Creamy Pesto Chicken Pasta is the perfect combination of indulgent creaminess, vibrant pesto flavors, and tender chicken. This quick and easy dish is a weeknight lifesaver that feels restaurant-worthy. Tossed with your favorite pasta, this recipe comes together in under 30 minutes and is sure to please the whole family!
Why You’ll Love This Recipe
- Quick & Easy: Quick and easy, ready in only 25 minutes—ideal for hectic weeknights.
- Flavor-Packed: The creamy pesto sauce is rich, aromatic, and satisfying.
- Customizable: Easily swap the pasta or add veggies to make it your own.
- Family Favorite: A kid-friendly meal that adults love too.
How to Make Creamy Pesto Chicken Pasta
Cook the Pasta: Boil the pasta in salted water until it reaches a firm yet tender texture. Set aside ½ cup of the boiling water before straining the pasta.
Cook the Chicken: Place olive oil in a skillet and set it on medium. Season chicken with garlic powder, salt, and pepper, then sauté until golden and cooked through. Remove from skillet and set aside.
Make the Sauce: In the same skillet, melt the butter and cook the minced garlic until it becomes fragrant. Stir in heavy cream, pesto, and Parmesan cheese. Let it simmer until thickened.
Combine Everything: Combine the cooked pasta and chicken with the sauce, stirring to coat them evenly. If necessary, add the reserved pasta water to modify the sauce’s thickness.
Serve: Garnish with extra Parmesan, basil leaves, or a sprinkle of red pepper flakes. Serve hot.
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts, cubed
1 tbsp olive oil
1 tsp garlic powder
Salt and pepper, to taste
For the Sauce:
1 cup heavy cream
½ cup basil pesto (store-bought or homemade)
½ cup grated Parmesan cheese
2 garlic cloves, minced
1 tbsp unsalted butter
For the Pasta:
- 12 oz penne, fettuccine, or your favorite pasta
- Salt for pasta water
Optional Additions:
- 1 cup cherry tomatoes, halved
- 1 cup spinach or arugula
Variations
- Vegetarian Option: Skip the chicken and add more veggies like zucchini, broccoli, or mushrooms. Vegan Adaptation: Use plant-based cream, pesto, and cheese alternatives.
- Spicy Twist: Add crushed red pepper flakes for a spicy kick.
- Protein Alternatives: Substitute chicken with shrimp, salmon, or tofu.
- Low-Carb: Replace the pasta with zucchini noodles or cauliflower rice.
Storage Instructions
- Refrigerate: Allow the creamy pesto chicken pasta to cool completely before transferring it to an airtight container. Place it in a sealed container and refrigerate for up to 3 days. Reheat in a skillet over medium heat, adding a splash of milk or cream to refresh the sauce.
- Freeze: While the dish is best enjoyed fresh, you can freeze the chicken and sauce separately from the pasta for up to 2 months. Thaw overnight in the refrigerator and combine with freshly cooked pasta when reheating.
- Reheating Tip: Reheat gently to prevent the sauce from separating, and stir frequently for even warming.
Recipe Details
Serving: 4 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
FAQ
1. Can I use store-bought pesto?
Absolutely! Store-bought pesto works great, but homemade pesto can elevate the dish even further.
2. Can I make this ahead of time?
Certainly! You can pre-cook the chicken and make the sauce ahead of time. Store separately in the fridge for up to 2 days. Combine and reheat with freshly cooked pasta.
3. What pasta works best for this dish?
Penne, fettuccine, or linguine are great choices, but any pasta you have on hand will work.
4. Can I freeze creamy pesto chicken pasta?
It’s not recommended as the cream sauce may separate when thawed. However, you can freeze the chicken and pesto separately.
