30-Minute Creamy Pesto Chicken Pasta
Creamy pesto chicken pasta is a quick, one-pan dinner that tastes far more indulgent than the effort it requires. Golden bits of seared chicken, bright basil pesto, and a silky cream sauce come together in under half an hour.
It is the meal I turn to when I want something fast that still feels like a proper sit‑down dinner. The sauce uses a simple stir‑in method, so there is no roux and no long simmer.
What Makes This Pesto Pasta a Weeknight Keeper
The creaminess comes from nothing more than heavy cream and pesto folded in at the very end. You get a rich, herb‑forward sauce without standing over a pot.
The chicken thighs stay juicy because they get a hard sear first, then finish gently in the sauce. You never risk dry, stringy meat.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces: thighs stay juicy; chicken breast also works
- 2 tbsp olive oil: enough to coat the pan
- 3 cloves garlic, minced: fresh garlic gives the cleanest flavor
- ¼ cup sun-dried tomatoes, chopped: oil‑packed adds extra richness; pat dry first
- 8 oz dry penne or rigatoni: short shapes hold the sauce best
- 2 cups chicken broth: use low‑sodium so you control the salt
- ½ cup heavy cream: full‑fat for the creamiest finish
- ⅓ cup basil pesto: refrigerated pesto tastes brighter than jarred
- ¼ cup grated Parmesan: plus extra for serving
- Salt and black pepper
Variations / Substitutions
- Chicken thighs vs breast: Use boneless skinless thighs for the juiciest result, or cut breasts into cubes. If using breast, cut the initial sear time to about 3-4 minutes so it does not dry out.
- Dairy‑free option: Swap heavy cream for full‑fat canned coconut milk and use a dairy‑free Parmesan or nutritional yeast. The sauce will be a little thinner but still creamy.
- Pesto swap: Arugula pesto or sun‑dried tomato pesto work beautifully. Sun‑dried tomato pesto gives a deeper, more roasted note.
- Add greens: Stir a handful of baby spinach in with the cream and let it wilt for the last minute. Peas work, too.
- No sun‑dried tomatoes: Leave them out or use ½ cup halved fresh cherry tomatoes added with the garlic.
If you enjoy one‑pan chicken pastas, try my Creamy Tuscan Chicken Pasta next.
How To Make Creamy Pesto Chicken Pasta
Step 1: Sear the Chicken
Heat the 2 tbsp olive oil in a large skillet over medium‑high heat. Season the chicken pieces with salt and pepper, then add them to the pan in a single layer. Cook for about 5 minutes, turning once, until deeply golden on all sides. The chicken does not need to be fully cooked through yet; it will finish later. Transfer to a plate and set aside.
The chicken should have a crisp, browned crust and feel slightly firm when pressed. If the pan gets too dark before the chicken is browned, lower the heat a little.
Step 2: Sauté the Aromatics
Reduce the heat to medium. Add the 3 minced garlic cloves to the same skillet and scrape up any browned bits left from the chicken. Cook, stirring constantly, for about 30 seconds until fragrant. Stir in the ¼ cup chopped sun‑dried tomatoes and cook for 1 minute more.
The garlic should smell sweet and nutty, not burnt. If it starts to darken too fast, lift the pan off the heat for 10 seconds while you stir.
Step 3: Simmer the Pasta
Add the 8 oz dry pasta to the skillet, then pour in the 2 cups chicken broth. Stir to combine and raise the heat to high to bring the liquid to a boil. Once boiling, cover the skillet, reduce the heat to low, and let it simmer for about 12 minutes. Stir once halfway through. The pasta is done when it is tender and most of the liquid has been absorbed.
The broth will turn cloudy and starchy as the pasta cooks, which helps thicken the final sauce. If the liquid absorbs before the pasta is tender, splash in a few tablespoons of water and cook a minute longer.
Step 4: Stir In the Creamy Pesto
Uncover the skillet and stir in the ½ cup heavy cream, ⅓ cup pesto, and ¼ cup grated Parmesan. Return the chicken and any accumulated juices to the pan. Stir everything together and let it cook over low heat for 2 minutes, just until the chicken is hot and the sauce thickens slightly.
The sauce will turn pale green with specks of basil. Taste and add extra salt and pepper if needed. The chicken is ready when it hits 165°F on an instant‑read thermometer.
Step 5: Plate and Serve
Spoon the pasta into wide bowls, making sure each one gets plenty of chicken and sauce. Shower a little extra Parmesan and a crack of black pepper over the top right before serving.
Eat it right away while the sauce is still loose and creamy. The pasta will soak up more liquid as it sits, so this dish is at its best fresh from the pan.
Tips for the Best Pesto Pasta
- Use a short, ridged pasta like penne or rigatoni. The crevices trap the silky sauce so every bite is coated.
- For an even brighter finish, squeeze a little lemon juice over the plated pasta. It cuts the richness without fighting the pesto.
- If the sauce thickens too much as it sits or after reheating, stir in a splash of warm broth or cream until the texture relaxes.
Storing Leftover Pasta
Refrigerate leftovers in an airtight container for up to 3 days. The pasta will continue to absorb the sauce, so it will be less saucy the next day.
Reheating works best in a skillet over low heat with a splash of broth or cream. Stir often until warmed through. The microwave can make the chicken rubbery, so use it only if you are in a hurry.
What To Serve With Creamy Pesto Chicken Pasta
A crisp arugula salad with shaved Parmesan and a sharp lemon vinaigrette balances the creamy sauce nicely. The peppery greens cut right through the richness.
Garlic bread or a warm ciabatta is perfect for catching any leftover sauce on the plate. A little crunch on the side rounds out the meal.
Frequently Asked Questions
Can I use homemade pesto?
Yes. Homemade pesto often has a fresher, more vibrant basil taste. Just use it the same way and adjust salt at the end.
How do I keep the sauce from breaking?
Stir the cream and pesto into the pan off the heat or over very low heat, and never let the sauce boil once they are in. High heat can cause dairy‑based sauces to separate.
Can I add vegetables?
Absolutely. Fold in a few handfuls of baby spinach during the last 2 minutes of cooking and let it wilt. Frozen peas added with the cream work well, too.
Can I make this with red pesto?
You can. Sun‑dried tomato pesto gives a deeper, roasted tomato note and a darker sauce. It will not be green, but it is just as creamy.
Creamy Pesto Chicken Pasta Recipe
Ingredients
Method
- Heat the oil in a large skillet over medium‑high heat. Season the chicken with salt and pepper, sear until golden on all sides, about 5 minutes, then remove to a plate.
- Reduce heat to medium. Sauté the garlic in the same skillet for 30 seconds, then stir in the sun‑dried tomatoes and cook 1 minute.
- Add the pasta and broth, bring to a boil, cover, and reduce to low. Simmer for 12 minutes, stirring once, until the pasta is tender and most liquid is absorbed.
- Uncover and stir in the cream, pesto, and Parmesan. Return the chicken and any juices, and cook over low heat for 2 minutes until hot and slightly thickened.
- Spoon into bowls and top with extra Parmesan and black pepper. Serve immediately.
