I remember the days when dinner felt like a stressful chore after a long workday. That’s exactly why I created this creamy pesto chicken pasta recipe: quick, comforting, and ready in just one pot. It’s become my go-to for busy weeknights because it’s easy to make, packed with flavor, and cleanup is a breeze.
Table of Contents
Why This Will Be Your Go-To Creamy Pesto Chicken Pasta Recipe
- Guarantees the creamiest sauce that never breaks or gets oily.
- Ensures juicy, tender chicken with perfectly browned edges.
- One-pot method saves time on cooking and cleanup.
- Easily customizable to fit your flavor preferences or dietary needs.
Choosing Your Pesto: Homemade vs. Store-Bought
When it comes to pesto, you have two solid options. Store-bought pesto offers convenience and consistent flavor. I recommend trusted brands like Barilla or Kirkland for quality and vibrant taste.
If you want to try making your own, homemade pesto bursts with fresh flavor and can be whipped up in about five minutes.
Quick Homemade Basil Pesto Recipe:
- 2 cups fresh basil leaves
- 1/4 cup grated Parmesan
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/3 cup olive oil
- Salt and pepper to taste
Blend all ingredients until smooth. Adjust seasoning and olive oil for desired thickness.
The Secret to a Perfect, Stable Creamy Sauce
The perfect, stable creamy sauce in this recipe never breaks because it blends cream cheese and milk instead of heavy cream alone. Cream cheese adds richness while stabilizing the sauce, and milk lightens it up to keep a velvety texture. This combo creates a stable, luscious sauce that stays smooth through reheating.
Ingredients You’ll Need
- 1 lb. boneless, skinless chicken breast ($6.25)
- 2 Tbsp butter ($0.28)
- 2 cloves garlic ($0.16)
- 1/2 lb. penne pasta ($0.67)
- 1.5 cups chicken broth ($0.20)
- 1 cup milk ($0.19)
- 3 oz. cream cheese* ($0.80)
- 1/3 cup basil pesto ($0.73)
- 1/4 cup grated Parmesan ($0.44)
- freshly cracked pepper ($0.03)
- 1 pinch crushed red pepper ($0.02)
- 3 cup fresh spinach ($0.90)
- 1/4 cup sliced sun dried tomatoes ($1.10)
A Note on Key Ingredients
For the sun-dried tomatoes, I recommend using oil-packed ones as they add extra flavor and have a tender texture that blends into the sauce beautifully. For the chicken breast, look for evenly sized pieces to ensure even cooking. When choosing cream cheese, full-fat varieties will create the richest sauce.
How to Make Creamy Pesto Chicken Pasta (Step-by-Step)
- Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside.
Why? This step creates a flavorful brown crust on the pan (called a “fond”) which will dissolve into the broth and build a rich flavor base for our sauce.
- While the chicken is cooking, mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more.
Why? Sautéing garlic with the chicken infuses the dish with a deep, aromatic flavor.
- Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil.
Why? Adding the pasta directly to the broth and cooking it here saves time and reduces dirty dishes.
- Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
Why? Stirring prevents the pasta from sticking together and helps it cook evenly.
- Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
Why? Melting the cream cheese slowly creates that rich, creamy texture without curdling.
- If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve.
Why? Adding spinach at the end keeps it vibrant and tender, adding freshness and color.
Pro Tips for Foolproof Pasta
- Don’t overcrowd the pan when cooking chicken; sear until just browned to keep it juicy.
- Stir the pasta every couple of minutes while simmering to prevent clumping.
- If your sauce gets too thick, add a splash of hot pasta water or extra milk to loosen it up.
- To thicken a thin sauce, let it simmer uncovered for an extra minute or two.
Customizations and Variations
| Variation Type | Substitution/Addition | Instructions |
|---|---|---|
| Dairy-Free | Use full-fat coconut milk or a cashew cream base | Substitute milk and cream cheese with chosen dairy-free option; cook as usual. |
| Low-Carb | Serve sauce over zucchini noodles or spaghetti squash | Prepare noodles separately; top with creamy pesto sauce. |
| Extra Veggies | Add mushrooms, bell peppers, or cherry tomatoes | Sauté veggies with chicken or add at the end with spinach. |
| Make it Spicy | Increase crushed red pepper or add cayenne pepper | Adjust spice level when adding crushed red pepper before serving. |
What to Serve with Your Pasta
Pair this pasta with a simple green salad dressed in lemon vinaigrette to brighten the flavors. Garlic bread or focaccia adds a satisfying crunch. Roasted asparagus or broccoli rounds out the meal with healthy greens.
How to Store, Freeze, and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a saucepan over low heat with a splash of milk or broth to restore the creamy texture and prevent the sauce from separating or drying out. Freezing is possible but may alter the pasta’s texture; use within one month for best results.
Creamy Pesto Chicken Pasta
Ingredients
Equipment
Method
- Cut chicken into 1-inch pieces. Melt butter in a deep skillet over medium heat, add chicken, and cook until lightly browned.
- Mince the garlic, add to the skillet, and sauté with the chicken for 1 minute.
- Add uncooked penne and chicken broth; scrape up browned bits. Cover, increase heat to medium-high, and bring to a boil.
- Stir, cover, reduce heat to medium-low, and simmer about 8 minutes, stirring every 2 minutes, until pasta is tender and most broth is absorbed.
- Stir in milk, cream cheese (chunks), and pesto; cook until the cream cheese melts and the sauce is smooth. Add Parmesan and stir to combine.
- Stir in spinach and sun-dried tomatoes until the spinach wilts. Remove from heat and finish with black pepper and a pinch of crushed red pepper.
Notes
Frequently Asked Questions (FAQ)
Why did my cream sauce separate or get oily?
This usually happens when high heat causes the fat to separate. Using cream cheese and milk together stabilizes the sauce and prevents breaking.
Can I make this a one-pot meal?
Yes! This recipe is designed as a one-pot meal to save you time and cleanup.
Can I use a different type of pasta?
Absolutely. Shapes like fusilli or rotini work well and hold the sauce nicely.
What’s the best way to avoid overcooking the pasta?
Check the pasta frequently as it simmers and remove it when it’s tender but still firm to the bite.
Share Your Creations!
I’m so thrilled to share this creamy pesto chicken pasta with you because it’s truly easy, comforting, and so full of flavor. If you make it, please leave a comment below with your rating and any fun twists you try.
