This chicken pesto pasta is the kind of weeknight dinner that feels a little special without asking for a lot of fuss. Tender seared chicken, a quick creamy pesto sauce, and any short pasta you have in the pantry come together in about half an hour.

The sauce is what makes it work. You stir pesto and a splash of cream into the warm pan until it turns silky, then toss everything through so each piece of chicken and every twist of pasta gets coated.

Why This Creamy Pesto Pasta Works

I keep coming back to this one because it uses ingredients I almost always have on hand. A jar of basil pesto, some chicken breasts, and a box of pasta turn into a full dinner faster than takeout arrives.

The cream mellows the pesto’s sharp basil notes and gives the sauce a velvety texture that clings to the pasta. You get salty Parmesan, garlic, and fresh herbal flavor in every bite, and the chicken adds enough heft to keep everyone full.

Ingredients

1 lb (450g) boneless skinless chicken breasts: cut into bite-sized chunks, or use thighs for extra juiciness
12 oz (340g) short pasta: penne, fusilli, or rigatoni hold the sauce well
1/2 cup (120ml) heavy cream: makes the sauce silky; half-and-half works but thins slightly
2/3 cup (160ml) basil pesto: jarred is fine, or homemade if you have it
2 cloves garlic: minced
2 tbsp olive oil: for searing the chicken
1/4 tsp salt: plus more for the pasta water
1/4 tsp black pepper: freshly ground if possible
1/3 cup (30g) grated Parmesan: plus extra for serving
1/4 cup (30g) sun-dried tomatoes, sliced: optional, for a tangy pop of color and flavor

Variations / Substitutions

Swap the protein: shrimp or sliced Italian sausage both work and cook in about the same time.
Change the greens: try arugula or baby spinach stirred in at the end until just wilted.
Skip the cream: use an extra spoonful of pesto and a splash of pasta water for a lighter sauce.
Make it dairy-free: use a dairy-free pesto, coconut cream instead of heavy cream, and nutritional yeast instead of Parmesan.
Go nut-free: look for a nut-free basil pesto or blend your own with sunflower seeds.

How To Make Creamy Chicken Pesto Pasta

Step 1: Sear the Chicken

Season the 1 lb chicken chunks with 1/4 tsp salt and 1/4 tsp pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer and let it cook undisturbed for 3 minutes.

You will see golden brown edges forming on the bottom. That sear adds flavor, so resist the urge to move the pieces around too early. Flip the chicken and cook another 3 minutes, until the centers are no longer pink and the internal temp reaches 165°F (74°C). Transfer the cooked chicken to a plate and set aside.

Step 2: Boil the Pasta

While the chicken sears, bring a large pot of salted water to a boil. Add the 12 oz pasta and cook until al dente according to the package timing, usually about 10 to 12 minutes.

Reserve 1/2 cup of the starchy pasta water before draining. That cloudy water is the secret to a sauce that clings instead of sliding off. Drain the pasta but do not rinse it.

Step 3: Simmer the Creamy Pesto Sauce

Return the skillet to medium heat. Add the 2 minced garlic cloves and stir for about 30 seconds, just until fragrant. Pour in the 1/2 cup heavy cream and let it bubble gently for 1 minute.

Reduce the heat to low, then stir in the 2/3 cup pesto and the 1/3 cup grated Parmesan. The sauce will turn a vibrant green and smell intensely of basil. If it looks too thick, drizzle in a few tablespoons of the reserved pasta water and whisk until the texture loosens.

Step 4: Toss Everything Together

Add the drained pasta to the skillet along with the seared chicken and the optional 1/4 cup sliced sun-dried tomatoes. Use tongs to toss everything together, coating the pasta and chicken evenly with the sauce.

Taste a forkful and add a pinch more salt or pepper if it needs it. If the sauce tightened up off the heat, another splash of pasta water and a quick toss will bring it back to creamy.

Step 5: Serve with Extra Parmesan

Spoon the pasta into wide bowls and scatter a generous amount of Parmesan on top. A crack of black pepper and a few small basil leaves if you have them make it look as good as it tastes. Serve right away while the sauce is warm and glossy.

Tips for the Best Chicken Pesto Pasta

Salt the pasta water well: it should taste like seawater so the pasta seasons from the inside out.
Don’t overcook the chicken: cutting it into even chunks and pulling it off the heat as soon as it reaches 165°F (74°C) keeps it tender.
Warm the pesto gently: high heat can turn basil pesto bitter, so stir it in off the heat or over low heat only.
Reserve pasta water even if you think you won’t need it: a splash can rescue a sauce that has thickened too much.
Use freshly grated Parmesan: pre-shredded cheese often contains starches that stop it from melting smoothly into the sauce.

Chicken breast cook times by thickness:

Thickness (approx.)	Sear time per side	Internal temp to hit
3/4 inch (2 cm)	3 minutes	165°F (74°C)
1 inch (2.5 cm)	4 minutes	165°F (74°C)

Storing Leftovers

Refrigerate: store in a sealed container for up to 3 days. The sauce may absorb into the pasta overnight, so add a drizzle of cream or milk when reheating.
Reheating: warm gently in a skillet over low heat with a splash of water or cream, stirring often. Microwave works too but the chicken can dry out if overheated.

What To Serve With Creamy Chicken Pesto Pasta

A simple arugula salad with lemon vinaigrette cuts through the richness of the cream sauce. Warm garlic bread is always welcome for mopping up the last of the pesto. For a vegetable side, roasted cherry tomatoes or steamed green beans add a fresh pop without extra effort.

Frequently Asked Questions

Can I use store-bought pesto instead of homemade?

Yes, a good quality refrigerated basil pesto works perfectly. Look for one with a clean ingredient list, mostly basil, olive oil, Parmesan, pine nuts, and garlic.

What if I don’t have heavy cream?

You can use half-and-half or whole milk, but the sauce will be thinner. Stirring in an extra tablespoon of Parmesan helps thicken it back up.

How do I keep the chicken from drying out?

Sear it over medium-high heat just until golden and cooked through, then remove it from the pan immediately. Letting it sit in the hot skillet off the heat can overcook it.

Can I make this dairy-free?

Yes, choose a dairy-free pesto, swap the heavy cream for full-fat coconut cream, and replace Parmesan with a sprinkle of nutritional yeast or a dairy-free Parmesan alternative.