This creamy chicken pasta with pesto is fresh, vibrant, and perfectly comforting. It’s family-friendly, high in protein, satisfying, and everyone at my table gobbled it up (including my 4-year-old).
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Chicken Recipes
This creamy chicken pasta with pesto is something I make often, and it never fails me. It’s got that gorgeous fresh basil flavor from pesto, balanced with a light cream sauce that clings to every bite of tender chicken and penne.
Unlike heavier Alfredo-style pastas, this one feels just right — creamy but not overwhelming. A bit of lemon keeps it bright, and a sprinkle of Parmesan ties it all together.
My kid always asks for seconds, and I secretly love that it packs in protein without feeling too rich. Each serving hits that sweet spot of about 30 grams of protein and enough carbs to keep you full. Honestly, it’s one of those recipes you’ll tuck away and keep coming back to.
👩🍳 You might also like these pasta dishes: Marry Me chicken orzo bake, chicken pasta Alfredo with broccoli, garlic Parmesan chicken and pasta, lemon chicken orzo pasta, butternut squash pasta, and veggie pasta bake. You may also want to check out these chicken pasta recipes and crock pot Marry Me chicken.
What You’ll Need
Here is what you’ll need for this creamy chicken pasta with pesto recipe. Find the full measurements in the recipe card below.
- Pasta – I like penne pasta, but you could use fusilli or rigatoni — anything that holds sauce nicely.
- Chicken – Boneless chicken breast (you could use boneless thighs if you prefer juicier meat), and you will need salt and pepper for seasoning and a little olive oil for cooking. PS. For a speedy version, slice up some store-bought rotisserie chicken and skip the chicken cooking step altogether!
- Basil pesto – Store-bought basil pesto is fine, but homemade makes it special. If buying store-bought, I highly recommend fresh pesto you would get in the refrigerated section, it’s more pungent and vibrant green.
- Also for creamy pesto sauce – garlic (for that savory backbone), lemon zest and juice (brightens up the cream), chicken stock (adds depth and volume), light cream (or use half-and-half), and Parmesan cheese (for salty, nutty richness).
- To Serve – Cherry tomatoes (I love the pop of color) and extra Parmesan (never too much cheese).
How To Make Creamy Chicken Pasta With Pesto
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make creamy chicken pasta with pesto.
- Cut chicken breasts horizontally for even cooking, season with salt and pepper.
- Sear chicken in olive oil until golden and cooked through, about 5 minutes each side; set aside.
- In parallel, cook pasta until just al dente; set aside.
- In the same pan, add a little extra oil and sauté garlic and lemon zest gently.
- Pour in chicken stock, half the pesto, light cream, lemon juice, and Parmesan.
- Simmer 4–5 minutes until the sauce is slightly thickened.
- Slice chicken, return to pan with juices (you can also pop the chicken on top of the pasta later).
- Stir in cooked pasta and remaining pesto.
- Top with extra pesto, Parmesan, and cherry tomatoes.
Watch The Video
Recipe Tips
- Make it extra creamy: Swap light cream for heavy cream if you want indulgence.
- Protein swap: Try shrimp or rotisserie chicken (this will make things even easier as you won’t need to cook the chicken). If using shrimp/prawns, pan-fry for 2 minutes each side.
- Veg it up: Stir in baby spinach or peas at the end. Try adding some sun-dried tomatoes.
- Pasta water: If your sauce feels too thick, add a splash of pasta cooking water to loosen it.
- Leftover pesto: Freeze in an ice cube tray for quick flavor boosts.
- Storage tips: Leftovers keep well in the fridge up to 3 days. Reheat gently on the stovetop with a splash of stock or cream. I don’t recommend freezing—cream sauces can separate.
- Make-ahead tips: You can cook the chicken and make the sauce a day ahead—just reheat gently before tossing with pasta. Even the pasta can be cooked in advance and lightly oiled to prevent sticking.
Serving Suggestions
I like serving this with a simple side salad or a green salad and maybe a hunk of crusty bread to mop up the sauce. A glass of chilled white wine doesn’t hurt either.
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Video
Ingredients
Pasta:
- 10 oz dry penne pasta 300 grams
Chicken:
- 1 tablespoon olive oil
- 1 lb chicken breast (2 smaller breasts), cut horizontally, 450–500 grams
- 1 teaspoon salt
- ½ teaspoon pepper
Sauce:
- 1 teaspoon olive oil
- 2 cloves garlic finely diced
- ½ teaspoon lemon zest
- ½ cup chicken stock
- ⅓ cup pesto divided
- ½ cup light cream about 3 oz / 100 grams
- 1 tablespoon lemon juice
- ⅓ cup grated Parmesan cheese
- A pinch of salt to taste
To Serve:
- Cherry tomatoes halved
- Extra Parmesan cheese
Instructions
- Cook Pasta: Cook the penne according to package directions until al dente. Drain and set aside.
- Prepare Chicken: Cut the chicken breasts horizontally so they cook evenly. Season both sides with salt and pepper.
- Sear Chicken: Heat 1 tablespoon olive oil in a large sauté pan over high heat. Add chicken, reduce heat to medium-high, and cook about 5 minutes per side. Remove thinner pieces early if needed. Transfer all chicken to a plate and rest.
- Make Sauce: Lower heat to medium. Add 1 teaspoon olive oil, garlic, and lemon zest. Sauté until fragrant.
- Build Sauce: Pour in chicken stock, half the pesto, cream, lemon juice, and Parmesan. Simmer for 4–5 minutes until slightly reduced.
- Finish Chicken: Slice cooked chicken. Return to pan along with any juices. You can also return the juices to the sauce and reserve the chicken to serve on top like I did (for nicer presentation).
- Combine Pasta: Add pasta and remaining pesto. Toss to coat.
- Serve: Top with extra Parmesan, cherry tomatoes, and another drizzle of pesto.
Notes
- Can I use jarred pantry pesto rather than fresh? Absolutely! Just look for one with good olive oil and real Parmesan.
- What’s the best pasta shape? I like penne or rigatoni because they hold the sauce nicely.
- Does this reheat well? Yes! We always enjoy the leftovers — just warm it gently on the stove with a splash of stock or cream.
- Make it extra creamy: Swap light cream for heavy cream if you want indulgence.
- Protein swap: Try shrimp or rotisserie chicken (this will make things even easier as you won’t need to cook the chicken). If using shrimp/prawns, pan-fry for 2 minutes each side.
- Veg it up: Stir in baby spinach or peas at the end. Try adding some sun-dried tomatoes.
- Pasta water: If your sauce feels too thick, add a splash of pasta cooking water to loosen it.
- Leftover pesto: Freeze in an ice cube tray for quick flavor boosts.
- Storage tips: Leftovers keep well in the fridge up to 3 days. I don’t recommend freezing—cream sauces can separate.
- Make-ahead tips: You can cook the chicken and make the sauce a day ahead—just reheat gently before tossing with pasta. Even the pasta can be cooked in advance and lightly oiled to prevent sticking.
I’ve always struggled to get a cream sauce to stick on my pasta. This recipe didn’t disappoint. I love the blend of cream and pesto too, sometimes I have a hard time choosing which to make. Excellent dish (my kids loved it too).