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Creamy Chicken Pesto Pasta is loaded with tender chicken and pasta in a rich, cheesy pesto sauce. It comes together in under 30 minutes and is easy enough for any weeknight dinner.
If you love easy pasta dinners, you might also like my Bruschetta Chicken Pasta, Creamy Garlic Chicken Pasta, or One Pot Cheesy Chicken Pasta.
3 Tips That Really Matter For This Recipe
- Use chicken breasts, not thighs. Thighs can release excess fat into the sauce and make it greasy. Breasts give you a cleaner result that blends well with the pesto cream sauce.
- Take the pan off the heat before adding pesto and cheese. High heat causes the mozzarella to seize and clump, and it dulls the bright flavor of the pesto. Pull the pan off, then stir the cheese in gradually, letting each addition melt before adding more.
- Grate your own cheese. Pre-shredded cheese is coated with a starch that prevents it from melting smoothly. Freshly grated parmesan and mozzarella give you a silkier, creamier sauce.
Find all of my creamy one-pot pasta recipes in one place: Creamy One Pot Pasta Recipes
RECIPE WALK-THROUGH
How To Make Creamy Chicken Pesto Pasta
See the recipe card below for full, detailed instructions
This recipe comes together in a few simple stages: cook the pasta, cook the chicken, build the pesto cream sauce, then bring everything together in one skillet. Here’s how to do it right.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add your pasta and cook to al dente according to package directions.
Before draining, reserve about ¼ cup of pasta water; it’s great for loosening the sauce later if it thickens up. Drain well and set aside.
- Pasta Options: I like penne for this recipe, but farfalle or rotini work just as well. Any short-cut pasta that holds onto sauce is a good choice.
Step 2: Cook the Chicken
Heat olive oil in a large skillet over medium heat. Add diced chicken breast in a single layer and season with Italian seasoning, garlic, salt, and pepper.
Cook, stirring occasionally, until the chicken is no longer pink and has some golden color on the outside. Transfer to a plate and set aside.
Cooking the chicken in a single layer helps it brown evenly rather than steam. If your skillet is small, work in two batches.
Short on time? Rotisserie chicken works great here. Pull it into bite-sized pieces, then warm it in the skillet with a little garlic and Italian seasoning for a couple of minutes before building the sauce.
Step 3: Make the Pesto Cream Sauce
Using the same skillet (don’t wipe it out, there’s more flavor that way), melt butter over medium heat and stir in flour.
Cook for about a minute, stirring constantly, until the mixture turns light golden. This is your roux, and it’s what thickens the sauce. If you’ve never made one before, my guide to making a roux walks you through it.
Slowly whisk in the chicken broth, then the half and half. Bring to a gentle simmer and cook for a few minutes until the sauce begins to thicken.
The sauce at this point is similar to my Homemade Alfredo Sauce (but lighter), with the pesto doing most of the flavor work.
Step 4: Add the Pesto and Cheese
This is the most important step: remove the pan from the heat before adding the pesto and cheese.
Stir in the pesto first, then add the parmesan and mozzarella a little at a time, stirring well after each addition until fully melted.
If the sauce feels too thick, add a splash of the reserved pasta water and stir to loosen.
Too much cheese? Some readers find the full amount rich, so you can start with half the cheese, taste, and add more from there until it hits the level of creaminess you want.
Step 5: Finish and Serve
Return the chicken and pasta to the skillet and toss everything together until well coated. Taste and adjust salt and pepper as needed.
Top with fresh chopped basil and an extra grating of parmesan if you like.
What to Serve With Chicken Pesto Pasta
This is a rich, filling dinner on its own, so simple sides are the way to go. Cheesy Garlic Bread is always welcome for soaking up the extra sauce, and a crisp Olive Garden Salad balances the richness nicely.
For a vegetable on the side, any of these work great with the pesto flavors:
You can also stir any of these directly into the pasta at the finish for a built-in veggie boost.
Storage Tips
Storage and Reheating
Storing: Leftovers keep well in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat on the stovetop over low heat, adding a splash or two of milk to help bring the sauce back together. You can also reheat in the microwave at 60-90 second intervals, stirring in between to keep the sauce from breaking.
