Creamy Chicken Pesto Pasta Recipe

ByAmanda
Jump to Recipe· 4.6 from 4 reviews

Hey friend, if you’re craving a dinner that’s bursting with flavor, comforting, and just a little bit fancy, you’ve got to try this Creamy Chicken Pesto Pasta Recipe. It’s the kind of meal that feels like a warm hug after a long day, and I’m excited to share all my tips so you nail it perfectly every time. Trust me, once you taste that creamy, cheesy sauce with tender chicken and a punch of fresh pesto, you’ll be wanting this on repeat!

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Why This Recipe Works

  • Balanced Creaminess: The half and half plus cheeses create a luscious sauce that’s rich without feeling heavy.
  • Fresh Herbal Brightness: Basil pesto cuts through the creaminess, giving the dish freshness and depth.
  • Perfectly Cooked Chicken: Bite-sized chicken pieces cook quickly and evenly, so every forkful has tender protein.
  • Comforting Yet Elegant: Simple ingredients come together in an impressive way that’s perfect for weeknights or casual dinner guests.
Creamy Chicken Pesto Pasta, Creamy Chicken Pesto Pasta recipe, Chicken pesto pasta dinner, Easy creamy pesto pasta, Comforting chicken pasta dish - A close-up of a black pan filled with creamy pasta and chicken pieces, the penne pasta is coated in a light green sauce with a smooth texture, scattered with small green herb leaves on top. The chicken pieces are golden brown with a slightly crispy outside, mixed evenly with the pasta. The pan is placed on a white marbled surface, next to an orange cloth. There are a few herb leaves scattered around the pan for decoration. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient here plays a role in making your Creamy Chicken Pesto Pasta Recipe shine. From the pasta shape that holds onto sauce to the blend of melty cheeses, I’ll break down why these flavors and textures come together so well.

Creamy Chicken Pesto Pasta, Creamy Chicken Pesto Pasta recipe, Chicken pesto pasta dinner, Easy creamy pesto pasta, Comforting chicken pasta dish - Flat lay of dry uncooked penne pasta, two whole brown garlic cloves, fresh green basil leaves, raw boneless skinless chicken breast chunks, a small white ceramic bowl of olive oil, a small white ceramic bowl of butter cubes, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of chicken broth, a small white ceramic bowl of creamy half and half, a small white ceramic bowl of bright green basil pesto, a small white ceramic bowl of freshly grated Parmesan cheese, a small white ceramic bowl of shredded mozzarella cheese, two whole uncracked brown eggs, sprinkled black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Penne pasta: Its ridges and tubes are perfect for catching all the creamy sauce, making every bite flavorful.
  • Olive oil: Adds a subtle fruity base for sautéing garlic and chicken without overpowering flavors.
  • Garlic: Gives that classic aromatic punch that wakes up the dish instantly.
  • Italian seasoning: A blend of herbs that adds a warm, familiar Italian note without needing multiple spices.
  • Boneless skinless chicken breast: Cooks quickly and absorbs seasoning well, keeping the dish lean.
  • Butter: Helps create that silky roux for a creamy sauce that clings to the pasta perfectly.
  • All-purpose flour: Thickens the sauce gently without lumps when whisked well.
  • Chicken broth: Adds savory depth to the sauce, balancing the richness.
  • Half and half: Keeps the sauce creamy yet light, better than just cream or milk alone.
  • Parmesan cheese: Brings a salty, nutty complexity that sharpens the sauce’s flavor.
  • Mozzarella cheese: Melts beautifully for stringy, gooey texture that everyone loves.
  • Basil pesto: The star ingredient! It brightens and ties everything together with fresh herb goodness.
  • Fresh basil: Optional, but I love the fresh sprinkle on top—it’s a simple way to elevate the final look and taste.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Creamy Chicken Pesto Pasta Recipe is such a fantastic base for your own twists. Sometimes I throw in extra veggies or swap out cheeses just to keep things interesting. Feel free to play around — the recipe’s forgiving and delicious however you make it.

  • Vegetable add-ins: I often toss in fresh spinach or sun-dried tomatoes for a pop of color and extra nutrients.
  • Cheese variations: Occasionally, I swap mozzarella for fontina or add a little sharp asiago for complexity.
  • Dairy alternatives: Using cream or just whole milk works fine if you don’t have half and half.
  • Herb swaps: Tried rosemary or thyme instead of Italian seasoning for a heartier flavor profile — also delicious!

