Creamy Pesto Chicken Pasta

Name: Creamy Pesto Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 oz fettuccine pasta; 2 chicken breasts, diced; 2 cups heavy cream; 1/2 cup basil pesto; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 2 tablespoons olive oil; Fresh basil for garnish

Highlighted under: Easy Plates

I absolutely love making Creamy Pesto Chicken Pasta for a quick weeknight dinner. It’s one of those dishes that feels fancy but comes together in just 30 minutes. The vibrant flavors of pesto blend seamlessly with tender chicken and perfectly cooked pasta, creating a comforting yet gourmet meal. I find that this recipe is versatile too; you can adjust the ingredients based on your pantry or throw in some seasonal vegetables. It’s a dish that never fails to impress and always leaves my family asking for seconds!

Created by

Naomi Clarke

Last updated on 2026-02-23T18:48:48.638Z

When I first tried my hand at this Creamy Pesto Chicken Pasta, I knew I had stumbled upon something special. The marriage of fresh basil pesto with cream creates a sauce that is both rich and refreshing. I often find myself adding a squeeze of lemon for an extra zing, which really elevates the dish. It's a meal my kids adore, and leftovers are a rare occurrence!

After experimenting with various pasta shapes, I discovered that fettuccine holds the sauce beautifully, making every bite a delight. If you're looking to make this extra special, consider grilling the chicken to add that smoky flavor. You’ll love how easy and satisfying it is!

Why You'll Love This Recipe
Rich and creamy texture that comforts the soul
Fresh basil aroma that fills the kitchen
Quick to prepare, perfect for busy weeknights
Flexible recipe that adapts to your favorite ingredients

Cooking the Chicken

Getting the chicken just right is crucial for this dish. I recommend using boneless, skinless chicken breasts as they cook evenly and stay tender. If using frozen chicken, be sure to fully thaw it first. Heat the olive oil in your skillet over medium-high heat until it shimmers, which helps the chicken sear nicely. Once added, let the chicken cook undisturbed for a few minutes to form that golden crust before stirring, about 3-4 minutes.

Another tip is to avoid overcrowding the pan, as that can lead to steaming rather than browning. If you have a lot of chicken, consider cooking it in batches. Make sure to check the doneness with a meat thermometer; the internal temperature should reach 165°F. This ensures your chicken is not only safe to eat but also perfectly juicy.

The Creamy Pesto Sauce

One of the highlights of this recipe is the creamy pesto sauce, which is super simple to make. Start by lowering the heat to medium after cooking the chicken to prevent the cream from curdling. Once you add the heavy cream, watch for small bubbles to form around the edge of the skillet—this is when it’s ready for the pesto and Parmesan. Stir these in until you see a silky, cohesive sauce that has a bright green hue from the pesto.

If the sauce seems too thick, you can thin it down by adding a splash of pasta water. This starchy water helps the sauce adhere better to the pasta, while also enhancing the overall flavor. In my experience, it's best to reserve a cup of pasta water before draining, just in case you need it for consistency later.

Variations and Substitutions

This Creamy Pesto Chicken Pasta is incredibly adaptable. If you’re not a fan of chicken or looking for a lighter option, shrimp or even sautéed mushrooms make great alternatives. Just be mindful of the cooking times; shrimp cook faster and should only be added until they turn opaque. For a vegetarian twist, substitute the chicken with roasted vegetables like zucchini or bell peppers, tossing them in with the fettuccine.

As for the pesto, feel free to experiment with different varieties! Sun-dried tomato pesto or spinach-based options can bring a new dimension to the dish. If you're watching your dairy intake, a vegan cream or cashew-based cheese can substitute nicely for the heavy cream and Parmesan, ensuring that you still have a rich flavor without compromising dietary preferences.

Ingredients

For the Pasta

12 oz fettuccine pasta
2 chicken breasts, diced
2 cups heavy cream
1/2 cup basil pesto
1/2 cup grated Parmesan cheese
Salt and pepper to taste
2 tablespoons olive oil
Fresh basil for garnish

Instructions

Cooking Instructions

Cook the Pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

Cook the Chicken

In a large skillet, heat olive oil over medium-high heat. Season the diced chicken with salt and pepper. Cook until the chicken is golden brown and cooked through, about 7-8 minutes.

Make the Sauce

Reduce the heat to medium. Add the heavy cream to the skillet with the cooked chicken, stirring to combine. Once the cream begins to simmer, stir in the pesto and Parmesan cheese, mixing until smooth.

Combine Everything

Add the cooked fettuccine to the sauce, tossing gently to coat the pasta evenly. Adjust seasoning with more salt and pepper if necessary.

Serve

Garnish with fresh basil and additional Parmesan if desired. Serve immediately and enjoy your delicious Creamy Pesto Chicken Pasta!

Pro Tips

For an extra layer of flavor, try adding sun-dried tomatoes or spinach to the sauce. They not only enhance the taste but also add a pop of color to the dish.

Serving Suggestions

To elevate your Creamy Pesto Chicken Pasta, consider serving it with a side of garlic bread or a fresh green salad. The brightness from a salad with citrus vinaigrette can balance the richness of the pasta. I often pair it with roasted asparagus or cherry tomatoes for added color and nutrients.

For those looking to impress during dinner parties, plating is key. Use a pasta fork to twirl the fettuccine into nests, adding a sprig of fresh basil on top for garnish. A sprinkle of extra Parmesan can also enhance the visual appeal and elevate the dish's flavor.

Make-Ahead Tips

This dish can be prepared partially in advance. Cook the chicken and make the sauce ahead of time, then store them separately in airtight containers in the refrigerator for up to 3 days. When you're ready to serve, simply reheat the sauce gently over low heat, adding a splash of pasta water if needed for consistency before mixing in the freshly cooked pasta.

If you're considering prepping for busy nights, you can also freeze the fully cooked dish. Just be aware that the texture may slightly change after thawing and reheating. To reheat, microwave it in intervals or warm it on the stove over low heat, stirring gently to preserve the creamy texture.

Questions About Recipes

→ Can I use a different type of pasta?

Absolutely! Feel free to substitute with any pasta shape you prefer, from penne to rotini.

→ Is there a way to make this dish lighter?

Yes, you can use half-and-half instead of heavy cream or even a plant-based cream for a lighter version.

→ Can I make this recipe ahead of time?

It's best enjoyed fresh, but you can prepare the chicken and sauce in advance and combine them with the cooked pasta when ready to serve.

→ What can I serve with this pasta?

A simple side salad or steamed vegetables pairs nicely with this dish for a complete meal.