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Pesto Chicken Pasta Recipe
Ash Tyrrell

Pesto Chicken Pasta Recipe

If there's one recipe I've made countless times, it’s creamy pesto chicken pasta. This dish is my go-to when I want something comforting yet elegant. With its vibrant basil pesto, tender chicken, and creamy sauce tossed with perfectly cooked pasta, it feels like a restaurant-quality meal that’s surprisingly easy to make. Whether it’s for a cozy night at home or to impress guests, this recipe has never failed me. Trust me when I say, you’re going to love it too!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Side Dish
Calories: 445
Ingredients Method Notes

Ingredients
  

  • Pasta 8 ounces: I recommend using penne with ridges, as it clings to the creamy sauce beautifully. However, any short pasta like fusilli or even spaghetti will work.
  • Boneless skinless chicken breasts (1 pound): Chicken breasts are lean and balance out the richness of the sauce. Cut into bite-sized pieces for quicker cooking.
  • Italian seasoning 1 teaspoon: A blend of herbs like thyme, oregano, and basil adds aromatic depth. Store-bought or homemade works equally well.
  • Kosher salt and black pepper: For seasoning both chicken and pasta water. Don’t skimp on salt here; it enhances the pasta and sauce flavors.
  • Heavy cream 1/2 cup: This is the base for the rich, velvety sauce. If you’re looking for a lighter alternative, try using half-and-half.
  • Parmesan cheese 1/4 cup + extra for garnish: Parmesan gives the sauce an umami hit and creamy texture. Always opt for freshly grated over pre-packaged.
  • Sun-dried tomatoes 1/4 cup: These add a tangy-sweet note that balances the dish. Rinse if packed in oil or substitute with cherry tomatoes.
  • Basil pesto 1/2 cup: The star of the show! While homemade pesto has unbeatable freshness, a high-quality store-bought version also works.
  • Extra virgin olive oil 2 tablespoons: Use this to sear the chicken. A fragrant, flavorful olive oil enhances the dish's overall taste.
  • Fresh basil leaves: Torn basil sprinkled on top makes a fresh colorful garnish.
  • Red pepper flakes 1/2 to 1 teaspoon, optional: Add a subtle kick to balance the creaminess. Adjust based on your spice tolerance.

Method
 

  1. Cut the chicken breasts into bite-sized cubes and season with Italian seasoning, kosher salt, and pepper. Heat olive oil in a large non-stick skillet and sauté the chicken over medium-high heat until golden and fully cooked, about 7–8 minutes. Set aside.
  2. While the chicken cooks, bring a pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Reserve a cup of the pasta water before draining.
  3. Lower the skillet’s heat and stir the heavy cream, Parmesan, and sun-dried tomatoes into the pan with the cooked chicken. Stir until the sauce combines and has a creamy consistency. If the sauce is too thick, add reserved pasta water, a few tablespoons at a time.
  4. Add the cooked, drained pasta to the skillet and toss to coat everything in the sauce. Turn off the heat, mix in the pesto, and taste for seasoning. Sprinkle red pepper flakes for a subtle kick.
  5. Top the pasta with basil leaves and extra grated Parmesan. Serve hot and enjoy!

Notes

  • Use freshly grated Parmesan for a deeper, more authentic flavor.
  • Stir the sauce vigorously to ensure the starchy pasta water binds the ingredients.
  • Want a burst of citrus? Add a squeeze of lemon juice before serving.
  • Avoid overcooking the chicken; bite-sized pieces help retain juiciness.
  • Don’t toss the pasta in cold water after draining; its warmth helps the sauce adhere better.