Chicken Pesto Pasta

5 from 1 vote

Oct 27, 2026

When you need dinner on the table fast and you want everyone to actually be excited about it, make this Chicken Pesto Pasta. Golden, juicy chicken and penne get coated in a rich parmesan cream sauce with plenty of basil pesto, and it tastes like a plate you’d happily pay $18 for at a restaurant. Except you’re eating it at home, probably in sweatpants, with a second helping already waiting in the pan.

Bowtie chicken pesto pasta in a creamy green sauce, topped with grated cheese and fresh basil leaves, served in a white bowl.

I really love how much of the work the pesto does for you. A jar from the store (or a scoop of homemade if you have some already made) brings basil, garlic, pine nuts, and parmesan all at once, so you get big, layered flavour from a pretty short ingredient list. It’s also a great one for picky eaters, because creamy pasta and chicken is a hard combo to say no to. Want more pesto? Try Spicy Pasta Alla Vodka with Pesto or Pesto Chicken with Roasted Tomatoes & Spinach.

😍 Why You’ll Love This Chicken Pesto Pasta

Restaurant-level flavour at home: the parmesan cream sauce and basil pesto come together into a rich, herby, and seriously satisfying dish.
Short ingredient list: most of what you need is probably already in your fridge and pantry, and the pesto brings a ton of flavour on its own.
Feeds a crowd happily: chicken and creamy pasta is a combo that pleases kids, adults, and anyone who claims they “don’t really like pesto.”
Quick enough for a weeknight: the chicken sears while the pasta boils, and the sauce comes together in the same skillet in just a few minutes.

🌿 Ingredients You’ll Need To Make This Chicken Pesto Pasta

Olive oil: This is what the chicken sears in, and the oil and pan juices left behind become the base of your cream sauce.
Chicken: Cut into bite-sized cubes so every piece browns nicely and every forkful of pasta gets some chicken.
Penne pasta: The tubes catch the creamy pesto sauce inside and out.
Salt: A good pinch seasons the chicken before it hits the pan.
Pepper: Freshly cracked black pepper adds a little warmth and bite.
Dried oregano: Gives the chicken a subtle savoury, herby note that works so well with the pesto.

Dried basil: This doubles down on the basil flavour from the pesto.
Heavy cream: Also called whipping cream (33%), it simmers down into a rich, silky sauce.
Parmesan cheese: Finely grated parmesan melts smoothly into the cream, thickening the sauce and adding a salty, nutty depth.
Basil pesto: Store-bought or homemade both work, and this is where most of the flavour comes from, so use one you love the taste of.
Fresh basil: Totally optional, but a few torn leaves on top add a fresh pop of colour and aroma right before serving.

Farfalle chicken pesto pasta tossed in a creamy green sauce, topped with shredded cheese and fresh basil leaves in a white bowl.

✔ How To Make This Chicken Pesto Pasta Recipe

Cook your pasta according to package directions, subtracting 1 minute from the cooking time so it stays al dente. Set aside; it will finish cooking in the sauce.

Grab your chicken and slice it into bite-sized pieces (about 1-inch cubes). Transfer to a bowl, season with salt, pepper, dried oregano, and dried basil, and gently toss to combine.

Place a large, deep skillet over medium-high heat and add the olive oil. Once hot, add the chicken and fry on each side until golden and just about cooked through. (Don’t worry if it’s not fully cooked through yet; it will finish cooking as it simmers in the sauce later.)

Using a slotted spoon, remove the chicken from the skillet and set it aside, leaving the oil and pan juices behind. Reduce the heat to medium-low.

Pour in the heavy cream/whipping cream and turn the heat up to medium to bring it to a boil. Once boiling, reduce the heat and let it simmer for a couple of minutes until slightly reduced.

Add the parmesan cheese to the cream. Whisk continuously until fully incorporated and the sauce begins to bubble and slightly thicken to your desired consistency.

Once thickened, return the cooked chicken and pasta to the sauce. Mix well to combine and let everything simmer for a moment to reheat through.

Stir in the basil pesto, mixing until it breaks down and is completely incorporated into the sauce.

Remove from heat, serve immediately, and garnish with fresh basil if desired. Enjoy!

🗒 Variations

Sun-dried tomato pesto pasta: Stir in a handful of chopped sun-dried tomatoes along with the chicken for little bursts of sweet, tangy flavour.
Add some greens: Fold in a couple of handfuls of baby spinach right before the pesto so it wilts into the sauce.
Spicy pesto pasta: Add a pinch of red pepper flakes to the chicken seasoning, or stir some into the sauce, for a gentle kick of heat.
Lemony finish: A squeeze of fresh lemon juice and a little zest at the end brightens up the cream sauce and makes the basil taste even fresher.

🗒 Substitutions

Chicken: Chicken breast and boneless, skinless thighs both work well. Thighs stay extra juicy, while breast gives you leaner, tidier bites.
Penne: Any short pasta with ridges or curves works, like rigatoni, fusilli, or farfalle.
Heavy cream: Half-and-half makes a lighter sauce, but simmer it gently, as it’s more likely to separate if it boils hard.
Basil pesto: Sun-dried tomato pesto or a nut-free basil pesto can be swapped in at the same amount.

Chicken pesto pasta in a white bowl with green sauce, topped with grated cheese and fresh basil leaves next to a red and white striped kitchen towel.

🍴 Leftovers? Lucky you.

Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it sits, so reheat it in a skillet over medium-low heat with a splash of milk or cream, stirring until it’s creamy and warmed through. You can also microwave it in 30-second intervals, adding a little liquid and stirring in between.

🤔 FAQ’s

Can I use chicken thighs instead of chicken breast?

Yes! Boneless, skinless chicken thighs are a great choice here. They stay tender and juicy and can handle a bit of extra cooking time without drying out.

Can I use homemade pesto?

Absolutely. Homemade pesto works perfectly in this recipe. Just use the same amount, and taste the sauce before serving, since homemade pesto can vary in saltiness.

Why did my pesto sauce turn oily?

Pesto is mostly olive oil, so it can separate if it gets too hot. Keep the heat low once you add it and stir until it’s fully combined. A splash of cream or pasta water can help bring the sauce back together.

Can I make this ahead of time?

It’s best fresh, since the pasta keeps soaking up the sauce as it sits. If you need to prep ahead, season the chicken and cook the pasta earlier in the day, then make the sauce and bring everything together right before serving.

Can I freeze chicken pesto pasta?

Freezing isn’t recommended. Cream sauces tend to separate and turn grainy once they’re thawed, and the pasta gets soft. This one is best enjoyed fresh or within a few days from the fridge.

What should I serve with chicken pesto pasta?

A simple green salad with a light vinaigrette, roasted broccoli, or a few slices of garlic bread all go really well alongside it.

👩‍🍳 Hungry For More?

If you loved this Chicken Pesto Pasta Recipe, then make sure to check out a few of my other recipes you may also love:

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