Creamy Chicken Pesto Pasta is a 20-minute stovetop dinner made with browned chicken breast, tender penne, sweet basil pesto, and heavy cream. This recipe uses starchy pasta water to bind the pesto and Parmesan cheese into a glossy sauce that clings to every noodle. You get a rich weeknight meal using just one pot and one skillet.
I first cooked this dish on a rainy Tuesday night for my sister after we both worked late shifts. That night, I poured cold pesto and a full cup of heavy cream straight into a boiling hot pan. The high heat cooked the fresh basil brown and split the sauce into an oily green puddle. We ate it anyway, but I knew the method needed a fix.
In my testing over the next three weeks, I turned the burner down to low before adding the sauce. I also cut the cream back and used warm pasta water to keep the coating light and silky. This recipe is built for busy home cooks who want a fresh dinner on the table fast.
Recipe Quick Facts
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4 servings
- Difficulty Level: Easy
- Estimated Nutrition per Serving: 610 calories, 38g protein, 48g carbohydrates, 29g fat.
Before You Get Started
- Cut the chicken into even 1-inch cubes: On my first try, I sliced the meat into thin strips, and the thin edges turned dry before the thick centers cooked. Cutting uniform 1-inch chunks lets every piece brown in 7 minutes while staying juicy inside.
- Buy bright green pesto from the cold deli case: Skip dark green jars on the warm store shelf because heat processing makes jarred basil taste bitter and dull. I found that cold tubs from the deli section give this Creamy Chicken Pesto Pasta a fresh garden smell.
- Salt your boiling water well: Stir 1 tablespoon of kosher salt into 4 quarts of boiling water right before you drop the penne. This step seasons the inside of the noodles so the finished dish tastes balanced.
- Set a mug inside your colander now: You need 1/2 cup of cloudy pasta water to bind the sauce. In my kitchen, I place a coffee mug right inside the sink strainer so I cannot pour all the liquid down the drain by mistake.
- Grate fresh Parmesan off a block: Pre-shredded cheese in plastic bags contains starch that stops smooth melting. When I tested bagged cheese in this pan, it formed chewy clumps on the bottom instead of melting into the warm cream.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 1 teaspoon kosher salt, plus 1 tablespoon kosher salt for the boiling pasta water
- 1/2 teaspoon coarse black pepper
- 1 teaspoon dried Italian seasoning
- 2 tablespoons extra-virgin olive oil
- 12 ounces dry penne pasta (ridged penne holds the thick sauce best)
- 1/2 cup starchy pasta cooking water, scooped from the pot before draining
- 1/2 cup oil-packed sun-dried tomatoes, drained and cut into thin strips
- 1/3 cup heavy cream, left on the counter for 10 minutes to take the chill off
- 1/2 cup fresh basil pesto (homemade or cold store-bought deli pesto)
- 1/2 cup freshly grated Parmesan cheese, split into two 1/4-cup portions
- 1/4 teaspoon red pepper flakes (skip this if you prefer mild food)
- 1/4 cup fresh basil leaves, torn by hand right before serving
Instructions
Step 1: Prep and Season the Chicken
First, pat 1 pound of chicken breast dry with clean paper towels and cut it into 1-inch cubes. (I learned the hard way that wet meat steams in the skillet instead of turning golden brown.) Next, put the cubes in a medium bowl with 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried Italian seasoning. Toss with your hands for 30 seconds until coated, then wash your hands with warm soap and water.
Step 2: Boil the Penne Pasta
Meanwhile, bring 4 quarts of water to a fast boil in a large pot over high heat. Once big bubbles break the surface, stir in 1 tablespoon of kosher salt and pour in 12 ounces of dry penne pasta. Stir the noodles for 1 minute with a wooden spoon so they do not stick to the hot bottom. Boil uncovered for 10 minutes until tender with a firm bite in the center.
Step 3: Sear the Chicken Cubes
While the pasta boils, heat a 12-inch non-stick skillet over medium-high heat for 2 minutes. Pour in 2 tablespoons of olive oil and swirl the pan until the oil coats the flat bottom. Lay the seasoned chicken in a single flat layer; you should hear a loud sizzle right away. Cook the meat for 7 minutes, tossing every 2 minutes with tongs, until brown on all sides and 165°F in the center. (In my kitchen, I leave the chicken untouched for the first 2 minutes so a crisp brown crust forms.)
Step 4: Warm the Tomatoes and Save Water
Next, turn the skillet burner down to low heat as soon as the chicken reaches 165°F. Stir in 1/2 cup of sliced sun-dried tomatoes and toss with the hot chicken for 1 minute until they smell sweet and garlicky. Right before you drain the cooked penne, dip a glass measuring cup into the pot and scoop out 1/2 cup of cloudy pasta water. Drain the rest of the noodles in your sink colander.
Step 5: Toss the Creamy Chicken Pesto Pasta
After draining the noodles, pour the hot penne straight into the skillet with the chicken over low heat. Add 1/3 cup of heavy cream, 1/2 cup of basil pesto, 1/4 cup of grated Parmesan cheese, and 1/4 cup of saved pasta water. (I always pour the cream around the warm pan rim first so it heats gently before touching the pesto.) Toss everything with tongs for 90 seconds, adding the last 1/4 cup of pasta water 1 tablespoon at a time until a glossy green sauce coats every tube.
