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Creamy Chicken Pesto Pasta – Easy 20-Minute Weeknight Dinner

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This creamy chicken pesto pasta is a quick and satisfying weeknight dinner that comes together in just 20 minutes. With simple pantry ingredients like pesto, cream, chicken, and Parmesan, it’s a no-stress meal that feels special.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb or 450g)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 8 oz (225g) pasta (fettuccine or penne recommended)
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • ⅓ cup (80 g) prepared basil pesto
  • ½ cup (50 g) grated Parmesan cheese
  • ¼ cup (60 ml) reserved pasta water
  • Fresh basil leaves (for garnish, optional)
  • Extra grated Parmesan (for garnish, optional)
  • Red pepper flakes (for garnish, optional)

Instructions

  1. Start the pasta water: Fill a large pot with water, season generously with salt, and bring to a rolling boil over high heat.
  2. Prep the chicken: Pat chicken breasts dry, slice in half horizontally if thick, and season both sides with salt, pepper, and garlic powder.
  3. Cook the pasta: Add pasta to boiling water and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Do not rinse the pasta.
  4. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken cutlets for 4-5 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a cutting board, let rest, then slice into bite-sized pieces.
  5. Make the sauce: Reduce heat to medium. In the same skillet, melt butter and sauté minced garlic for about 30 seconds. Pour in heavy cream and stir, scraping up browned bits from the pan.
  6. Add pesto and cheese: Stir in pesto until evenly combined, then add grated Parmesan and whisk until melted and smooth. Add a splash of reserved pasta water if sauce is too thick.
  7. Combine everything: Add cooked pasta and sliced chicken to the skillet. Toss with tongs until evenly coated. Adjust consistency with more pasta water if needed. Season with salt and pepper to taste.
  8. Serve immediately: Divide among bowls and garnish with fresh basil, extra Parmesan, and red pepper flakes if desired.

Notes

Don’t overcook the chicken; use a meat thermometer for best results. Reserve more pasta water than you think you need. Use freshly grated Parmesan for a smooth sauce. Do not rinse the pasta. Time the pasta and sauce to finish together for best texture.

Nutrition

Keywords: creamy chicken pesto pasta, easy weeknight dinner, 20-minute meal, pesto pasta, chicken pasta

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