Step-by-Step: How I Make Creamy Chicken Pesto Pasta Recipe

Step 1: Get that pasta perfectly al dente

First things first, boil your penne pasta according to the package directions until it’s al dente — meaning it still has a slight bite to it. I like to salt the water generously; trust me, it makes a difference in seasoning your pasta from the inside out. Once cooked, drain and set the pasta aside while you whip up the sauce.

Step 2: Sauté fragrant garlic and juicy chicken

Heat olive oil over medium heat in a large skillet, then toss in minced garlic and Italian seasoning for about 30 seconds—just until you catch that garlicky aroma but before it browns. Add bite-sized chicken pieces, season generously with salt and pepper, and sauté, stirring occasionally, until the chicken is cooked through and lightly browned. Don’t rush; browning adds flavor! Once done, transfer the chicken to a plate and wipe out the skillet to get rid of any liquid.

Step 3: Whip up the luscious roux-based sauce

Return the skillet to medium heat and melt the butter. Quickly whisk in the flour and cook for about 3 minutes until it turns a lovely golden color — this step cooks the raw flour taste away and sets the base for your creamy sauce. Slowly add in chicken broth and half & half, whisking constantly to prevent lumps. Bring the mixture up to a gentle boil, then reduce the heat and simmer for around 5 minutes until thickened and spoon-coat worthy. Watch closely so it doesn’t boil over!

Step 4: Stir in pesto, cheese, chicken, and pasta

Remove the sauce from heat and fold in the basil pesto first, which instantly brightens the creamy base. Now, here’s my best tip: add Parmesan and mozzarella cheeses gradually — small handfuls at a time — stirring well between additions. This stops the mozzarella from seizing and clumping up, giving you a smooth, gooey sauce. Finally, toss the cooked pasta and chicken in, coating everything evenly in that irresistible sauce.

Step 5: Garnish and serve immediately

Top with fresh chopped basil and a sprinkle of cracked black pepper. Serve right away while it’s silky and warm — that’s when it’s truly unbeatable.

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Pro Tips for Making Creamy Chicken Pesto Pasta Recipe

  • Slow and steady sauce simmer: Don’t rush the simmering step—slow thickening creates a silky texture.
  • Cheese addition technique: Add cheeses gradually and stir well after each handful to avoid clumping mozzarella.
  • Season your pasta water: Salt your boiling water generously to season the pasta well from inside out.
  • Don’t overcook chicken: Cook chicken just until no longer pink to keep it tender and juicy.

How to Serve Creamy Chicken Pesto Pasta Recipe

Creamy Chicken Pesto Pasta, Creamy Chicken Pesto Pasta recipe, Chicken pesto pasta dinner, Easy creamy pesto pasta, Comforting chicken pasta dish - A white bowl holds creamy penne pasta coated in a thick green pesto sauce, speckled with black pepper. There are several pieces of grilled chicken with light brown grill marks resting on top and mixed in. Fresh green basil leaves are scattered on the pasta as garnish. A black fork is placed on the left side inside the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like a fresh handful of chopped basil on top—adds herbal brightness and a pop of color. A little extra cracked black pepper works wonders too. Sometimes, if I’m feeling fancy, I sprinkle a pinch of toasted pine nuts for crunch, which plays beautifully with the pesto.

Side Dishes

This pasta pairs nicely with something crisp and simple, like a green salad with a lemon vinaigrette or roasted garlic asparagus. On occasions when I want some crunch, I’ll serve it alongside garlic bread or crispy parmesan crostini to soak up extra sauce.

Creative Ways to Present

For a cozy dinner party, I’ve plated this pasta in individual shallow bowls, sprinkled fresh basil and grated cheese right at the table, letting guests help themselves to more. Another fun idea is to serve it stuffed inside roasted bell peppers for a colorful twist! Little touches like edible flowers or microgreens also add a delightful pop when you’re entertaining.

Make Ahead and Storage

Storing Leftovers

Once the pasta cools, I store leftovers in an airtight container in the fridge—and it usually keeps well for up to 4 days. If you can’t finish it quick enough, freezing works great too. Just make sure it’s cooled completely before sealing tightly.

Freezing

When I freeze this Creamy Chicken Pesto Pasta Recipe, I portion it out in freezer-safe containers or bags. On re-heating day, I thaw it overnight in the fridge and it still tastes fresh and creamy thanks to the gentle reheating method I use.

Reheating

I’ve found the best way to reheat this pasta is gently on the stove over low heat, adding a splash of milk or broth if it seems dry. Stir constantly so the cheese melts evenly and the sauce stays smooth. It’s way better than the microwave, trust me!

