Comforting Creamy Pesto Chicken Pasta in 15 Minutes

Name: Comforting Creamy Pesto Chicken Pasta in 15 Minutes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 8 ounces pasta (penne, fettuccine, or spaghetti); 2 cups cooked chicken, shredded or diced; 1/2 cup pesto sauce (homemade or store-bought); 1 cup heavy cream; 1/2 cup Parmesan cheese, grated; 2 cloves garlic, minced; 1 tablespoon olive oil; Salt & pepper to taste; Optional: red pepper flakes, cherry tomatoes, spinach, or toasted pine nuts for garnish

Posted on November 3, 2025

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Imagine sitting down to a steaming bowl of pasta, coated in a luscious, creamy pesto sauce, and topped with tender bites of chicken. It’s the kind of meal that feels indulgent but comes together in a flash—just 15 minutes, to be exact! This comforting creamy pesto chicken pasta has been my go-to recipe for busy weeknights when I need something quick, delicious, and soul-satisfying. I stumbled upon this recipe one chaotic evening when I was trying to whip up something comforting yet quick for my family, and since then, it’s been a hit every single time.

The magic lies in how beautifully the creamy pesto sauce clings to each strand of pasta, ensuring every bite is packed with flavor. And the chicken? Juicy, perfectly seasoned, and the ultimate protein-packed addition. It’s the kind of dish that makes you feel like a kitchen rock star, even on days when you’re rushing to put dinner on the table. If you’re ready to fall in love with a new weeknight favorite, this creamy pesto chicken pasta might just be your next obsession!

Why You’ll Love This Recipe

Quick & Easy: Ready in just 15 minutes! Perfect for those nights when you’re short on time but still want a home-cooked meal.
Simple Ingredients: You likely have most of the ingredients already in your fridge or pantry—no need for a special trip to the store.
Perfect for Any Occasion: Whether it’s a busy weeknight dinner or a casual gathering with friends, this dish always hits the spot.
Kid-Approved: Creamy pasta and juicy chicken are a combination even picky eaters can’t resist.
Unbelievably Delicious: The earthy, herby richness of the pesto pairs beautifully with the creamy sauce and tender chicken.

What sets this recipe apart is its simplicity without sacrificing flavor. The creamy pesto sauce is the star—rich, velvety, and full of garlicky, herby goodness. Plus, the addition of cooked chicken makes this dish a complete meal. It’s comfort food that doesn’t require hours in the kitchen, and that’s what makes it so special. You might just find yourself making it again and again!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a meal that’s both comforting and packed with flavor. You might already have many of these staples in your kitchen!

Pasta: 8 ounces of your favorite pasta (penne, fettuccine, or spaghetti work great).
Cooked Chicken: 2 cups, shredded or diced (rotisserie chicken works perfectly).
Pesto Sauce: 1/2 cup (homemade or store-bought; I personally love using fresh basil pesto).
Heavy Cream: 1 cup (for that rich, creamy texture).
Parmesan Cheese: 1/2 cup, grated (freshly grated gives the best flavor).
Garlic: 2 cloves, minced (because garlic makes everything better).
Olive Oil: 1 tablespoon (extra virgin for the best flavor).
Salt & Pepper: To taste.
Optional: Red pepper flakes, cherry tomatoes, spinach, or toasted pine nuts for garnish.

If you’re out of heavy cream, you can swap it for half-and-half or even coconut milk for a dairy-free option. No rotisserie chicken? You can quickly cook up some chicken breasts or thighs in a skillet with a little salt, pepper, and garlic powder. And if you want to make it gluten-free, simply use your favorite gluten-free pasta.

Equipment Needed

You don’t need any fancy tools to whip up this creamy pesto chicken pasta. Here’s everything you’ll need:

Large Pot: For boiling the pasta.
Skillet: To cook the creamy pesto sauce and chicken.
Wooden Spoon: Perfect for stirring and mixing the sauce.
Colander: To drain the pasta.
Grater: For freshly grating Parmesan cheese (trust me, it makes a difference).

If you don’t have a large skillet, a medium-sized saucepan works just as well for the sauce. And if you’re using pre-shredded Parmesan, it’ll save you a step, but freshly grated gives the best flavor!

Preparation Method

Bring a pot of water to a boil: Fill your pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Add 8 ounces of pasta and cook according to the package instructions until al dente (usually 8-10 minutes).
Prepare the sauce: While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute, or until fragrant.
Combine the cream and pesto: Lower the heat to medium-low and stir in 1 cup of heavy cream. Let it simmer for 2-3 minutes, stirring occasionally. Then, add 1/2 cup of pesto sauce and mix until fully combined.
Add the chicken: Toss in 2 cups of cooked, shredded or diced chicken to the skillet. Stir until the chicken is coated in the creamy pesto sauce.
Mix the pasta and sauce: Drain the cooked pasta and add it directly to the skillet. Toss everything together until the pasta is evenly coated with the sauce and the chicken is well distributed.
Finish with Parmesan: Sprinkle 1/2 cup of grated Parmesan cheese over the pasta and stir until the cheese melts into the sauce, making it even creamier.
Serve and garnish: Plate the pasta and chicken, then top with optional garnishes like red pepper flakes, cherry tomatoes, fresh spinach, or toasted pine nuts. Serve immediately and enjoy!

