Quick Creamy Pesto Pasta with Chicken Recipe Easy Perfect Dinner in 20 Minutes

Let me tell you, the aroma of fresh basil pesto mingling with tender chicken and creamy sauce fills the kitchen in a way that’s downright irresistible. The first time I whipped up this quick creamy pesto pasta with chicken, I was knee-high to a grasshopper in my own kitchen, trying to recreate a dish I tasted at a friend’s dinner party. That moment, where the sauce clung perfectly to each strand of pasta and the chicken was juicy and flavorful, felt like pure magic—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, this recipe became my go-to for busy weeknights when I wanted comfort food without the fuss. My family couldn’t stop sneaking bites right off the stove (and honestly, I can’t blame them). It’s dangerously easy but tastes like you spent hours fussing over it. Whether you’re craving a quick dinner or looking to brighten up your Pinterest recipe board, this creamy pesto pasta with chicken hits the spot every time.

Honestly, you’re going to want to bookmark this one. I’ve tested it more times than I can count—in the name of research, of course—and it’s become a staple for family dinners, last-minute guests, and even casual date nights. So, let’s get into why this recipe is such a keeper and how you can master it at home.

Why You’ll Love This Quick Creamy Pesto Pasta with Chicken Recipe

This quick creamy pesto pasta with chicken isn’t just another pasta dish—it’s a blend of flavors and textures that feels both comforting and fresh. Here’s why it’s become a favorite in my kitchen:

• Quick & Easy: Ready in under 20 minutes, perfect when you’re juggling a million things but still want a homemade meal.
• Simple Ingredients: No complicated shopping trips here; most of what you need is probably sitting in your pantry or fridge already.
• Perfect for Dinner: Whether it’s a weeknight meal or a weekend treat, this recipe fits right into your schedule and your appetite.
• Crowd-Pleaser: Kids, adults, picky eaters—they all love the creamy texture and fresh pesto flavor.
• Unbelievably Delicious: The creamy sauce with the punch of basil pesto and tender chicken? It’s comfort food with a fresh twist.

What makes this recipe stand out is the creamy sauce that clings to every bite, made by blending cream cheese or heavy cream with pesto, giving it richness without heaviness. Plus, cooking the chicken right in the same pan keeps everything flavorful and moist. This isn’t your typical pesto pasta—it’s the best version you’ll find, trust me. After one bite, you might just close your eyes and savor the moment.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without fuss. Most of these are pantry staples, and the fresh basil pesto adds that garden-fresh punch that brings the dish alive.

• Chicken Breast: About 2 medium-sized breasts, sliced into bite-sized strips (for juicy, tender protein).
• Pasta: 8 ounces (225 grams) of your favorite pasta—penne or farfalle work beautifully here.
• Fresh Basil Pesto: ½ cup (120 ml), store-bought or homemade (I recommend a good-quality brand like Barilla or homemade for the freshest taste).
• Heavy Cream or Cream Cheese: ½ cup (120 ml) heavy cream or 4 ounces (115 grams) cream cheese, softened (adds that creamy, dreamy texture).
• Olive Oil: 2 tablespoons for cooking the chicken (use extra virgin for the best flavor).
• Garlic: 2 cloves, minced (because garlic and pesto are best friends).
• Parmesan Cheese: ¼ cup (25 grams), grated, plus extra for serving (adds savory depth).
• Salt and Pepper: To taste (simple but key for balancing flavors).
• Fresh Basil Leaves: A handful, chopped, for garnish and extra freshness.

If you want to swap things up, use gluten-free pasta or almond flour pasta for a gluten-free option. For a dairy-free version, try coconut cream instead of heavy cream and nutritional yeast in place of Parmesan. In summer, fresh cherry tomatoes tossed on top add a lovely burst of sweetness.

Equipment Needed

• Large Pot: For boiling pasta. I prefer a 6-quart pot to give the pasta plenty of room to cook evenly.
• Large Skillet or Sauté Pan: For cooking the chicken and making the creamy pesto sauce in one pan. A non-stick pan works wonders here to prevent sticking and make cleanup easier.
• Colander: To drain the pasta quickly and efficiently.
• Wooden Spoon or Silicone Spatula: For stirring the sauce without scratching your pans.
• Measuring Cups and Spoons: Precision counts, especially with creamy sauces.

If you don’t have a non-stick skillet, a well-seasoned cast iron pan will do just fine—just keep an eye on the heat to avoid burning the sauce. For budget-friendly options, a sturdy stainless steel pan is a solid choice, but be ready to stir frequently. Keeping your knives sharp also makes slicing the chicken a breeze.

Preparation Method

1. Prep the Pasta: Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup (120 ml) of pasta water before draining—the starchy water will help smooth out the sauce later.
2. Cook the Chicken: While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced chicken breast pieces, season with salt and pepper, and cook for about 5-6 minutes until golden brown and cooked through. Stir occasionally to cook evenly. Remove chicken from the skillet and set aside.
3. Sauté Garlic: In the same skillet, reduce heat to medium, add minced garlic (2 cloves), and sauté for about 1 minute until fragrant but not browned. This step is key for building flavor.
4. Make the Sauce: Lower heat to medium-low. Add ½ cup (120 ml) heavy cream or softened cream cheese to the skillet, stirring constantly until smooth and warm. If using cream cheese, give it a minute to melt and blend with the garlic.
5. Add Pesto and Cheese: Stir in ½ cup (120 ml) fresh basil pesto and ¼ cup (25 grams) grated Parmesan cheese. Mix well. If the sauce feels too thick, add a splash of reserved pasta water to loosen it to your desired consistency.
6. Combine Pasta and Chicken: Return cooked chicken to the skillet, add the drained pasta, and toss everything together to coat evenly with the creamy pesto sauce. Heat through for 1-2 minutes so flavors meld nicely.
7. Final Touches: Taste and adjust seasoning with salt and pepper as needed. Sprinkle chopped fresh basil leaves on top for a fresh pop of color and flavor. Serve immediately with extra Parmesan on the side.

