Best creamy chicken pesto pasta recipe

This chicken pesto pasta recipe is perfect for sharing with loved ones, especially on a date night or a special evening at home. It's also quick enough to make on a busy weeknight. Feel free to adjust the amount of pesto sauce to your taste. 

While homemade pesto will enhance the flavor, it does require extra preparation time. This creamy pesto chicken pasta is ready in just 25 minutes, offering a rich, indulgent flavor with only a handful of simple ingredients.

What Type of Pasta Should I Use?

I used penne pasta, but bowtie or rotini would also be great options. Since the pasta-to-broth ratio is crucial in one-pot pasta dishes, I can't guarantee that alternatives like gluten-free, rice, chickpea, or whole wheat pasta will work the same. These types absorb broth differently than semolina pasta and may not yield the same results in this recipe.

 

Pesto Chicken Pasta Ingredients

This pesto chicken pasta recipe uses ingredients that are easy to find year-round. You’ll need:

• 1 package bow tie pasta
• 1/2 cup of heavy cream
• 2 cloves garlic, minced
• 1 teaspoon olive oil

• 2 skinless, boneless chicken breasts, cut into bite-sized pieces
• ⅓ cup oil-packed sun-dried tomatoes and fresh basil
• 1 pinch crushed red pepper flakes, or to taste
• ½ cup pesto sauce

Pesto chicken pasta is incredibly simple—just have your pesto ready, and it only takes 15 minutes to prepare.

How to Make Creamy Pesto Chicken Pasta – Step by Step

Season the chicken with 1 teaspoon of Italian seasoning, along with a generous pinch of salt and black pepper. Toss to coat.

Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente and Drain.

While the pasta is cooking, heat olive oil in a large non-stick pan over medium-high heat. Add the chicken and cook, tossing occasionally, until golden brown on the outside and fully cooked through.

Once the chicken is done, lower the heat and stir in the cooked pasta, heavy cream, Parmesan, and sun-dried tomatoes . Stir until well combined. If the mixture seems dry, add a splash of pasta cooking water (a couple of tablespoons at a time) until the pasta is glossy and coated in the creamy sauce.

Turn off the heat and remove the pan from the burner. Stir in 1/2 cup of basil pesto. Finish by sprinkling with grated Parmesan, red pepper flakes to taste, and torn fresh basil leaves. Serve.