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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.
The flavor was very good, but really could have done without the mozzarella. Made it to unnecessarily thick, the dish did not need any more.
Thanks for sharing your opinion Mike. Glad you enjoyed it.
Great flavor, for our family, we will decrease the amount of cheese by at least 1/2 and will add cherry tomatoes- yum!
I made this entirely gluten free using Bob’s Red Mill 1:1 gluten free flour and some corn starch to thicken. I used Barrila gluen free pasta, our favorite! I made pesto with my own basil, such a lovely recipe.
Thank you Gerri! Love your feedback, thanks for stopping by.
Does it need to be freshly grated Parmesean and mozzarella?
Freshly grated is the best for melting. Pre-grated cheese has an anti-caking agent coating it so it doesn’t melt properly.
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.