When you’re deep into a healthier eating plan, sometimes you just crave the absolute comfort of a huge bowl of pasta, right? I totally get it. Before I figured out the right swaps, missing out on creamy meals was honestly the hardest part. But trust me, those cravings disappear the moment you whip up this incredible, quick, and satisfying Creamy Pesto Chicken Pasta. I remember that feeling so clearly—it was a rainy day when I first cracked this formula, trying to recapture that cozy vibe without derailing my goals. That first bite was pure magic, a reminder that we don’t have to sacrifice flavor. This recipe lets you nail that gourmet texture in under 30 minutes. You can learn more about making sure your dinner ideas always work out right here.
Why This Creamy Pesto Chicken Pasta is Your New Weeknight Favorite
I designed this dish to be an absolute rockstar on busy weeknights. Seriously, you get all the depth of flavor you expect from a fancy Italian spot, but it’s done before you know it. It’s all about maximizing taste while minimizing fuss. You can check out some other quick options right here!
- Total time is only 25 minutes—perfect for those nights when you’re starving!
- It manages to feel incredibly indulgent without relying on heavy starches.
- It’s remarkably easy to adjust if you want to swap out protein or add greens.
Quick Prep for the Best Chicken Pesto Dinner
If you’re looking for quick 5-ingredient dinner ideas that don’t actually taste like compromises, this is it. We nail that rich, savory profile usually reserved for slow-cooked meals, all while sticking firmly to our 30 minute recipes timeline. It’s a weeknight win every single time.
Essential Ingredients for Perfect Creamy Pesto Chicken Pasta
Okay, let’s talk about what actually goes into this dish. Getting the right stuff makes all the difference between a good pesto chicken and the absolutely fantastic Creamy Pesto Chicken Pasta you deserve. For us health-conscious cooks, we need powerful flavors since we are cutting certain things out, like standard refined pasta. I’ve broken the ingredients down so you can easily check your pantry! You’re going to love how these simple components combine.
For the Chicken Seasoning
We want bold flavor right from the start because the chicken carries so much of the meal! Make sure you dice your chicken up nice and evenly.
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- 1 pinch Kosher salt (make sure it’s a big pinch!)
- 1 pinch Black pepper (a big pinch here too)
For the Pasta and Creamy Sauce
This is where the creaminess comes from! Don’t skimp on the basil pesto here—using a really high-quality brand or making your own makes this chicken pesto dinner sing. And remember those sun-dried tomatoes? They add such a lovely chew and sweetness.
- 8 ounces penne pasta, preferably with ridges (to catch all that sauce!)
- 2 tablespoons extra virgin olive oil
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese, plus more for serving
- 1/4 cup sun dried tomatoes, drained if packed in oil
- 1/2 cup basil pesto, homemade or quality store-bought, plus more if you like
- 1/2 teaspoon red pepper flakes (you can sneak in up to 1 teaspoon if you like it spicy!)
- 1 handful torn basil leaves, for garnish
Step-by-Step Guide to Making Creamy Pesto Chicken Pasta
This is where the magic truly happens, and I promise you, it’s faster than ordering takeout! We’re building layers of flavor while we multitask—that’s the secret to keeping this whole chicken pesto dinner under 30 minutes. Trust me, keeping your burners managed correctly prevents any burning disasters. I always consult my guide on temperatures just to be sure when I’m juggling pans, which you can see right here.
Preparing and Searing the Chicken
First things first, we need to season that protein. Grab a medium bowl and toss your chicken pieces with all the Italian seasoning, that big pinch of salt, and the pepper. You want them well coated! Next, grab your large skillet and get that olive oil heating up over medium-high heat. Once it shimmers a bit, carefully add the seasoned chicken. Cook this until it’s wonderfully golden brown on the outside and completely cooked through—that usually takes about 7 to 8 minutes. Set the cooked chicken aside on a clean plate for a moment.
