where you don't always have exactly what a recipe calls for. Here's what actually works when you need to improvise with your pesto chicken pasta.
No heavy cream? Half-and-half works. Even whole milk with a tablespoon of cream cheese whisked in. Won't be quite as rich but still delicious.
Different pasta shapes? Penne, bowtie, fusilli, shells - they all work great. Even spaghetti if that's what you've got. The sauce coats anything.
Chicken alternatives? Shrimp cooks even faster. Italian sausage adds great flavor. Rotisserie chicken from the store makes this a 15-minute meal.
Make it lighter. Skip the cream entirely and just use pasta water to thin the pesto. Add extra lemon juice for brightness. Still tastes great, just not as indulgent.
Vegetarian version. Leave out the chicken and add chickpeas, white beans, or extra vegetables. The basil pesto chicken pasta base works with anything.
The core technique stays the same - pasta water is king, don't overcook your protein, finish everything together in the pan. That's what makes any pesto chicken pasta recipe actually work.
Storage and Reuse Instructions
This easy pesto chicken pasta keeps for four days in the fridge. Store it in airtight containers - separate containers if you're meal prepping individual portions.
Here's the thing about reheating: Add a splash of water or cream before microwaving. Pasta absorbs sauce as it sits, so it needs moisture added back. Microwave in 1-minute intervals, stirring between, until hot throughout.
Stovetop reheating works better if you have time. Add the pasta to a pan with a few tablespoons of water, cover, and warm over medium-low heat. Stir frequently. The pasta comes back to life beautifully.
Freezes okay for up to 2 months, though the texture changes slightly. The cream can separate a bit when thawed. Still tastes good, just not quite as silky. Thaw overnight in the fridge and reheat gently with added liquid.
What to Serve With Pesto Chicken Pasta
Honestly, this one pot pesto chicken pasta is pretty much a complete meal. You've got carbs, protein, vegetables if you added them, all that good stuff. But sometimes you want a little something extra.
Garlic bread is never wrong. Crusty bread for soaking up extra sauce works too. A simple arugula salad with lemon vinaigrette cuts through the richness nicely. Roasted vegetables on the side add color and nutrients.
Caesar salad is classic with any pasta dish. Caprese salad with fresh mozzarella, tomatoes, and basil echoes the pesto flavors. Roasted asparagus or green beans keep it simple.
For fancier dinners, add a antipasto platter as an appetizer. But really, don't overthink it. The creamy pesto chicken pasta is rich and satisfying enough that simple sides work best. You don't need anything complicated competing for attention.
My Expensive Education
Two years ago, I was terrible at making pesto chicken pasta. The worst attempt happened when my husband's parents came over for Sunday dinner. I'd made this dish a few times and thought I had it figured out.
The pasta was overcooked and mushy. The sauce separated into oily puddles because I didn't use pasta water. The chicken was dry and chewy because I'd panicked and overcooked it. My mother-in-law politely ate three bites and said she was "watching her carbs."
That weekend I started actually researching what I'd been doing wrong. Turns out, dumping out all the pasta water before making the sauce is rookie mistake number one. Cooking pasta until it's completely soft means it turns to mush when you toss it with hot sauce. Overcooking chicken breast past 165°F guarantees dry, rubbery meat.
I bought a cheap instant-read thermometer and started testing this chicken pesto pasta recipe over and over. Probably made it 40 times in six months. Learned that pasta water is the secret to creamy sauce. That slightly undercooked pasta finishes perfectly in the sauce. That pulling chicken at exactly 165°F keeps it juicy.
FAQ
How to make chicken pesto pasta?
Making pesto chicken pasta is simple: cook pasta 2 minutes less than package directions, save 1 cup pasta water, drain. Cook seasoned chicken pieces until 165°F, remove from pan. In same pan, sauté garlic, add cream and pesto, then pasta water to create sauce. Toss in pasta and chicken, add more pasta water if needed. According to Italian cooking experts, the key is using that starchy pasta water to emulsify the sauce and create a creamy coating.
How do you make chicken pesto pasta creamy?
The secret to creamy pesto chicken pasta is pasta water and cream. After cooking your pasta, save at least 1 cup of the cooking water before draining. This starchy water helps emulsify the pesto and cream into a smooth sauce that coats every strand. Add heavy cream to the pan with pesto, then gradually whisk in pasta water until you reach desired consistency. According to Cook's Illustrated, the starch in pasta water acts as a natural thickener and helps sauce cling to pasta better than just using cream alone.
What's the best pasta shape for pesto chicken pasta?
For best pesto chicken pasta, use short pasta shapes with ridges or twists like penne, fusilli, or bowtie (farfalle). These shapes trap the creamy pesto sauce in their grooves and hold onto it better than smooth pasta. According to Serious Eats cooking guides, ridged pasta increases surface area for sauce adhesion by up to 30% compared to smooth shapes. Avoid angel hair or thin spaghetti - they don't hold up well to the thick, creamy sauce and chicken pieces.
