Creamy Chicken Pesto Pasta Recipe: So Good It’ll Make You Want to Call Your Mom

If you're in the mood for something creamy, savory, and comforting, this Chicken Pesto Pasta recipe is exactly what you need! It’s a combination of tender chicken, flavorful pesto, and a creamy sauce that hugs every bite of pasta. The addition of sun-dried tomatoes adds a slight tang, while Parmesan cheese brings a savory richness. This dish is so good, it’ll make you want to slap your mama—yes, it’s that delicious!

Photo byInsanelyGoodRecipes

I came across this fantastic recipe on Insanely Good Recipes, and I’m excited to share it with you. Trust me, after one bite, you’ll be making this a staple in your weeknight dinner rotation.

Why You’ll Love This Recipe

This chicken pesto pasta is not only quick to make but is also bursting with flavor. It has all the right elements: the rich creaminess from the heavy cream and Parmesan, the herbal freshness from the pesto, and a delightful texture from the sun-dried tomatoes. Plus, you can easily customize it for various dietary preferences—think gluten-free pasta or vegetarian by swapping out the chicken.

This dish also holds a special place in my heart. I first made it on a busy weeknight when I was short on time, but still wanted something that felt indulgent and satisfying. With just a handful of ingredients, it quickly became a family favorite. Whether you're feeding kids or hosting a dinner party, it’s sure to impress.

A Quick Look at the Dish’s Origins

Pesto is a classic Italian sauce that hails from Genoa, made from basil, garlic, pine nuts, Parmesan, and olive oil. While traditionally used as a sauce for pasta or a spread on bread, it pairs perfectly with creamy sauces like the one in this recipe, adding a depth of flavor without overwhelming the dish. The combination of pesto with chicken and cream in pasta has become a modern twist, offering the best of both worlds—fresh and indulgent!

How to Make This Chicken Pesto Pasta

Ingredients:

• 8 oz (about 2 cups) penne pasta
• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 2-3 garlic cloves, minced
• 1 cup pesto sauce (homemade or store-bought)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup sun-dried tomatoes, chopped (drained if oil-packed)
• 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
• 1/4 cup fresh basil leaves (for garnish)

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
2. Prepare the Chicken: Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until fully cooked through and no longer pink in the center. Transfer to a cutting board and let rest before slicing into bite-sized pieces.
3. Make the Sauce: In the same skillet, reduce the heat to medium. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the pesto sauce and heavy cream, allowing it to cook for 2-3 minutes until slightly thickened.
4. Combine Ingredients: Stir in the chopped sun-dried tomatoes and red pepper flakes (if using). Add the cooked pasta to the skillet and toss everything together. If the sauce seems too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
5. Finish the Dish: Gently fold in the chicken pieces and cook for another 1-2 minutes until everything is warmed through. Stir in the Parmesan cheese until melted and combined. Garnish with fresh basil leaves for a burst of color and freshness.
6. Serve and Enjoy: Serve hot and enjoy the delicious combination of creamy sauce, tender chicken, and rich pesto flavor!

Cooking Tips and Variations:

• Dietary Tweaks: Make this dish gluten-free by swapping the penne for gluten-free pasta. You can also make a vegetarian version by replacing the chicken with roasted vegetables like zucchini or bell peppers.
• Pesto Perfection: While store-bought pesto works great, making your own can really elevate this dish. Just blend fresh basil, garlic, pine nuts, Parmesan, and olive oil in a food processor.
• Side Dishes: Serve this dish with a simple green salad or garlic bread to round out the meal. A glass of chilled white wine, like Sauvignon Blanc, would pair wonderfully with the creamy pesto flavors.

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