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Creamy Chicken Pesto Pasta Recipe
Ash Tyrrell

Creamy Chicken Pesto Pasta Recipe

I recently made this creamy chicken pesto pasta, and I honestly didn’t expect it to turn out this good. The sauce was silky, rich, and packed with herby flavor, while the chicken stayed juicy and tender. I love how quickly everything came together without needing complicated steps
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts – sliced thin for quick and even cooking
  • 8 oz pasta penne or fettuccine works best – holds the sauce beautifully
  • 2 tablespoons olive oil – for sautéing and adding richness
  • 3 cloves garlic minced – fresh garlic gives the best flavor
  • 1 cup heavy cream – creates a smooth creamy sauce
  • ½ cup basil pesto – use high-quality or homemade for best taste
  • ½ cup Parmesan cheese freshly grated – melts better than pre-shredded
  • ½ teaspoon salt – adjust to taste
  • ¼ teaspoon black pepper – adds mild heat
  • ½ teaspoon Italian seasoning – enhances the herb flavor
  • ½ cup reserved pasta water – helps adjust sauce consistency

Method
 

  1. Start by boiling salted water in a large pot and cook the pasta until al dente. Reserve some pasta water before draining, as it helps adjust the sauce later. Set the cooked pasta aside while preparing the rest.
  2. Heat olive oil in a skillet over medium heat and add sliced chicken. Season it with salt, pepper, and Italian seasoning, then cook until golden and fully done. Remove the chicken and keep it aside to retain its juices.
  3. In the same pan, sauté minced garlic until fragrant, then pour in the heavy cream. Stir gently and let it simmer until slightly thickened, creating a rich base for the sauce.
  4. Mix in the pesto and freshly grated Parmesan cheese into the cream. Stir until the cheese melts completely and the sauce becomes smooth and flavorful.
  5. Return the cooked chicken to the pan and add the drained pasta. Toss everything together, adding reserved pasta water little by little until the sauce coats the pasta perfectly.
  6. Let the pasta cook together for a minute so flavors blend well. Taste and adjust seasoning if needed, then serve warm with extra Parmesan on top.

Notes

  • I always grate Parmesan fresh—it melts smoother and tastes richer
  • I avoid overcooking chicken to keep it juicy and tender
  • Adding pasta water slowly helps me control the sauce texture perfectly
  • I like using homemade pesto when possible for a fresher taste
  • Letting the pasta sit for a minute before serving enhances flavor