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–+ servings
Creamy chicken pesto pasta in white bowl with fork and spoon.
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5 from 2 votes

Creamy Chicken Pesto Pasta

Chicken pesto pasta is a family favorite recipe made with lean chicken, tomatoes, creamy pesto sauce, and tender pasta in only 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, entree, Main Course
Cuisine: American, Italian, Mediterranean
Servings: 6 cups
Calories: 291kcal
Author: Traci

Equipment

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.

Notes

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.
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.

Nutrition

Serving: 1cup | Calories: 291kcal | Carbohydrates: 35g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 176mg | Potassium: 445mg | Fiber: 2g | Sugar: 5g | Vitamin A: 529IU | Vitamin C: 13mg | Calcium: 86mg | Iron: 1mg