Step 6: Garnish and Serve Warm
Finally, switch off the stove burner completely so the hot pan does not dry out the sauce. Sprinkle 1/4 teaspoon of red pepper flakes, the remaining 1/4 cup of grated Parmesan cheese, and 1/4 cup of torn fresh basil leaves over the top. Give the skillet one gentle fold and spoon the warm pasta into 4 shallow bowls right away.
How To Make
- Season chicken: Toss 1 pound of dry 1-inch chicken cubes with 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon Italian seasoning.
- Boil pasta: Cook 12 ounces of penne in 4 quarts of salted boiling water for 10 minutes.
- Sear chicken: Brown the meat in 2 tablespoons of olive oil over medium-high heat for 7 minutes until it hits 165°F.
- Warm tomatoes: Turn the burner to low and stir in 1/2 cup of sliced sun-dried tomatoes for 1 minute.
- Save water: Scoop out 1/2 cup of starchy cooking water from the pot, then drain the penne.
- Add sauce items: Add the drained pasta, 1/3 cup heavy cream, 1/2 cup pesto, 1/4 cup Parmesan, and 1/4 cup pasta water to the skillet.
- Toss together: Mix over low heat for 90 seconds, adding the remaining 1/4 cup of pasta water as needed until glossy.
- Serve warm: Top with 1/4 teaspoon red pepper flakes, 1/4 cup Parmesan, and 1/4 cup torn fresh basil.
Tips for Best Results
- Sear the chicken in oil from the tomato jar: During my third recipe test, I swapped plain olive oil for 2 tablespoons of the herb oil inside my sun-dried tomato jar. I found that this oil infuses the outside of the chicken with sweet garlic and tomato flavor from the very first step.
- Pull the penne 1 minute early: Bite a noodle at the 9-minute mark. When I drain the pasta while it still has a firm center bite, it soaks up the warm cream in the skillet without turning soft or breaking apart.
- Listen for the pan sound to shift: Raw chicken hisses loudly when surface water cooks off. Once that sound drops to a soft crackle around the 5-minute mark, look at the pan edges—the meat is now browning instead of steaming.
- Never boil the sauce after adding pesto: Keep the burner on its lowest setting during Step 5. In my testing, letting the cream bubble hard made the Parmesan clump into grainy bits and turned the bright basil dull brown.
Comparison/Tips Table
Use this table to swap ingredients in your Creamy Chicken Pesto Pasta based on what you have in your kitchen.
| Original Ingredient | Best Kitchen Substitute | Effect on Taste and Texture |
| Boneless Chicken Breast | Boneless skinless chicken thighs (1 lb) | Adds richer dark-meat flavor and stays extra tender; cook for 8 minutes. |
| Heavy Cream (1/3 cup) | Half-and-half (1/3 cup) + 1 tsp butter | Creates a lighter sauce; keep heat low so the milk solids do not split. |
| Penne Pasta (12 oz) | Rotini or fusilli pasta (12 oz) | Tight spiral grooves trap even more thick pesto sauce in every bite. |
| Basil Pesto (1/2 cup) | Sun-dried tomato pesto (pesto rosso) | Shifts flavor from sweet herb to tangy tomato with a deep red color. |
| Parmesan Cheese (1/2 cup) | Pecorino Romano cheese (1/2 cup) | Gives a sharper, saltier kick; cut pasta water salt back by 1 teaspoon. |
Storage & Reheating
- Fridge Storage: Let leftovers cool on the counter for 20 minutes, then pack them into an airtight glass container. Store in the fridge at 40°F or colder for up to 4 days.
- Freezer Note: I do not recommend freezing this dish. In my tests, thawing cream and oil-based pesto made the sauce split into a grainy liquid and turned the penne mushy.
- Stovetop Reheating: Place the cold pasta in a non-stick skillet over low heat with 2 tablespoons of water or milk. Cover with a lid and stir gently for 3 minutes until warm and glossy again.
FAQs
Why does my creamy pesto pasta sauce separate and turn oily?
Creamy pesto sauce splits when the skillet heat is too high or when you skip the starchy pasta water. Keep your burner on low before adding the cream and pesto. Toss in 1/4 to 1/2 cup of cloudy pasta water so the starch binds the olive oil, cream, and Parmesan cheese into a smooth sauce.
Can I make Creamy Chicken Pesto Pasta without heavy cream?
Yes, you can replace the 1/3 cup of heavy cream with 1/3 cup of full-fat Greek yogurt, mascarpone cheese, or softened cream cheese. Stir the substitute in off the heat with 1/2 cup of warm starchy pasta water so it melts smoothly without curdling. Avoid fat-free milk because it makes a watery sauce.
How do I keep chicken breast from drying out in pasta dishes?
Cut the chicken breast into even 1-inch cubes, pat them dry with paper towels, and sear them over medium-high heat for just 7 minutes. Pull the skillet off the high burner as soon as the meat reaches 165°F on a food thermometer. Cooking lean breast meat past 165°F squeezes out its natural juices.
Should I rinse penne pasta before tossing it with pesto sauce?
Never rinse cooked pasta in water before making a warm pesto cream sauce. Rinsing washes away the surface starch that helps the basil pesto and Parmesan cling to the noodles. Drain your penne in a colander and pour it straight into the skillet while the pasta is still steaming hot.
Can I use store-bought jarred pesto for chicken pesto pasta?
Yes, store-bought pesto works well, but buy a chilled tub from the refrigerated deli case rather than a shelf-stable glass jar. Cold deli pesto is made with fresh basil and olive oil that stays bright green. Heat-treated shelf jars often taste bitter and turn dull brown once mixed with warm cream.