Okay, so Chicken Pasta is my absolute go-to when I’m too tired to think but still want something that doesn’t taste like cardboard. This creamy pesto chicken pasta version? I’ve made it probably 47 times now. Well, maybe not 47 exactly, but you get it.

Look, I’m gonna be honest—the first time I tried making this, I completely overcooked the chicken until it was basically rubber. The second time? Forgot to save the pasta water and ended up with a sauce so thick I could’ve used it as cement. But here we are, version 3.0, and it’s actually good now.

Why This Chicken Pasta Recipe Is Better Than Ordering Takeout :

Here’s the thing about creamy pesto chicken pasta recipes—they sound fancy, but they’re really not. It’s basically chicken, pasta, cream, and that magical green sauce from a jar (or homemade if you’re feeling ambitious, which I rarely am on a Tuesday night).

My neighbor keeps asking for this recipe, which honestly makes me feel like a real chef even though I’m definitely not. It takes like 30 minutes max, and most of that is just waiting for water to boil while I scroll through my phone.

What You Actually Need :

For the Chicken Pasta:

8 oz pasta (penne works great, but honestly whatever you have in the pantry)
1 lb chicken breast, cut into bite-sized pieces (I use kitchen scissors because who wants to clean a cutting board?)
1 tablespoon olive oil
Salt, pepper, and Italian seasoning (the holy trinity)
1 tablespoon butter (don’t skip this)
3 garlic cloves, minced (or that jarred stuff, I won’t judge)

For the Creamy Pesto Sauce:

¾ cup heavy cream (or half-and-half if you’re trying to be “healthy”)
½ cup basil pesto (store-bought is totally fine)
¼ cup grated Parmesan cheese (the real stuff, not the powdery kind)
A handful of cherry tomatoes, halved (optional but they look pretty)
Splash of pasta water (this is the secret, seriously)

Found out the hard way that you NEED to save some pasta water before draining. It’s like liquid gold for making the sauce actually stick to the pasta instead of being all sad and separated.

How to Make Creamy Pesto Chicken Pasta :

Step 1: Get Your Pasta Going

Boil a big pot of water and salt it generously. Like, more than you think. My grandma always said it should taste like the ocean, and she was right about that. Cook your pasta until al dente—usually 8-9 minutes but check the box because I’m not responsible if your pasta brand is weird.

IMPORTANT: Before you drain it, scoop out about 1 cup of that starchy pasta water. Set it aside. Don’t forget this step like I did that one time. Still haunted by that memory.

Step 2: Cook the Chicken

While the pasta is doing its thing, heat olive oil in a large skillet over medium-high heat. Season your chicken pieces with salt, pepper, and Italian seasoning. Toss them around in a bowl first so they’re evenly coated.

Add chicken to the hot pan and cook for about 5-7 minutes, flipping occasionally. You want them golden brown on the outside and cooked through (165°F if you’re fancy enough to own a meat thermometer, which I finally bought after that rubber chicken incident).

Transfer the cooked chicken to a plate. Don’t wash that pan! All those brown bits stuck to the bottom are flavor.

Step 3: Make the Creamy Pesto Sauce

Lower the heat to medium. Add butter and minced garlic to the same pan. Sauté for like 30 seconds until it smells amazing—your kitchen will smell like an Italian restaurant, I promise.

Pour in the heavy cream and whisk it around, scraping up those brown bits from the bottom. This is called deglazing and it sounds fancy but really you’re just getting all the stuck-on flavor.

Add the Parmesan cheese and pesto. Whisk everything together and let it simmer gently for about a minute. The cheese should melt and the sauce will start to thicken. Don’t let it boil too hard or the pesto can turn kinda yellow and sad-looking.

Step 4: Bring It All Together

Toss the cooked pasta and chicken back into the pan with the creamy pesto sauce. Gently mix everything together. If the sauce looks too thick (it probably will), add a few splashes of that reserved pasta water. Start with a couple tablespoons and add more until the pasta is glossy and coated in sauce.

Throw in those cherry tomatoes if you’re using them. I like them because they add a pop of color and make it look like I tried harder than I actually did.

Turn off the heat, taste it, and add more salt if needed. Sometimes I add a squeeze of lemon juice at the end—totally optional but it brightens everything up.

Pro Tips I Learned the Hard Way :

One pot option: You can actually cook everything in one pot if you’re feeling lazy. Add the raw pasta, broth, and cream to the pan with the chicken and let it all cook together. It’s messier but also fewer dishes, so pick your battle.

Protein swap: Rotisserie chicken from the store works perfectly if you want to skip the whole cooking chicken part. Just shred it and toss it in at the end. Game changer for busy nights.

Veggie additions: Spinach, broccoli, or peas all work great in this. I’ve tried the creamy pesto chicken pasta broccoli version when I felt guilty about not eating vegetables for three days straight. Just throw them in during the last few minutes of cooking.

Make it healthier-ish: Swap heavy cream for half-and-half or even Greek yogurt if you’re into that. It won’t be as rich but it’s still good.

Storage: This keeps in the fridge for about 3-4 days. The sauce might thicken up in the fridge, so add a splash of milk or cream when reheating. Microwave on 50% power so it doesn’t get all weird and separated.

Different Ways to Make This Creamy Pesto Chicken Pasta :

The best part about this recipe is how flexible it is. I’ve turned it into a creamy pesto chicken pasta bake by dumping everything in a casserole dish, topping with mozzarella, and baking at 375°F for 20 minutes.

My sister makes a creamy pesto chicken pasta salad version by using this recipe cold with extra veggies and no cream. Sounds weird but it’s actually pretty good for summer picnics.

Someone told me about making it in an Instant Pot but honestly I don’t own one and I’m not about to start now. If you do, apparently you can throw everything in and pressure cook it for like 4 minutes. Wild.

Why This Recipe Works :

This creamy pesto chicken pasta easy recipe works because it’s basically foolproof. Well, mostly foolproof. The pesto does all the heavy lifting for flavor, the cream makes it feel indulgent, and the Parmesan adds that salty, nutty thing that makes you want to keep eating even when you’re full.

It’s the kind of chicken pasta recipe that looks impressive when you have people over but is actually so simple that I’ve made it while slightly tipsy after book club. (It still turned out fine. Maybe even better? Who knows.)

The key is really just not overthinking it. Season your chicken properly, don’t overcook it, save that pasta water, and everything else kind of falls into place.

Seriously, try this and let me know how it goes! Or if you burn it like I did, we can commiserate in the comments 🙂