Easy Creamy Pesto Pasta with Chicken: A Flavorful Homemade Dinner Recipe

Experience the perfect blend of creamy richness and vibrant basil pesto in this incredibly easy homemade pasta dish. Our creamy pesto pasta with chicken recipe delivers a gourmet, takeout-worthy flavor profile, yet it’s designed for simple preparation right in your own kitchen. It’s a guaranteed crowd-pleaser, sure to delight any pasta enthusiast!

Introducing the latest star in our popular easy pasta dinner series: Creamy Pesto Pasta with Chicken. This dish is crafted to be both straightforward and profoundly flavorful, making it an ideal choice for busy weeknights or a special date night at home. The magic begins with perfectly seared chicken, creating a flavorful foundation that elevates the entire meal. We then layer in aromatic ingredients, building a rich and creamy pesto sauce that clings beautifully to every piece of pasta.

The journey to this delicious meal starts by searing chicken directly in your skillet, locking in those savory juices. Then, we thoughtfully build the sauce’s complexity, one ingredient at a time. A key step involves using chicken stock to deglaze the pan, ensuring every last bit of caramelized flavor from the chicken is incorporated directly into your luscious pesto cream sauce. The result is a dish that tastes incredibly sophisticated but is surprisingly simple to execute. Whether you’re an experienced cook or just starting out, this recipe is accessible, utterly delicious, and perfect for impressing guests or simply treating yourself!

Most of the ingredients required for this recipe are common pantry staples, making it convenient to prepare. If you appreciate the fresh, aromatic taste of basil pesto, you’re in luck! While I highly recommend my homemade basil pesto recipe for an unparalleled flavor, a good quality store-bought pesto works beautifully. For the best results with store-bought options, I suggest looking in the refrigerated prepared food section of your grocery store. These fresh refrigerated pestos often offer a superior taste and texture compared to the shelf-stable varieties found in the pasta aisle, significantly enhancing the overall quality of your dish.

Essential Ingredients for Creamy Pesto Chicken Pasta

Crafting this irresistible creamy pesto pasta with chicken requires a selection of fresh and pantry-friendly ingredients. Here’s a detailed look at what you’ll need to create this comforting and flavor-packed dish:

• Chicken: For convenience and quick cooking, any boneless, skinless chicken is suitable. Chicken tenders or chicken breasts are my usual go-to choices, as they cook up fast and absorb flavors well. However, boneless, skinless chicken thighs can also be used for an even richer, juicier result. Ensure the chicken is cut into even pieces for uniform cooking.
• Seasonings: A simple yet effective blend of seasonings is all you need to bring out the best in the chicken and the sauce. You’ll need kosher salt, freshly ground black pepper, and garlic powder to generously season the chicken before searing. For the creamy pesto sauce, a touch of red pepper flakes adds a subtle warmth and delightful kick, balancing the richness of the sauce.
• Pasta: The choice of pasta plays a crucial role in how well the sauce coats and delivers flavor. I particularly favor penne pasta for this recipe. Its ridged surface and hollow cylindrical shape are perfect for capturing and holding the creamy pesto sauce, ensuring a burst of flavor with every bite. Other short-cut pasta shapes like shells (conchiglie) or bowties (farfalle) are also excellent alternatives, offering varied textures and sauce-clinging properties.
• Butter: Butter serves as the foundational fat for sautéing the garlic and forms the creamy base of our pesto sauce. Using good quality butter contributes to a richer, more luxurious flavor profile for the entire dish.
• Garlic: Fresh garlic is indispensable for depth of flavor. I prefer using a garlic press or a fine grater to mince the garlic quickly and efficiently, saving precious prep time. The amount of garlic is flexible; I recommend starting with about 3 cloves, but always taste your pesto first, as its garlic content can vary. Adjust according to your personal preference for a garlicky punch.
• All-Purpose Flour: A single tablespoon of flour is vital for creating a light roux with the butter. This roux acts as a thickening agent, ensuring your sauce achieves a luscious, velvety consistency that beautifully coats the pasta. Using flour allows for the use of half-and-half while still achieving a thick, clingy sauce. For a more opulent sauce, you could swap the flour for a bit less chicken stock and use heavy cream instead of half-and-half, offering a luxurious mouthfeel.
• Chicken Stock: Chicken stock is key for deglazing the pan after cooking the chicken and sautéing the aromatics. This process extracts all the delicious browned bits (fond) stuck to the bottom of the pan, infusing them directly into the sauce and adding immense depth of flavor.
• Half and Half: This ingredient is the secret to the sauce’s delightful creaminess without being overly heavy. In the States, half and half is a dairy product consisting of an equal 50:50 combination of whole milk and heavy cream, offering a perfect balance of richness and lightness.
• Basil Pesto: The star flavor of this dish! Basil pesto is a traditional Italian condiment originating from the Ligurian region. It typically comprises fresh basil leaves, fragrant pine nuts, savory Parmesan cheese, rich olive oil, and pungent garlic. While my homemade version is highly recommended, a quality store-bought pesto works well (see tips above for selecting the best kind). If you’re looking for a twist or a different flavor profile, my homemade spinach pesto is also a fantastic alternative for this recipe.
• Broccoli Florets: Fresh broccoli florets add a welcome pop of color, texture, and a healthy serving of vegetables to your pasta. They can be easily steamed in the microwave or a steamer basket until tender-crisp before being folded into the sauce at the end. If broccoli isn’t your preference, feel free to omit it or substitute with other vegetables like asparagus, spinach, or peas.

