If you’re looking for an easy creamy pesto chicken pasta recipe, this one checks all the boxes. It’s simple, flavorful, and comes together in one pan.
This dish is made with juicy chicken and tender penne tossed in a rich, creamy pesto sauce.
I use my homemade almond pesto for this recipe, adding a richer flavor that works so well with the sauce. It’s easy to make and it makes the dish more special.
But, if you don’t feel like making it from scratch, you can also use a good jarred pesto and it’ll still be delicious.
Trust me, you’ll want this one on repeat.
Key Ingredients
Here’s a quick look at the main ingredients you’ll need.
- Chicken thighs. I use boneless, skinless chicken thighs because they stay juicy and have more flavor. You can use any boneless chicken, but thighs are a little more forgiving.
- Pasta. Any pasta works here. I like something like penne or rigatoni because the sauce clings really well, but use whatever you have.
- Heavy cream. This is what makes the sauce rich and creamy. It balances the pesto and gives you that smooth, silky texture.
- Pesto. Use either homemade or your favorite jarred pesto. If you want to make it from scratch, I have an almond pesto recipe below for a slightly different twist.
- Parmesan or pecorino. This adds saltiness and helps thicken the sauce. Use freshly grated cheese if you can. It melts better and gives you a smoother finish.
- Red pepper flakes. Adds a little heat and balances out the richness of the sauce. Optional, but I like the extra kick.
How To Make Creamy Pesto Chicken Pasta
This is a pretty easy dinner to pull off, even on a busy night. The steps are simple, and everything comes together pretty fast.
1. Cook The Pasta
Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve about 1/2 cup pasta water, then drain.
2. Season The Chicken
Pat the chicken thighs dry, then cut into bite-sized pieces. Season with the salt, black pepper, paprika, and Italian seasoning.
3. Cook The Chicken
Heat oil in a skillet over medium heat. Add the chicken and cook for about 3 minutes per side, or until cooked through and golden. Transfer to a cooling rack.
4. Make the Pesto Sauce
Pour the heavy cream into the skillet and let it warm for about 1 minute. Stir in the pesto until smooth. Add the parmesan or pecorino and red pepper flakes, if using, and mix until creamy.
5. Toss Everything Together
Add the cooked pasta and some of the reserved water and toss until coated. Toss in the chicken.
6. Finish And Serve
Serve with more parmesan or pecorino. Enjoy!
How To Make Almond Pesto
If you want a homemade version, this almond pesto is a great one to try. The full recipe is below, but here’s a quick snapshot of how it comes together.
1. Add All Ingredients To The Blender
Add the basil, roasted almonds, parmesan, garlic, lemon juice, salt, black pepper, and olive oil to a blender.
2. Blend Until Smooth
Blend in short bursts, stopping to scrape down the sides as needed. If the pesto is too thick, add a little more olive oil, 1 tablespoon at a time, until it smooths out.
3. Taste And Adjust
Taste and adjust with salt and pepper if needed, then use as desired.
Tips and Variations
This recipe is already easy, but these tips and variations make it even easier to adjust based on what you like. You can keep it classic or change it up a little.
- Salt your pasta water well. This is your only chance to season the pasta itself, and it makes a big difference in the final flavor.
- Lower the heat before adding pesto. High heat can dull the fresh basil flavor and turn it slightly bitter, so keep it gentle when mixing the sauce.
- Use freshly grated cheese if you can. It melts smoother and gives you a better texture than pre-shredded.
- Lighten it up. Use half and half instead of heavy cream for a lighter version.
- Add veggies. Spinach, cherry tomatoes, or mushrooms all work well and add some freshness.
- Swap the pasta. Penne, rigatoni, fettuccine, or even spaghetti all work here, just use what you have.
- Make it spicy. Add more red pepper flakes or a drizzle of chili oil at the end.
- Use almond pesto. Swap in homemade almond pesto, like I did, for a slightly nuttier flavor.
How To Store Creamy Chicken Pesto Pasta
To Store: Let it cool completely, then transfer to an airtight container and refrigerate for up to 3 days.
To Reheat: Reheat in a skillet over low to medium heat with a splash of milk or water to loosen the sauce. Or, microwave it in short intervals, stirring in between, with a little liquid.
How To Store Almond Pesto
To Store: Transfer to an airtight container and refrigerate for up to 5 days. For best freshness, pour a thin layer of olive oil on top to prevent browning.
Frequently Asked Questions
Can I Use Store-Bought Pesto?
Yes, absolutely. Use your favorite brand here and it will still turn out great.
Can I Use Chicken Breast Instead Of Thighs?
Yes, you can use any boneless chicken for this recipe. I just prefer thighs because they stay juicier, have more flavor, and are a little more forgiving if they cook a bit longer.
Can I Make This With Almond Pesto?
Yes, you can. I actually experimented with almonds to make pesto and it worked really well. You’ll find the recipe down below.
More Pasta Recipes You’ll Love
Spicy Rigatoni
Marry Me Chicken Pasta
Creamy Chicken Piccata
Gochujang Pasta
Creamy Miso Pasta
Creamy Pesto Chicken Pasta
Ingredients
- ½ pound boneless skinless chicken thighs, cut into bite-sized pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- Neutral oil for frying
- 8 ounces pasta
- 1 cup heavy cream
- 1/3 cup pesto
- 1 tablespoon red pepper flakes optional
- Handful of grated parmesan or pecorino
- ¼ cup pasta water
Instructions
- Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve about 1/2 cup pasta water, then drain.
- Pat the chicken thighs dry, then cut into bite-sized pieces. Season with the salt, black pepper, paprika, and Italian seasoning.
- Heat oil in a skillet over medium heat. Cook the chicken for about 3 minutes per side, or until cooked through and golden. Transfer to a cooling rack. Pour out the oil from the skillet.
- Pour the heavy cream into the skillet and let it warm for about 1 minute. Stir in the pesto until smooth. Add the parmesan or pecorino and red pepper flakes, if using, and mix until creamy.
- Add the cooked pasta and some of the reserved water and toss until coated. Toss in the chicken. Serve with more parmesan or pecorino. Enjoy!
Nutrition
Almond Pesto
Ingredients
- 1 cup fresh basil leaves packed
- ½ cup roasted almonds
- ½ cup grated parmesan
- 2 garlic cloves
- ½ cup olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the basil, roasted almonds, parmesan, garlic, lemon juice, salt, black pepper, and olive oil to the blender.
- Blend in short bursts, stopping to scrape down the sides as needed. If the pesto is too thick, add a little more olive oil, 1 tablespoon at a time, until it smooths out. Taste and adjust with salt and pepper if needed.
