Creamy Chicken Pesto Pasta

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Chicken Pesto Pasta is a 30 minute one pot meal! Whether you use homemade pesto or store-bought, it’s creamy, delicious, and addictive. You will love it!

Today we are happy to bring you Chicken Pesto Pasta. This is one of those foods that we drool over. The creaminess of the sauce combined with the freshly made pesto is addictive, even our picky eaters agree! A meal like this doesn’t even need any side dishes because it’s so filling. Not only will you enjoy the easy clean-up benefits of a one-pot meal, but this one pot is literally everything you need for an entire dinner!

Pine Nut Substitute:

If you have a nut allergy in the family, or you just want to keep the cost of this meal down, you can substitute sunflower seeds for the pine nuts.

Pasta Options for Chicken Pesto Pasta:

Smaller tubes of pasta such as penne, rotini, or radiatorre are great in this recipe. However, you can use almost any pasta you like.

Store-bought vs. fresh pesto:

Freshly made pesto always tastes best. However, we know how much time and effort it takes. You can always simply substitute 1 cup of prepared pesto.


If you like more vegetables in this recipe, you can add halved cherry tomatoes or baby spinach in the last few minutes of cooking. For richer vegetables like broccoli or asparagus, you’ll want to steam or roast first and then add them last.

Chicken pesto pasta with fresh basil on a white dinner plate.

Note in advance:

Pasta is best prepared and eaten fresh. If you want to save some time, you can make the pesto 5-7 days in advance and store it in an airtight container in the refrigerator.

Service suggestion:

Chicken Pesto Pasta is quite a filling meal, so you won’t want too much else. Add some veggies to your pasta or serve with a salad.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet on the stove over medium-low heat until heated through. Add water to the pot, 1 tablespoon at a time as needed, to thin the sauce.

If you liked this recipe, you might be interested in these other delicious pasta recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Chicken pesto pasta with fresh basil on a white dinner plate.

Chicken Pesto Pasta is a 30 minute one pot meal! Whether you use homemade pesto or store-bought, it’s creamy, delicious, and addictive. You will love it!

Preparation time 10 minute

cooking time 20 minute

total time 30 minute

raw material


  • 2 cup fresh basil leaves bulk
  • 3 clove of garlic
  • 1/2 cup Shredded Parmesan Cheese or grated
  • 1/3 cup Extra virgin olive oil
  • 1/4 cup pine nuts

Chicken and Pasta

  • 2 pound Boneless Skinless Chicken Breasts 1 inch cubic
  • 2 tablespoon olive oil
  • 2 teaspoon salt
  • 2 teaspoon black pepper pepper
  • 2 teaspoon Garlic (or garlic powder)
  • 12 ounce spaghetti tube
  • 3 cup low sodium chicken broth
  • 1 cup heavy cream
  • 1 cup Shredded Parmesan Cheese or grated



  • Make the pesto first. Loosely pack fresh basil leaves into a measuring cup and measure the fresh basil leaves. Place the leaves in a food processor or blender.

  • Add garlic, Parmesan cheese, olive oil and pine nuts. Blend until fairly smooth. on hold.

Chicken and Pasta

  • Heat olive oil in a large (12-inch) deep skillet over medium-high heat. Add chicken and season chicken with salt, pepper, and diced garlic.

  • Cook the chicken until it starts to brown, about 6-8 minutes. Add the chicken broth and uncooked pasta to the chicken. Turn the heat up to medium-high and bring everything to a boil. Once it’s boiling, reduce the heat to medium and cover the pot. Cook pasta in chicken broth until al dente. Cooking times will vary depending on the type of pasta you are using, so be sure to check the package directions. Stir occasionally so the pasta doesn’t stick to the bottom of the pan.

  • Once the pasta is cooked until al dente, reduce the heat to low and add the heavy cream and pesto mixture. Stir until fully combined. Remove from the stove. Sprinkle with Parmesan cheese and stir until melted. Serve hot.

Calories: 475kcal | carbohydrate: 13G | protein: 14G | fat: 43G | Saturated fat: 16G | cholesterol: 73mg | sodium: 1936mg | Potassium: 736mg | fiber: 3G | sugar: 6G | Vitamin A: 1541unit | Vitamin C: 18mg | calcium: 362mg | iron: 3mg

Creamy Chicken Pesto Pasta