This creamy chicken pesto pasta is your new weeknight hero, quick, easy, and unbelievably delicious. Ready in just 20 minutes, the creamy sauce is bursting with basil pesto, garlic, parmesan, and a hit of lemon for freshness. It’s one of those dinners everyone falls in love with!
Hi! I love writing up recipes like this, ones that I am certain will become a staple dinner in your repertoire. This creamy chicken pesto pasta is based on two very popular recipes, my 10 Minute Creamy Pesto Sauce and my Creamy Chicken Pasta. It's the perfect marriage of both and the chicken makes it more of a complete meal.
In terms of the pesto, you can use my Classic Homemade Basil Pesto recipe, or a good-quality store-bought pesto works perfectly too. For something a little different, my arugula pesto is seriously amazing. I almost always have a jar of pesto in the fridge, I slather it on just about anything and mixed into a creamy pasta sauce, it’s true heaven to me.
Main ingredients:
Chicken - I’ve used boneless, skinless chicken breasts, but boneless chicken thighs work beautifully too (and are actually my flavor preference). I use free-range chicken, which tends to be on the thinner side. If your breasts are quite thick, slice them in half horizontally or cut into bite-sized pieces before pan-frying for even cooking.
Pasta - Use absolutely anything! I have used pappardelle 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 this sauce. The parmesan and gentle simmer thicken it perfectly without reducing too much. If the sauce becomes too thick, simply loosen it with an extra splash of pasta water.
Pesto - As mentioned above, you can use my homemade pesto (with instructions for both a food processor or mortar and pestle), or a good quality store-bought pesto works just fine. Choose the best one you can for maximum flavor.
Parmesan - Even though pesto already contains parmesan, I always add extra to boost the flavor. Finely grate it with a microplane or the fine side of a box grater so it melts smoothly.
Lemon - I always add lemon juice to creamy pasta sauces. It cuts through the richness and adds a lovely fresh zing. I like to finish with some lemon zest on top too.
Additions
This creamy chicken pesto pasta is a great base for adding extra ingredients. Try one of the following:
- Toasted sliced mushrooms
- Any fresh vegetables like broccoli, zucchini or green beans.
- A big handful of fresh spinach
- Crispy bacon pieces.
- Cherry tomatoes or sun-dried tomatoes.
How to make this recipe
The full ingredient list, thorough step by step instructions and a short tutorial video are in the recipe card below.
How to pan fry the chicken breast
1. Flatten the chicken breast down so it is all the same thickness. I use a rolling pin.
2. For best results, flatten it to about 1 - 1.5cm thick for best results. If your chicken is too thick then cut in half horizontally or cut into bite size pieces.
3. Season each side well with salt and black pepper. Dust with flour (optional but it adds a lovely golden crisp finish).
4. Pan fry over a medium-high heat for 2 minutes each side until golden brown (or longer if your piece is thicker). Wrap lightly in foil and make the sauce.
Would you like to save this?
We'll email this link to you, so you can come back to it later!
How to make the sauce
1. Cook the garlic in olive oil in a large skillet for 1-2 minutes over a medium heat, careful not to burn.
2. Lower the heat and add the cream, bring to a gentle simmer. Add the black pepper and lemon juice and whisk in quickly.
3. Let it gently bubble away to thicken slightly for 1-2 minutes. Add the pesto and mix in well.
4. Add your cooked pasta in with a little splash of pasta water and toss well. Let it gently bubble altogether for 1 - 2 minutes. Top with the chicken and some extra fresh basil leaves.
Expert tips for this pasta dish
- For juicy chicken, flatten the breast into an even thickness so it cooks evenly. If your chicken is on the thicker side, butterfly it or slice it in half horizontally to create two thinner pieces.
- 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.
Pasta water tip
If you can easily stomach a sip of your pasta water, you probably haven’t salted it enough! I learnt so much about seasoning water from Samin Nosrat’s Salt, Fat, Acid, Heat.
Check out my Guide to Cooking the Perfect Pasta for all the details, but in short: for every 400 grams of pasta, I use about 2.4 quarts (2.3 litres) of water and 1½ tablespoons of salt. It makes all the difference!
The perfect homemade basil pesto
If you do feel like making your own pesto for this recipe, check this out!
Common questions
Heavy cream works best for this recipe. It thickens easily with the parmesan and creates a rich, silky sauce without needing to reduce too much. If the sauce becomes too thick, simply loosen it with an extra splash of reserved pasta water.
Use anything you love or have on hand. I used a dried pappardelle but a short pasta shape like penne or rigatoni would be great too!
I always say that I don't think a creamy pasta reheats that well and it's part of the reason I mostly make recipes for two. It will definitely keep in an airtight container in the fridge for 2 days but best fresh!
Some more pasta dishes to try
If you loved this creamy chicken pesto pasta, you might enjoy one of these next.
From cozy creamy sauces to comforting baked pasta, here are a few reader favorites to try next.
