Creamy Chicken Pesto Pasta (30-Minute Skillet Dinner
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ¼ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add chicken, season lightly with salt and pepper, and cook for 4–5 minutes until golden and cooked through. Remove chicken from skillet and set aside.
- In the same skillet, melt butter over medium-low heat. Add garlic and cook for 30 seconds, just until fragrant.
- Reduce heat to low and stir in heavy cream. Warm gently, then add pesto and Parmesan cheese, stirring until smooth and creamy.
- Return the cooked chicken to the skillet, followed by the cooked pasta. Toss to coat evenly. Add reserved pasta water as needed to loosen the sauce.
- Stir in red pepper flakes if using. Taste and adjust seasoning.
- Remove from heat and garnish with fresh herbs before serving.
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🔄 Variations
Use shrimp instead of chicken
Add cherry tomatoes or spinach for extra color
Swap cream for half-and-half for a lighter sauce
Use sun-dried tomato pesto for a twist
🍽️ Serving Suggestions
Serve with garlic bread or a crusty baguette
Pair with a simple green salad or roasted vegetables
Finish with extra Parmesan and basil
Add cracked black pepper at the table
❄️ Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat gently on the stovetop or microwave with a splash of cream or milk
Freezing is not recommended, as the cream sauce may separate
💡 Tips
Keep heat low when adding pesto to preserve its flavor
Use freshly grated Parmesan for the smoothest sauce
Reserve pasta water to help the sauce cling
Add basil at the end for freshness
❓ FAQs
Q: Can I use store-bought pesto?
A: Yes. Store-bought pesto works perfectly and saves time.
Q: Is this dish very heavy?
A: It’s creamy but balanced by the fresh basil flavor.
Q: Can I make this without cream?
A: You can use half-and-half or a dairy-free alternative, though the texture will change.
Q: Can I make this ahead of time?
A: It’s best enjoyed fresh, but leftovers reheat well with added liquid.
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