If you’re craving a dish that’s both comforting and packed with vibrant flavors, this Creamy Pesto Chicken Pasta in a Skillet Recipe is where you want to be right now. It’s an effortless one-pan wonder that combines tender chicken, al dente pasta, and a luscious creamy pesto sauce that I promise you’ll want on repeat.
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Why You'll Love This Recipe
This recipe quickly became one of my go-to comfort meals, especially on busy weeknights when I want something hearty but don’t want to spend forever in the kitchen. The balance of creamy, cheesy sauce with fresh pesto is just magic in every bite.
- One-Pan Wonder: Everything cooks in a single skillet, which means less cleanup and more time enjoying your meal.
- Creamy & Flavor-Packed: The combination of heavy cream, cheeses, and basil pesto creates a rich sauce that’s anything but boring.
- Customizable: You can easily add veggies or spice it up depending on your mood — I’ll share my favorite tweaks ahead.
- Family-Friendly: It’s a dish both kids and adults rave about, making it perfect for weeknight dinners or casual gatherings.
Ingredients & Why They Work
Each ingredient in this Creamy Pesto Chicken Pasta in a Skillet Recipe is chosen to build layers of flavor and a creamy texture without fuss. Using fresh pesto and quality cheeses makes a huge difference, and I always recommend freshly grated Parmesan over pre-grated for that authentic nutty richness.
- Penne Pasta: Holds the sauce beautifully with its ridged surface and hollow shape, perfect for this creamy dish.
- Butter: Used to sear the chicken and start the sauce, adding richness and depth of flavor.
- Olive Oil: Helps with browning the chicken nicely without burning the butter.
- Boneless, Skinless Chicken Breasts: Cubed to cook quickly and evenly, tender once seared.
- Italian Seasoning & Onion Powder: Provide an herby and savory base that complements the pesto without overpowering it.
- Coarse Sea Salt & Pepper: Essential for seasoning the chicken and the final sauce just right.
- Garlic: The foundation of the sauce’s aromatics, sautéed quickly to avoid bitterness.
- Chicken Broth: Adds a subtle savory stock flavor and helps loosen the sauce before cream’s added.
- Heavy Cream: The star for that velvety, luscious sauce everyone loves.
- Parmesan & Mozzarella Cheese: Parmesan adds sharp umami, and mozzarella melts beautifully to make the sauce smooth and cheesy.
- Basil Pesto: Adds bright, fresh herbaceous notes and a punch of flavor at the finish.
Make It Your Way
One of the things I love most about this Creamy Pesto Chicken Pasta in a Skillet Recipe is how easy it is to make your own. I’ve tried a few spins on it — adding mix-ins or changing up the cheese — and you can really tailor it to whatever you have on hand or are craving.
- Veggie Boost: I often toss in fresh baby spinach or sliced mushrooms while the sauce simmers for a pop of color and extra nutrients.
- Spicy Kick: When I want to spice things up, a few flakes of crushed red pepper brightens the creamy sauce without overwhelming it.
- Richer Sauce: Stirring in a tablespoon or two of cream cheese takes the creaminess to another level—it’s like a little indulgence.
- Protein Swap: I’ve also tried shrimp instead of chicken; it cooks faster and pairs beautifully with the pesto cream sauce.
Step-by-Step: How I Make Creamy Pesto Chicken Pasta in a Skillet Recipe
Step 1: Cook the Pasta Just Right
Start by bringing a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente — you want it with a bit of bite since it will soak up that creamy sauce later. Drain it and set it aside, but don’t rinse; the starch clinging to the noodles actually helps the sauce stick.
Step 2: Season and Sear the Chicken Pieces
While the pasta’s cooking, toss the chicken cubes with Italian seasoning, onion powder, salt, and pepper. Heat a stainless steel skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil, then add the chicken. Let it sear without crowding the pan — this helps get that golden crust I love. Once cooked through and nicely browned, remove the chicken and keep it warm on a plate.
Step 3: Build the Creamy Sauce
Lower the heat to medium and melt the last tablespoon of butter in the same skillet. Toss in minced garlic and sauté for about 30 seconds — be careful not to burn it, or it’ll turn bitter. Now pour in the chicken broth and heavy cream, scraping the bottom of the pan to pick up those tasty browned bits from the chicken. Let the sauce bubble gently before adding your cheeses in small batches, stirring continuously so everything melts smoothly together.
Step 4: Finish with Pesto and Combine
Once your sauce is thickened and creamy (usually about 8 minutes of gentle simmering), stir in the cooked pasta, chicken with its juices, and finally the basil pesto. Adding the pesto at the end preserves its vibrant flavor and bright green color — trust me, don’t heat it for too long! Give everything a good toss so every bite is coated in that luscious sauce.
Step 5: Serve It Up and Enjoy!
Dish this beauty straight onto plates while it’s hot and prepare for some serious compliments. It’s creamy, herby, cheesy, and just downright delicious.
Top Tip
Making creamy pasta sauces can sometimes be tricky, but after countless tries, I’ve learned a few tricks that really help this skillet recipe shine.
- Don't Overcook Chicken: Make sure to sear the chicken just until golden and cooked through — overcooking dries it out and makes the dish less juicy.
- Cheese In Small Batches: Add Parmesan and mozzarella bit by bit, stirring slowly, to prevent the sauce from breaking or becoming grainy.
- Add Pesto Last: Since pesto flavor fades and turns bitter if heated too long, stir it in right at the end of cooking or when reheating leftovers.