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
Best Creamy Pesto Chicken Pasta
Would you like to save this?
We'll email this link to you, so you can come back to it later!
Equipment
- Large skillet or fry pan
- Saucepan for cooking pasta
Ingredients
- 200 grams dried pasta (or 300 grams fresh, see notes)
For the chicken
- 1 tablespoons olive oil
- 1 chicken breast
- 1 tablespoon flour
For the sauce
- ½ tablespoon olive oil
- 2 garlic cloves finely chopped
- ¾ cup single or light cream (see notes)
- ½ teaspoon black pepper
- 1 tablespoon fresh lemon juice (plus the zest for serving)
- ⅓ cup basil pesto (homemade or store bought)
- 20 grams parmesan cheese very finely grated
- salt to taste
Instructions
- Cook your pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining.
- Flatten the chicken breast to an even thickness (about 1-1.5cm), I do this by laying some plastic wrap over the top and hitting with a rolling pin. If your breast is quite thick then you can cut into bite size pieces and pan fry like that.
- Season the breast well with salt and pepper on each side then dust with the flour.
- Heat 1 tbsp of olive oil in a fry pan over a medium high heat and fry the chicken for 2 mins each side (or until cooked through if yours is thicker). You can also pan fry in bite size pieces.
- Lightly wrap in foil and set aside.
- In a large skillet that will fit all the pasta at end, heat 1 tbsp of olive oil over medium heat and fry the garlic for 1 - 2 minutes, a gentle sizzle. The garlic shouldn't color or burn.
- Turn the heat down slightly and add the cream. Bring to a very gentle simmer, it should never boil, just a very gentle simmer.
- Add the lemon juice and pepper and whisk in quickly.
- 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 pesto, mix through then add your cooked pasta and toss. Let it very gently bubble away for 1 - 2 minutes. Season to taste.
- Add a splash of pasta water if you need to loosen. Cream sauces thicken up really quickly off the heat so you want it on the saucier side in the pan.
- Divide between bowls, slice your chicken and place on top with some extra grated parmesan if you wish and I love to top with some grated lemon zest and a couple of basil leaves.
Video
Notes
Flatten the chicken to an even thickness so it cooks quickly and stays juicy. If your chicken breasts are very thick, butterfly them or cut into bite sized pieces before pan-frying. 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 cooking it directly in the sauce so it absorbs more flavor. Always reserve pasta water before draining. Lemon
If you are worried about curdling the lemon juice can be added at the end with the pasta. As long as your heat is really low and you mix it in quickly, it will be fine. Storage
Creamy pasta is best eaten fresh. Leftovers can be stored in an airtight container in the fridge for up to 2 days and gently reheated with a splash of water or cream.
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.
Lorri Boelens says
what is the nutrition facts for this? I made it once, was delicious!!
Emilie Pullar says
Hi Lorri, so glad you enjoyed it! I don’t include nutritional information on my recipes, as I really try to encourage people to enjoy food without guilt or numbers attached to it. If you do need the details I'm sure you can pop the ingredients into an online nutrition calculator to get a breakdown based on the exact products you use at home. Sorry for any hassle! 🙂
Tasfia says
For an amateur cook like myself, this was a very easy and helpful recipe. And the pasta was delicious!! Definitely will make again and pass the recipe to others! Thanks to Emilie!!
Emilie Pullar says
That is so wonderful to hear! So glad you enjoyed it, thanks so much for taking the time to leave a review 🙂
AbbyT says
Wow. Date night heaven! I misread and added lemon juice and a full tablespoon of lemon zest to the pasta. It was a delicious mistake! Added spinach, as well, just a lovely meal. Thank you!
Emilie Pullar says
There's no such thing as too much lemon in my books haha. Thanks so much for making it Abby! 🙂
Eric Snyder says
Great tasting dish. Took very little time
Marje says
So yummy omg
Emilie Pullar says
So glad you enjoyed it Marje, thanks so much for making 🙂
Jennifer O. says
My entire family loved this. Teenager gave it 10/10, which is a huge win. One thing I would add somewhere in the recipe is that citrus added to cream will curdle immediately. I already knew that and removed my pan from the heat prior to adding the citrus. When I put it back on low, it did start to curdle. Luckily I had planned in advance and had enough ingredients to make the sauce completely off the heat, which worked wonderfully.
Emilie Pullar says
Hi Jennifer! So glad you enjoyed it. I never have a curdling problem, I'm not sure if our cream is different here in NZ. Another option is so mix the lemon juice through just right before serving onto plates. I do make sure I whisk it through so quickly when adding and make sure the cream is not even really at a simmer. I know it's a frustrating problem, sorry! 🙂
Maureen says
This is the first time I have been successful with an Alfredo dish! This is so delicious and came together so quickly. Thank you for making my dinner a success.
Mandy says
Super tasty and easy to make! I’m yet to be find a recipe on this site that isn’t 10/10 everytime.