Freezing: This pasta can be frozen for up to 4 months. Thaw overnight in the refrigerator before reheating. The sauce may need a splash of milk or cream to come back to its original consistency.
Frequently Asked Questions
Can I use jarred pesto instead of homemade?
Absolutely. There are some really good jarred options out there. Classico is a great nut-free choice, and Barilla also works well. Costco also has a delicious pesto. Homemade pesto will give you a brighter, fresher flavor, but jarred is a perfectly fine shortcut on a busy weeknight.
I have two homemade options on the site if you want to make your own: my Nut Free Pesto and my Walnut Basil Pesto.
When should you add pesto to the pasta?
For this recipe, the pesto goes into the cream sauce off the heat at the very end, not stirred into the pasta directly. Adding it off the heat preserves the color and keeps the fresh basil flavor from going flat.
This is different from a simple pesto pasta like my Chicken Pesto Pasta Salad, where you toss cold pesto with the pasta after it’s been drained.
What can I add to chicken pesto pasta?
Quite a bit! Fresh spinach or kale can be stirred into the sauce right before adding the pasta. It wilts quickly and adds color and nutrition. Sun-dried tomatoes, sliced mushrooms, and cherry tomatoes are all great mix-ins. Sauteed broccoli or asparagus can be added at the finish as well.
Just keep the additions simple so the pesto flavor stays front and center.
More Easy Chicken Pasta Dinners
- Bruschetta Chicken Pasta
- Creamy Garlic Chicken Pasta
- Chicken Alfredo
- Chicken Pesto Pasta Salad
- Pesto Chicken Sliders
Creamy Chicken Pesto Pasta
Ingredients
- 1 pound boneless skinless chicken breast diced into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 2 garlic cloves minced
- Salt and pepper to taste
- 1/2 pound penne pasta or farfalle, rotini
For the pesto cream sauce:
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half and half
- 1/2 cup basil pesto fresh or jarred
- 1/2 cup freshly grated parmesan cheese
- 1 cup freshly shredded mozzarella cheese
- Salt and pepper to taste
To serve:
- Fresh basil chopped
- Extra parmesan for garnish
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. Reserve ¼ cup pasta water before draining. Drain and set aside.
- Cook the chicken. Heat olive oil in a large skillet over medium heat. Add chicken in a single layer and season with Italian seasoning, garlic, salt, and pepper. Cook, stirring occasionally, until cooked through and lightly golden, about 6-8 minutes. Transfer to a plate.
- Make the roux. In the same skillet, melt butter over medium heat. Stir in flour and cook for about 1 minute, stirring constantly, until the mixture is light golden.
- Build the sauce. Slowly whisk in chicken broth, then half and half. Bring to a gentle simmer and cook for 3-4 minutes, whisking often, until the sauce thickens.
- Add pesto and cheese. Remove the pan from the heat. Stir in pesto, then add parmesan and mozzarella a little at a time, stirring well after each addition until fully melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to loosen.
- Combine and serve. Return chicken and pasta to the skillet. Toss to coat everything evenly. Taste and adjust seasoning. Serve topped with fresh basil and extra parmesan.
Notes
- Use chicken breasts, not thighs. Thighs can make the sauce greasy. Breasts give you a cleaner result.
- Cook in a single layer for even browning. Work in batches if your skillet is small.
- Rotisserie chicken shortcut: Use pre-cooked shredded chicken. Warm it in the skillet with garlic and Italian seasoning for a couple of minutes before building the sauce.
- Remove from heat before adding pesto and cheese. This prevents the mozzarella from seizing and keeps the pesto flavor bright.
- Add cheese gradually. Stir in a little at a time so it melts smoothly rather than clumping.
- Too rich? Start with half the cheese and add more to taste.
- Pasta water: Reserve ¼ cup before draining. Add a splash if the sauce tightens up.
- Homemade is best for the brightest flavor. Try my Nut Free Pesto or Walnut Basil Pesto.