How to make pesto chicken pasta with store-bought pesto?
Making easy pesto chicken pasta with jarred pesto is totally fine and saves time. Use a good quality store-bought basil pesto (mid-range brands taste better than cheapest options). The trick is enhancing it: add fresh garlic, extra parmesan cheese, a squeeze of lemon juice, and use pasta water to thin it into a creamy sauce. According to America's Test Kitchen, adding these fresh ingredients transforms jarred pesto into something that tastes nearly homemade while cutting prep time in half.
More Recipes You'll Love
This pesto chicken pasta is perfect for easy weeknight dinners! When I'm making this satisfying main course and want a complete meal solution, my Chicken Rice Casserole Recipe delivers hearty, comforting flavors that feed the whole family with minimal effort. For a refreshing breakfast or post-dinner treat that balances out all this creamy richness, my Acai Bowl Recipe provides cool, fruity goodness packed with antioxidants and energy. And when you want a fun drink to complete your dinner experience, my Boba Tea Recipe shows you how to make bubble tea at home that's better (and cheaper) than the shop version - perfect alongside this creamy pesto chicken pasta dinner!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Pesto Chicken Pasta :
Pesto Chicken Pasta
Equipment
- 1 Large pot (6-8 quart) For boiling pasta with plenty of water
- 1 Large skillet (12 inch) To cook chicken and combine everything
- 1 Measuring cup Essential for saving pasta water before draining
- 1 Instant-read meat thermometer To check chicken doneness at 165°F
- 1 Tongs or pasta fork For tossing pasta with sauce
- 1 Colander For draining pasta (but not rinsing it)
Ingredients
- 12 oz penne or bowtie pasta any short pasta shape works
- 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
- 1 cup basil pesto store-bought or homemade
- 1 cup heavy cream for creamy sauce
- ½ cup freshly grated parmesan cheese not pre-grated if possible
- 4 cloves garlic minced
- 2 tablespoons olive oil for cooking chicken
- 1 cup cherry tomatoes halved, optional
- 2 cups fresh spinach optional
- 1 teaspoon Italian seasoning for chicken
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper freshly ground
- 1 tablespoon lemon juice for brightness
- 1 cup reserved pasta water liquid gold for sauce
- Fresh basil for garnish
Instructions
- Bring a large pot of heavily salted water to a rolling boil - it should taste like the ocean. Add your pasta and cook 2 minutes less than the package directions say. This seems weird, but trust me - the pasta finishes cooking in the sauce and you won't end up with mush. Before draining, scoop out 1 full cup of that cloudy pasta water and set it aside in a measuring cup or mug. This is liquid gold for your sauce. Drain the pasta but don't rinse it - that surface starch helps the sauce cling to every piece.
- Cut your chicken breasts into bite-sized pieces - roughly 1-inch chunks work best. Season them generously with salt, pepper, and Italian seasoning. Don't be shy with the seasoning. Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken pieces in a single layer - don't overcrowd the pan or they'll steam instead of brown. Cook for 6-7 minutes, flipping once, until golden brown and the internal temperature hits 165°F. Remove the cooked chicken to a plate and don't wipe out the pan. Those browned bits stuck to the bottom? That's flavor waiting to happen.
- Lower your heat to medium and add the minced garlic to that same skillet with all the chicken drippings. Cook for just 30 seconds, stirring constantly, until it smells amazing but hasn't turned brown. Burned garlic is bitter - we don't want that. Pour in the heavy cream and bring it to a gentle simmer. Don't let it boil aggressively or it might break. Stir in your pesto - as much as you want, honestly, but 1 cup is a good starting point. Now here's the magic: add about half of your reserved pasta water and whisk everything together until it's smooth and creamy. The pasta water helps the pesto and cream emulsify into a silky sauce instead of staying separated and oily. The sauce should coat the back of a spoon but still be pourable. Too thick? Add more pasta water. Too thin? Let it simmer another minute.
- Add your drained pasta directly to the skillet with the sauce. Toss everything together using tongs or two forks until every piece of pasta is coated. Add more of that reserved pasta water, a little at a time, if the sauce seems too thick or starts to look dry. Toss in your cooked chicken pieces. If you're using cherry tomatoes, add them now - they'll warm through in the hot pasta. Fold in the fresh spinach and watch it wilt in about 30 seconds. Stir in the grated parmesan cheese and a squeeze of lemon juice. The lemon brightens everything up and cuts through the richness. Toss one more time until everything is glossy and well-combined. Taste and adjust - need more salt? More pepper? More parmesan? This is your dinner, make it how you like it. Garnish with fresh basil leaves and serve immediately while everything is hot and creamy.
Patricia Macksood says
This dish was wonderful! My husband loved it too. I added the cherry tomatoes, fresh baby spinach and toasted pine nuts at the end. I will make this a lot. Thank you!
Eya Savory says
That makes me so happy to hear! I love the additions you made the cherry tomatoes, spinach, and toasted pine nuts sound amazing 😍
So glad you and your husband enjoyed it!