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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.
Love these one pot dinners. Easy to make and very tasty
Thank you Linda! Love the feedback, thanks for stopping by.
This recipe was so easy to make. Lots of flavor and so yummy. I agree with others that this recipe is heavy on the cheese. I would only do 1/2 a cup of Mozzarella cheese. But overall, this recipe is a winner.
Thank you TimO! Awesome feedback, thanks for stopping by.
So easy and so good. I threw it together in 20 minutes. A Ceasar salad and we were good to go!
Awesome feedback Kristine! Thanks for stopping by.
This sauce was the perfect consistency. Very creamy! I doubled the sauce added in 3/4 of diced sundried tomatoes and some onions and peppers left over from the night before. Perfecto! Thanks for sharing!
You are so welcome LaStacia! Thanks for stopping by.
I should have read your post. Sun dried tomatoes would be perfect in this dish. Luckily I have leftovers. I will add some to that. Great Idea.
My two teenagers and my husband loved this, it was a hit. It’s not healthy but in moderation is good. I will be making this again for sure
Nice! Thank you for your feedback Sam.
I followed the recipe as written and it was very good, though next time I’ll reduce the amount of cheese by at least half. It is very rich and tasty, though. Leaving out the cheese altogether and serving over cooked cheese tortellini would most likely be super delicious, too. Thank you, Kristin, for this great recipe!
You are so welcome Deanne! Awesome feedback, thanks for stopping by.
Absolutely delicious! Even my toddler eats every bite! I add 1/4 cup more chicken broth just to make the sauce a tad looser but otherwise this recipe is flawless. Great summer dish
Thank you KarA! Love the feedback, thanks for stopping by.
I found this recipe to be bland and too rich. I even made my own pesto sauce and it didn’t make a difference. I wish I would have seen Sarah comment about not doubling the cheese.
Just a note that if you are doubling the recipe, you do NOT need to double the amount of cheese! I did and while it made it not great, I could tell that the flavor and texture would have been great with less cheese!!
Totally understand – cheesiness can be a personal preference! I have added a note to the recipe card to reflect that. I hope you’ll give it a try again with your personal cheese preference. 🙂
I’m always looking for new dinner ideas for my kids and they loved it. They asked for pesto pasta and this recipe got 2 thumbs up.
Nice! Thanks for sharing Vanessa.
Solid recipe. Family loved the creaminess of the roux. Stuck to the recipe except leaving out mozzarella. Will definitely make again.
Thank you Lara! Love your feedback, thanks for stopping by.
This was a very delicious recipe. My husband and I really enjoyed it. Will definately make it again.
Love the comment Marie! Thanks for stopping by.
Great recipe and great flavors.. and I poached my chicken to keep it tender and juicy… this is a keeper.
Thank you brian! Love the feedback, thanks for stopping by to share.
Recipe tastes great and was easy to make. I added a can of mushrooms and was going to add spinach, but I forgot. My sister is a picky eater and loved it (minus the mushrooms I added).
Awesome feedback Whitney! Thanks for stopping by.
Made some fresh pesto and wanted to do something different with it – so searched Pinterest for a recipe and came upon this one. It is easy to make, deliciously creamy and cheesy! Will definitely be making again! Thanks so much!
You are so welcome Cathy! Love your feedback, thanks for stopping by.
Flavor is good but there is way too much cheese.
Amazing and easy
Thank you Amy!
Family loved it! I might cut down (I can’t believe I’m saying this) the amount of cheese.
LOL… Love the feedback Lori! Thanks for stopping by.
I made this tonight for my husband and son who is the pickiest eater I know and they both loved it! My son eats very few things that I cook so this recipe is a keeper. Thank you!
You are so welcome Hope! Thanks for stopping by.
I’m looking to make this recipe soon and would like to use a blackening seasoning on the chicken. Have you tried that option and, if not, do you think it would work well with the pesto flavors?
I haven’t tried that, but I think it would be delicious.