Cooking the Pasta and Building the Creamy Pesto Chicken Pasta Sauce
While the chicken was searing, hopefully, you had your medium pot of water boiling! Salt that water well—it seasons the pasta from the inside out. Drop in your penne and cook it until it hits that perfect al dente stage, about 8 or 9 minutes. Right before you drain it, and this is the crucial part, scoop out about a cup of that starchy water and save it! Seriously, don’t forget this! Drain the pasta, then return it to the pan (or use the skillet where the chicken was). Now, turn the heat way down low under the skillet. Stir the hot pasta, heavy cream, that parmesan, and the cut-up sun-dried tomatoes together. If it looks too thick too fast, drizzle in some of that reserved water until everything gets glossy. Once it’s moving nicely, take the pan OFF the heat and stir in that beautiful basil pesto. Finish with a sprinkle of red pepper flakes and some fresh basil. If you are looking for inspiration on how others make a fantastic creamy chicken pesto pasta, check this recipe out!
Expert Tips for the Ultimate Creamy Pesto Chicken Pasta
Now that you’ve mastered the basic build, let’s dive into the tweaks that take this from good to ‘I need to make this every Tuesday’ amazing. I’ve tried this pesto pasta recipe dozens of ways to see what really locks in that flavor, especially when we’re keeping things low-carb. These little secrets are what I rely on when I want the best results, and they really boost the overall joy factor of this chicken pesto dinner.
First tip is about the pesto itself—don’t just grab the first jar you see! A good, vibrant basil pesto that sings of fresh basil is crucial. If it looks muddy in the jar, your pasta will look muddy on the plate. I actually like to taste my pesto before it goes in and sometimes stir in just a teaspoon of lemon juice. It brightens up all those rich, creamy notes instantly. You can find some other tips for getting that perfect texture, even with low-carb swaps, in my guide right here.
Also, remember that creaminess adjustment? If you’re worried about leftovers or just want it saucier fresh from the pan, whisking a tablespoon of the reserved pasta water right into your heavy cream *before* you add it to the skillet helps emulsify the sauce beautifully. It makes that sauce stretch just a little further!
Ingredient Substitutions for Your Pesto Pasta Recipe
I know not everyone has penne on hand, or maybe you are doing an even stricter veggie intake that week. No problem! The beauty of this dish is its flexibility. If you are avoiding traditional pasta, ditch the 8 ounces of penne and grab two medium zucchini. Use a spiralizer to make zucchini noodles, give about half of them a quick 30-second blanch or quick sauté right before you add the sauce—and that’s it! They grab that pesto just as well.
For cheese substitutions, Parmigiano-Reggiano is king for sharpness, but if you need a little more meltiness, a small amount of grated Pecorino Romano blends in really nicely. If you’re avoiding dairy entirely, trust me, it’s tough to replicate the creaminess, but you could try thinning 1/4 cup of high-quality cashew cream with a bit of broth, although you’ll lose some of that signature cheesy tang in your finished basil pasta dish.
Storage and Reheating Your Creamy Pesto Chicken Pasta
Who has leftovers of this amazing Creamy Pesto Chicken Pasta? If you do manage to save some, make sure you grab an airtight container right away. It should keep beautifully in the fridge for about three days.
When you reheat it, you gotta be careful—pesto and cream can get a little tight and dry out fast. I always throw it into a small pan with just a splash of chicken broth or maybe a teaspoon of extra heavy cream. Heat it gently on the stovetop until it’s warm all the way through. That little bit of liquid brings back all that beautiful silkiness!
You can find more of my favorite recipes to batch cook right here, so you always have dinner ready!
Frequently Asked Questions About This Chicken Pesto Dinner
When cooking something this amazing, people always have questions—especially if they are trying to fit it into a specific plan. I’ve collected the ones I hear most often about this pesto pasta recipe. I want to make sure everyone gets that spectacular result, whether you’re making it for a quick dinner or planning ahead!
Can I make this Creamy Pesto Chicken Pasta ahead of time?
You absolutely can make this ahead of time, which is great for meal prepping! However, the sauce—because it has heavy cream and Parmesan—will definitely thicken up quite a bit in the fridge. It might even look a little separated the next day. Don’t panic! When you reheat it, always use the stovetop on low heat and add a splash (maybe a tablespoon or two) of water or broth until it loosens back up to that creamy consistency we want. It’s still one of the best pasta recipes to reheat!
How do I make this a complete basil pasta dish with vegetables?
Great question! This is such a perfect base for sneaking in extra nutrients to make it a full basil pasta dish. I usually go for something that cooks fast so it doesn’t slow down our 30 minute recipes goal. My top picks are adding a cup of fresh spinach right when you add the cream; it wilts down instantly. Or, you can sauté some sliced mushrooms or halved cherry tomatoes in the skillet *before* you add the chicken back in. They absorb the seasoning beautifully and add color!
