Why You’ll Love This Pesto Chicken Pasta

• It comes together in one pan, so you get comforting pasta with minimal dishes.
• Everything cooks in the same skillet, which means fewer steps and less cleanup.
• You can keep it exactly as written or lean extra creamy, extra veggie-loaded, or extra simple.
• The flavors are familiar and family friendly, with tender chicken, pesto, and a cozy, cheesy sauce.
• The method is forgiving, so you can feel confident making pesto chicken pasta even on your first try.

Sarah

Astonishing Pesto Chicken Pasta Recipe Revealed

Discover the pesto chicken pasta that cooks in one pan, saving time and effort with a flavorful, creamy sauce. Try this sensational recipe now!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 748

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless, skinless chicken breast
• 2 tablespoons butter
• 2 cloves garlic
• 0.5 pound penne pasta
• 1.5 cups chicken broth
• 1 cup milk
• 3 ounces cream cheese
• 1/3 cup basil pesto
• 1/4 cup grated Parmesan
• freshly cracked pepper
• 1 pinch crushed red pepper
• 3 cups fresh spinach
• 1/4 cup sliced sun dried tomatoes

Quick Homemade Pesto (Optional)

• 2 cups fresh basil leaves packed
• 1/2 cup grated Parmesan
• 1/3 cup nuts pine nuts or walnuts work well
• 2 cloves garlic small
• 1/2 to 2/3 cup extra-virgin olive oil
• 1 to 2 tablespoons lemon juice
• 1/2 teaspoon salt more to taste

Equipment

• deep skillet with a lid
• Sharp Knife
• Cutting Board
• Measuring cups
• Measuring spoons
• microplane
• fine grater
• Tongs

Method

 

1. Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside.
2. While the chicken is cooking, mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more.
3. Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil.
4. Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
5. Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
6. If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve.

Quick Homemade Pesto Instructions

1. Prep the ingredients. Add basil, Parmesan, nuts, garlic, lemon juice, and salt to a blender or food processor.
2. Pulse to a paste. Blend in short bursts until everything is finely chopped and starting to clump together.
3. Stream in the oil. With the motor running on low, slowly pour in the olive oil until the pesto looks loose and spoonable.
4. Taste and adjust. Add more salt or lemon to brighten the flavor if needed.

Notes

• For a lighter version, you can use a bit less cream cheese and Parmesan.
• For extra vegetables, stir in peas, broccoli, or cherry tomatoes near the end of cooking.
• Taste before serving and adjust with extra salt, pepper, or Parmesan as needed.

Nutrition Estimate (Per Serving)

Approximate values will depend on the exact brands you use, but a rough estimate per serving is:

Ingredients for Pesto Chicken Pasta

• 1 lb. boneless, skinless chicken breast
• 2 Tbsp butter
• 2 cloves garlic
• 1/2 lb. penne pasta
• 1.5 cups chicken broth
• 1 cup milk
• 3 oz. cream cheese*
• 1/3 cup basil pesto
• 1/4 cup grated Parmesan
• freshly cracked pepper
• 1 pinch crushed red pepper
• 3 cups fresh spinach
• 1/4 cup sliced sun dried tomatoes

How to Make Pesto Chicken Pasta

1. Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside.
2. While the chicken is cooking, mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more.
3. Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil. For another delicious chicken pasta recipe, see Cheesy Chicken Pasta Recipe.
4. Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
5. Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined. For a complementary side, consider serving with Soft Garlic Bread Rolls. For more about the melting properties of cream cheese in cooking, The Science of Cream Cheese by Food Network provides an interesting read.
6. If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve

Turn off the heat once the spinach turns bright green and just wilts so it stays tender, not mushy.

Ingredient Deep Dive: Building the Best Pesto Chicken Pasta

I love penne here because the short, tube shape and ridges grab onto the creamy pesto sauce. Other short shapes that behave similarly are fusilli or rigatoni, but penne keeps everything neat and easy to eat in a bowl.

Chicken breast keeps this pasta lean and quick cooking. I like to cut it into small, even pieces so it browns lightly without drying out. If you prefer chicken thighs, they stay extra juicy, but they need just a bit more cooking time to become tender.

Store-bought pesto is the shortcut star in this pesto chicken pasta. I look for one where basil is the first ingredient, the oil is olive oil or another simple oil, and there are no odd fillers. Refrigerated pesto usually tastes fresher than shelf-stable jars, so I lean that way when I can. For more on choosing quality store-bought pesto, check out Best Store-Bought Pesto from Serious Eats.

The fresh spinach and sun dried tomatoes are there for balance and color. The spinach softens into the sauce and adds a gentle bitterness that keeps the dish from feeling too heavy. The sun dried tomatoes bring little pops of tangy sweetness and a gorgeous red contrast against all that creamy green.

Quick Homemade Pesto (Optional, 5-Minute Blender Version)

If you have a little extra time and a bunch of basil, you can blend your own pesto to use in this recipe. This does not change the main recipe, it is just a fun upgrade.

Homemade Pesto Ingredients

• 2 packed cups fresh basil leaves
• 1/2 cup grated Parmesan
• 1/3 cup nuts (pine nuts or walnuts work well)
• 2 small garlic cloves
• 1/2 to 2/3 cup extra-virgin olive oil
• 1 to 2 tablespoons lemon juice
• 1/2 teaspoon salt, more to taste

Homemade Pesto Instructions

1. Prep the ingredients. Add basil, Parmesan, nuts, garlic, lemon juice, and salt to a blender or food processor.
2. Pulse to a paste. Blend in short bursts until everything is finely chopped and starting to clump together.
3. Stream in the oil. With the motor running on low, slowly pour in the olive oil until the pesto looks loose and spoonable.
4. Taste and adjust. Add more salt or lemon to brighten the flavor if needed.

