Creamy Chicken Pesto Pasta

Name: Creamy Chicken Pesto Pasta
Prep time: 10 min
Cook time: 20 min
Ingredients: 200 grams dried pasta ((or 300 grams fresh)); 1 tablespoons olive oil; 200 - 250 grams chicken breast; 1 tablespoon flour ((optional)); 1/2 tablespoon olive oil; 2 garlic cloves (finely chopped); 3/4 cup heavy cream; 1/2 teaspoon black pepper; 20 grams parmesan cheese (very finely grated); 1 tablespoon fresh lemon juice ((plus the zest for serving)); 1/3 cup basil pesto ((homemade or store bought)); salt to taste

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5 from 8 votes

This creamy chicken pesto pasta starts with your favorite pesto (store-bought or homemade), then amps up the flavor with extra garlic, parmesan and a hit of lemon. Toss through golden brown pieces of chicken and pasta and you’ve got an easy and flavor packed dinner on the table in just 20 minutes.

White plate with fusilli pasta in a creamy pesto sauce with chicken. Fork resting in.

Hi! I love writing up recipes like this, ones that I know will become a staple dinner. This chicken pesto pasta combines two reader favorites, my 10 Minute Creamy Pesto Sauce and Creamy Chicken Pasta. It’s the best of both, with golden pieces of chicken making it a complete meal.

Use my Classic Homemade Basil Pesto or your favorite store-bought pesto, both work perfectly. I almost always have a jar in the fridge and will slather it on just about anything

Main ingredients:

Chicken - I use boneless, skinless chicken breast cut into bite-sized pieces. Boneless chicken thighs work beautifully too (and are actually my flavor preference). A light dusting of flour helps the chicken get lovely and golden.

Pasta - Use absolutely anything! I have used a type of fusilli but any pasta shape will work well.

Garlic cloves - Fresh cloves are best. Jarred garlic just doesn’t give the right flavor in this sauce.

Cream - Heavy cream works best for pasta sauces as it's the most stable. If the sauce becomes too thick, simply loosen it with an extra splash of pasta water.

Pesto - Use my homemade basil pesto or a good quality store-bought pesto. Since it’s the main flavor of the sauce, use one you really love.

Parmesan - Even though pesto already contains parmesan, I add extra to really boost the flavor. Finely grate it so it melts easily into the sauce.

Lemon - A squeeze of lemon cuts through the richness and really lifts the pesto flavor. I love finishing with some lemon zest too.

How to make chicken pesto pasta

The full ingredient list, thorough step by step instructions and a short tutorial video are in the recipe card below. This is a quick visual overview.

1. Pan fry the chicken pieces until golden brown and cooked through, then remove and set aside.

2. Lower the heat and gently cook the garlic in the same pan, making sure it doesn’t brown.

3. Add the cream and pepper, bring to the gentlest of simmers then add the parmesan in two lots. Stirring, letting the first melt in before adding the next.

4. Add the cooked pasta, the lemon juice and ¼ cup of pasta water. Toss well to coat for 1-2 minutes.

3. Remove from the heat and stir through the pesto, adding more pasta water as needed to loosen the sauce.

4. Return the golden chicken pieces to the pan and toss everything together until well coated.

Expert tips from Emilie

The cream sauce should never be boiling. Aim for a gentle simmer over medium or medium-low heat to keep it smooth and silky.

If using dried pasta, undercook it by about a minute so it can finish cooking in the sauce. You’ll still have al dente pasta, but it will also soak up more flavor.

Always reserve a mug of starchy pasta water before draining. I like to time the pasta and sauce so I can transfer the pasta straight into the pan using a spider strainer.

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The perfect homemade basil pesto

If you do feel like making your own pesto for this recipe, check this out!

Get the recipe

Common questions

Can I use store bought pesto?

Absolutely. A good-quality store-bought pesto makes this recipe really quick and easy. Use one you love the flavor of, or make my homemade basil pesto if you prefer. Pesto varies in saltiness, so taste the finished sauce before adding extra salt.

