Let Me Tell You About This Creamy Pesto Sauce for Chicken Pasta
Okay, listen: I have this theory that pasta is basically a warm hug you can eat, and you know what makes it even better? A big ol’ swirl of creamy pesto sauce that totally transforms chicken pasta into something you’d serve your best mate (even if all you’ve got is yourself and Netflix on a Tuesday night). I remember the first time I made this—my brother walked in, sniffed the air, and asked if I’d finally learned to cook something grown-up. (He’s such a wind-up!) Now, this recipe’s become my “oh no, dinner is in an hour and I forgot to defrost anything” trick, and honestly, it’s saved my bacon more times than I can count.
Why I Keep Making This (And You Might Too)
I make this when I need dinner to be easy but also secretly want to eat something that tastes kind of posh. My family goes crazy for it—which is a miracle because my daughter once claimed anything green in food meant I was trying to poison her. (She now asks for extra sauce, so that’s a win, right?) I used to be scared of making sauces from scratch, but honestly, this one’s so forgiving that even if you mess up a step (and I have), it’ll still taste great. Sometimes pasta water splashes everywhere and I just laugh; it’s not a fancy restaurant, after all.
What You’ll Need (And What I Swap In)
- Chicken breast (500g or about 1 pound) – Or thighs, if you’re feeling fancy. I’ve even used leftover rotisserie chicken when I’m feeling lazy.
- Pasta (about 300g; I like penne, but honestly, spaghetti or shells work too. I once made it with fusilli because that’s all I had—nobody noticed.)
- Store-bought pesto (around ½ cup) – I love the fresh stuff from the fridge section, but my grandma always used the jarred stuff and it worked fine. Or make your own if you’re feeling like Jamie Oliver.
- Heavy cream (also called double cream, 1 cup) – I’ve used half-and-half in a pinch. It’s a bit lighter but still lush.
- Parmesan cheese (a big handful, grated. Or any hard cheese, honestly. I won’t judge, and neither will anyone else eating it.)
- Olive oil (a glug)
- Garlic (2 cloves, minced – or a good squeeze from a tube if you’re in a hurry. You can skip it, but I wouldn’t.)
- Salt and pepper to taste
- Optional: cherry tomatoes, spinach, or peas for color. I sometimes toss in a handful of baby spinach if it’s lurking in my fridge and looking sad.
How I Actually Make It (No Judgement for Skipping Steps)
- Start your pasta first – big pot of salted boiling water. (I once forgot to salt it and it was just sad. Don’t be like me.) Cook it until it’s a bit firmer than you want, because it’ll keep cooking in the sauce.
- Heat up a large skillet with a splash of olive oil. Cut your chicken into bite-sized bits—doesn’t have to be perfect. Toss it in the pan with some salt and pepper, and cook till it’s golden. Don’t overthink it; if the pieces are kinda uneven, they’ll just be extra rustic (that’s what I tell myself, anyway).
- This is where I usually sneak a taste of chicken. If it’s bland, add a pinch more salt.
- Throw in your garlic and stir it around for 30 seconds—don’t let it burn. If you do, just move on. It’s still edible. I promise.
- Pour in the cream and let it bubble for a minute or two. It’ll look weird and thin at first—don’t panic.
- Stir in the pesto. The sauce will turn a gorgeous green (or, honestly, a bit murky if you use jarred stuff, but it’s all flavor). Let it thicken for 2-3 minutes. Taste it. If you want more basil flavor, add a spoonful more pesto. Or not.
- If you’re adding veggies, now’s the time. I toss in spinach here so it just wilts. Tomatoes get a minute or two to soften.
- Drain the pasta, but save a mug of the water. Actually, I usually forget and dump it, so I just use hot tap water. Works in a pinch!
- Toss your pasta into the skillet with the sauce and chicken. If it looks too thick, add a splash of the pasta water. If it’s too thin, crank up the heat for a minute.
- Stir in most of the cheese and serve the rest on top. Taste, adjust seasoning, and that’s pretty much it. (Oh, and try not to eat it all straight from the pan—learn form my mistakes.)
