Creamy Pesto Chicken Pasta

The smell of garlic hitting hot oil still takes me back to my tiny apartment kitchen, where I first attempted pesto from scratch and accidentally blended my basil with pine nuts that were slightly burnt. My roommate wandered in, drawn by the commotion, and we ended up eating this creamy variation straight from the pan while standing at the counter. Sometimes the best meals happen when you are just trying to save dinner and accidentally create something that makes you weak in the knees.

Last winter my cousin dropped by unexpectedly after a terrible day at work and I threw this together using whatever pasta was in the pantry. She took one bite, put her fork down, and asked if I could teach her how to make something that felt like a hug in a bowl. Now she makes it every Sunday and sends me photos of her own adaptations.

Ingredients

• Chicken breasts: Cutting them into bite-sized pieces helps them cook faster and stay tender, plus every forkful gets some protein
• Pasta: Penne catches the creamy sauce in its tubes but fettuccine works beautifully too if you want silky coating action
• Heavy cream: This is what transforms pesto from a sharp condiment into something mellow and luxurious
• Basil pesto: Homemade yields the brightest flavor but a good jarred brand saves time without sacrificing much
• Parmesan: freshly grated cheese melts into the sauce better than the pre-shredded stuff which has anti-caking agents

Instructions

Cook the pasta:

Boil salted water and cook pasta until al dente, remembering that it will cook more in the sauce later, and save that starchy pasta water like liquid gold

Season the chicken:

Sprinkle the pieces evenly with salt and pepper so every bite is properly seasoned from the start

Sear the chicken:

Heat olive oil in a large skillet until it shimmers, then add chicken in a single layer, letting it develop a golden crust before flipping

Build the aromatic base:

Reduce heat to medium and sauté garlic just until fragrant, about 30 seconds, watching carefully so it does not turn bitter

Create the sauce:

Pour in heavy cream and let it bubble gently for 2 minutes to thicken slightly, then stir in pesto and Parmesan until smooth and glossy

Bring it all together:

Add cooked chicken back into the skillet, toss in the pasta, and use that reserved pasta water to loosen everything until glossy and clinging to each piece

Save

This recipe became my go-to for nights when I want comfort food but cannot bear to order takeout again. My friend Sarah requests it every time she comes over, and we have developed this ritual of standing at the stove, tasting and adjusting, while catching up on our weeks.

Making It Your Own

Sometimes I toss in a handful of baby spinach right at the end so it wilts just slightly into the sauce. Sun-dried tomatoes add this chewy sweetness that cuts through the richness, and roasted cherry tomatoes burst while you toss everything together.

Wine Pairing Magic

A crisp white wine like Sauvignon Blanc cuts through the creamy richness while still complementing the basil. Something acidic and bright keeps each bite feeling fresh instead of heavy.

Timing Is Everything

Start your pasta water first since that takes the longest to come to a rolling boil. Prep all your ingredients before you turn on any heat, especially measuring the cream and grating the cheese, so you are not scrambling when things start moving fast.

• Warm your serving bowls in the oven while everything cooks so the dish stays hot longer
• Set the table with fresh napkins because this is a beautifully messy pasta situation
• Have extra Parmesan at the table because some of us believe cheese is a garnish and some believe it is a food group

Save

There is something deeply satisfying about a pasta dish that feels fancy enough for company but comes together on a random Tuesday. Hope this becomes one of those recipes you turn to without even thinking about it.

Recipe FAQ

→ Can I make this dairy-free?

Substitute heavy cream with full-fat coconut cream or cashew cream. Use dairy-free Parmesan alternative and ensure your pesto is made without cheese. The sauce will still be rich and satisfying.

→ What pasta shapes work best?

Penne, fettuccine, and rigatoni are excellent choices as their shapes hold the creamy sauce well. Short pasta with ridges or tubes capture the pesto cream sauce in every bite.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or pasta water to restore sauce consistency. The pasta may absorb more liquid overnight.

→ Can I use homemade pesto?

Absolutely! Homemade basil pesto with fresh basil, pine nuts, garlic, olive oil, and Parmesan creates an incredibly vibrant flavor. Just ensure it's well-emulsified before adding to the cream sauce.

→ How can I add more vegetables?

Sauté spinach, sun-dried tomatoes, or roasted cherry tomatoes along with the garlic. You can also add steamed broccoli or peas during the final toss for extra nutrition and color.

→ Is the sauce supposed to be thick or thin?

The ideal consistency is velvety and coating, clinging to the pasta without being stiff. If too thick, add reserved pasta water one tablespoon at a time until you reach the desired silkiness.