Easy Creamy Pesto Chicken Pasta That Will Wow Your Taste Buds

Ingredients

• 454 g (1 pound)boneless chicken breasts, thinly sliced
• 227 g (8 ounces)pasta, such as penne or fusilli
• to tastesalt
• to tastepepper
• to tasteolive oil
• 240 ml (1 cup)basil pesto
• 240 ml (1 cup)heavy cream
• 50 g (1/2 cup)freshly grated Parmesan cheese
• 2 clovesgarlic, minced
• 150 g (1 cup)cherry tomatoes
• to tastefresh basil leaves
• to tastered pepper flakes

Instructions

1. 1

   Season the chicken

   Pat the chicken dry, then season it evenly with salt and pepper.

2. 2

   Brown the chicken

   Heat olive oil in a large frying pan over medium-high heat. Add the chicken slices and cook for 4–5 minutes on each side, until golden brown.

3. 3

   Cook the pasta

   Bring a pan of salted water to a rolling boil. Add the pasta and cook for 8–10 minutes, until al dente, then drain.

4. 4

   Cook the garlic

   Set the frying pan over medium heat, add the minced garlic and cook for 30 seconds, until fragrant.

5. 5

   Make the sauce

   Stir in the basil pesto and heavy cream. Bring the sauce to a gentle simmer and cook for 2–3 minutes.

6. 6

   Toss everything

   Return the chicken and pasta to the pan, then toss until evenly coated in the creamy pesto sauce.

7. 7

   Finish and serve

   Divide between plates and top with grated Parmesan, fresh basil leaves, cherry tomatoes and red pepper flakes. Serve immediately.

What is creamy pesto chicken pasta?

Pesto pasta takes inspiration from Italian cooking, where basil pesto is traditionally paired with pasta. This version turns it into a more substantial meal with sliced chicken and a cream-enriched sauce.

Pesto brings basil, garlic and savoury flavour, while cream softens its intensity and helps it cling to the pasta. Cherry tomatoes add a fresh, sweet contrast at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 35g protein, 50g carbs, 30g fat.

The pasta supplies most of the carbohydrates, while the cream, pesto, olive oil and Parmesan contribute much of the fat. Chicken and Parmesan provide protein. Pair a portion with a green salad or extra vegetables for a more balanced plate.

Choosing the ingredients

Pasta shape: Penne and fusilli both catch the sauce in their ridges and curves. Cook either until just al dente so it holds its texture when tossed with the sauce.

Pesto: Use a basil pesto you enjoy, since it supplies much of the dish’s character. Its saltiness can vary, so taste the finished sauce before adding more seasoning.

Chicken: Thin slices cook quickly and evenly. Keeping them a similar thickness helps prevent smaller pieces drying out while larger ones finish cooking.

Getting the chicken right

Dry surface: Pat the chicken dry before seasoning so it browns more readily in the pan. Give the slices room to make contact with the hot surface.

Doneness: Cook for 4–5 minutes per side, as directed, and check that the thickest pieces are cooked through before returning them to the sauce. The exact time can vary with the thickness of the slices.

Building a smooth sauce

Garlic first: Cook the minced garlic for only 30 seconds, until fragrant. Keep it moving in the pan so it does not burn.

Gentle simmer: Stir in the pesto and cream, then simmer for 2–3 minutes. Avoid a vigorous boil, which can make the sauce reduce too quickly.

Final toss: Add the drained pasta and cooked chicken back to the pan and toss until coated. If the sauce seems too thick, loosen it with a small splash of pasta water.

Timing the pasta

Start the pasta water while preparing the chicken so both components are ready around the same time. Follow the 8–10 minute range, but check the pasta as it cooks because shapes and brands differ.

Drain the pasta once it is al dente and add it to the sauce promptly. Letting it sit in the colander can make it stick together.

Serving the dish

Serve the pasta straight away, while the sauce is warm and glossy. Finish with Parmesan, basil leaves, cherry tomatoes and red pepper flakes to taste.

A crisp green salad or lightly dressed vegetables make a fresh side alongside the creamy sauce. Crusty bread can also be served to scoop up any sauce left on the plate.

Recipe notes & tips

• Slice the chicken into pieces of similar thickness for more even cooking.
• Salt the pasta water before adding the pasta.
• Check the pesto’s saltiness before seasoning the sauce further.
• Keep the garlic moving in the pan and take care not to let it brown.
• Reserve a little pasta water before draining in case you need to loosen the sauce.
• Add the cherry tomatoes just before serving to keep their fresh texture.

Variations

• Add spinach: Stir a handful into the warm sauce until wilted.
• Use sun-dried tomatoes: Add chopped pieces for a more concentrated tomato flavour.
• Make it spicier: Increase the red pepper flakes to taste.
• Swap the pasta: Use another short pasta shape that can hold the sauce.
• Add mushrooms: Brown sliced mushrooms in the pan before cooking the garlic.

Common mistakes to avoid

• Crowding the pan: The chicken may steam instead of brown, so cook it in batches if needed.
• Overcooking the chicken: Thin slices cook quickly, so check them as they approach the end of the stated time.
• Burning the garlic: It can turn bitter, so cook it for just 30 seconds and keep it moving.
• Boiling the sauce hard: A vigorous boil can reduce it too much; keep it at a gentle simmer.
• Overcooking the pasta: Check it within the 8–10 minute window and drain when al dente.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan or microwave until piping hot, stirring in a small splash of water or cream if the sauce has thickened.

Frequently asked questions