Recipe

20-Minute Creamy Chicken Pesto Pasta

A fast, cozy dinner option with juicy chicken, a bright pesto cream sauce, and spinach for balance.

By Matt Campbell

•

4.8

A shallow skillet filled with creamy chicken pesto pasta and wilted spinach, finished with grated Parmesan on a warm kitchen counter

Dinner options can feel like a personality test: are we doing fresh and zippy, or cozy and carb-forward? This one says, “Yes.” It is creamy chicken pesto pasta that tastes like you planned ahead, even if you are currently staring into the fridge like it owes you money.

The move here is using store-bought pesto like a shortcut that still feels kind of fancy, then pulling it into a quick cream sauce with lemon and Parmesan. You get bright basil flavor, a little richness, and pasta that actually wants to hold onto the sauce. No complicated steps. No weird ingredients. Just a reliable weeknight win.

A cutting board with basil pesto, grated Parmesan, a lemon, garlic, dry pasta, and a small bowl of cream arranged for cooking on a tidy kitchen counter

Why It Works

Fast, satisfying dinner option: on the table in about 20 minutes if you start the pasta water first, with simple timing and minimal cleanup.
Big flavor with accessible ingredients: jarred pesto plus lemon and Parmesan tastes bright and intentional, not “I gave up.”
Juicy chicken without overthinking it: quick sear, then finish in sauce so it stays tender.
Flexible: swap in shrimp, use rotisserie chicken, or add tomatoes and mushrooms depending on what you have.
Great texture: starchy pasta water helps the sauce cling so every forkful is glossy, not watery.

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm in a skillet over medium-low with a splash of water, milk, broth, or a little cream. Stir gently until the sauce loosens back up. Microwave works too, just pause and stir halfway.

Freeze: Creamy pesto sauces can separate after freezing, but it is still totally usable. Freeze up to 2 months, thaw overnight in the fridge, then reheat slowly with a splash of liquid to bring it back together.

A glass meal prep container filled with creamy pesto pasta and chicken, with a snapped-on lid sitting beside it on a kitchen counter

Common Questions

Can I use rotisserie chicken instead of cooking raw chicken?

Absolutely. Skip the chicken sear and add 2 to 3 cups shredded rotisserie chicken when you add the cream. Warm it through, then continue as written.

What pasta shape works best?

Short shapes that grab sauce are perfect: penne, rigatoni, fusilli, rotini. Long pasta like fettuccine also works if that is what you have.

My sauce looks too thick. How do I fix it?

Add pasta water a tablespoon at a time until it turns glossy and coats the noodles. If you forgot to save pasta water, warm water or broth works in a pinch.

My sauce looks oily or separated. What happened?

Usually the heat was a little too high after adding dairy, or the sauce needed a bit more starchy pasta water to hold it together. Pull the pan off the heat, add a splash of pasta water, and stir until it smooths out. Keep it at a gentle simmer, not a boil.

Can I make it lighter?

Yes. Use half-and-half or even whole milk, just simmer a little longer to thicken. You can also reduce the Parmesan slightly and lean on lemon for brightness.

Is pesto safe to heat?

Yep. Just avoid boiling it hard for a long time. Gentle heat keeps the basil flavor bright.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
12-inch skillet or sauté pan
Cutting board and knife
Measuring cups and spoons
Tongs or a wooden spoon
Microplane or grater for Parmesan and lemon zest (optional but nice)

I used to think “dinner options” meant picking between ambitious and boring. Then I started cooking like I actually live here. This pasta is my sweet spot: it feels like restaurant comfort, but it is built on weeknight logic. Jarred pesto does the heavy lifting, lemon keeps it awake, and the whole thing comes together while the pasta water is still hot. It is the kind of meal where you taste the sauce, pause, and realize you are suddenly in a much better mood.

20-Minute Creamy Chicken Pesto Pasta

(4.8 Reviews)

Prep Time 8 minutes

Cook Time 12 minutes

Total Time 20 minutes

Servings 4

Ingredients

12 oz pasta (penne, rigatoni, or fusilli)
1 lb boneless skinless chicken breast or thighs, cut into 1-inch pieces
1 tbsp olive oil
1 tsp kosher salt, plus more for pasta water
1/2 tsp black pepper
3 cloves garlic, minced
1/2 cup basil pesto (store-bought or homemade)
3/4 cup heavy cream (or half-and-half)
1/3 cup finely grated Parmesan, plus more for serving
2 to 3 cups baby spinach
Zest of 1 lemon (optional)
1 to 2 tbsp fresh lemon juice
1/2 tsp red pepper flakes (optional)
1/2 cup reserved pasta water (you may not use it all)

Cubed raw chicken, minced garlic, a jar of basil pesto, a lemon, spinach, and finely grated Parmesan arranged beside a bowl of dry pasta on a kitchen counter

Instructions

Boil the pasta. Start the pasta water first to stay on schedule. Bring a large pot of well-salted water to a boil. Cook pasta until al dente. Before draining, reserve 1/2 cup pasta water.
Sear the chicken. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, then spread it into an even layer. Let it brown for 2 minutes before stirring, then cook 4 to 6 minutes total, until cooked through (165°F/74°C at the thickest piece).
Add garlic. Keep the chicken in the pan. Reduce heat to medium. Add minced garlic and cook 30 seconds, just until fragrant.
Build the sauce. Stir in pesto, then pour in cream. Let it come to a gentle simmer for 1 to 2 minutes. Reduce heat to low, then stir in Parmesan until smooth. If it looks thick or a bit oily, add a splash of reserved pasta water and stir until glossy.
Toss it all together. Add drained pasta to the skillet and toss to coat. Add spinach and toss until wilted, about 30 to 60 seconds. Add lemon zest (if using), lemon juice, and red pepper flakes (if using).
Finish and serve. Taste and adjust with more salt, pepper, lemon, or Parmesan. Let it rest in the skillet for 30 seconds so the sauce thickens and clings, then serve hot with extra Parmesan on top.