Kristin Maxwell
Published on
Creamy Chicken Pesto Pasta
Chicken Pesto Pasta is full of flavorful chicken and tender pasta in a creamy, cheesy pesto sauce. It’s quick and easy, coming together in under 30 minutes.
My Chicken Pesto Pasta recipe is a family favorite and a great way to use my nut-free pesto. It’s easy to make – I just whip it up in my food processor. Serve with a side of broccoli or a simple Garden Salad for a complete meal.
Table of Contents
Why We Love This Chicken Pesto Pasta Recipe
Fast – This pesto chicken pasta is a quick and easy 30 minute meal!
Ultra creamy and cheesy – Parmesan and Mozzarella cheeses blend together with the Pesto to make a supremely luscious sauce.
Great for leftovers – If you’re lucky enough to have leftovers, this dish reheats beautifully.
Ingredients for Chicken Pesto Pasta
This recipe for Chicken Pesto Pasta combines my Nut Free Pesto and a creamy cheese sauce for a truly magical dish. Most of the ingredients are pantry staples you probably already have on hand.
- Pasta – I chose penne pasta, but you can use any small cut pasta like farfalle or rotini. You could even use fettuccine or spaghetti if you like.
- Chicken breast – You need 1 pound of chicken which is usually 2-3 chicken breasts. Chicken tenders will work too since you’re going to cut the meat into bite-sized pieces.
- Fresh garlic and Italian seasoning – for the chicken.
- The cheese sauce – Flour and butter to make a roux, chicken broth, heavy cream, Parmesan, and Mozzarella cheeses.
- Pesto – Fresh is best, and you can use one of my recipes for Nut Free Pesto or Walnut Basil Pesto Recipe. You only need about half a cup and the leftover can be added to scrambled eggs or spread on Crostini to make Pesto Bruschetta. If you need something quick, there are plenty of delicious jarred options as well.
- Salt and pepper
- Fresh basil – optional, for garnish.
How to Make Chicken Pesto Pasta
Be sure to check the recipe card below for full ingredients & instructions.
- Cook chicken in a pan on the stovetop over medium-high heat with some garlic and Italian seasoning. Season with salt and pepper and set cooked chicken aside on a plate. Use the same skillet to make the creamy pesto sauce described below.
- Cook your favorite pasta according to the package directions. Drain the pasta really well and set it aside with the chicken.
- Combine the chicken, pasta, and sauce together in the skillet. Serve with fresh chopped basil for garnish.
Creamy Pesto Sauce
The creamy pesto sauce is similar to an Alfredo but not quite as heavy. It starts as a sort of bechamel, then Parmesan adds a nice bite while Mozzarella makes it super creamy.
- Melt some butter in a deep skillet or saute pan, then whisk in flour. Let it cook for a few minutes until it’s like a thick paste and golden in color.
- Pour in chicken broth and milk or cream. Nonfat milk will cut some calories but a cream or even half and half will make it more smooth and creamy, so I use a combination of both. Let the sauce simmer for several minutes until it’s thick. Don’t boil it or it could scorch. You just want a nice simmer with bubbles coming to the top.
- Remove from the heat and stir in pesto and cheese. Add to the finished dish.
FAQs
What kind of pasta does pesto go with?
I love penne, rotini, or farfalle (butterfly) pasta with this recipe. But you can put pesto on just about anything from spaghetti and fettuccine to macaroni!
What is pesto sauce made of?
Pesto sauce is traditionally made with fresh basil, olive oil, garlic, pine nuts, and parmesan cheese. I make mine with sunflower seeds to keep it nut-free. In place of the pine nuts, you can also use walnuts, cashews, or macadamia nuts.
I absolutely recommend making your own pesto. There are just a few ingredients and you can whip it up quickly in your food processor. Fresh really does taste so much better.
Is pesto pasta healthy?
Pesto is made from basil, pine nuts, and olive oil all of which have heart-healthy benefits. Mixed with pasta and cheese, it’s certainly an indulgence, but just keep in mind that you can enjoy just about anything in moderation.
If you’re looking for a healthier dish, you can eliminate the cheese sauce altogether and just add pesto and some fresh parmesan to the pasta and chicken.
Serving Suggestions and Variations
With chicken, pasta, and a creamy pesto sauce, this is a pretty heavy meal. I like to serve it with a simple garden salad on the side. If I’m feeding a larger crowd, I’ll whip up a loaf of garlic bread, too.
Another option is to add some veggies to the pasta. Fresh spinach, kale, or sun-dried tomatoes could simply be added and simmered with the sauce. Or sauteed broccoli, asparagus, mushrooms, or cherry tomatoes would all be fantastic.
Storage and Freezing
Storing: Leftovers should be stored in an airtight container for up to 3-4 days in the refrigerator, or you can freeze them for up to 4 months. Thaw in the fridge when you are ready to eat.
Reheating: I recommend reheating on the stove, at a low heat and adding a couple splashes of milk to keep it creamy. You can also reheat in the microwave, gently, for 60-90 seconds, stirring every 30 seconds to keep the sauce from breaking.
Expert Tips
- Make this a meatless dish and forego the chicken.
- Use leftover or rotisserie chicken breast instead of cooking the chicken. If you do pre-cooked chicken, saute it with some garlic and Italian seasoning to give it a little flavor, just for a few minutes.
- I recommend using chicken breasts rather than thighs or dark meat, which can be a little greasy in this recipe.
- Cook chicken in a single layer so it will cook and brown evenly.
- Remove the pan from the heat when adding the pesto and cheese.