- Jarred works fine in a pinch. Classico (nut-free), Barilla, and Costco’s brand are all good options.
- Refrigerator: Store in an airtight container for up to 3-4 days.
- Freezer: Freeze for up to 4 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat with a splash of milk. Microwave in 60-90 second intervals, stirring between each.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I am with Eva’s comment, I wish saw her comment was there when I first looked at this recipe! A Bag mozzarella would probably be better than fresh mozzarella and don’t give option of half and half, milk or cream. I used cream and with fresh mozzarella turn out to big whole glob of sauce. I tired to thin it out added more chicken broth and pesto…didn’t help much!
I think 1 cup mozz was too much. It turned the sauce into glue. I had to end up using more pesto. Full amount of the small har that I took 1/2 cup from to thin it out, but did not work. Turned the heat back on after adding pasta and sundried tomatoes and added more chicken stock. Probably close to a cup more. Helped thined it out a bit. Flavors are on point tho. Delicious
Hello Eva, Thank you so much for stopping by and sharing your awesome feedback.
This recipe is so good! Tried it last night and it turned out amazing. I didn’t have half and half or regular milk so I used almond milk and it worked fine! Definitely will be saving this recipe to make again.
That’s so awesome Maggie! Thanks for stopping by.
Thanks for the tip, we use almond milk in our house too!
I’m going to add cherry tomatoes to mine. When do you think would be the best time to add them?
I recommend cooking them separately, either in a skillet or roasting in the oven, and just stir them in at the end. Fresh would be good, too.
This is a family favourite in my house. We brown a heap of pinenuts and roast cherry tomatoes to add in the mix, too.
Nice! Thanks for stopping by Rebecca.
I sautéed onion. Garlic and mushrooms with my chicken. I also grated 2 cloves of garlic and 1/2 medium onion into the roux before adding my liquids.
Delucious!
Nice! Awesome feedback Mary, thanks for stopping by.
Awesome recipe!
Thank you Lisa!
Do you think I could use the Bertoli refrigerated sauce?
You can use any jarred pesto sauce that you like.
Hi! How much is the recommended serving size for this dish?
Hi Melissa, This recipe will make 4-6 decent sized portions.
Hi! I’m trying this recipe tonight because I have my bother and nephew over for dinner. So I’m making it x8. Does the 784k calories mean it’s 784 thousand calories per serving!?
No. Kcalories are 1:1 calories. It’s just a unit of measurement used by the recipe card program that determines nutritional values.
Oh my gosh, girlfriend! I’ve made at least a dozen of your recipes before and this one is OUT OF THIS WORLD, holy cow! So delicious and creamy. Can’t wait for leftovers! Thank you so much!
IG @ourcrowsnest5
Do you make your own pesto or is it jarred?
I make my own pesto usually: Nut Free Pesto
But I have also used jarred and it’s fine too.
Hello! Is the calorie count per serving? Thank you!
Yes it’s in the recipe card. It’s definitely an indulgent meal, but you cuold stretch it to feed 6 if you make the servings smaller and serve with a salad or add some veggies.
Best pesto pasta recipe
Thank you Christina!
This is my second time making it, and my family loves it. It came out delicious.
That’s awesome Elba! Thanks for stopping by.
I made this last night and it was delicious.
That’s awesome Rewari! Thanks for stopping by.
My family loved it! They loved the flavor they loved that it didn’t take long to cook. It was great, thank you for sharing!
You are so welcome Michelle! Thank you for your awesome feedback.
I somehow made mine too thick I think! It tastes great but when you try to spoon the sauce it looks like a cheese pull when you break a mozzarella stick in half. What did I do?
Hi Mackenzie. Sometimes if you don’t mix it in quickly enough, or in a clump, the mozzarella can seize up and firm back up. Try sprinkling in half at a time and stirring it in in batches.
Okay, this is ridiculously delicious. ?. It’ll be on rotation this fall and winter.
Thank you Kyla!
Absolutely delicious! I will definitely make it again! Thanks for the recipe
You are so welcome Cara! Love the feedback! Thanks for stopping by.