Creamy Chicken Pesto Pasta Perfection

Q: Can I freeze Chicken Pesto Pasta, and how would I go about it?

Freezing isn't *ideal* for Chicken Pesto Pasta as the sauce may separate and the pasta can become mushy. However, if you must, cook the pasta al dente to prevent it from becoming too soft upon thawing. Let the pasta cool completely before adding the pesto and then freeze in an airtight container. Consider freezing the sauce and pasta separately and combining them after thawing for better texture. Thaw in the refrigerator overnight and reheat gently, adding a little cream or milk to restore the sauce's consistency.

Creamy Chicken Pesto Pasta Quick Easy Dinner

By Chef BakerSeptember 19, 2025

5.00 (2 Ratings)

Table of Contents

Recipe Introduction

Craving Comfort?

Fancy a dish that’s both comforting and bursting with flavour? Ever thought about whipping up a Chicken Pesto Pasta ? Honestly, who doesn't love Chicken Pesto ? It’s a total crowd pleaser.

This Easy Chicken Pesto Pasta dish combines tender chicken with a vibrant pesto sauce.

Italian Sunshine on Your Plate

This Italian Chicken Pesto Pasta is loosely based on a classic Pasta al Pesto . My version is simple and quick.

It's ready in under 40 minutes. This Weeknight Chicken Pesto Pasta recipe yields about 4 servings. It is perfect for a family meal.

Boost Your Body and Soul

Did you know that pesto contains pine nuts and basil? Basil is rich in antioxidants! This Creamy Pesto Chicken Pasta is amazing for a quick family dinner.

It's special because it feels fancy but it is incredibly easy to make. Seriously, even I can't mess it up.

Now that we've covered the basics let's dive into the ingredients you'll need to create this amazing Chicken Pesto Pasta with Cream Sauce !

Ingredients & Equipment for Creamy Chicken Pesto Pasta Perfection

Alright, let's dive into what you'll need for this Chicken Pesto Pasta . It's easier than getting a round in at your local, trust me! It is an Easy Chicken Pesto Pasta! We're going for a Homemade Pesto Pasta Chicken vibe.

Main Players: Key Ingredients

Pasta: 1 pound (454g) . Penne, farfalle, or rotini are your best bets. I usually go for penne because it grabs the sauce beautifully.
Chicken: 1.5 pounds (680g) of boneless, skinless breasts, cubed. Fresh is always best. If it looks a bit pale or smells off, bin it! Chicken Pesto needs good chicken.
Olive Oil: 2 tablespoons (30ml) . Extra virgin, naturally. It adds flavour.
Heavy Cream: 1/2 cup (120ml) . This is what makes it a Creamy Pesto Chicken Pasta , after all.
Chicken Broth: 1/2 cup (120ml) . Low sodium is a good shout, so you can control the salt.
Pesto: 1/2 cup (120ml) . store-bought is fine, but homemade pesto is honestly chef's kiss .

Seasoning Secrets & Swaps

Salt & Pepper: 1/2 teaspoon (2.5ml) of salt and 1/4 teaspoon (1.25ml) of black pepper to start. Adjust to your liking.

Parmesan: 1/4 cup (25g) , grated. A proper Italian hard cheese is a must. Skip pre-grated stuff, yeah? It's not the same.

Spice Things Up?: A pinch of red pepper flakes can make this Italian Chicken Pesto Pasta recipe sing.

Basil Bonanza: Fresh basil leaves, for garnish. Adds that fresh touch.

Substitution Station: Don’t have cream? Full fat milk mixed with a knob of butter can do the trick. No chicken broth? Use pasta water!

Gear You'll Need

A Big Pot: For boiling pasta, obviously.
A Decent Skillet: For cooking the chicken and making the sauce.
Colander: To drain the pasta.
Measuring cups and spoons: Don’t guess, measure!

No fancy gadgets needed for this Weeknight Chicken Pesto Pasta , which is why I love this Pesto Chicken Recipe .

You could make this Chicken Pesto Pasta with Cream Sauce anywhere with the right ingredients and equipment.

Cracking the Code: The Chicken Pesto Pasta Lowdown

Fancy a bit of Chicken Pesto Pasta tonight? Honestly, who doesn't? It's quick, it's easy, and it's proper tasty. It's a dish that feels fancy, but you can totally whip it up on a weeknight .

Plus, everyone loves it. Let's dive into how to make this magic happen.

Prep Like a Pro: Your Mise en Place

Before you even think about turning on the hob, get your stuff sorted. Chop the chicken into bite sized pieces. Grate the Parmesan.

Measure out your cream and broth. Having everything ready before you start is a total game changer. Trust me! It saves time, and keeps you organized.

Oh, and don't forget to put on some tunes.

Let's Get Cooking: Chicken Pesto Pasta step-by-step

Boil your pasta in salted water until it's al dente . Keep some pasta water to one side.
Season the chicken cubes with salt and pepper.
Cook the chicken in olive oil until browned and cooked through. The internal temperature should be 165° F ( 74° C) .
Lower the heat. Add the heavy cream and chicken broth. Simmer.
Stir in the pesto and Parmesan until the cheese melts. Add pasta water for a Creamy Pesto Chicken Pasta .
Toss the cooked pasta and chicken in the sauce.
Serve immediately, garnished with extra cheese and basil, if you're feeling fancy.

