Creamy Chicken Pesto Pasta

5.0 from 3 votes

This Creamy Chicken Pesto Pasta is the ultimate weeknight comfort food—rich, flavorful, and ready in about 30 minutes! Juicy chicken, tender pasta, and a dreamy basil pesto cream sauce come together in one pot for an easy, satisfying meal everyone will love. Perfect for busy nights, summer dinners, or anytime you’re craving something cozy and delicious.

Chicken pesto pasta is a quick & easy comfort meal! Think: pasta tossed in creamy pesto sauce, a handful of baby spinach for freshness, and a generous sprinkle of Parmesan. If you’re hunting for easy chicken pesto pasta recipes, this one is super quick and easy but feels totally restaurant-worthy.

Why You Will Love This Recipe

This dish is more than just delicious—it’s a lifesaver for those nights when you need lite meals for dinner simple and fast. It’s one of those pasta dinner ideas that works in every season, but it’s especially perfect as an easy summer dinner recipe. Light, fresh, and satisfying without being too heavy, it’s ideal for laid-back summer meals for dinner or even date nights at home.

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Ingredients

• 12 oz penne pasta (or your favorite kind)
• 1.25 lbs boneless skinless chicken breasts, cut into 1½-inch cubes
• Salt & pepper to taste
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• ¾ cup half and half (or heavy cream/milk)
• ¾ cup basil pesto (store-bought or homemade)
• ½ cup grated Parmesan cheese, plus more for serving
• 2 cups baby spinach
• Optional: red pepper flakes for a little kick

How to Make Chicken Pesto Pasta

Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.

Season and Cook the Chicken
Season the chicken pieces with salt and pepper. In the same pot, melt the butter over medium-high heat. Add the chicken and cook for about 6–8 minutes until fully cooked and golden brown. You may need to do this in batches so the pot doesn’t get crowded.

Make the Sauce
Add minced garlic to the chicken and cook for 1 minute until fragrant. Stir in the half and half and pesto. Let the sauce cook for 3–5 minutes, or until it starts to bubble and thicken slightly.

Bring it All Together
Lower the heat. Stir in the cooked pasta, Parmesan cheese, and spinach. Mix well until the cheese melts and the spinach wilts—about 2–3 minutes. Adjust seasoning if needed.

Serve
Serve hot, topped with extra Parmesan and a pinch of red pepper flakes if desired. Enjoy as-is or with a crusty piece of garlic bread on the side!

How to Store Leftovers

Let any leftovers cool completely before storing. Transfer to an airtight container and keep in the refrigerator for up to 3 to 4 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.

When and How to Serve

This recipe is the definition of versatile! Serve it:

• Freshly made for dinner alongside garlic bread or a green salad.
• As a meal prep lunch—it reheats beautifully.
• For a summer get-together, since it’s easy to make in large batches and pairs well with grilled veggies or wine.

Variations

This Creamy Chicken Pesto Pasta is incredibly versatile, which means you can easily tweak it to match your taste, dietary needs, or whatever you have in your pantry. Here are some fun and delicious ways to customize this dish:

Swap the Cream for Different Textures

• For a richer sauce: Use heavy cream instead of half and half. It creates a thick, luxurious texture that clings to every bite of pasta.
• For a lighter version: Use whole milk or even evaporated milk to reduce the richness without sacrificing too much creaminess. You can also use a little cream cheese or Greek yogurt for a tangy, protein-packed twist.

Change Up the Greens

• Spinach is lovely, but you can easily swap it for arugula (peppery and bold), kale (chopped finely for quicker cooking), or fresh basil leaves if you want to double down on that pesto flavor.
• Zucchini ribbons, asparagus tips, or peas are also great veggie add-ins, especially for spring and summer.

Switch Up the Protein

• Chicken thighs: Juicier and more flavorful than breasts, they stay tender and add a bit of richness.
• Shrimp: Quickly sautéed shrimp make this a fantastic seafood twist—just cook them separately and toss them in at the end.
• Rotisserie chicken: Perfect for shortcut nights—skip the cooking step and stir it in with the sauce.
• Vegetarian/Vegan option: Use sautéed mushrooms, roasted chickpeas, or a vegan meat substitute. Tofu or tempeh cubes work well too, especially when pan-seared for texture.

Add Color and Freshness

• Toss in halved cherry tomatoes, either fresh or blistered in a skillet, for a pop of color and brightness.
• Stir in sun-dried tomatoes for a tangy-sweet depth that pairs so well with basil pesto.
• A handful of fresh basil or a squeeze of lemon juice right before serving adds a fresh, zesty finish.

Spice It Up

• Add red pepper flakes, a pinch of cayenne, or even a spoonful of Calabrian chili paste to give the creamy sauce a subtle heat.
• Or top it off with cracked black pepper and extra Parmesan for a bold, savory finish.

FAQs

Can I use rotisserie chicken instead of cooking fresh chicken?

Absolutely! Using rotisserie chicken is a great time-saving option, especially on busy weeknights. Just shred or dice about 2 to 3 cups of rotisserie chicken and add it in when you stir the pesto and half-and-half into the pot. Since the chicken is already cooked, you’ll just need to warm it through. It blends beautifully with the creamy pesto sauce and still gives the dish a hearty, satisfying feel.

Is this dish good for meal prep?

Yes, it’s a fantastic meal prep recipe. You can make it ahead and portion it into containers for lunches or dinners throughout the week. It stores well in the fridge for up to 4 days. Just keep in mind that pasta tends to absorb sauce over time, so when reheating, add a splash of milk, cream, or even chicken broth to help bring the sauce back to its creamy consistency.

Can I freeze this chicken pesto pasta?

Freezing creamy pasta can be tricky. Technically, you can freeze it, but the texture of the sauce may change when thawed and reheated—it might separate or become grainy due to the dairy. If you do choose to freeze it, let it cool completely, then store in an airtight, freezer-safe container for up to 2 months. When reheating, warm slowly on the stove and stir frequently. Add a bit of milk or cream to help the sauce re-emulsify.

What type of pesto should I use?

The recipe works best with a traditional basil pesto, which brings bright, herby flavor and pairs perfectly with the creamy sauce and savory chicken. You can use store-bought pesto for convenience, but if you have time, a homemade version really elevates the dish. You can also experiment with other variations like arugula pesto, sun-dried tomato pesto, or even kale pesto if you want a unique twist.

What can I serve with this dish to make it a full meal?

This pasta is filling on its own but pairs wonderfully with:

• A crisp side salad (try arugula, cherry tomatoes, and lemon vinaigrette)
• Garlic bread or a toasted baguette for soaking up extra sauce
• Roasted veggies like zucchini, bell peppers, or asparagus for added freshness
• A glass of chilled white wine or sparkling water with lemon for a refreshing touch

Can I use a different type of pasta?

Definitely! This recipe is super flexible. Short pastas like rigatoni, bowtie, rotini, or fusilli all work great because they hold onto the creamy sauce well. Long pastas like fettuccine or spaghetti also make for a beautiful presentation—just be sure to stir well so everything gets evenly coated.