Creamy Pesto Chicken Pasta is a true crowd-pleaser: hearty, bright, and satisfying. This version combines tender chicken, al dente pasta, sweet peas, and a silky pesto-cream sauce for a weeknight dinner that also reheats beautifully. It’s family-friendly, packed with flavor, and simple enough to become a regular on your meal rotation.
Summary
This creamy pesto chicken pasta delivers tender chicken breasts, a rich but bright pesto-cream sauce, and pops of sweetness from peas. It’s easy to customize—swap the pasta shape you have on hand, add other vegetables like broccoli or asparagus, or use dairy-free substitutions if needed. The recipe yields about 6 servings and comes together in roughly 40 minutes.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 16 ounces casarecce pasta (or substitute fusilli, penne, or another short pasta)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 3/4 cup heavy cream
- 3/4 cup basil pesto
- 1 cup grated Parmesan cheese, plus more for serving
- 1 cup frozen peas
- 1/4 cup thinly sliced fresh basil leaves, plus more for garnish
Instructions
- Bring the water to a boil: Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt before cooking the pasta.
- Prep and season the chicken: While the water heats, place chicken breasts on a cutting board and cover them with parchment or plastic wrap. Pound each breast to an even 1/2-inch thickness using a meat mallet or the bottom of a heavy skillet. Pat dry and season both sides with 1 teaspoon of kosher salt and 1/2 teaspoon black pepper.
- Cook the pasta: Add the pasta to boiling water and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
- Cook the chicken: Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken breasts in a single layer and cook until golden and cooked through, about 4 minutes per side depending on thickness. Transfer cooked chicken to a clean plate and keep warm.
- Make the sauce: Reduce the heat to medium-low. Melt the butter in the same skillet, then add the heavy cream and pesto, stirring to combine and scraping up any browned bits from the pan. Stir in the grated Parmesan and cook until the cheese melts and the sauce is smooth, about 2 minutes.
- Finish the pasta: Add the drained pasta, reserved pasta water, 1 teaspoon salt, and the frozen peas to the skillet. Toss and cook for about 2–3 minutes until the pasta is well coated and the peas are heated through. Taste and adjust seasoning as needed.
- Serve: Remove the skillet from the heat and stir in the sliced basil. Slice the chicken breasts and arrange them on top of the pasta. Garnish with additional grated Parmesan and fresh basil leaves. Serve immediately.
Tips and Variations
- If you can’t find casarecce, use fusilli, penne, or any other short pasta; they all hold the sauce well.
- For extra vegetables, add small broccoli florets, sliced asparagus, or trimmed green beans. Add hearty veggies while the sauce simmers so they become tender.
- To make this dairy-free, substitute vegan butter and a dairy-free grated cheese alternative, and use full-fat coconut cream or a suitable plant-based cream in place of heavy cream. The texture will differ slightly but remain creamy.
- Leftovers store well in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of water or cream to loosen the sauce.
Recipe FAQ
Q: I can’t find casarecce pasta. Can I use a different noodle?
A: Yes—fusilli, penne, or other short shapes work great as substitutes.
Q: Can I add other vegetables?
A: Absolutely. Broccoli, asparagus, or green beans all pair nicely—adjust cooking time so the vegetables are tender but still bright.
Q: Can I make this dairy-free?
A: Use dairy-free butter and Parmesan alternatives, and swap heavy cream for a full-fat plant-based cream. The result will be slightly different but still delicious.
Nutrition (per serving, approximate)
Calories: 753 kcal · Carbohydrates: 65 g · Protein: 35 g · Fat: 39 g · Saturated Fat: 15 g · Sodium: 1459 mg · Fiber: 4 g
Additional Info
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Servings: 6
- Course: Main Course
- Author: Alex Snodgrass
I hope your family enjoys this Creamy Pesto Chicken Pasta as much as mine does. It’s one of those recipes that balances comfort and freshness while staying simple enough for busy nights. If you try it, consider leaving a note about any swaps or tweaks you made—those ideas help others when planning meals.
Food photography and styling by Eat Love Eats.