Can I use chicken thighs instead of chicken breast?

Yes! Boneless, skinless chicken thighs work perfectly and are actually my personal preference for flavor. Cut them into bite-sized pieces and cook in the same way, they will just need a little bit longer in the pan.

What pasta shape is best for chicken pesto pasta?

Almost anything works! I love a short pasta shape like fusilli or rigatoni because the creamy pesto sauce gets into all the curves and grooves, but spaghetti, fettuccine or pappardelle are all great options too.

Some more pesto pasta dishes to try

If you loved this creamy chicken pesto pasta, check out my recipe section for all sorts of delicious pasta dishes. Here are a few suggestions.

Did you make this recipe?

I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!

Recipe

Creamy Chicken Pesto Pasta

5 from 8 votes

Prep time:10

Cook Time:20

Servings: 2 people

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A delicious creamy pasta flavored with basil pesto, parmesan, garlic and a squeeze of lemon. Topped with perfectly golden brown chicken breast. A pasta dish that will become a staple, I am sure.

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Equipment

Large skillet or fry pan
Saucepan for cooking pasta

Ingredients

200 grams dried pasta (or 300 grams fresh)

For the chicken

1 tablespoons olive oil
200 - 250 grams chicken breast
1 tablespoon flour (optional)

For the sauce

½ tablespoon olive oil
2 garlic cloves finely chopped
¾ cup heavy cream
½ teaspoon black pepper
20 grams parmesan cheese very finely grated
1 tablespoon fresh lemon juice (plus the zest for serving)
⅓ cup basil pesto (homemade or store bought)
salt to taste

Instructions

Cook your pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining.
Cut the chicken into bite-sized pieces and season well with salt and pepper. Lightly dust with flour and toss to coat. It helps create a nice golden crust, but is optional.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes, turning the pieces until golden brown and cooked through. Remove from the pan and set aside.
In the same pan, lower the heat and gently fry the garlic in ½ tablespoon of olive oil for 1 minute. The garlic shouldn't color or burn.
Turn the heat down slightly and add the cream and pepper. Bring to a very gentle simmer, it should never boil, just a very gentle simmer.
Add the finely grated parmesan and mix it in until melted through. Let the cream slightly thicken over the heat for 1-2 minutes.
Add the cooked pasta, the lemon juice and ¼ cup of pasta water and toss continuously to thicken for a further 1-2 minutes. Add the chicken and toss gently to combine.
Take the pan off the heat and mix through the pesto, season to taste. Serve immediately with extra grated parmesan and lemon zest, if desired.

Notes

Sauce factor - It will seem way too ‘saucy’ when you first add the pasta, but trust me! Cream sauces thicken quickly, both as the pasta finishes cooking and as they sit off the heat. Keep it looser than you think in the pan and it will be perfect when served.

Chicken - Cut the chicken into fairly even bite sized pieces so they cook at the same rate. The light flour coating is optional but helps create those lovely golden edges. Boneless, skinless chicken thighs work beautifully too, and feel free to use more or less chicken depending on your preference.

Cream - Heavy cream works best for this sauce. Keep the heat gentle, the sauce should never boil. If it thickens too much, loosen it with an extra splash of reserved pasta water.

Pesto - Use a good quality store-bought pesto or homemade. Because pesto brands vary in saltiness, taste the sauce before adding extra salt.

Pasta -Undercook dried pasta by about 1 minute and finish it in the sauce so it absorbs more flavor. Always reserve some pasta water before draining.

Storage - Creamy pasta is definitely best eaten fresh. Leftovers will keep in an airtight container in the fridge for up to 2 days; reheat gently with a splash of water or cream.

Prep Time: 10

Cook Time: 20

Course: Meat Sauces

Cuisine: Italian Inspired

Keyword: chicken pasta, chicken pesto pasta

Did you make this recipe?Tag @burntbuttertable on Instagram so we can see! Also please leave a review down below, it means the world!

Hi, I'm Emilie

I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.