- The mozzarella can seize up if you don’t get it blended in right away. Mix quickly. You could also add the mozzarella a little at a time, stirring well to blend it in each time. Same with the parmesan.
More Pasta Recipes You’ll Love
Looking for some more easy pasta recipes to add to your recipe box? Try these:
- One Pot Pizza Pasta
- Bruschetta Chicken Pasta
- Creamy Garlic Penne Pasta with Chicken
- Pesto Chicken Florentine
- Creamy Lemon Chicken Pasta
If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
Creamy Chicken Pesto Pasta
Chicken Pesto Pasta has pasta and chicken coated in a creamy, cheesy pesto sauce. It's an easy, delicious meal that's ready in 30 minutes!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Ingredients
- ½ pound penne pasta about 2 ½ cups dry (half of a one pound box)
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1 pound boneless skinless chicken breast cut into bite-sized chunks
- Salt and pepper to taste
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken broth
- 1 cup half and half or all milk/cream
- ½ cup freshly grated Parmesan
- 1 cup freshly shredded Mozzarella
- ½ cup fresh basil pesto or more, to taste
- Fresh basil for garnish, if desired
Instructions
- Boil pasta to al dente according to package instructions. Drain and set aside.
- Heat a large skillet over medium heat and olive oil, then add minced garlic, italian seasoning and diced chicken breast. Season with salt and pepper and cook until chicken is no longer pink, stirring chicken a couple of times to brown on all sides. Transfer chicken to a plate and discard any liquid in the skillet.
- Return skillet to the stove over medium heat and melt butter. Whisk in the flour and cook until golden, about 3 minutes.
- Whisk in chicken broth and half & half and bring to a boil. If it begins to boil too rapidly, turn the heat down a little. Simmer for about 5 minutes or until the sauce has reduced and thickened.
- Remove from heat and stir in pesto and cheeses. Add the pasta and chicken and stir to coat. Garnish with fresh chopped basil and fresh cracked black pepper.
Notes
Optional add-ins: fresh spinach, sun-dried tomatoes, yellow squash, mushrooms, cherry tomatoes.
The mozzarella can seize up if you don’t get it blended in right away. Mix quickly. You could also try adding half of the mozzarella at a time, stirring well to blend it in each time.
Store leftovers in the fridge for up to 4 days, or up to 4 months in the freezer. Make sure to cool completely first.
To reheat, thaw completely in the fridge then I recommend reheating on the stove, at a low heat and adding a little bit of milk to help keep it from drying out.
Nutrition
Calories: 784kcalCarbohydrates: 54gProtein: 47gFat: 41gSaturated Fat: 17gCholesterol: 146mgSodium: 1082mgPotassium: 709mgFiber: 3gSugar: 3gVitamin A: 1345IUVitamin C: 6mgCalcium: 425mgIron: 2mg
I was planning on using pesto from the jar. How much would you use? I’ve never used it before so I have no idea. Tia!
It would still be 1/2 cup.
Another yellowblissroad dinner success night!
Made this one tonight & it came out amazing! Super easy and pretty quick! I love surfing Kristin’s recipes when I just have no idea what to make for dinner & they’re amazing every time!
Thank you for the awesome comment Lyna! You made our day!
Recipe turned out really really good. I actually used some leftover rotisserie chicken and just reheated it up in skillet with olive oil, garlic and Italian seasoning. I also used fresh mozzarella, and like recipe said it did seize up a little but managed to thin out with extra pasta water and olive oil. I made it up ahead of time and baked off later in a 350 oven for about 30 mins. Turned out great. It will be a to go to recipe.
Nice! Love the feedback Debbie. Thanks for stopping by.
I made this tonight and added fresh Spinach and it is absolutely delicious! Thank you!
You are so welcome Denise! Thanks for stopping by. (Love the feedback)
Great tasting,easy, and quick! This recipe made lots of sauce which I prefer. Many pasta dishes similar to this are skimpy on the sauce causing the dish to be much too dry. Thanks! This is a keeper.
You are so welcome Lorie! Thank you for the feedback.
Absolutely delicious!!
Nice! Thanks for stopping by Kay.
This is SO good!
Thank you Lara!
K.
Hi thinking about making this for party can i make it in the morning and reheat later will it be ok
Many thanks Gillian
Cheese sauces like this don’t typically reheat well; it’s best fresh. You could prep everything in the morning, and cook the pasta, then throw everything together just before you’re ready to seve.
Very good and easy! Normally when I make stuff like this I feel like the pasta dries out too much (especially leftovers) but this was perfect! Will definitely make again
Fantastic feedback Cristen! Thanks for stopping by.
I have made this at least a dozen times now, it’s such an amazing recipe!! My kids absolutely love it. Pretty easy to put together too!
Nice! Thank you so much Carleen for stopping.
After starting to cook this I realized I was missing a few ingredients. I only had fresh basil not pesto and I didn’t have motz cheese. My family still loved it and asked for more!
Nice! Thanks for stopping by CK.
i am trying this tonight. thanks for the recipe
Delicious!! And all of my picky family agreed. Thanks for sharing with us; it was a winner & I will be adding it to my rotation.
That’s awesome Amanda! Thanks for stopping by.
I have really big eaters. I may have to double this What is the serving size
Hi Jolene, serving size is 2 cups.
Love it too! I’ll have a little more end up being finished the whole skillet.
Made this for supper tonight exactly as specified for my kids and boyfriend and everyone emptied their plates and asked for more! This is “joining our rotation” as the kids say.
Nice! Glad everyone enjoyed it. Thanks for stopping Hilary.