Oh, sometimes you just need that big, comforting bowl of pasta, right? Especially when the week is pulling you in a million directions! I completely get it. That’s why this Creamy Pesto Chicken Pasta is my absolute go-to when I need big flavor fast. This recipe became a staple after my husband’s diagnosis; I desperately wanted to recreate those lush, Italian restaurant dishes we loved, but needed them to fit our new lifestyle. Trust me, the smell of that fresh basil blending into the cream sauce transports me right back to happy dinner times. It’s rich, satisfying, and honestly, it’s ready in under 30 minutes!
Why This Creamy Pesto Chicken Pasta Recipe Works for You
You don’t need hours in the kitchen to get incredible food, and that’s the whole beauty of this dish. It’s built for real life, which I definitely appreciate!
- It’s lightning fast! Seriously, you’re looking at maybe 25 minutes total time, so you can get dinner on the table before everyone gets grumpy.
- The simple ingredients punch way above their weight class in terms of taste. Quality pesto makes all the difference!
- It tastes like you spent ages making it—true restaurant-quality flavor right in your kitchen.
- Plus, if you’re watching carbs like I am, swapping in your favorite low-carb pasta keeps this indulgence totally budget-friendly for your goals. Check out all my quick dinner ideas if you need more speed!
Essential Ingredients for Perfect Creamy Pesto Chicken Pasta
Getting this dish right really boils down to having your components ready to go. Since we’re moving fast, prep is everything! I’ve learned that cheap ingredients lead to sad dinners, so pay attention to the details I’ve underlined on my lists. If you haven’t seen my guide to essential keto pantry items, you should bookmark it—it helps keep the good stuff on hand!
Ingredients for the Chicken Preparation
For the chicken, you need about a pound of good, boneless, skinless breast, cut it right into one-inch chunks. Don’t just dump it in the pan! You’ve got to season it well ahead of time with Italian seasoning. And listen—don’t be shy with the salt and pepper; I always use a big pinch of each to make sure that chicken flavor really pops before it even hits the heat.
Ingredients for the Pasta and Creamy Pesto Sauce
For the body of this amazing basil pasta dish, grab about eight ounces of penne, preferably the kind with ridges. Those little grooves grab onto the sauce so nicely! The sauce itself needs heavy cream—half a cup is perfect—and the star, the pesto, which you’ll need half a cup of. Remember, quality matters here! Also, make sure those sun-dried tomatoes are drained if they were packed in oil. And don’t forget the parmesan; we need a quarter cup stirred right in!
Step-by-Step Instructions for Your Creamy Pesto Chicken Pasta
Okay, this is where the magic happens! Since this is a fast dinner idea, everything needs to move smoothly. I always have my skillet warming up while I tackle the first few steps. You’ll have dinner ready in about 25 minutes, promise!
Preparing and Cooking the Chicken
First things first: grab that bowl with your seasoned chicken pieces. Toss them really well so every bit of meat is covered in that Italian seasoning, salt, and pepper. Next, get your large non-stick skillet nice and hot over medium-high heat with the two tablespoons of olive oil. Once it shimmers, toss in the chicken. You want to cook it until it gets beautiful and golden brown all over—this takes about 7 to 8 minutes. Keep tossing it so it cooks evenly!
Cooking the Pasta and Reserving Water
While the chicken is browning, get your medium pot going with the salted water. Drop in your penne and let it cook until it’s perfectly al dente. That means it still has a little chew, not mushy! This usually takes 8 or 9 minutes, but check the package instructions. Here’s the vital part, don’t drain it all away! Before you dump the water, scoop out about a cup of that starchy, salty goodness and set it aside. Now you can drain the rest of the pasta.
Assembling the Creamy Pesto Chicken Pasta Sauce
Head back to that skillet with the cooked chicken, but turn the heat way down—I pull it right off the burner sometimes. Now, stir in the drained pasta, the heavy cream, parmesan, and those lovely sun-dried tomatoes. If it looks a bit tight, splash in a little of that reserved pasta water until the sauce looks glossy and coats everything nicely. Remember that beautiful recipe from The Mediterranean Dish? This step is similar, where that water helps it all emulsify! Finally, turn the heat to low (or keep it off), stir in that half cup of basil pesto, and finish with a sprinkle of grated parmesan, red pepper flakes, and a handful of torn basil leaves. Serve immediately!
Tips for the Best Creamy Pesto Chicken Pasta Results
Wow, keeping this sauce perfect when you’re working fast is key! My biggest piece of advice for getting that gorgeous green color and vibrant flavor is this: take the pan completely off the heat before you stir in the basil pesto. If you add it while everything is boiling hot, the fresh basil actually starts to oxidize and turns that sad, brownish-green color, and you lose all that amazing fragrance we love about basil pasta dishes.
Also, taste your Parmesan! If you’re using a very salty block of cheese, you might want to cut back on adding extra salt to the chicken while seasoning. When it comes to the sauce consistency, that reserved pasta water is your magic wand. It’s starchy, so it helps the cream and oil truly merge, making the whole thing glossy instead of watery. Don’t skip that little splash when you need it!