To keep homemade pesto bright green, I like to use cold basil and cheese, avoid over-blending until the mixture heats up, and stir it into hot pasta off the heat. Store extra pesto in a small jar topped with a thin layer of oil in the refrigerator for up to 4 or 5 days.

Pesto Chicken Pasta Variations: Creamy, Classic, and One-Pot

Once you have the base recipe down, you can play with different directions for future batches without changing the original ingredient list.

I like to start with the one-pot version, then adjust how creamy or light I want it the next time I cook it.

Ingredient Substitutions for Pesto Chicken Pasta (Dairy-Free, Gluten-Free, Budget)

Here are some simple ways to adapt this recipe to different needs while keeping it delicious.

Veggie Add-Ins for Pesto Chicken Pasta

If you want to pack in more vegetables, here are some easy add-ins and how I like to use them.

• Asparagus: Snap into bite-size pieces and toss into the skillet during the last 3 to 4 minutes of simmering so it stays crisp-tender and bright green.
• Broccoli florets: Cut small and add with the pasta and broth so they soften as the pasta cooks.
• Peas: Stir in frozen peas near the end of cooking with the spinach so they just heat through and stay sweet.
• Cherry tomatoes: Halve them and stir in off the heat for juicy pops of freshness.
• Mushrooms: Slice and sauté with the chicken until they release liquid and start to brown, then continue as written.
• Zucchini: Cut into half-moons and add halfway through the pasta simmer time so it turns tender but not mushy.
• Bell peppers: Slice thin and cook with the chicken so they soften and sweeten.
• Artichoke hearts: Drain and stir in with the spinach for a briny, tender bite.
• Roasted red peppers: Slice and add at the end for smoky sweetness and extra color.

Expert Tips for Perfect Pesto Chicken Pasta Every Time

• Pat the chicken dry and do not overcrowd the skillet so it can brown lightly instead of steaming.
• Stir the pasta every couple of minutes while it simmers so it cooks evenly and does not stick to the bottom.
• Add the pesto and cheese over medium or low heat so the delicate basil flavor stays bright.
• Taste the sauce before serving and adjust with a pinch of salt or a bit more Parmesan if it tastes flat.
• If you lean extra creamy, keep the heat moderate so the dairy stays smooth and silky, not curdled.
• For leftovers, reheat slowly with a splash of milk or broth to loosen the sauce without drying out the chicken.

Troubleshooting Pesto Chicken Pasta Problems

• Pesto turned brown: That is usually oxidation. Stir in a little lemon juice and cover the pan quickly next time once the pesto is mixed in.
• Sauce too oily: Whisk in a splash of milk or starchy pasta water off the heat to bring everything back together.
• Sauce split or curdled: The heat likely got too high. Take the skillet off the burner, add a small splash of milk or broth, and whisk gently until it smooths out.
• Chicken is dry: Small pieces can overcook fast. Next time, pull the skillet off the heat as soon as the chicken is just cooked, or try thighs for extra tenderness.
• Pasta overcooked: Reduce the simmer time by a couple of minutes and check earlier, especially if using a different pasta shape.
• Pasta undercooked and broth gone: Add a small splash of broth or water, cover, and simmer a few more minutes until tender.
• Flavor is bland: Add a pinch of salt, a bit more Parmesan, or a squeeze of lemon to wake everything up.

What to Serve with Pesto Chicken Pasta

I like to keep the sides simple so the pasta can shine.

• Green salad with lemon vinaigrette: Bright and tangy, perfect for cutting through the creamy sauce.
• Garlic bread: Great for scooping up every last bit of pesto sauce in the skillet.
• Roasted asparagus: Roasty, slightly crisp stalks pair beautifully with basil and Parmesan.
• Caprese salad: Tomatoes, mozzarella, and basil echo the pasta flavors in a fresh way.
• Sautéed zucchini: Light and buttery, it keeps the meal from feeling too heavy.
• Arugula with shaved Parmesan: Peppery greens and salty cheese bring a nice contrast to the cozy pasta.

Make-Ahead and Meal Prep for Pesto Chicken Pasta

On busy days, I like to prep little pieces ahead so dinner feels almost done before I start.

You can:

• Cut the chicken into pieces and refrigerate it in a covered container.
• Grate the Parmesan and measure the pesto into a small jar.
• Rinse and dry the spinach so it is ready to toss into the pan.
• Slice the sun dried tomatoes so they are ready to stir in at the end.

If I plan to reheat the whole dish, I cook the pasta just slightly under tender, so it stays pleasant after reheating. For lunches, I portion the finished pasta into single-serving containers, then add a splash of milk or broth when reheating to revive the sauce.

How to Store and Reheat Pesto Chicken Pasta

Let the pasta cool a bit, then transfer it to shallow, airtight containers. I refrigerate it for 3 to 4 days.

For reheating:

• On the stove: Add a splash of milk, broth, or water to a skillet, add the pasta, and warm on low heat, stirring gently.
• In the microwave: Heat in short bursts, stirring in between, and add a spoonful of liquid if the sauce seems dry.

Pesto-based pastas are not ideal for freezing because the basil can darken and the texture can change, but if you want to try it, cool the pasta completely, pack it tightly in a freezer-safe container, and freeze. Reheat gently with extra liquid and a bit of fresh Parmesan to help refresh the sauce.