- Simmer Gently: Keep the sauce at a gentle simmer, not a rolling boil, to help it thicken evenly without splitting.
How to Serve Creamy Pesto Chicken Pasta in a Skillet Recipe
Garnishes
I love topping this dish with a sprinkle of freshly chopped basil and an extra grating of Parmesan. Sometimes a few toasted pine nuts on top add such a nice crunch and bring out the pesto’s nuttiness. A light drizzle of good olive oil right before serving also adds a subtle richness.
Side Dishes
I usually keep sides simple — a crisp green salad with lemon vinaigrette pairs beautifully to cut through the creaminess. Sometimes I serve with warm crusty bread or garlic bread to soak up every last bit of the sauce. Roasted or steamed veggies like asparagus or green beans also work well if you want something warm on the side.
Creative Ways to Present
For special occasions, I’ve plated the pasta in individual shallow bowls with delicate basil leaves arranged on top. You can swirl the sauce on the plate beforehand to create a visually inviting base. Adding edible flowers or microgreens enhances that fresh garden vibe and elevates the presentation.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. The sauce thickens when chilled, so I recommend adding a splash of chicken broth or cream when reheating to loosen it up again — it keeps it from drying out and helps refresh the texture.
Freezing
While I haven’t frozen the fully sauced version, I’ve frozen cooked chicken and pasta separately to mix and heat with freshly made sauce later. If you plan to freeze this dish, keep pesto separately and stir it in after thawing and reheating to avoid bitterness.
Reheating
Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring in a splash of broth or cream to bring back that silky sauce texture. Add fresh pesto at the end to brighten up the flavors as if freshly made.
Frequently Asked Questions:
Absolutely! Penne works great because it holds the sauce well, but rigatoni, fusilli, or farfalle would also be delicious options for this creamy pesto chicken pasta in a skillet recipe.
You can definitely adapt it. Try using a dairy-free cream alternative like coconut cream, vegan cheese, and make sure your pesto is dairy-free (sometimes store-bought versions contain cheese). It won’t be quite the same but still tasty!
From start to finish, it usually takes about 30 minutes, which makes it perfect for weeknight dinners when time is tight but you want something delicious and homemade.
You can prep parts ahead — like cooking the pasta or dicing and seasoning the chicken in advance, then quickly putting everything together when ready to eat. However, I recommend adding pesto just before serving for the best flavor.
Final Thoughts
Honestly, this Creamy Pesto Chicken Pasta in a Skillet Recipe has become a staple in my household because it checks all the boxes: quick, easy, and unbelievably tasty. I hope when you try it, you find it as comforting and satisfying as I do—perfect for an effortless dinner that feels just a little special. Give it a go, and I’m sure it’ll become one of your favorite weeknight dishes, too!
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Creamy Pesto Chicken Pasta in a Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
A rich and creamy pesto chicken pasta cooked in a stainless steel skillet, combining tender chicken, al dente penne, and a luscious cream and cheese sauce enhanced with basil pesto for a flavorful and comforting meal.
Ingredients
Pasta
- 16 oz. penne pasta, cooked al dente
Chicken and Seasoning
- 2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon coarse sea salt, or to taste
- ⅛ teaspoon pepper, or to taste
Sauce and Cooking
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 cups heavy cream
- ½ cup Parmesan cheese, freshly grated
- 1 cup mozzarella cheese, shredded
- 7 oz. basil pesto
Instructions
- Cook the pasta: Bring a pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Season the chicken: In a bowl, season the cubed chicken breast pieces with Italian seasoning, onion powder, coarse sea salt, and pepper. Mix well to coat evenly.
- Sear the chicken: Heat 2 tablespoons of butter and olive oil in a stainless steel skillet over medium-high heat. Add the seasoned chicken pieces and cook until golden brown and fully cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté garlic: Reduce the heat to medium and melt the remaining 1 tablespoon of butter in the same skillet. Add minced garlic and sauté for about 30 seconds until fragrant.
- Create the sauce base: Pour in the chicken broth and heavy cream, scraping the bottom of the pan to lift any browned bits for extra flavor. Stir to combine and bring the sauce to a gentle boil.
- Incorporate cheeses: Lower heat to medium-low and gradually add the Parmesan cheese and mozzarella cheese, stirring continuously until the cheeses melt smoothly into the sauce, creating a creamy mixture.
- Simmer the sauce: Taste and adjust seasonings if needed. Continue to simmer the sauce on medium-low, stirring occasionally, until it thickens, about 8 minutes.
- Combine pasta, chicken, and pesto: Add the cooked pasta, the seared chicken with its plate juices, and basil pesto to the skillet. Stir well to coat the pasta evenly with the creamy pesto sauce.
- Serve: Dish out the creamy pesto chicken pasta while hot and enjoy immediately for best flavor and texture.
Notes
- Add pesto only at the end to preserve its bright color, flavor, and aroma; reheated pesto can turn brown and bitter.
- Boost nutrition and fresh flavors by adding vegetables such as fresh baby spinach, cherry tomatoes, sun-dried tomatoes, or mushrooms.
- Make the sauce richer by stirring in a few tablespoons of cream cheese during the sauce-making step.
- Introduce some heat by sprinkling crushed red pepper flakes into the sauce if desired.
- Use freshly grated Parmesan and high-quality mozzarella for the best melt and flavor.
- Ensure chicken is cooked through and golden for optimal texture.
- Do not overcook the pasta; al dente is best for texture and sauce absorption.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
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