Chicken Pesto Pasta
This easy and delicious one-pan Chicken Pesto Pasta is creamy, decadent, and filled with simple, flavorful ingredients. It comes together quickly in less than 30 minutes, making it the the perfect weeknight dinner or entertaining meal.
A big bowl of pasta is one of my family’s favorite dinners, and this Chicken Pesto Pasta is one that I’ve been making on rotation for years. It’s simple to make in under 30 minutes, creamy, comforting, and packed with fresh basil flavor in every bite. This recipe comes together quick thanks to store-bought pesto and using just one pan, so you can get dinner on the table in no time, with minimal clean-up required. It’s the perfect all-in-one meal for busy weeknights, and impressive enough to entertain with, too.
Tender chicken is browned to golden perfection, then mixed into a rich and luscious pesto cream sauce that’s comforting and simply irresistible. This pesto pasta with chicken is packed with flavor and tastes like restaurant-quality at-home, using just a few simple ingredients. We know you’ll be adding it into your dinner rotation too.
If you’re a pasta lover like us, try some of these other one-pan recipes. We love this flavor-packed Marry Me Tortellini and this easy Creamy Shell Pasta Recipe for weeknight dinners.
Why You’ll Love This Recipe
- Easy One-Pot Meal: With a simple process and a flavorful sauce that comes together in just one pan, this recipe is easy to make and even easier to clean-up.
- Creamy Pesto Sauce: Packed with herby pesto, savory sun-dried tomatoes and rich cream, this sauce is full of decadent flavor.
- Perfect for Busy Weeknights: Quick to make, using just one pan, and with ingredients that are easy to find (if you don’t already have them on hand in your fridge and pantry), this is a great meal to whip up during the week. It’s one of our family’s go-to’s!
- Great for Leftovers: This is one of those meals that reheats beautifully and tastes just as good the next day, making leftovers a dream. And bonus, it’s great for meal prep, too.
Ingredients
- Bow Tied Pasta: Cook al dente for the perfect texture. We love bow ties but any short cut will work to hold the creamy sauce.
- Chicken Breasts: Boneless, skinless for the best texture and flavor. Use rotisserie chicken for a shortcut.
- Flour: For a nice golden brown crust on the chicken.
- Salt & Pepper: Seasoning is key, don’t skip it.
- Olive Oil: Use a good quality extra-virgin olive oil.
- Onion: Fragrant and aromatic flavoring.
- Sun Dried Tomatoes: Juicy, sweet and deeply savory, use your favorite oil-packed store-bought variety.
- Chicken Stock: For the base of the sauce.
- Pesto: Herby and fresh, use your favorite store-bought brand or homemade if you’re up for it.
- Heavy Cream or Half and Half: For richness, to make the pasta creamy and decadent.
- Parmesan Cheese: Savory and nutty, use freshly grated.
- Toppings: Basil, cherry tomatoes, red pepper flakes – for fresh finishing touches and a little kick.
How To Make Chicken Pesto Pasta
1. Bring a large pot of salted water to a boil and cook the bow tie pasta according to package instructions. Drain and set aside.
2. Pat the chicken dry and toss the pieces with the flour, salt, and black pepper until evenly coated.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the chicken and cook for about 5–6 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
5. In the same skillet, add the diced onion and sauté for 2–3 minutes until softened.
6. Stir in the sun-dried tomatoes and cook for another minute.
7. Pour in the chicken stock and scrape up any browned bits from the bottom of the pan.
8. Stir in the pesto and lower the heat to a simmer.
9. Add the heavy cream and Parmesan cheese, stirring until the sauce becomes creamy and smooth.
10. Return the chicken and any juices back to the skillet and toss to coat.
11. Add the cooked pasta and gently stir everything together until fully combined and coated in the creamy pesto sauce.
12. Serve warm topped with extra Parmesan, basil, or red pepper flakes if desired.
Expert Tips
- Use Freshly Grated Parmesan: For the smoothest sauce and texture. Skip the pre-grated stuff!