Ingredient Notes and Substitutions for Creamy Pesto Chicken Pasta
So many of you ask about tweaking this recipe, especially if you’re trying to make this a true keto chicken pesto dinner. Since the base recipe uses regular penne, it’s super important to know your substitutions! If you’re sticking super low-carb, you absolutely have to swap that pasta out. I highly recommend hearts of palm pasta or maybe some zucchini noodles—they carry that creamy sauce so well. If you try those, you might need even less of that reserved pasta water because they don’t release much starch.
Also, let’s talk pesto. If you can’t find that high-quality store-bought jar, making your own is totally doable, just like I do for my Caprese Skewers! If you want to change the flavor profile, try adding a little parsley into your basil mix, or swap out half the pine nuts for walnuts for a deeper finish. It stays delicious either way!
Serving Suggestions for Your Chicken Pesto Dinner
Because this Creamy Pesto Chicken Pasta is so rich and comforting, I always pair it with something bright and green to cut through all that delicious creaminess. You want balance on your plate, right?
My absolute favorite sidekick is roasted asparagus. A quick toss with olive oil, salt, and pepper—and maybe a sprinkle of extra Parmesan—makes for the perfect crisp contrast. If you need a recipe to get you started, check out my super simple guide on roasted asparagus!
If you’re looking for something easier, just grab a bag of fresh arugula. Toss it lightly with lemon juice and maybe a drizzle of olive oil. The peppery bite of raw greens is just the ticket alongside this heavy sauce!
Storing and Reheating Leftover Creamy Pesto Chicken Pasta
Don’t you just love having leftovers from a great pesto pasta recipe? Surviving on delicious planned-overs is the secret to a calm week! Once this has cooled down a bit, move it into a sturdy, airtight container. I usually get about three servings out of a batch, and it keeps well in the fridge for up to three days, max.
When it comes time to reheat, please, please skip microwaving it on high power! That intense heat just separates the cream and oil, leaving you with dry chicken and oily sauce. Instead, put a small amount in a gentle saucepan over low heat. Add a little splash of milk or even just plain water—I prefer water—and stir constantly until it warms through and the sauce looks glossy again. It’s worth the extra minute, I promise!
Frequently Asked Questions About This Pesto Pasta Recipe
I know you must have questions when switching things up, especially since we’re aiming for quick but flavorful food. I hear them all the time! Below are some of the things people ask me most about making this creamy treat perfectly every time, whether you’re talking about speed or making sure it fits your diet.
Can I make this Creamy Pesto Chicken Pasta ahead of time?
You totally can prep this ahead of time, but here’s the catch with any pasta dish—it gets sticky when it chills! If you’re planning to eat the leftovers the next day, I strongly suggest you don’t mix the pesto and cream into the entire batch until right before serving. Cook the chicken and the pasta separately, store them, and then when reheating, mix in the cream and pesto just before serving. That way, your pesto pasta recipe tastes fresh!
How do I make this a low-carb or keto chicken pesto dinner?
This is my specialty! Since the base recipe uses traditional penne, if you are committed to low-carb or keto, you have to swap the pasta. Honestly, hearts of palm pasta is my winner for this dish; it holds up beautifully to the heavy cream sauce. You could also thinly sliced mushrooms or use spaghetti squash, though squash is a bit more effort. Using those alternatives will truly make this a guilt-free chicken pesto dinner!
Another great tip for savory basil pasta dishes is to really load up on the chicken and vegetables and decrease the amount of pasta used if you aren’t swapping it entirely. That way, you still get that satisfying flavor without all the carbs.
Share Your Creamy Pesto Chicken Pasta Creations
Now that you’ve made this stunning Creamy Pesto Chicken Pasta, I absolutely want to hear about it! Cooking should always feel like a celebration, and sharing what you create is the best part of that tradition.
Did you change anything up? Did you add extra sun-dried tomatoes, or maybe use a different style of chicken cut? Please pop down into the comments below and tell me how it turned out! Seriously, your feedback helps me and everyone else who tries this recipe.
If you managed to snap a beautiful picture of your plate—and I bet you did, because this dish looks fantastic—please tag me on social media! Seeing your family enjoying this quick, flavorful meal is what inspires me to keep testing new recipes in my kitchen. Happy cooking, friends!
Creamy Pesto Chicken Pasta
Ingredients
Equipment
Method
- Add the chicken to a bowl. Season with the Italian seasoning and a pinch each of kosher salt and black pepper. Toss to coat the chicken.
- Bring a medium pot of water to a boil and add about 1 tablespoon of salt. Add the pasta and cook until al dente, following package instructions (about 8 to 9 minutes).
- While the pasta cooks, heat the olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken and cook, tossing occasionally, until it is golden brown and cooked through, about 7 to 8 minutes.
- When the pasta is done, reserve about 1 cup of the cooking water, then drain the pasta.
- Lower the heat on the skillet with the chicken. Stir in the cooked pasta, heavy cream, parmesan cheese, and sundried tomatoes. Stir until everything combines. If the mixture seems dry, add the reserved pasta cooking water a couple of tablespoons at a time until the pasta is glossy and coated in the sauce.
- Turn off the heat and remove the pan from the burner. Stir in the basil pesto. Finish the dish with a sprinkle of grated parmesan, red pepper flakes, and basil leaves. Serve immediately.
