Best Creamy Chicken Pesto Pasta Recipe

Make the Best Creamy Chicken Pesto Pasta Recipe tonight: creamy, basil-forward pasta with golden chicken ready in about 35 minutes.

Ingredients

• 12 ounces penne pasta
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup pesto sauce
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions

Step 1: Cook the pasta

Bring the penne to al dente following the package timing so each tube keeps a slight bite and a textured exterior for holding sauce; drain thoroughly and set the drained pasta aside so it stays warm but not mushy.

Step 2: Heat the pan and oil

Warm a neutral oil in a wide skillet over medium-high heat until it shimmers; this creates a thin glossy film on the pan surface that will encourage quick browning and a caramelized crust on the chicken.

Step 3: Season the chicken

Pat the bite-sized chicken pieces dry and season evenly with salt and freshly ground black pepper so each morsel will brown uniformly and develop concentrated savory flavor in the pan.

Step 4: Brown the chicken

Add the seasoned chicken to the hot oil and let it sear undisturbed until golden-brown on the first side, then stir and continue cooking until all pieces register cooked through and present a slightly crusted exterior.

Step 5: Add garlic and fragrance

Push the browned chicken to one side (or create space) and add the minced garlic to the pan briefly, sautéing just until fragrant and translucent so the garlic becomes aromatic without burning.

Step 6: Build the creamy base

Pour in the heavy cream and chicken broth, stir to incorporate the pan fond, and let the mixture bubble gently to reduce for three to four minutes until the liquid slightly thickens and the surface looks silky and cohesive.

Step 7: Finish the sauce

Fold in the green pesto and grated Parmesan, stirring until the sauce takes on a uniform pale-green, creamy gloss studded with tiny herb flecks and parmesan strings — the sauce should cling smoothly to a spoon.

Step 8: Toss pasta in the sauce

Add the cooked penne to the skillet (or transfer the sauce over the pasta) and toss thoroughly so every tube is evenly coated in the lush, herb-speckled cream, the pasta surfaces capturing small pockets of sauce.

Step 9: Plate and garnish

Transfer a generous portion to a shallow dinner plate, arrange the golden chicken pieces on top, finish with a light snowfall of grated Parmesan and a few whole fresh basil leaves for color and aroma, and serve immediately.

Notes

• Cook pasta to al dente to prevent mushy texture when mixed with sauce.
• Reserve a little pasta water to adjust sauce consistency if needed.
• Brown chicken in a single layer for best color and flavor.
• Add pesto at the end to preserve its bright herbal notes.
• Reheat gently with a splash of broth or milk to restore creaminess.