Creamy Pesto Chicken Pasta

Name: Creamy Pesto Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 cups cooked rotini or penne pasta (approx. 8 ounces); 2 boneless, skinless chicken breasts, cut into bite-size pieces; 1 tablespoon olive oil; 1/2 teaspoon garlic powder; Salt and freshly ground black pepper, to taste; 1 cup cherry tomatoes, halved; 1/2 cup store-bought basil pesto; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese

Recipe by Sam Rivera · Updated December 2025

Chicken Pasta Italian

There's something magical about creamy pesto chicken pasta-it's the kind of dish that makes weeknight dinners feel like a treat. Home cooks love it because it comes together in under 30 minutes with minimal fuss, yet delivers restaurant-quality flavor with its silky pesto cream sauce and tender chicken. Perfect for date night, family suppers, or meal prep Sundays, this dish wraps up all the comfort of Italian-American cuisine in one irresistible bowl. The vibrant green pesto and rich cream balance each other so beautifully, even picky eaters can't resist second helpings.

What Makes This Recipe Special

The sauce combines store-bought pesto with heavy cream for a luxurious texture that clings to every noodle without separating.
Cherry tomatoes are sautéed just until softened, adding a sweet-tart contrast that brightens the rich pesto base.
Chicken is seasoned simply with garlic powder, salt, and pepper, letting the pesto's herbal notes shine without overpowering them.
The pasta is tossed into the sauce at the end to warm through, ensuring it absorbs flavor instead of sitting soggy in the sauce.

⏱ 30 mins

Italian-American

Servings 4

Ingredients

2 cupscooked rotini or penne pasta (approx. 8 ounces)

2 boneless, skinless chicken breasts, cut into bite-size pieces

1 tablespoonolive oil

1/2 teaspoongarlic powder

Salt and freshly ground black pepper, to taste

1 cupcherry tomatoes, halved

1/2 cupstore-bought basil pesto

1/2 cupheavy cream

1/4 cupgrated Parmesan cheese

Nutrition

600 caloriesCalories

Per serving · Values are estimates

Instructions

Cook pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add chicken pieces, season with garlic powder, salt, and pepper. Sauté until golden and fully cooked, about 6 to 8 minutes. Remove chicken from skillet and set aside.

In the same skillet, add halved cherry tomatoes. Sauté over medium heat for 2 to 3 minutes until slightly softened.

Reduce heat to low. Add basil pesto and heavy cream to the skillet, stirring until the sauce is smooth and well combined. Add grated Parmesan cheese and stir until melted.

Return cooked chicken and pasta to the skillet. Toss all ingredients until evenly coated with sauce. Simmer for 1 to 2 minutes just until everything is heated through.

Transfer to serving plates. Garnish with fresh basil if desired and serve warm.

Essential Tips

Sear chicken properly

Pat the chicken pieces dry with paper towels before cooking to ensure a golden sear. If the skillet isn't hot enough, the chicken will steam instead of brown, leaving you with gray meat and less flavor.

Simmer gently

After adding the pesto and cream, keep the heat low and stir constantly for 1-2 minutes to prevent the sauce from breaking or curdling. A slow simmer ensures a velvety texture.

Reserve pasta water

Before draining the pasta, save 1/4 cup of the starchy cooking water. Tossing the pasta with a splash of this water at the end helps the sauce cling better to the noodles.

Toast the Parmesan

For a deeper flavor, toast the grated Parmesan in a dry skillet over low heat for 1-2 minutes until it's lightly golden and nutty before adding it to the sauce.

Prep ahead

Cook and slice the chicken and halve the tomatoes up to a day ahead. Store them separately in the fridge, then sauté everything fresh when ready to eat for the best texture.

Smart Swaps & Variations

Lighter option Swap the heavy cream for half-and-half or whole milk, and use light pesto to cut calories while keeping the dish creamy and flavorful.

Vegetarian Replace the chicken with 1 cup of sautéed mushrooms or crispy roasted chickpeas for a hearty meatless version that still feels indulgent.

Spicy kick Add a pinch of red pepper flakes or a dash of hot sauce to the pesto sauce for a subtle heat that enhances the basil's brightness.

Nut-free Use a sunflower seed-based pesto instead of traditional pine nut pesto to avoid allergens while maintaining the same herby depth.

