Go Back

Creamy Pesto Chicken Pasta - Comforting, Fresh, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pasta: 12 ounces short pasta like penne, fusilli, or rigatoni; or long pasta like fettuccine.
  • Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces.
  • Olive oil: 2 tablespoons for searing chicken and sautéing aromatics.
  • Butter: 1 tablespoon for richness and browning.
  • Garlic: 3–4 cloves, minced.
  • Heavy cream: 1 cup for a silky sauce. Half-and-half works, though the sauce will be lighter.
  • Pesto: 1/2 cup basil pesto (homemade or good-quality store-bought).
  • Parmesan: 1/2 cup freshly grated, plus more for serving.
  • Lemon: Zest of 1/2 lemon and 1–2 teaspoons juice, to taste.
  • Chicken broth or pasta water: 1/3–1/2 cup to thin and emulsify the sauce.
  • Salt and pepper: To season at each step.
  • Red pepper flakes (optional): A pinch for gentle heat.
  • Baby spinach or peas (optional): 2 cups spinach or 1 cup peas for extra greens.
  • Fresh basil (optional): For garnish.

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until just shy of al dente. Reserve 1 cup of pasta water before draining.
  2. Season the chicken: Pat the chicken dry. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes if you like.
  3. Sear the chicken: Heat olive oil and butter in a large skillet over medium-high. Add the chicken in a single layer and cook until golden and cooked through, 5–7 minutes. Transfer to a plate.
  4. Sauté the garlic: Lower the heat to medium. In the same skillet, add a touch more oil if needed. Sauté garlic for 30–45 seconds until fragrant, not browned.
  5. Build the sauce: Pour in the cream and 1/3 cup broth or reserved pasta water. Simmer gently for 2–3 minutes to thicken slightly.
  6. Add pesto and cheese: Stir in the pesto and Parmesan until smooth. If it’s too thick, add more pasta water a splash at a time. Aim for a glossy, pourable sauce that coats the back of a spoon.
  7. Brighten it up: Add lemon zest and 1 teaspoon lemon juice. Taste and adjust with more salt, pepper, or lemon as needed.
  8. Add the chicken and greens: Return chicken (and juices) to the pan. If using spinach or peas, stir them in now. Cook 1–2 minutes until greens wilt and chicken is heated through.
  9. Toss with pasta: Add drained pasta to the skillet. Toss until every piece is well coated, adding more pasta water if needed to keep the sauce silky.
  10. Finish and serve: Remove from heat. Top with extra Parmesan, a few basil leaves, and a final crack of black pepper. Serve warm.