Pro tip: If your pasta is sticking together after draining, toss it with a little olive oil before adding it to the sauce. And if your sauce feels too thick, stir in a splash of pasta water!

Cooking Tips & Techniques

Here are some tricks to ensure your creamy pesto chicken pasta turns out perfectly every time:

Salt your pasta water: Don’t skip this step! Salting the water is essential for flavorful pasta.
Use fresh pesto: While store-bought works, nothing beats the vibrant flavor of fresh homemade pesto.
Don’t overcook the pasta: Aim for al dente—it’ll continue cooking slightly in the sauce.
Reserve pasta water: Before draining the pasta, save about 1/2 cup of the water. It’s perfect for thinning out the sauce if needed.
Shred your own Parmesan: Pre-shredded cheese often contains additives that prevent it from melting smoothly. Use fresh Parmesan for the best texture.

One mistake I made early on was overheating the sauce—don’t let it boil! Keep it on low to medium heat to prevent the cream from separating. Also, if you’re making your own pesto, use fresh, vibrant basil leaves for the best flavor.

Variations & Adaptations

This dish is super customizable to suit your taste or dietary preferences. Here are some ideas:

Make it vegetarian: Skip the chicken and add sautéed mushrooms, spinach, or roasted cherry tomatoes instead.
Low-carb option: Swap the pasta for zucchini noodles or spaghetti squash. The creamy pesto sauce pairs wonderfully with these alternatives.
Spicy twist: Add a pinch of red pepper flakes or drizzle some hot sauce into the creamy pesto for a little kick.
Dairy-free version: Use coconut milk or a dairy-free cream alternative in place of heavy cream, and swap the Parmesan for nutritional yeast.
Change up the protein: Try cooked shrimp or grilled salmon for a seafood twist, or use turkey instead of chicken.

One of my favorite variations is adding crispy bacon bits for an extra layer of flavor and texture—it’s a game-changer!

Serving & Storage Suggestions

This creamy pesto chicken pasta is best served piping hot, straight out of the skillet. Sprinkle some extra Parmesan cheese and fresh basil on top for a beautiful presentation. It pairs wonderfully with a crisp green salad, garlic bread, or even a glass of chilled white wine.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or water to loosen the sauce before microwaving or reheating on the stovetop. The flavors tend to deepen overnight, making it even more delicious the next day!

Nutritional Information & Benefits

This comforting pasta dish is surprisingly balanced, offering protein from the chicken and a good dose of healthy fats from the pesto and olive oil. Here’s a rough nutritional breakdown per serving:

Calories: ~450
Protein: ~28g
Carbohydrates: ~35g
Fat: ~18g

Basil in the pesto is rich in antioxidants and provides anti-inflammatory benefits. Plus, the chicken is packed with lean protein to keep you full and energized. If you swap the pasta for zucchini noodles or spaghetti squash, you’ll lower the carbs significantly, making this recipe more keto-friendly.

Conclusion

Comforting Creamy Pesto Chicken Pasta is one of those recipes you’ll keep coming back to. It’s quick, easy, and full of flavor that’s sure to satisfy even the pickiest eaters. Whether you’re cooking for yourself or feeding a crowd, this dish is a winner every time.

I love how versatile this recipe is—you can easily customize it to fit your dietary preferences or use up what you have in the fridge. It’s a recipe that always brings a smile to my family’s faces, and I hope it does the same for yours!

If you try this recipe, let me know how it turned out! Share your experience in the comments below, or tag me on social media with your creation. I can’t wait to hear how you’ve made it your own.

FAQs

Can I use frozen pesto?

Absolutely! Just let the frozen pesto thaw before using it in the sauce so it blends smoothly with the cream.

What’s the best pasta to use?

You can use any pasta you like! Penne, fettuccine, or spaghetti work really well, but feel free to experiment with your favorite shape.

Can I make this recipe ahead of time?

Yes, you can prepare the pasta and sauce separately and combine them when you’re ready to serve. Store them in airtight containers in the fridge for up to 3 days.

How can I make this recipe gluten-free?

Use gluten-free pasta or a pasta alternative like zucchini noodles or spaghetti squash.

What can I substitute for heavy cream?

You can use half-and-half, evaporated milk, or a dairy-free alternative like coconut milk for a similar creamy texture.

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