Another winner for texture is adding blanched asparagus tips right at the end. They keep a nice little crunch that contrasts really well with the creamy sauce. Just remember, whatever you add, make sure it’s tender before you toss it with the final sauce!
Nutritional Snapshot of Creamy Pesto Chicken Pasta
I know many of you are tracking macros, so here’s a quick look at what you can expect from a single serving of this fantastic Creamy Pesto Chicken Pasta. This estimate is based on the ingredients listed above, so remember that exact numbers might shift slightly based on how much oil you personally use or the exact brand of pesto! It’s a really solid meal for hitting those protein targets.
- Calories: 650
- Carbohydrates: 35g
- Protein: 45g
- Fat: 38g
Share Your Creamy Pesto Chicken Pasta Success
Now that you’ve mastered the technique and made this incredible Creamy Pesto Chicken Pasta, I really want to see what you created! The joy of cooking for me comes from knowing how many kitchens I get to visit, even if it’s just through a photo on a screen.
So, please don’t be shy! Hop over to the comments section below and leave a rating—let me know if this became your new favorite chicken pesto dinner. Did you try adding extra vegetables? Did you cheat and use store-bought pesto? Tell me everything!
If you snap a photo of your stunning bowl of basil pasta dishes perfection, please share it on social media and tag us! It’s our favorite way to connect. If you ever have questions, feedback, or want to share a recipe idea you’re struggling with, never hesitate to reach out through the contact page. Happy cooking, friends!
Creamy Pesto Chicken Pasta
Ingredients
Equipment
Method
- Place the chicken in a bowl. Season with the Italian seasoning, kosher salt, and black pepper. Toss the chicken to coat it evenly.
- Bring a medium pot of water to a boil. Add about 1 tablespoon of salt to the water. Add the pasta and cook until al dente, following the package directions (about 8 to 9 minutes).
- While the pasta cooks, heat the olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken and cook, tossing occasionally, until the outside is golden brown and the chicken is cooked through, about 7 to 8 minutes.
- When the pasta is done, reserve about 1 cup of the cooking water, then drain the pasta.
- Reduce the heat under the chicken pan. Stir in the cooked pasta, heavy cream, parmesan cheese, and sun dried tomatoes. Stir until all ingredients are combined. If the mixture seems dry, add the reserved pasta cooking water a couple of tablespoons at a time until the pasta is glossy and coated in the sauce.
- Turn off the heat and remove the pan from the burner. Stir in the basil pesto. Finish the dish by sprinkling with grated parmesan, red pepper flakes, and basil leaves. Serve immediately.
Nutrition
Notes
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Precision Keto Scientist
Numbers don’t lie, and neither do my recipes. I’m a biochemist who fell into keto cooking through my own metabolic research—and I approach recipe development like a lab experiment, complete with macro calculations precise to the tenth of a gram.
My journey started in diabetes research labs at Johns Hopkins, where I spent six years studying how different macronutrient ratios affected insulin sensitivity. Personal experimentation with therapeutic ketosis for cognitive enhancement led me down a rabbit hole of recipe testing that eventually consumed more hours than my actual day job.
While other cookbook authors describe flavors and textures, I quantify ketone elevation curves and glycemic impact data. My recipe database contains 340+ formulations, each tagged with detailed nutritional analysis, predicted ketosis timing, and optimal meal spacing. I measure salt by weight, time cooking processes to the minute, and log ingredient sourcing obsessively for consistent results.
My breakthrough research on fat-protein ratios for sustained ketosis got published in the Journal of Nutritional Biochemistry. My “Macro Math Mastery” workshops have trained over 5,000 people in precision meal planning. I even collaborated with continuous glucose monitor manufacturers to create the first real-time feedback system for recipe optimization.
I left my pharmaceutical research position at Merck three years ago to focus on metabolic nutrition consulting. Now I work with professional athletes, biohackers, and medical professionals seeking therapeutic ketosis protocols. When I’m not in my lab-kitchen, I’m competing in chess tournaments or documenting my daily biomarker measurements with true data scientist obsessiveness.
Cooking is just applied chemistry—and chemistry follows predictable rules. Master the variables, control the outcomes.