Creamy Pesto Pasta with Chicken
This Chicken with Creamy Pesto Pasta recipe is pure comfort food the whole family will love. It’s an easy one-pan 30-minute meal that’s packed full of flavor but only requires a handful of simple ingredients.
There is an Italian restaurant in my neighbourhood that I love to go to with my friends every few months for a catch up. The menu is packed with delectably creamy pasta dishes, but my absolute favorite is their farfalle with pesto cream sauce which is the perfect cross between a carbonara and a pesto pasta. It’s creamy, yet flavorful and a dish I knew I had to recreate at home. This creamy pesto chicken pasta recipe is so quick and easy to throw together on those busy weeknights when you don’t want to think about dinner. The beauty of this recipe is that you can modify it in so many ways so anyone can enjoy it. Don’t be off-put by the dairy and pasta. The pesto is the star of the show in the world of flavor, and it really helps cut through the rich creaminess.
Why You Will Love This Chicken and Creamy Pesto Sauce Pasta
- Who doesn’t love an easy one-pot meal that comes together in less than 30 minutes?
- This is a kid friendly dish that the whole family will enjoy.
- This isn’t your average creamy pasta, the addition of pesto gives it so much flavor and helps to lighten up the dish.
- This hearty chicken and creamy pesto pasta can be enjoyed as an easy dinner by itself or with a salad on the side or if you skip the chicken it can be served as a side dish with chicken or steak.
- With easy modifications, you can make this creamy pesto pasta recipe gluten-free, dairy-free, grain-free, Paleo or Keto
Ingredients You Need For This Creamy Pesto Pasta Recipe
- Chicken breasts: I use two large, boneless, skinless chicken breasts sliced in thin slices, but you can also use shredded chicken from leftover chicken, or if you prefer, you can use boneless, skinless chicken thighs.
- Seasonings: Dried oregano, onion powder, garlic powder, salt, and black pepper are all you need to give a simple herby flavor that compliments the pesto perfectly.
- Oils: I love the combination of butter and extra virgin olive oil to give it a rich flavor. If you want to start the dairy-free process of this recipe, you can use all olive oil and leave out the butter entirely.
- Aromatics: When using shallots and fresh garlic together you get a spicy and sweet flavor that is just perfect for a recipe like this. I love using a shallot for a rich onion flavor that is sweet and strong, along with a fresh garlic clove to give a sweet compliment to the shallot.
- Pasta: I like using farfalle pasta but you can use your favorite type of pasta such as linguine, penne or rigatoni.
- Chicken stock: Homemade chicken stock or store-bought chicken stock both work! You can also swap it for vegetable broth.
- Milk and cream: Using whole milk and heavy cream gives this creamy pasta sauce maximum richness! You can use different combinations of milk depending on your preference, such as skim milk and single cream or only whole milk.
- Fresh Pesto: Be sure to use a good quality pesto for the best flavor. I usually use store-bought pesto but you can use homemade pesto if you have some on hand. I prefer using fresh basil pesto, but spinach pesto, Kale and Pistachio Pesto, or Broccoli Pesto will give you amazing results, too.
- Parmesan: I love to use freshly grated parmesan to give this creamy pasta dish a rich, umami flavor but pre-shredded parmesan works too!
Kitchen Tools You Will Need
- Small Bowl
- Large Plate
- Large Pot or Dutch Oven
- Sharp Knife
- Cutting Board
- Wooden Spoon
How To Make This Chicken With Creamy Pesto Pasta
- Stir together the seasonings, place the chicken pieces on a plate, and generously season them all over.
- Heat the butter and olive oil in a pot or Dutch oven on medium heat. Add in the chicken and cook for 4 minutes or so until golden brown in color on all sides and cooked through. Set aside
- Add the diced shallot to the pot along with the butter and garlic and saute. Combine pasta in the pot, along with the chicken stock, milk, and cream, and leave to simmer then stir in the pesto. Leave to simmer until the pasta is al dente and the sauce has reduced and thickened.
- Stir in the parmesan and sliced chicken and serve!
You can find more detailed instructions in the recipe card below
Ways To Modify This Chicken and Creamy Pesto Pasta Recipe
- Choose your favorite pasta and get creative! You can use any pasta shape really, like penne pasta or rotini pasta, or if you want smaller shapes, you can try ditalini or orzo.