FAQs

  1. Can I use other pasta shapes for this Creamy Chicken Pesto Pasta Recipe?

    Absolutely! While penne is great at holding sauce, other short pasta shapes like rigatoni, fusilli, or farfalle work beautifully. Just pick a shape that can trap the sauce well for maximum flavor in each bite.

  2. Is it possible to make this recipe dairy-free?

    Yes, you can substitute half and half with canned coconut milk (the creamy kind) and use dairy-free cheeses if you have access to them. The texture will be slightly different, but still tasty and creamy with those adjustments.

  3. How do I make sure the mozzarella doesn’t clump in the sauce?

    The key is to add the mozzarella cheese in small increments, stirring well between each addition to blend it smoothly into the sauce. This prevents the cheese from seizing up and sticking together.

  4. Can I use pesto from a jar, or should I make it fresh?

    Both work just fine! Store-bought pesto is convenient and flavorful, but if you have fresh basil and pine nuts, homemade pesto adds an unbeatable freshness. You can always boost jarred pesto with a little extra fresh basil or lemon juice.

Final Thoughts

This Creamy Chicken Pesto Pasta Recipe is one of those dishes I go back to when I want something that’s both comforting and a bit special, without hours in the kitchen. It’s perfect for a quiet night in or sharing with friends, and it always hits the spot. I hope you love making it as much as I do—so go on, get cozy in your kitchen, and whip up this creamy goodness. You’ve got this!

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Creamy Chicken Pesto Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 4 reviews
  • Author: Amanda
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
Print Recipe

Description

This creamy chicken pesto pasta features tender bite-sized chicken breast cooked with garlic and Italian seasoning, tossed in a luscious Parmesan and mozzarella cheese sauce enhanced with fresh basil pesto. Perfectly cooked penne pasta is coated in the flavorful sauce for a rich and comforting meal that’s quick to make and guaranteed to satisfy.

Ingredients

Units Scale

Pasta

  • 1/2 pound Penne pasta (about 2 1/2 cups dry)

Chicken and Seasoning

  • 1 tablespoon Olive oil
  • 2 Garlic cloves minced
  • 1 teaspoon Italian seasoning
  • 1 pound Boneless skinless chicken breast cut into bite-sized chunks
  • Salt and pepper to taste

Sauce

  • 2 tablespoons Butter
  • 3 tablespoons All-purpose flour
  • 1 cup Chicken broth
  • 1 cup Half and half or all milk/cream
  • 1/2 cup Freshly grated Parmesan
  • 1 cup Freshly shredded Mozzarella
  • 1/2 cup Basil pesto or more, to taste

Garnish

  • Fresh basil for garnish, if desired

Instructions

  1. Cook Pasta: Boil penne pasta in salted water according to package instructions until al dente. Drain well and set aside.
  2. Sauté Chicken: Heat a large skillet over medium heat and add olive oil. Stir in minced garlic and Italian seasoning, then add the diced chicken breast. Season with salt and pepper, and cook the chicken until no longer pink, stirring occasionally to brown all sides. Transfer chicken to a plate and discard any liquid in the skillet.
  3. Make Roux: Return the skillet to medium heat and melt the butter. Whisk in the all-purpose flour and cook for about 3 minutes until the mixture turns golden to form a roux.
  4. Add Liquids and Simmer: Gradually whisk in chicken broth and half and half, bringing the sauce to a boil. Reduce heat if boiling too rapidly and simmer for about 5 minutes until the sauce thickens and reduces.
  5. Combine Sauce with Pesto and Cheese: Remove the skillet from heat and stir in the basil pesto, followed by the Parmesan and mozzarella cheeses. Add the cooked pasta and chicken back into the skillet and stir thoroughly to coat everything evenly. Add the mozzarella gradually in small increments, mixing well to prevent it from seizing or clumping.
  6. Garnish and Serve: Garnish with fresh chopped basil and freshly cracked black pepper. Serve immediately while hot.

Notes

  • Optional add-ins include fresh spinach, sun-dried tomatoes, yellow squash, mushrooms, or cherry tomatoes for extra flavor and texture.
  • To prevent mozzarella from seizing, add it in small handfuls, stirring well after each addition to fully incorporate it into the sauce.
  • If you prefer less cheese, start by adding half of the recommended amount and mix fully before adding more.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 4 months, ensuring the dish is completely cooled before storing.
  • When reheating, thaw fully in the fridge and warm gently on the stovetop over low heat with a splash of milk to maintain creaminess and prevent drying out.

Nutrition

  • Serving Size: 1 cup
  • Calories: 550 kcal
  • Sugar: 3 g
  • Sodium: 600 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 38 g
  • Cholesterol: 110 mg

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