What to Serve With This

Garlic bread or a crusty baguette for soaking up every last bit of pesto cream sauce.
A crisp arugula salad tossed with lemon vinaigrette to cut through the richness.
A glass of crisp Pinot Grigio or Chardonnay to complement the herbal and creamy notes.
Roasted broccoli or green beans for a simple, colorful side that balances the meal.

Storage & Reheating

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken slightly, so add a splash of milk or pasta water when reheating to restore its creamy consistency.

Reheating

Gently reheat in a skillet over low heat, stirring frequently to prevent scorching. Microwaving works in a pinch, but stir well and cover loosely to steam the pasta back to life without drying it out.

Expert Chef Tips

Use a mix of fresh and store-bought pesto for a more complex flavor-stir in 2 tablespoons of finely chopped fresh basil and a squeeze of lemon juice to brighten the sauce.
For extra richness, fold in 2 tablespoons of cream cheese along with the heavy cream. It emulsifies beautifully with the pesto and adds a luxurious mouthfeel.
If the sauce breaks or looks grainy, whisk in 1 tablespoon of warm pasta water off the heat to bring it back together. The starch in the water helps stabilize the emulsion.

Equipment You’ll Need

Large pot for cooking pasta
Large skillet (preferably stainless steel or cast iron) for sautéing chicken and making the sauce
Tongs or a wooden spoon for tossing the pasta
Chef's knife and cutting board for prepping chicken and tomatoes

Nutritional Benefits

Each serving provides approximately 600 calories, making it a satisfying yet balanced meal when paired with a side salad or roasted vegetables.
The dish is high in protein (about 35g per serving) thanks to the chicken, which supports muscle repair and keeps you full longer.
Pesto contains heart-healthy fats from olive oil and nuts, while Parmesan adds calcium and a boost of umami.
Cherry tomatoes contribute vitamins C and A, as well as antioxidants like lycopene, enhancing the dish's nutritional profile.

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Frequently Asked Questions

Can I use fresh pesto instead of store-bought?

Absolutely! Use 1/2 to 2/3 cup of fresh pesto to start, then adjust to taste. Fresh pesto is more concentrated, so you may need less. If it's very thick, thin it with a splash of pasta water or heavy cream before adding it to the skillet.

Why does my sauce separate when I reheat leftovers?

Sauces with dairy and oil can separate if reheated too quickly or vigorously. Always reheat over low heat, stirring constantly. Adding a splash of pasta water or milk while reheating helps re-emulsify the sauce.

Can I make this dish ahead of time?

Yes! Cook the chicken and pasta, then store them separately in the fridge for up to 24 hours. Reheat the chicken in a skillet, add the tomatoes, then stir in the pesto and cream to warm through before tossing with the pasta.

What's the best pasta shape for this dish?

Rotini or penne are ideal because their ridges and tubes hold onto the sauce beautifully. If you prefer long pasta, use fettuccine or linguine, but be mindful that they may require a bit more sauce to coat evenly.

How can I make this dish gluten-free?

Use gluten-free pasta and ensure your pesto is certified gluten-free. The rest of the ingredients are naturally gluten-free, but always check labels to avoid cross-contamination.

Can I substitute the heavy cream with coconut milk for a dairy-free version?

Coconut milk can work, but it will add a distinct flavor and may not be as rich. Use full-fat coconut milk and add a teaspoon of cornstarch to help thicken the sauce. The texture won't be identical, but it's a good dairy-free alternative.

Why does my chicken turn out dry?

Overcooking is the most common culprit. Chicken breasts cook quickly-sauté them over medium heat just until they're no longer pink inside, about 5-6 minutes. Removing them from the skillet slightly underdone ensures they stay juicy after simmering in the sauce.

Can I add other vegetables to this dish?

Yes! Sautéed spinach, zucchini, or bell peppers work well. Add them to the skillet after the chicken is cooked and before the tomatoes to ensure they soften properly. For a pop of color, stir in baby peas or asparagus tips in the last minute of cooking.

How do I know when the pasta is al dente?

Start testing the pasta 1-2 minutes before the package's recommended cooking time. It should be tender but still have a slight bite. Remember, the pasta will finish cooking slightly when tossed in the hot sauce, so err on the side of undercooking it initially.