This Creamy Chicken Pesto Pasta combines juicy seasoned chicken, tender pasta, basil pesto, and plenty of melted cheese in a rich, silky sauce. Parmesan and mozzarella give the pesto cream sauce an irresistible cheesy finish, while fresh basil adds brightness.
It’s an easy chicken pasta dinner that feels comforting without requiring complicated ingredients or techniques, making it a great choice for weeknights and family dinners.
Why You’ll Love This Recipe
This recipe gives you the fresh, herby flavor of basil pesto and the comfort of creamy chicken pasta in the same dish. The chicken is seasoned with Italian herbs and garlic before being cooked until lightly golden, creating plenty of savory flavor.
The homemade pesto cream sauce is equally simple. A quick butter-and-flour roux thickens chicken broth and half-and-half before pesto, Parmesan, and mozzarella are stirred in for a smooth, cheesy finish.
It’s also family-friendly and easy to customize. Penne, farfalle, and rotini all work beautifully, and the pesto can be adjusted depending on how bold you want the basil flavor.
Ingredients
For the chicken and pasta:
- 1 pound boneless, skinless halal chicken breast, diced into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 2 garlic cloves, minced
- Salt, to taste
- Black pepper, to taste
- 1/2 pound penne pasta, or farfalle or rotini
For the pesto cream sauce:
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
- 1/2 cup basil pesto
- 1/2 cup freshly grated Parmesan cheese
- 1 cup freshly shredded mozzarella cheese
- Salt, to taste
- Black pepper, to taste
To serve:
- Fresh basil, chopped
- Extra Parmesan cheese, for garnish
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Before draining, reserve about 1/4 cup of pasta water. Drain and set aside.
- Season the chicken. Heat the olive oil in a large skillet over medium heat. Add the diced chicken in a single layer and season with Italian seasoning, minced garlic, salt, and black pepper.
- Cook the chicken. Cook for approximately 6–8 minutes, stirring occasionally, until lightly golden and completely cooked. Chicken should reach an internal temperature of 165°F (74°C). Transfer it to a clean plate.
- Make the roux. Reduce the heat to medium if necessary and melt the butter in the same skillet. Sprinkle in the flour and cook for about 1 minute, stirring constantly.
- Build the cream sauce. Slowly whisk in the chicken broth until smooth. Gradually add the half-and-half while continuing to whisk.
- Bring the mixture to a gentle simmer and cook for 3–4 minutes, whisking frequently, until slightly thickened.
- Add the pesto. Remove the skillet from the heat and stir in the basil pesto until evenly incorporated.
- Add the cheese. Gradually stir in the Parmesan and mozzarella, adding a little at a time and mixing until the cheese is completely melted and the sauce is creamy.
- If the sauce becomes thicker than desired, stir in a splash of reserved pasta water until it reaches your preferred consistency.
- Combine. Return the cooked chicken and pasta to the skillet. Toss gently until everything is evenly coated in the Creamy Chicken Pesto Pasta sauce.
- Taste and adjust the salt and pepper as needed. Serve warm with chopped fresh basil and extra Parmesan.
Tips & Tricks
Cook the pasta only until al dente because it will soften slightly when tossed with the warm pesto cream sauce.
Freshly grated Parmesan and freshly shredded mozzarella generally melt more smoothly than pre-shredded cheeses, which can contain anti-caking ingredients.
Keep the heat gentle when preparing the cream sauce. Excessive heat can cause dairy-based sauces to separate or become grainy.
Add the pesto after removing the skillet from direct heat. This helps preserve its fresh basil flavor and vibrant color.
If your creamy pesto sauce becomes too thick, reserved pasta water is an easy fix. Add it one tablespoon at a time until the sauce loosens.
Chicken thighs can replace chicken breast if you prefer darker, juicier meat. Make sure any chicken and broth used are halal-certified when needed.
Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly when prepared with halal-certified chicken, broth, pesto, and cheeses
Notes
Penne works especially well because its ridges and hollow center capture plenty of creamy pesto sauce. Farfalle, fusilli, rotini, rigatoni, or another short pasta can also be used.
For extra vegetables, add baby spinach, broccoli, peas, asparagus, or sautéed zucchini.
Serve this chicken pesto pasta with a simple green salad, roasted vegetables, or garlic bread for a more substantial meal.
When purchasing prepared pesto, check the ingredient label if halal suitability is important, particularly the cheese used in the pesto.