- If you don’t have basil and pine nuts on hand to make homemade pesto, you can switch things up a bit. Use walnuts instead of pine nuts; use spinach instead of basil, or better yet, check out my delicious Broccoli Pesto or Kale and Pistachio Pesto as great alternatives.
- To switch up the protein option, you can use shrimp in place of the chicken. Sear them in the pan in the first step and add them to the dish at the end, they will be delicious!
- Add in fresh veggies such as broccoli, chopped asparagus, cherry tomatoes or frozen peas.
- Give the pasta a kick of spice by adding red pepper flakes
Dietary Customizations
- To make this gluten-free, you can use any type of your favorite gluten-free pasta. Unfortunately most grain free pastas have a quick cook time, so if using a grain free pasta I recommend cooking it separately in water according to package instructions and then adding to the sauce after it has cooked down
- If you are vegetarian, leave out the chicken and use vegetable stock in place of the chicken stock.
- For dairy free, use coconut cream in place of the heavy cream, and if you want a more neutral milk flavor, use unsweetened almond milk or cashew milk in place of the whole milk. Swap the parmesan cheese for dairy free parmesan or nutritional yeast to give the sauce a similar cheesy flavor.
Can I Make This Chicken and Creamy Pesto Pasta Recipe in the Instant Pot
Making this Creamy Chicken Pesto Sauce Pasta in the instant pot is an easy time saving option. Mix all the spices together in a small bowl and generously season your chicken. Using the saute option, add the butter and oil and saute the chicken until golden brown on both sides. Add the shallot and garlic for a few minutes, until soft and tender. Stir in the pasta and broth and close the lid. Cook on high pressure for 6 minutes. Do a quick release of pressure and add in the milk, cream, and pesto. Allow to cook down to make for a thick and creamy sauce. Add in the parmesan after it begins to thicken, remove the chicken to slice, and then return to the pot. Serve and enjoy!
Can I Make This In Advance
Yes, you can do this in advance, but here are a couple of tips for doing so. The pasta will dry out if it sits for too long, so I recommend using 1/2 the milk and undercooking the pasta; then, when you reheat it, add the remaining amount of milk and cook for a few minutes until the liquid evaporates. This will ensure the pasta doesn’t overcook and become mushy. Alternatively you could also use pasta water to thin out the sauce if you want a lighter consistency. You can do this 2-3 days in advance.
What About Leftovers
The leftovers of this creamy pesto pasta will last in the fridge for 2-3 days when stored in an airtight container. To reheat, warm the pasta in a large skillet on medium-high heat or in the microwave until heated through. I recommend adding a splash of cream or milk to the creamy pesto pasta sauce to thin it out.
Here are more simple pasta dishes that you will love:
- Pesto Chicken and Tortellini Soup
- Beef Short Rib Ragu
- Miso Cacio e Pepe Pasta
- One-Pot Creamy Mushroom Pasta
- Ragu alla Bolognese
- Braised Lamb Ragu
If you make this chicken and creamy pesto sauce pasta recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Creamy Pesto Pasta with Chicken
Ingredients
- 2 large chicken breasts approx 1 lbs
- ½ tsp dried oregano
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp butter
- 1 tbsp olive oil
- 1 shallot finely diced
- 1 tbsp butter
- 1 clove garlic
- 10 oz farfalle pasta
- 2 cups chicken stock
- 1 cup milk (1% or whole milk for a richer sauce)
- 1 cup heavy cream
- ⅓ cup pesto
- ¼ cup grated parmesan
Instructions
- In a small bowl stir together the oregano, onion powder, garlic powder, salt and pepper. Cut each chicken breast in half vertically so you will have have 2 long strips. Place the chicken pieces on a plate and generously season them all over with the herbs/salt and pepper.
- Heat the butter and olive oil in a pot on medium heat. Add in the chicken and cook for 4 minutes or so until golden brown in color on all sides and cooked through. Set the chicken aside on a plate.
- Add the diced shallot to the pot along with the butter and garlic and saute for 3 minutes before adding in the pasta, chicken stock, milk and cream and leave to simmer for approximately 5 minutes before stirring in the pesto. Continue to simmer for approximately 5 more minutes until the pasta is tender and the sauce has reduced and thickened.
- Stir in the parmesan.
- Slice the chicken into thin pieces and stir it into the pasta. Divide between bowls and garnish with additional parmesan.
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