Pro Tips for Pesto Chicken Recipe Mastery

Don't overcook the pasta. It's a cardinal sin. Al dente is where it's at. Also, get good Pesto Chicken . If you're going the store-bought route, splash out on a decent brand.

It makes a huge difference. Another classic tip: Never crowd the pan when cooking the chicken. Cook it in batches to get that golden brown goodness! It's an Easy Chicken Pesto Pasta .

You know?

Recipe Notes for Your Chicken Pesto Pasta

Right then, let's dive into some extra bits and bobs for your Creamy Pesto Chicken Pasta . Honestly, these are the things I wish I knew the first time I made it.

Serving Suggestions: Show Off Your Pasta!

Alright, so you've made this amazing Chicken Pesto Pasta . Now, make it look as good as it tastes! Plating is key.

Think about twirling the pasta into a neat little nest on the plate. Pop the Chicken Pesto pieces artfully on top, and then a sprinkle of extra Parmesan never hurts.

Fresh basil leaves? Oh my gosh, yes! A side of garlic bread? Absolutely essential.

As for drinks, a nice crisp Pinot Grigio or even a lemonade would go down a treat. A classic Caprese salad would be a perfect, light side.

Storage Tips: Keep That Pesto Goodness Going

So, you have leftovers of this yummy Italian Chicken Pesto Pasta ? Lucky you! For refrigeration, pop it in an airtight container, and it will last for about 3-4 days .

Simple as that.

Freezing isn't really recommended, as the cream sauce can sometimes get a bit grainy. But if you must, make sure you use a freezer safe container and consume within 2-3 months .

Reheating? Microwave works fine (stir halfway through), or you can gently warm it in a pan on the hob with a splash of milk or broth.

Variations: Make It Your Own!

Want to mix things up? No problem! For a veggie version, ditch the chicken and add some roasted veggies like bell peppers and zucchini.

A Pasta Al Pesto with colourful veg is always a winner.

Got a dairy allergy? Swap out the heavy cream for cashew cream or even coconut cream! A sprinkle of nutritional yeast replaces the Parmesan for a cheesey flavour without the dairy.

Now that's some Homemade Pesto Pasta Chicken ingenuity.

Nutrition Basics: Goodness In Every Bite

Let's be real, this is comfort food. But it does have its good points! You are looking at roughly 650 calories per serving.

The Chicken Pesto gives you a decent protein boost, and the pesto itself is packed with herbs and healthy fats.

This Easy Chicken Pesto Pasta will satisfy you. It's also packed with flavour that will keep you coming back for more.

Don't be afraid to experiment with the Pesto Chicken Recipe , make it your own!

Honestly, this Weeknight Chicken Pesto Pasta is a winner. Give it a go and let me know what you think! You'll be a Chicken Pesto Pasta with Cream Sauce convert in no time.

Go on, get cooking!

Frequently Asked Questions

How can I stop my Chicken Pesto Pasta from being too dry?

Nobody wants a dry pasta dish, love! The key is the pasta water. Before draining your pasta, reserve about half a cup of that starchy water. Add a splash to the sauce if it's too thick. This helps the sauce cling to the pasta, creating a lovely, creamy consistency that even Prue Leith would approve of.

Can I make Chicken Pesto Pasta ahead of time, or is it best served fresh?

Chicken Pesto Pasta is best served fresh, as the pasta can absorb the sauce over time and become a bit mushy. However, you can prep components ahead. Cook the chicken and pasta separately, and store them in airtight containers in the fridge. Prepare the pesto sauce separately as well.

When you're ready to eat, simply combine everything and gently heat through, adding a touch of extra cream or broth if needed to loosen the sauce.

What are some good variations I can try for my Chicken Pesto Pasta recipe?

Feeling adventurous, are we? Excellent! How about adding some sun-dried tomatoes for a burst of tangy sweetness? Or maybe some roasted vegetables like bell peppers or courgette to bulk it out and add extra nutrients. For a bit of a kick, a pinch of red pepper flakes will do the trick.

You could even swap the chicken for prawns! Get creative; it's your culinary canvas!

How long does Chicken Pesto Pasta last in the fridge, and how should I store it?

Leftovers will keep in the fridge for 3-4 days, provided they're stored properly. Place the Chicken Pesto Pasta in an airtight container as soon as it's cooled to room temperature. This prevents bacterial growth and keeps the pasta from drying out.

When reheating, add a splash of milk or broth to revive the sauce and prevent it from being too thick. Don't reheat more than once.

Is Chicken Pesto Pasta healthy, and are there ways to make it healthier?

While Chicken Pesto Pasta is delicious, it can be quite rich. To make it a bit healthier, you could use whole wheat pasta for added fiber, reduce the amount of cream, or substitute it with a lighter option like Greek yoghurt. Load up on vegetables and use lean chicken breast.

Watch out for excessive sodium in store-bought pesto; consider making your own to control the ingredients. Portion control is key too!

Can I freeze Chicken Pesto Pasta, and how would I go about it?

Freezing isn't ideal for Chicken Pesto Pasta as the sauce may separate and the pasta can become mushy. However, if you must, cook the pasta al dente to prevent it from becoming too soft upon thawing. Let the pasta cool completely before adding the pesto and then freeze in an airtight container.

Consider freezing the sauce and pasta separately and combining them after thawing for better texture. Thaw in the refrigerator overnight and reheat gently, adding a little cream or milk to restore the sauce's consistency.