Notes On What Worked (And Didn’t)
- Once I tried using only milk instead of cream and it was... fine? But not creamy. Next time I just used less cream instead of skipping it.
- If you make the sauce ahead, it thickens a lot. Just loosen it with a splash of milk or water.
- Pesto brands taste wildly different. I actually love the supermarket own-brand one; fancy doesn’t always mean better.
- I think it tastes even better the next day, cold, eaten out of the fridge with a fork (but maybe that’s just me).
Variations I’ve Tried (Some Great, Some Not)
- Once tossed in cooked mushrooms—delish. Broccoli works too if you chop it small (and pre-cook it a bit).
- Swapped chicken for prawns once, and it was a hit. Except when I overcooked them and they went rubbery. Lesson learned.
- I tried adding sundried tomatoes and thought it’d be genius, but honestly, it overpowered the pesto. So maybe don’t go wild there.
Equipment (But Don’t Stress If You’re Missing Stuff)
- Large skillet or frying pan – Nonstick is great, but I once used a cheap saucepan and it still worked.
- Big pot for the pasta – Or a wide saucepan. You just need enough space for the noodles to do their thing.
- Colander or just a slotted spoon if you can’t be bothered.
- Grater for cheese, or, honestly, just tear it up if it’s a block.
How I Store (Or Don’t, Because It’s Usually Gone)
I say this serves four, but in my house that’s optimistic. Store leftovers in a sealed container in the fridge up to two days; just add a splash of milk before reheating so it’s creamy again. But honestly, it never survives more than a day at my place.
How I Like to Serve It (And a Bit About Garlic Bread)
I usually serve this with a side of crusty bread (sometimes garlic if I can be bothered to slap butter and garlic on it). My family’s tradition is to fight over who gets the last scoop from the pan. Occasionally, I’ll sprinkle some toasted pine nuts on top if I’m feeling extra. Green salad is nice too, but let’s be honest, it’s mostly about the pasta.
Things I’ve Learned Not To Do (Pro Tips)
- I once tried skipping the pasta water save step, and the sauce went sticky and gluey. Bad move. So, save a mug—it’s worth the faff.
- If you rush the cream-pesto mingling part, it splits a bit. Just let it bubble a bit longer and stir gently. Patience, grasshopper.
Actual Questions I’ve Gotten (And My Answers!)
- Can I freeze this? Eh, you can, but the sauce might separate. I’d rather just eat it sooner, but if you must, add a splash of cream when reheating and stir well.
- Can I make it with gluten-free pasta? Absolutely! I like the corn-based ones, but use whatever you get locally. Sauce doesn’t mind.
- Is homemade pesto better? Sometimes, but honestly, I mostly use shop-bought. If you want to make your own, this recipe is fab.
- Can I make it dairy-free? I’ve tried it with coconut cream, and it’s... interesting? Not bad, just a bit coconutty for my taste. There are some good vegan pesto brands though—see this one.
- Why does my sauce look split/curdled? Probably too much heat or not enough stirring. Just whisk briskly and add a splash more cream, it usually sorts itself out.
Right, that’s everything I can think of. Oh wait, one more thing: if you forget the cheese, it’s not the end of the world, but do try it with, say, a sprinkle of toasted almonds for crunch. And if anyone complains, tell them that’s just how it’s meant to be.
P.S. If you want to get really geeky about pesto, Serious Eats did a taste test of loads of brands. I love their obsessive energy.
Ingredients
- 12 oz (340 g) penne pasta
- 2 cups cooked chicken breast, diced
- 1 cup heavy cream
- ½ cup basil pesto sauce
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
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1Cook the penne pasta according to package instructions. Drain and set aside.
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2In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
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3Add the cooked chicken to the skillet and stir for 2-3 minutes until heated through.
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4Pour in the heavy cream and basil pesto sauce. Stir well and bring to a gentle simmer.
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5Add the cooked pasta and Parmesan cheese to the skillet. Toss everything together until the pasta is well coated and heated through.
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6Season with salt and black pepper to taste. Serve immediately, garnished with extra Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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