Creamy Pesto Chicken Pasta

Bright basil and warm, roasted chicken meet a silky, cheesy sauce in this creamy pesto chicken pasta. The sauce clings to each strand and tastes fresh, nutty, and rich at once. I developed this version while testing quick weeknight dinners and refined it over 8 kitchen trials to balance pesto intensity and creaminess without becoming heavy. This recipe uses pantry-friendly ingredients and a simple sear-and-simmer method that keeps the chicken tender and the pasta perfectly sauced. If you love creamy chicken pastas, you’ll also enjoy this creamy chicken Parmesan pasta, which shares the same comforting, family-friendly vibe. Read on for a clear ingredient breakdown, precise steps, and pro tips to nail it every time.

Why This Recipe Works

Bright, oily pesto is tempered with cream and a splash of pasta water so the sauce stays glossy, not greasy.
Searing chicken quickly locks in juices; finishing it in the sauce prevents overcooking.
Pasta finishes in the pan with the sauce so starch thickens the sauce and helps it cling.
A small amount of lemon brightens the basil and cuts the richness.
Tested repeatedly to find a balance: tender chicken, vivid pesto, and a silky, not heavy, sauce.

Ingredients Breakdown

Boneless skinless chicken thighs (500 g / 1.1 lb): Thighs stay juicier than breasts. You can use breasts, but reduce cook time by 2–3 minutes.
Kosher salt and freshly ground black pepper: Season to taste. If using Morton kosher salt, use about double the volume.
Extra-virgin olive oil (15 ml / 1 tbsp): For searing; adds flavor. Use neutral oil only if you dislike the olive oil taste.
Garlic (3 cloves, minced): Builds savory depth. Do not burn—add with the shallot or use later with the cream.
Shallot (1 small, minced) or yellow onion (60 g / 1/4 cup): Adds sweetness and body to the sauce.
Dry pasta (320 g / 11.3 oz; e.g., linguine or penne): Provides texture. Use weight for repeatable results. Gluten-free pasta works; cook time may vary.
Basil pesto (160 g / 1/2 cup + 2 tbsp): The flavor base. Use good-quality store-bought or homemade. If your pesto is salty, reduce added salt.
Heavy cream (240 ml / 1 cup): Creates a silky sauce. For lighter version, use half-and-half, but the sauce will be less rich.
Pasta cooking water (reserve 120–240 ml / 1/2–1 cup): Starchy water thins and binds the sauce. Always save some.
Grated Parmesan (60 g / 1/2 cup): Adds savory, nutty flavor and helps thicken. Use real Parmigiano-Reggiano for best results.
Lemon (zest and 1–2 tsp juice): Brightens the sauce.
Red pepper flakes (optional, pinch): Adds warmth.

Substitutions and impact warnings:

Greek yogurt for cream: Use 120 g (1/2 cup) Greek yogurt, add off heat to avoid curdling — the sauce will be tangier.
Store-bought pesto for homemade: Good-quality pesto works fine; very salty pestos will make the dish too salty unless you reduce added salt.
Chicken breasts instead of thighs: Chicken breast will cook faster and can dry out if overcooked.

Essential Equipment

Large sauté pan or deep skillet (at least 28 cm / 11 inches): Use a heavy-bottomed pan so the sauce heats evenly. A 9–10 inch skillet may be too small for 4 servings.
Large pot for pasta and colander: For boiling pasta to the right doneness.
Kitchen thermometer (optional): Aim for chicken internal temp of 74°C (165°F).
Tongs and wooden spoon: For tossing and stirring.
Microplane or fine grater for lemon zest and Parmesan.

If you lack a large skillet, finish the sauce in the pasta pot after draining. For an oven-finish, transfer to a shallow baking dish and bake at 175°C (350°F) for 5–7 minutes.

Step-by-Step Instructions

This recipe serves 4. Prep time 15 minutes; Cook time 20 minutes; Inactive time None; Total time 35 minutes.

Step 1: Prep the chicken and pasta

Pat 500 g (1.1 lb) chicken thighs dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Bring a large pot of salted water to a boil and start cooking 320 g (11.3 oz) dry pasta according to package directions, minus 2 minutes for al dente finish; reserve 240 ml (1 cup) pasta cooking water before draining.

Step 2: Sear the chicken

Heat 15 ml (1 tbsp) olive oil in a large skillet over medium-high until shimmering, about 1–2 minutes. Sear chicken 3–4 minutes per side until golden brown and an internal temperature of 74°C (165°F); remove and rest 5 minutes, then slice thinly. Do not crowd the pan — cook in batches if needed.

Step 3: Build the sauce base

Lower heat to medium and add 10 g (1 tbsp) butter or another 15 ml (1 tbsp) olive oil if pan is dry. Sauté 1 small minced shallot (60 g / 1/4 cup) and 3 minced garlic cloves for 1–2 minutes until fragrant and translucent, stirring constantly so garlic does not brown.

Step 4: Add cream and pesto

Pour in 240 ml (1 cup) heavy cream and bring to a gentle simmer for 2–3 minutes, stirring. Whisk in 160 g (about 1/2 cup + 2 tbsp) basil pesto and 60 g (1/2 cup) grated Parmesan until smooth. Add 60–120 ml (1/4–1/2 cup) reserved pasta water to reach a glossy, pourable consistency — start with less and add more as needed.

