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A creamy, flavorful pesto chicken pasta dish with tender chicken, al dente noodles, and a silky pesto sauce made with jarred pesto, heavy cream, and starchy pasta water.

  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 12 oz penne or bowtie pasta (or other short pasta shapes like fusilli or shells)
  • 1.5 lbs boneless skinless chicken breasts, cut into ~1-inch bite-sized pieces
  • 1 cup basil pesto (store-bought or homemade)
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese (preferably not pre-grated)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes, halved (optional)
  • 2 cups fresh spinach (optional)
  • 1 teaspoon Italian seasoning (for chicken)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice
  • 1 cup reserved pasta water (from pasta cooking)
  • Fresh basil leaves (for garnish)

Instructions

  1. Bring a large pot of heavily salted water to a rolling boil.
  2. Add pasta and cook 2 minutes less than the package directions instruct.
  3. Before draining, scoop out 1 cup of the starchy pasta water and set aside.
  4. Drain pasta but do not rinse.
  5. Cut chicken breasts into ~1-inch bite-sized pieces.
  6. Season chicken with salt, black pepper, and Italian seasoning.
  7. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
  8. Add chicken in a single layer without overcrowding the pan.
  9. Cook chicken 6–7 minutes, flipping once, until golden and internal temperature reaches 165°F.
  10. Remove chicken to a plate but leave browned bits and drippings in the skillet.
  11. Lower heat to medium and add minced garlic; cook 30 seconds until fragrant but not browned.
  12. Pour in heavy cream and bring to a gentle simmer.
  13. Stir in pesto until combined.
  14. Add about half the reserved pasta water and whisk until the sauce is smooth and creamy; add more pasta water as needed to adjust consistency.
  15. Add drained pasta to the skillet and toss to coat, adding splashes of pasta water if sauce is too thick.
  16. Return cooked chicken to skillet and toss to combine.
  17. Add halved cherry tomatoes (if using) and warm through.
  18. Fold in fresh spinach and cook until wilted, about 30 seconds.
  19. Stir in freshly grated Parmesan and lemon juice.
  20. Taste and adjust seasoning with salt and pepper.
  21. Garnish with fresh basil and serve immediately.

Notes

Saving pasta water before draining is crucial to creating a creamy, emulsified pesto sauce., Do not overcook pasta; undercook it by 2 minutes and finish cooking in the sauce to avoid mushy noodles., Remove chicken from heat once it reaches 165°F to keep it juicy and tender., Mix-ins like cherry tomatoes and spinach are optional but add fresh flavor and color., Substitutions: Half-and-half or whole milk with cream cheese can replace heavy cream for a lighter sauce., Different pasta shapes with grooves or ridges hold pesto sauce best; spaghetti or angel hair are not recommended., Chicken can be replaced with shrimp, Italian sausage, or rotisserie chicken for variety., To lighten the dish, omit cream and use extra pasta water and lemon juice for brightness., The dish keeps well for up to 4 days refrigerated; add splash of water or cream when reheating to restore creaminess., Freezing is possible but may alter sauce texture.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 550 calories per serving
  • Fat: Approximately 25 grams per serving
  • Carbohydrates: Approximately 50 grams per serving
  • Protein: Approximately 40 grams per serving