Pro tip: Don’t overcook the pasta! Al dente texture holds up best when tossed in the sauce. Also, keep the sauce warm but avoid boiling after adding cream or cream cheese to prevent curdling.

Cooking Tips & Techniques

Let’s face it, creamy pasta dishes can be tricky if you don’t keep a few things in mind. First, always reserve some pasta water before draining—this magical liquid helps meld the sauce and pasta perfectly. You know, it’s like the secret handshake of great pasta dishes.

When cooking chicken, don’t overcrowd the pan. Give each piece room to brown nicely—that’s where the flavor lives. If your chicken steams instead of browns, you’ll miss out on that lovely golden crust.

Another tip: add pesto after the cream or cream cheese has melted into the pan. This keeps the pesto’s fresh, herbaceous flavor bright and prevents it from getting bitter or dull. And please, don’t rush melting the cream cheese—gentle heat and patience pay off big time here.

Lastly, timing is everything. Start cooking the chicken and pasta simultaneously so everything comes together hot and fresh. Multitasking in the kitchen is an art, and this recipe is perfect practice without stress. Honestly, once you get the hang of these little nuggets, creamy pesto pasta with chicken will be a breeze every time.

Variations & Adaptations

• Vegetarian Version: Skip the chicken and toss in sautéed mushrooms or roasted cherry tomatoes for a veggie-packed meal.
• Dairy-Free Option: Use coconut cream or cashew cream instead of heavy cream, and nutritional yeast instead of Parmesan for a lovely cheesy flavor without dairy.
• Spicy Twist: Add a pinch of red pepper flakes when sautéing garlic for a subtle heat that wakes up the creamy sauce.
• Seasonal Swap: In summer, fresh peas or asparagus add a sweet crunch. In fall, roasted butternut squash cubes make the dish cozy and hearty.
• Different Proteins: Try shrimp or turkey breast instead of chicken for a new take on the protein.

One time, I swapped heavy cream for Greek yogurt (mixed in off the heat) to lighten it up, and the tangy creaminess was surprisingly delightful. Feel free to experiment—this recipe is forgiving and flexible!

Serving & Storage Suggestions

This creamy pesto pasta with chicken is best served hot, right off the stove, garnished with fresh basil and a sprinkle of Parmesan. Pair it with a crisp green salad or steamed veggies for a balanced meal. A chilled glass of white wine or sparkling water with lemon complements the fresh basil flavors beautifully.

Leftovers? No worries! Store in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or cream to loosen up the sauce and warm gently on the stove or microwave. The flavors actually deepen a bit overnight, making for a tasty next-day lunch.

Freezing the pasta isn’t ideal because the creamy sauce might separate, but if you must, freeze before adding the cream and pesto, then prepare the sauce fresh when reheating.

Nutritional Information & Benefits

This quick creamy pesto pasta with chicken offers a balanced meal with protein, healthy fats, and carbs to fuel your day. A typical serving provides about 450-500 calories, with roughly 30 grams of protein from the chicken and cheese, and healthy fats from olive oil and pesto.

Key ingredients like basil pesto bring antioxidants and vitamins, while garlic supports immunity. Using whole wheat or legume-based pasta ups the fiber content for better digestion. For gluten-free needs, swap in gluten-free pasta easily. This dish is rich and satisfying without being heavy, making it a perfect comfort meal that doesn’t derail your wellness goals.

Conclusion

Quick creamy pesto pasta with chicken is one of those dishes that just feels right—comforting, fresh, and done in a flash. It’s perfect when you want something homey but don’t have hours to spend in the kitchen. Customize it your way, whether that means swapping proteins, adding veggies, or tweaking the creaminess level.

I love this recipe because it brings my family together around the table with smiles and full plates. Give it a try, and I bet it’ll become a favorite for you too. Don’t forget to share your tweaks or questions in the comments below—I’m always excited to hear how you make it your own!

Frequently Asked Questions about Quick Creamy Pesto Pasta with Chicken

Can I use pre-cooked chicken for this recipe?

Absolutely! Just add the cooked chicken to the sauce at the end to warm it through, which saves time.

What’s the best pasta type for creamy pesto pasta?

I like penne or farfalle because their shapes hold the sauce well, but spaghetti or fusilli work nicely too.

Can I make the pesto sauce from scratch?

Yes! Blend fresh basil, pine nuts, garlic, Parmesan, and olive oil for a vibrant homemade pesto that’s worth the extra effort.

How do I prevent the cream sauce from splitting?

Keep the heat low when adding cream or cream cheese and stir gently. Avoid boiling once the cream is added.

Is this recipe freezer-friendly?

It’s best to freeze before adding cream and pesto, then make the sauce fresh when reheating to keep the texture smooth.

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