When you need an easy weeknight dinner that delivers intense flavor in a fraction of the time, this Creamy Chicken Pesto Pasta is the answer. This dish takes the vibrant, herbaceous flavor of classic pesto and elevates it with a splash of cream and the savory punch of sun-dried tomatoes, making it a rich and satisfying meal that is ready in just 30 minutes.
Pesto is a perfect shortcut ingredient. While often served simply tossed with pasta, adding a few key elements—namely heavy cream and perfectly seared chicken—transforms it into a gourmet-level creamy pesto pasta recipe that feels special enough for company but is simple enough for a busy Tuesday evening. The addition of sun-dried tomatoes provides a welcome burst of sweetness and acidity, cutting through the richness of the cream and the potent basil. This is truly the easiest, most flavorful chicken pesto pasta you will ever make.
Table of Contents
Why This Recipe Is the Best
- Speed and Simplicity: It’s a true 30 minute chicken pasta that relies on pantry staples and minimal prep work.
- Ultimate Comfort: The creamy sauce base is luxurious, coating every strand of pasta and piece of chicken.
- Bold Flavor Profile: The combination of savory chicken, nutty Parmesan, bright basil from the pesto, and sweet sun dried tomato pesto pasta creates a deeply satisfying flavor.
- Family Favorite: It’s a guaranteed crowd-pleaser that is easy to customize with different vegetables or protein.
Ingredients
- 1 lb Pasta (linguine, fettuccine, or penne recommended)
- 1 lb Boneless, Skinless Chicken Breast, sliced into thin cutlets or cubes
- 1 Tbsp Olive Oil, plus more for garnish
- 1 tsp Italian Seasoning
- ½ tsp Salt
- ¼ tsp Black Pepper
- 3 cloves Garlic, minced
- 1 cup Heavy Cream
- 1 cup Prepared Basil Pesto (good quality, jarred or homemade)
- ½ cup Sun-Dried Tomatoes, packed in oil, drained and chopped
- ½ cup Reserved Pasta Water
- ½ cup Freshly Grated Parmesan Cheese, plus more for serving
- Fresh Basil leaves, for garnish
Instructions (Step-by-Step)
- Cook Pasta: Cook the pasta according to package directions in salted boiling water until it is al dente. Before draining, scoop out at least ½ cup of the starchy pasta water and set it aside. Drain the pasta and keep warm.
- Sear Chicken: While the pasta cooks, pat the chicken dry and season it with Italian seasoning, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes until fully cooked through and golden brown. Remove the chicken from the pan and set it aside.
- Build the Sauce Base: Reduce the heat to medium-low. Add the minced garlic and sauté for 30 seconds until fragrant (do not burn). Pour in the heavy cream and bring it to a gentle simmer, stirring constantly.
- Finish the Sauce: Once simmering, reduce the heat to low and stir in the entire cup of basil pesto. Add the chopped sun-dried tomatoes. Stir until the sauce is uniform and heated through. Stir in the Parmesan cheese until melted and smooth, creating the creamy pesto pasta recipe.
- Combine and Toss: Return the cooked chicken and the drained pasta to the skillet with the sauce. Toss gently to ensure everything is thoroughly coated. If the sauce seems too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until the sauce reaches your desired, creamy consistency.
- Serve: Transfer the creamy chicken pesto pasta to bowls. Garnish with extra grated Parmesan cheese, a drizzle of high-quality olive oil, and fresh basil leaves.
Storage and Freezing
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Tip: When reheating, the pasta tends to absorb the cream sauce, making it very thick. To bring it back to life, place the pasta in a skillet over low heat and add a splash of milk or chicken broth while stirring until the sauce becomes creamy again.
Expert Tips
- Use Half-and-Half: For a slightly lighter dish that still maintains a wonderful creaminess, substitute the heavy cream with half-and-half. Avoid using regular milk, which can separate easily under heat.
- Pesto Quality Matters: Since pesto is the main flavor, use a high-quality jarred pesto or, better yet, homemade pesto. The brighter the color of the pesto, the better the flavor will be.
- The Starch Water Trick: Do not skip reserving the starchy pasta water. The starch acts as a natural emulsifier, binding the pesto and the cream together into a stable, velvety sauce that clings to the noodles.
- Chicken Preparation: Cutting the chicken into thin cutlets ensures it cooks quickly and evenly, making this a true 30 minute chicken pasta. Alternatively, you can cube the chicken for easier mixing.
- Fresh Grated Cheese: Always use freshly grated Parmesan cheese. Pre-shredded cheese contains anti-caking agents that can cause the creamy sauce to become grainy or gritty when melted.
Variations
- Vegetarian Swap: Skip the chicken and replace it with sautéed zucchini, mushrooms, and cherry tomatoes.
- Spice it Up: Add a pinch of red pepper flakes to the skillet along with the garlic for a subtle background heat.
- Protein Substitute: Substitute the chicken with 1 pound of medium shrimp. Cook the shrimp first and toss it back into the finished sauce.
- Nut-Free: If you are dealing with nut allergies, ensure you purchase a pesto that is explicitly labeled nut-free, as traditional versions contain pine nuts.
Serving Suggestions
This sun dried tomato pesto pasta is rich enough to be a complete meal on its own, but it pairs wonderfully with light, fresh components:
- Salad: A simple green salad tossed with a bright lemon vinaigrette.
- Bread: Warm, crusty Italian bread or toasted focaccia.
- Wine: A crisp, unoaked white wine like Pinot Grigio or Sauvignon Blanc complements the basil and cream well.
Frequently Asked Questions
Q: Can I make this a fully baked casserole? A: Yes, this chicken pesto pasta transitions well into a casserole. After Step 5, transfer the mixture to a greased baking dish, top with mozzarella cheese, and bake at 375°F (190°C) for about 15–20 minutes, or until the cheese is bubbly and golden brown.
Q: Why did my sauce break or look separated? A: A broken sauce often results from applying heat too high or too quickly, which causes the fat in the heavy cream and pesto to separate. To prevent this, always add the cream over medium-low heat and keep the temperature gentle, never allowing the sauce to reach a rolling boil once the cream is added.
Q: Can I use pre-cooked chicken, like rotisserie chicken? A: Absolutely. Using pre-cooked rotisserie chicken makes this dish even faster. Simply skip the searing step (Steps 2) and toss the shredded or cubed chicken into the sauce at the very end to warm it through with the pasta.
Q: What is the best type of pasta to use for creamy sauces? A: Long, thin pasta like linguine or fettuccine works very well because the creamy sauce clings to the flat surface. Tubular shapes like penne or rotini are also excellent because the sauce gets trapped inside, ensuring a flavorful bite every time.