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Seasoned chunks of chicken breast are simmered in a creamy basil pesto sauce with tender spaghetti. It’s a full meal that’s easy to make any day of the week!
Holly’s Pesto Pasta Highlights
- Flavor: Creamy, cheesy pesto sauce with tender bites of chicken and pasta.
- Skill Level: This recipe comes together fast using ready-made pesto and basic pantry ingredients.
- Budget Tip: Add extra pasta to stretch the meal further.
- Swaps: Make it a meatless meal and swap out the chicken for mixed veggies. Swap for rotisserie chicken, shrimp, or roasted veggies for a full meal.
Ingredients Tips for Pesto Pasta
- Creamy Pesto Sauce: Jarred pesto makes this dish a cinch. But if your garden is brimming with basil, make a homemade version and have lots left over.
- Pasta: Spaghetti is a great choice for creamy pesto pasta. It cooks quickly and holds just the right amount of sauce in every bite. It keeps the dish light and simple, and chances are you’ve already got some in the pantry! If you’re out of spaghetti, linguine, fettuccine, or even penne, they work just as well.
- Chicken: Use fresh boneless skinless chicken breasts or chicken cutlets. If short on time, try a bag of frozen chicken meatballs (add in Step 7 and heat through).
- Variations: Feel free to add diced zucchini, sliced mushrooms, asparagus, sun-dried tomatoes, or chopped spinach or kale.
Leftovers
Keep leftover chicken pesto pasta in a covered container in the refrigerator for up to 3 days. Enjoy it chilled for an easy workday lunch or reheat in the microwave with a little milk added to loosen the sauce.
It’s not recommended to freeze this recipe due to the high amount of dairy, which will become grainy once thawed.
Serve Pesto Pasta With…
Did you enjoy this Creamy Pesto Pasta Recipe? Leave a comment and rating below.
Creamy Pesto Pasta
Equipment
Ingredients
- 12 ounces spaghetti about ⅔ package
- 1 tablespoon olive oil
- 2-3 boneless skinless chicken breasts about 1 lb, diced into ½ inch cubes
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- salt and pepper to taste
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup half and half
- ½ cup heavy whipping cream
- ⅓ cup chicken broth
- ¾ cup shredded Parmesan cheese
- ½ cup pesto
Garnish (optional)
- Basil
- Parmesan Cheese
- Pine Nuts
Instructions
- In a large pot, cook spaghetti according to package directions. Drain and reserve 1 cup pasta water.
- In a frying pan, heat olive oil over medium heat. Season chicken with dried basil, oregano, salt, and pepper.
- Add chicken to the pan and cook until no pink remains, about 5-6 minutes. Remove from pan and set aside.
- In the same pan, add the butter and flour. Stir until smooth and cook 2-3 minutes.
- Add half and half, heavy cream, and chicken broth. Bring to a simmer over medium heat and allow to simmer for 2-3 minutes or until slightly thickened.
- Remove from heat, and stir in parmesan cheese and pesto.
- Add cooked pasta to the pesto sauce and toss. Add additional pasta water as needed to reach desired consistency. Return the chicken to the pan.
- Garnish with basil, pine nuts, and parmesan cheese if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Pasta
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This delicious dish is sponsored by Walmart and SheKnows Media.
I am excited to have partnered with Walmart & SheKnows Media to bring you this pesto pasta recipe. While I was compensated, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!
Loved this! I needed some green in it so I added a bag of steam-in-bag broccoli (which I steamed for a shorter time), and some spinach. The spinach was added while the cream sauce was simmering, and the broccoli was added the same time as the pasta. My husband loved it and my ridiculously picky 3 year old liked it (after I separated pasta, veggies, and chicken).
Sounds delicious! Thank you for sharing.
This was delicious and easy to make. Thank you for sharing!
You’re so welcome Aisha!
Oh. My. Girl… You knocked it out of the park with this recipe! This is a keeper for our house from tonight forward. It was so rich and creamy. I followed your recipe but had to get a couple of different brands. I used Filippo Berio Classic Pesto (product of Italy) and I did buy spaghetti imported from Italy.
My husband had two huge servings with some nice crusty bread!
Thank you for this wonderful recipe. I just found your site over the weekend and have so many other recipes that I’ll try out soon.
So glad you and your husband loved this recipe (and that you found me)! Crusty bread is my weakness
Look so good and creamy! Thank you for the recipe!! What a nice dish for dinner tomorrow.
Thank you!! Enjoy.
I made this tonight and it was AMAZING! I substituted fettuccini for the spaghetti but otherwise followed the recipe closely and we loved it! Thanks so much!
I’m so glad you loved this Shannon!
That looks really delicious, you can’t beat pest pasta for a quick and simple meal!
I love pesto pasta. Yours looks so lovely and creamy, can’t wait to try your version.
We love it too!
That is clever starting with a roux. I can imagine the silkiness of the sauce. I’m saving this to try later, this looks like a great back-pocket recipe. Thanks for sharing this!
You’re welcome Tina! Enjoy!
Thanks Ann, I agree… such an great quick meal!
All your dishes are very delicious, enticing, and stimulating to the eyes as much as it is finally registered to any taste bud.
Thank you Mario!