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Chicken pesto pasta is a family favorite recipe made with lean chicken, tomatoes, creamy pesto sauce, and tender pasta in only 30 minutes!
Try my baked chicken shawarma recipe next!
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Why You’ll Love Creamy Chicken Pesto Pasta
- Easy: Simple preparation with easy steps, perfect for every home cook.
- Fast: Ready in 30 minutes—ideal for busy nights.
- Cozy: Chicken, pesto, pasta, and tomatoes are the ultimate comfort meal the whole family loves.
- Simple: Uses common ingredients that you can easily find at any grocery store.
Ingredients You’ll Need
- Spaghetti noodles - I love twirling up creamy pesto-coated noodles, but pesto is good on any pasta, so use your favorite.
- Extra Virgin Olive Oil - You need this to sauté the chicken and onions. It also adds peppery flavor and richness to your dish.
- Chicken breasts - The star protein that’s lean, juicy, and flavorful.
- Salt and pepper - Simple but essential for seasoning the chicken and sauce to perfection.
- Onion - Adds a sweet, savory depth to the sauce that you’ll love.
- Chicken broth - This helps form the base of the sauce and adds delicious chicken flavor.
- Milk - Adds that creamy touch that makes the sauce so comforting.
- Cherry tomatoes - I love how they burst in the sauce, adding fresh, sweet juices. Any tomatoes can be used for this recipe.
- Cornstarch - This helps thicken the sauce, giving it that perfect consistency.
- Pesto - The bold flavor really makes this dish stand out. Use your favorite store-bought pesto, or make my homemade basil walnut pesto or arugula pesto.
- Optional - Fresh basil or parsley, grated Parmesan cheese, red pepper flakes.
How to Make Creamy Chicken Pesto Pasta
This is the recipe instruction overview. You’ll find the full printable recipe below.
- Cook spaghetti noodles and drain.
- Sauté the seasoned chicken in olive oil, then set aside.
- In the same skillet, cook the onions until tender. Deglaze with the broth, then add the remaining broth, milk, and cherry tomatoes. Simmer to thicken.
- Stir in the cornstarch slurry to thicken the sauce.
- Add pesto and the cooked chicken to the sauce.
- Simmer to heat everything through. Season to taste, serve over pasta, garnish, and devour.
This is what you end up with – a delicious, comforting, creamy pesto sauce.
Time to spoon it over your favorite pasta and devour!
Recipe tips
- Pasta Choice – Any pasta works for this recipe. Cook according to package directions and salt the water for the best flavor.
- Chicken Prep – Slice the chicken evenly so it cooks at the same rate and stays tender.
- Tomatoes – Leave cherry tomatoes whole; they will soften and burst naturally as they simmer. If using larger tomatoes, cut them into bite-sized pieces. Use roasted cherry tomatoes or cherry tomato confit instead of fresh tomatoes for a varied flavor.
- Milk Options – Use any milk you have on hand. Plant-based milk, half-and-half, heavy cream, or extra broth will all work.
- Pesto Adjustment – Use your favorite pesto and adjust the amount to suit your taste.
- Simmering the Sauce – Keep the sauce at a gentle simmer, not a hard boil, to prevent separation and maintain a creamy texture.
- Add Heat – Sprinkle in crushed red pepper flakes for a spicy kick.
Serving Ideas
- Serve with a side of soft French bread to soak up the extra sauce.
- Pair with a simple green salad or cucumber tomato salad for a whole meal.
- Add air fryer mushrooms or roasted mushrooms for the perfect topping.
📖 Recipe
Creamy Chicken Pesto Pasta
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 8 ounces Spaghetti Noodles, or preferred pasta
- 2 Boneless Skinless Chicken Breasts, or 1 pound chicken cutlets
- 1 tablespoon Extra Virgin Olive Oil, for cooking
- Salt and Black Pepper, for seasoning
- ½ large Onion, thinly sliced
- 1 cup Chicken Broth
- 1 cup Milk, or other dairy
- 2 cups Whole Cherry Tomatoes
- 2 teaspoons Cornstarch, or 1 teaspoon arrowroot
- ¼ cup Pesto
- Salt and Black Pepper, to taste
- Optional: Fresh Basil or Parsley, Grated Parmesan Cheese, Red Chili Flakes.
Instructions
- Cook SPAGHETTI NOODLES according to package directions. Drain and set aside.
- Slice the CHICKEN BREASTS into ½-inch thick cutlets and season both sides with SALT and PEPPER. If time allows, let the chicken rest at room temperature for 10 minutes.
- Heat a 12-inch skillet over medium heat. Add OLIVE OIL and heat until shimmering.
- Add the CHICKEN cutlets in a single layer. Cook undisturbed until they release naturally from the pan, then flip and cook until the internal temperature reaches 165°F. Transfer to a plate and cover loosely.
- In the same skillet, add more OLIVE OIL if needed. Add ONIONS and sauté about 5 minutes until softened and lightly golden. Pour in a splash of CHICKEN BROTH and scrape up the browned bits from the pan.
- Add the remaining CHICKEN BROTH, MILK, and whole CHERRY TOMATOES. Bring to a gentle simmer.
- In a small bowl, whisk CORNSTARCH with a little water to make a smooth slurry. Stir it into the sauce and simmer until slightly thickened.
- Stir in the PESTO. Return the CHICKEN CUTLETS to the skillet and simmer a few minutes to warm through. Season with SEA SALT and BLACK PEPPER to taste.
- Serve the CHICKEN and sauce over the cooked pasta. Garnish with fresh herbs, PARMESAN, or RED CHILI FLAKES if desired.
Recipe Notes
Equipment
- casserole skillet or 12-inch skillet
- whisk or other stirring utensil
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Store-bought pesto is a time-saver, while homemade pesto is a money-saver. It's a win either way!
The sauce should coat the back of a spoon without running off quickly. If it seems too thin, let it simmer a bit longer or add more cornstarch slurry.
You can substitute vegetable broth or even water, though the flavor will be less rich. Adding a bit of extra seasoning can help.
Be sure not to overcook the chicken. Cooking it just until it's golden and reaching an internal temperature of 165°F ensures it stays juicy.
Yes, you can substitute chicken with beef, seafood, or even tofu for a vegetarian option. You'll need to adjust the sauté time accordingly.
Jeff says
Your chicken pesto pasta is SO good! Gives me every reason to skip the restaurant and cook at home. I'm not the cook of the house, but this makes me look like I am when I make it. So good KG! 10/10 recommend!
Traci says
Yes!! I'm so glad to hear another success story! You're right – this recipe really is perfect for the non-cook. So glad you're enjoying and thank you!
TJ says
I love chicken, I love pesto, I love pasta, so this recipe is a triple win! Oh and I love quick, easy dinners. This recipe is definitely that. It just checks all the boxes. The family loves it. Thank you!!
Traci says
Woot! I'm so glad you love chicken pesto pasta as much as we do! Please keep enjoying and thanks for the feedback!