- Don’t Overcook the Pasta: Only cook the noodles to al dente. They should be firm and chewy with a bite. Avoid overcooking to prevent overly soft, mushy pasta.
- Adjust Sauce Consistency: Add an extra splash of broth to loosen the sauce, if needed.
- Use a High-Quality Pesto: Choose a nice, fresh, good-quality pest for the best flavor. There are so many delicious store-bought options available, so use your favorite.
- Season at the End: Once the pasta is cooked and about ready to serve, taste and adjust the seasoning. Wait to add more salt until the end, since pesto can be naturally salty.
Variations
- Add Spinach or Cherry Tomatoes: For extra fresh flavor and a pop of color.
- Use Shrimp: Try sauteed shrimp instead of chicken for a different protein.
- Make it Spicy: Add a sprinkle of red pepper flakes to give the pasta a little kick and some heat.
- Use Sun-Dried Tomato Pesto: Try a red pesto for an equally as delicious and different flavor profile.
- Use Gluten-Free Pasta: If desired, give it a try — there are so many great options available now.
What To Serve With Chicken Pesto Pasta
This pasta is delicious on its own and pairs perfectly with any simple side. Here are some of our favorites.
- Garlic bread
- Caesar salad
- Roasted vegetables
- Caprese salad
Storage
Store any leftover pasta in an airtight container in the fridge for up to 3-4 days. Reheat on the stove over medium heat with a splash of stock, drizzle of olive oil or extra spoonful of pesto to loosen. Serve once hot.
This recipe is great for meal prep and tastes even better the next day. Prep and make this pasta up to a day in advance, store in the fridge in an airtight container, then reheat and serve whenever you’re ready to enjoy.
Frequently Asked Questions
We like bow ties, but any short cut pasta that can hold the sauce works great. Fusili, rigatoni or penne are great options, and even a long and thin pasta like linguine, would work in a pinch, too.
Yes – simply omit the heavy cream or half and half. You can add a splash of milk if you’d like to add in a touch of creaminess without making it too heavy.
Add the cream and parmesan once the heat has been lowered. This will help the sauce stay creamy and smooth, versus breaking and becoming separated and oily.
More Easy Pasta Recipes
- Lemon Parmesan Pasta
- One Pan Garlic Pasta
- Crockpot Million Dollar Pasta
- Creamy Baked Salmon Pasta with Boursin
Creamy Chicken Pesto Pasta
Ingredients
- 1 lb bow tie pasta cooked
- 2 -3 large chicken breasts chopped into bite-sized pieces
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 medium onion diced
- 1/2 cup sun-dried tomatoes chopped
- 1 1/2 cups chicken stock
- 3/4 –1 cup prepared pesto
- 1/2 cup heavy cream or half and half
- 1/2 cup grated Parmesan cheese
- Optional: fresh basil cherry tomatoes, red pepper flakes
Instructions
- Bring a large pot of salted water to a boil and cook the bow tie pasta according to package instructions. Drain and set aside.
- Pat the chicken dry and toss the pieces with the flour, salt, and black pepper until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for about 5–6 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
- In the same skillet, add the diced onion and sauté for 2–3 minutes until softened.
- Stir in the sun-dried tomatoes and cook for another minute.
- Pour in the chicken stock and scrape up any browned bits from the bottom of the pan.
- Stir in the pesto and lower the heat to a simmer.
- Add the heavy cream and Parmesan cheese, stirring until the sauce becomes creamy and smooth.
- Return the chicken and any juices back to the skillet and toss to coat.
- Add the cooked pasta and gently stir everything together until fully combined and coated in the creamy pesto sauce.
- Serve warm topped with extra Parmesan, basil, or red pepper flakes if desired.
Notes
- Store leftover in airtight container in the fridge for up to 3-4 days. Reheat on the stove over medium heat with a splash of stock, drizzle of olive oil or extra spoonful of pesto to loosen. Serve once hot.
- This recipe is great for meal prep and tastes even better the next day. Prep and make this pasta up to a day in advance, store in the fridge in an airtight container, then reheat and serve whenever you’re ready to enjoy.