Nutrition
Approximate nutrition per serving:
- Calories: 720
- Protein: 48 g
- Carbohydrates: 56 g
- Fat: 35 g
Nutrition values are estimates and will vary depending on the pesto, cheeses, pasta, and other specific ingredients used.
FAQ
What is Creamy Chicken Pesto Pasta?
Creamy Chicken Pesto Pasta is a comforting pasta dish featuring cooked chicken and pasta tossed in a sauce made with basil pesto, broth, half-and-half, Parmesan, and mozzarella. It combines the herby freshness of pesto with a rich and creamy cheese sauce.
What pasta is best for creamy pesto chicken pasta?
Penne, rotini, farfalle, and fusilli are excellent options because their shapes hold creamy sauces well. You can also use spaghetti or fettuccine if that’s what you have available.
Can I use store-bought pesto?
Yes. Both homemade and good-quality jarred basil pesto work. Since pesto brands vary considerably in saltiness and intensity, taste the finished sauce before adding additional salt.
How do I keep pesto cream sauce from becoming too thick?
Reserve some pasta cooking water before draining your pasta. If the sauce becomes too thick, gradually stir in the pasta water until it reaches a smooth, creamy consistency.
Can I add vegetables to creamy chicken pesto pasta?
Absolutely. Baby spinach, broccoli, cherry tomatoes, peas, mushrooms, asparagus, and zucchini can all complement the basil pesto and creamy sauce.
Can I make this recipe with leftover chicken?
Yes. Skip the chicken-cooking step and add chopped or shredded cooked chicken when combining the pasta and sauce. Warm everything gently until the chicken is heated through.
Storage
Transfer cooled leftovers to an airtight container and refrigerate for up to 3–4 days.
Cream-based pasta sauces can change texture after freezing, so refrigeration is preferable. If necessary, freeze individual portions in airtight freezer-safe containers for up to 2 months.
Reheat gently in a skillet over low to medium-low heat. Add a splash of chicken broth, half-and-half, or milk to loosen the sauce as it warms. Avoid overheating, which can cause the cheese sauce to separate.
Similar Recipes
Creamy Chicken Pesto Pasta Recipe
Ingredients
For the chicken and pasta:
- 1 pound boneless skinless halal chicken breast, diced into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 2 garlic cloves minced
- Salt to taste
- Black pepper to taste
- 1/2 pound penne pasta or farfalle or rotini
For the pesto cream sauce:
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
- 1/2 cup basil pesto
- 1/2 cup freshly grated Parmesan cheese
- 1 cup freshly shredded mozzarella cheese
- Salt to taste
- Black pepper to taste
To serve:
- Fresh basil chopped
- Extra Parmesan cheese for garnish
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Before draining, reserve about 1/4 cup of pasta water. Drain and set aside.
- Season the chicken. Heat the olive oil in a large skillet over medium heat. Add the diced chicken in a single layer and season with Italian seasoning, minced garlic, salt, and black pepper.
- Cook the chicken. Cook for approximately 6–8 minutes, stirring occasionally, until lightly golden and completely cooked. Chicken should reach an internal temperature of 165°F (74°C). Transfer it to a clean plate.
- Make the roux. Reduce the heat to medium if necessary and melt the butter in the same skillet. Sprinkle in the flour and cook for about 1 minute, stirring constantly.
- Build the cream sauce. Slowly whisk in the chicken broth until smooth. Gradually add the half-and-half while continuing to whisk.
- Bring the mixture to a gentle simmer and cook for 3–4 minutes, whisking frequently, until slightly thickened.
- Add the pesto. Remove the skillet from the heat and stir in the basil pesto until evenly incorporated.
- Add the cheese. Gradually stir in the Parmesan and mozzarella, adding a little at a time and mixing until the cheese is completely melted and the sauce is creamy.
- If the sauce becomes thicker than desired, stir in a splash of reserved pasta water until it reaches your preferred consistency.
- Combine. Return the cooked chicken and pasta to the skillet. Toss gently until everything is evenly coated in the Creamy Chicken Pesto Pasta sauce.
- Taste and adjust the salt and pepper as needed. Serve warm with chopped fresh basil and extra Parmesan.
Notes
Conclusion
This Creamy Chicken Pesto Pasta transforms simple chicken and pasta into a satisfying meal with a rich, cheesy basil pesto sauce. The combination of golden chicken, Parmesan, mozzarella, garlic, and fresh basil gives every bite plenty of comforting flavor.
With about 40 minutes from start to finish and plenty of opportunities for easy substitutions, it’s a practical recipe to keep in your rotation for busy family dinners.