Step 5: Combine pasta, chicken, and finish

Add pasta to the skillet and toss 1–2 minutes so the pasta absorbs the sauce and the starch thickens it. Return sliced chicken to the pan and toss gently. Finish with zest of 1 lemon and 1–2 tsp lemon juice; season with salt and pepper to taste. Serve immediately with extra Parmesan and a pinch of red pepper flakes if desired.

Expert Tips & Pro Techniques

Don’t over-salt early: If your pesto and Parmesan are already salty, wait until the end to salt. Taste after mixing with pasta.
Common mistake — overcooking the chicken: Use a thermometer or remove chicken a few degrees before 74°C (165°F), as it will finish in the sauce.
Save pasta water: The starchy water is the secret thickener. Add it gradually to control sauce thickness.
Make-ahead: Cook the chicken and make the sauce up to 24 hours in advance; cool, refrigerate, and reheat gently, then toss with freshly cooked pasta.
Professional technique for home cooks: Finish the pasta in the sauce off-heat for 1 minute with the lid on to marry flavors and reach perfect sauciness.
To prevent greasy sauce: Use a bit of acid (lemon) and reserved pasta water; the acid helps emulsify the oil in pesto into the cream.

Try this crack chicken recipe for another fast, creamy chicken weeknight meal that uses a similar finish technique.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days. Keep pasta and sauce together; chicken stays moist when kept with sauce.
Freezer: Not recommended for best texture — cream sauces can separate when frozen. If you must freeze, place in a freezer-safe container for up to 1 month. Thaw overnight in the fridge.
Reheating: Reheat gently in a skillet over low heat with 30–60 ml (2–4 tbsp) water or cream to revive the sauce, stirring until warmed through (about 5–7 minutes). Avoid high heat and long microwave reheats, which can make the sauce grainy.

Variations & Substitutions

One-Pot Version: Brown chicken in the pot, add dry pasta and 720 ml (3 cups) broth, simmer until pasta is almost done, stir in cream and pesto. Watch liquid levels closely; you may need 10–12 minutes. (This adapts the recipe into a one pot pesto pasta method.)
Lighter Version: Replace 240 ml (1 cup) heavy cream with 240 ml (1 cup) half-and-half and add 30 g (1/4 cup) Greek yogurt off heat for creaminess. Sauce will be lighter but slightly tangier; reduce simmer time by 1–2 minutes.
Gluten-Free: Use 320 g (11.3 oz) gluten-free pasta, and check package times — cooking time may vary by brand. Add an extra 30–60 ml (2–4 tbsp) pasta water if the sauce needs loosening.
Vegetarian: Replace chicken with 400 g (14 oz) roasted mushrooms or grilled halloumi. Keep the rest the same; mushrooms add umami and a meaty texture.
Spicy Pesto: Stir in 1–2 tsp chili crisp or 1/2 tsp red pepper flakes to the sauce for heat. Keep lemon zest the same to balance heat.

Serving Suggestions & Pairings

Pair with a simple green salad dressed in lemon vinaigrette to cut through the richness.
Serve alongside crusty bread to mop up sauce — warm ciabatta or a baguette works well.
A crisp white wine like Pinot Grigio or a light red like Chianti complements basil and cream.
For a complete weeknight menu, pair with this Tuscan chicken pasta if you want a richer, tomato-forward sibling dish.

Also consider this chicken broccoli pasta bake if you want to turn leftovers into an easy casserole.

Nutrition Information

Per serving (1 of 4 servings): Serving size: about 1 large plate (approx. 375–400 g)

Calories: 680 kcal
Total Fat: 30 g
Saturated Fat: 10 g
Cholesterol: 110 mg
Sodium: 860 mg
Total Carbohydrates: 68 g
Dietary Fiber: 4 g
Sugars: 4 g
Protein: 42 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my sauce separate or look greasy?
A: That usually happens when the sauce is too hot or too thin. Add reserved pasta water slowly and remove from high heat. A touch of acid (lemon juice) helps emulsify and bring the sauce back together.

Q: Can I make this without heavy cream?
A: Yes. Use 120 g (1/2 cup) Greek yogurt mixed with 120 ml (1/2 cup) half-and-half, and add off heat to avoid curdling. The sauce will be tangier and slightly thinner.

Q: Can I double this recipe for a crowd?
A: Yes. Double all ingredients and cook in a very large pan or in two batches. Doubling may lengthen searing time and require slightly more pasta water to adjust sauce thickness.

Q: Can I prepare this the night before?
A: You can cook the chicken and make the sauce up to 24 hours ahead. Store separately or together in the fridge. Reheat gently and toss with freshly cooked pasta for best texture.

Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 3 days. Reheat gently with a splash of water or cream.

Q: My chicken was dry — what went wrong?
A: Overcooking is the most common cause. Use a thermometer and remove the chicken at 71–72°C (160–162°F); it will finish to 74°C (165°F) in the sauce. Slicing too early also releases juices — rest the chicken 5 minutes before slicing.

Q: Can I use store-bought rotisserie chicken?
A: Yes. Stir shredded rotisserie chicken into the finished sauce and warm for 2–3 minutes. Reduce initial searing steps and go straight to sauce-building.

Conclusion

This creamy pesto chicken pasta is a fast, reliable weeknight winner—bright pesto, silky cream, and juicy seared chicken in about 35 minutes. For a slightly different one-pot approach and budget-friendly tips, see One Pot Creamy Pesto Chicken Pasta Recipe – Budget Bytes. If you want another tested, restaurant-style take on the dish, try Creamy Pesto Chicken Pasta – The Defined Dish.