Description

This creamy chicken pesto pasta is the ultimate quick and comforting dinner! Juicy chicken, a rich Parmesan cream sauce, and vibrant basil pesto come together in under 30 minutes for a meal that feels gourmet — but couldn’t be easier. Perfect for busy weeknights, cozy date nights, or any night you crave comfort with a touch of freshness.

Ingredients

8 oz penne pasta – or your favorite short pasta; rigatoni or fusilli work great

2 boneless, skinless chicken breasts, thinly sliced

2 tbsp extra-virgin olive oil – divided, for cooking and flavor

3 cloves garlic, minced

½ cup sun-dried tomatoes, chopped (oil-packed preferred)

½ cup heavy cream – for that silky, luscious texture

½ cup grated Parmesan cheese – freshly grated melts best

¼ cup basil pesto – store-bought or homemade

½ tsp red pepper flakes (optional) – for a little heat

Salt and black pepper, to taste

Fresh basil, for garnish

Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
Cook the Chicken:
In a large skillet, heat 1 tbsp olive oil over medium-high heat. Season chicken with salt and pepper, then cook 5–6 minutes, turning occasionally, until golden and cooked through. Transfer to a plate.
Make the Sauce:
In the same pan, add remaining olive oil and sauté garlic until fragrant, about 30 seconds. Add sun-dried tomatoes and cook for another minute. Pour in heavy cream and simmer for 2–3 minutes. Stir in Parmesan until melted and smooth.
Combine:
Return chicken to the skillet. Add pasta and toss to coat. Add a splash of reserved pasta water if the sauce seems thick.
Finish with Pesto:
Remove from heat and stir in the basil pesto until fully combined. Taste and season with extra salt, pepper, or red pepper flakes.
Serve:
Top with fresh basil and a sprinkle of Parmesan. Serve hot and enjoy immediately!

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Reheat: Warm gently on the stove with a splash of milk or broth to keep the sauce creamy.

Make Ahead: Cook the chicken and pasta ahead, then make the sauce fresh before serving.

Variations: Try adding spinach, mushrooms, or shrimp for a delicious twist.

Dietary Swaps: For a lighter option, use half-and-half or coconut milk instead of heavy cream.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 bowl (approx. 1/4 of recipe)
Calories: 540 kcal
Sugar: 3 g
Sodium: 580 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 110 mg

Keywords: creamy chicken pesto pasta, easy chicken pasta, basil pesto recipe, weeknight dinner, comfort food