Step-by-Step Guide: How to Make Pesto Chicken Pasta

Creating this delicious creamy pesto pasta with chicken is simpler than you might think. Follow these clear steps to achieve a restaurant-quality meal at home:

1. Prepare the Pasta to Perfection: Begin by bringing a large pot of water to a rolling boil. It’s crucial to generously salt the water once it boils; this seasons the pasta from within and greatly enhances its flavor. Add your chosen pasta (penne works wonderfully here) and cook it for about 1 to 2 minutes less than the package directions specify. This ensures the pasta remains al dente, allowing it to finish cooking and absorb the flavors directly in the sauce. Before draining, make sure to save about ½ cup of the starchy pasta cooking water. This liquid gold is perfect for adjusting the sauce’s consistency and creating a silky, glossy finish. Drain the pasta and set it aside.
2. Season and Sear the Chicken: While the pasta cooks, prepare your chicken. Sprinkle both sides of the boneless, skinless chicken pieces (breasts, tenders, or thighs) with kosher salt, black pepper, and garlic powder. Heat a drizzle of oil in a large sauté pan or a cast iron casserole pan over medium-high heat until shimmering. Carefully add the seasoned chicken to the hot pan and sear for approximately 6-12 minutes, flipping halfway through, until it’s beautifully golden brown and cooked through to an internal temperature of 165°F (74°C). Remove the cooked chicken from the pan and transfer it to a cutting board or plate. Keep it warm, loosely tented with foil, until you’re ready to slice or dice it for serving.
3. Craft the Creamy Pesto Sauce in the Same Pan: The beauty of this recipe lies in building flavor in one pan. Reduce the heat to medium. Add the butter to the same pan where you cooked the chicken, allowing it to melt. Once melted, add the minced garlic and red pepper flakes, sautéing them for about 30 seconds until the garlic becomes fragrant. Be careful not to burn it. Next, sprinkle in the tablespoon of all-purpose flour. Stir continuously for at least a minute, allowing the flour to cook out its raw taste and form a light roux with the butter. Slowly pour in the chicken broth while whisking constantly. This action helps deglaze the pan, incorporating all those delicious browned bits from the chicken into the sauce. Let the chicken stock simmer and thicken slightly for 1-2 minutes. Then, stir in the half and half and the basil pesto until well combined. Add the Parmesan cheese, letting the sauce gently simmer until it begins to thicken to your desired consistency. Finally, add the prepared al dente pasta and steamed broccoli florets to the sauce, tossing everything together to ensure an even coating. If the sauce becomes too thick at any point, simply thin it out with a splash of the reserved pasta water until it reaches your preferred creamy consistency. Taste and adjust seasonings as needed.
4. Serve Warm and Enjoy: Once the pasta and sauce are perfectly integrated, you have a couple of serving options. You can slice or dice the cooked chicken and stir it directly into the pasta for a cohesive dish. Alternatively, for a more elegant presentation, arrange the creamy pesto pasta in a large serving dish and then beautifully lay the sliced chicken on top, family-style. Serve immediately, perhaps with a sprinkle of extra Parmesan cheese and fresh basil if desired. This dish is best enjoyed warm!

Frequently Asked Questions About Creamy Pesto Pasta

Do I have to use the chicken?

Absolutely not! This recipe is incredibly versatile and can be adapted to suit various dietary preferences. If you want to make it vegetarian, simply omit the chicken. You can sauté sliced mushrooms in the same way I seared the chicken; they will absorb the savory flavors and provide a delicious meaty texture. This also helps to double up on your veggie intake! For a pescatarian-friendly option, consider sautéing shrimp in the pan instead of chicken. Cook until pink and opaque, then remove and add back to the sauce at the very end. The flavors of pesto pair wonderfully with seafood.

How long will leftovers last?

Leftovers of this creamy pesto pasta typically store well for 3-4 days when kept in an airtight container in the refrigerator. When reheating, you might notice the sauce has thickened considerably, and the pasta may seem a bit dry. To bring it back to its freshly-made consistency, I recommend adding a splash of water, chicken stock, or even a little extra half and half while gently reheating it on the stovetop or in the microwave. Stir well until it’s warmed through and creamy again.

What are your serving suggestions for this meal?

This creamy pesto pasta with chicken is quite hearty on its own, but it pairs beautifully with a variety of side dishes to complete your meal. I adore serving it alongside a good, crusty no-knead focaccia for dipping into the luscious sauce. A light, fresh salad is also an excellent complement; consider a simple green salad dressed with my homemade Italian dressing, a vibrant Kale Caesar salad, or an everyday kale crunch salad to add more greens and a refreshing contrast. For another delicious vegetable side, crispy Cacio e Pepe-inspired Brussels sprouts (or the classic garlic butter kind) or a bright marinated mozzarella tomato salad would also complement the flavors wonderfully.

If you like this recipe, you might also like these pasta dishes:

• Creamy Paprika Chicken Pasta
• One-Pot Creamy Mushroom Pasta
• Easy Weeknight Pasta Puttanesca
• Lemon Basil Arugula Pasta Salad
• Garlicky Calabrian Chili Pasta with Shrimp