Name: Creamy Pesto Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 200 grams dried pasta (or 300 grams fresh pasta); 1 tablespoon olive oil; 1 chicken breast; 1 tablespoon flour; 1/2 tablespoon olive oil; 2 garlic cloves, finely chopped; 3/4 cup single or light cream; 1/2 teaspoon black pepper; 1 tablespoon fresh lemon juice; Zest of 1 lemon, for serving; 1/3 cup basil pesto; 20 grams parmesan cheese, very finely grated; Salt to taste

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I make this Creamy Pesto Chicken Pasta when I want something comforting yet elegant without spending hours in the kitchen. It brings together tender golden chicken, fragrant basil pesto, and a silky lemon-parmesan cream sauce that coats every strand of pasta beautifully. I love how it feels both indulgent and fresh at the same time, and I can have it on the table in just 30 minutes.

Creamy Pesto Chicken Pasta

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

200 grams dried pasta (or 300 grams fresh pasta)

1 tablespoon olive oil

1 chicken breast

1 tablespoon flour

½ tablespoon olive oil

2 garlic cloves, finely chopped

¾ cup single or light cream

½ teaspoon black pepper

1 tablespoon fresh lemon juice

Zest of 1 lemon, for serving

⅓ cup basil pesto

20 grams parmesan cheese, very finely grated

Salt to taste

Directions

I start by cooking the pasta in well-salted boiling water, undercooking it by about one minute from the package instructions. Before draining, I always reserve 1 cup of the pasta water.

While the pasta cooks, I flatten the chicken breast to an even thickness of about 1–1.5 cm by covering it with plastic wrap and gently pounding it. If I want faster cooking, I cut it into bite-sized pieces instead.

I season the chicken generously on both sides with salt and pepper, then lightly dust it with flour.

In a frying pan over medium-high heat, I heat 1 tablespoon of olive oil and cook the chicken for about 2 minutes per side until golden and cooked through. I remove it from the pan, wrap it lightly in foil, and let it rest.

In a large skillet, I heat the remaining olive oil over medium heat. I add the chopped garlic and sauté it gently for 1–2 minutes, making sure it does not brown.

I lower the heat slightly and pour in the cream, bringing it to a very gentle simmer without letting it boil. Then I whisk in the lemon juice and black pepper.

Next, I stir in the finely grated parmesan until it melts completely and the sauce becomes smooth. I let it thicken gently for 1–2 minutes.

I add the pesto and stir until everything is evenly combined.

I transfer the drained pasta directly into the sauce and toss it well to coat. I let it gently bubble for 1–2 minutes so the flavors blend. If the sauce feels too thick, I add a splash of the reserved pasta water until I reach the perfect consistency. I adjust the salt to taste.

To serve, I divide the pasta between bowls, slice the rested chicken, and place it on top. I finish with extra parmesan, fresh lemon zest, and basil leaves if I have them.

Servings and timing

Servings: 2 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories: 820 kcal per serving

Variations

I sometimes swap the chicken breast for boneless chicken thighs if I want a juicier texture.

For a lighter version, I use half-and-half instead of cream and reduce the parmesan slightly.

When I want extra greens, I stir in a handful of fresh spinach right before adding the pasta.

If I prefer a stronger citrus note, I increase the lemon zest and add a small squeeze of juice just before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, I place the pasta in a pan over low heat and add a splash of water or cream to loosen the sauce. I stir gently until heated through. I avoid overheating, as the cream sauce can thicken too much or separate.

If I use a microwave, I reheat in short intervals, stirring in between and adding a small splash of liquid if needed.

FAQs

Can I make this pasta ahead of time?

I prefer serving it fresh, but I can prepare the chicken and sauce ahead of time and store them separately. When ready to eat, I cook the pasta fresh and combine everything while reheating the sauce gently.

Can I use store-bought pesto?

Yes, I often use good-quality store-bought basil pesto when I need convenience. If I have time, I enjoy making my own for a fresher flavor.

What type of pasta works best?

I like using fettuccine, penne, or tagliatelle because they hold the creamy sauce well. I choose shapes that have enough surface area to catch the pesto cream.

How do I know when the chicken is fully cooked?

I make sure the chicken is golden on the outside and no longer pink in the center. If I use a thermometer, I look for an internal temperature of 75°C.

Can I make this dish gluten-free?

I simply substitute gluten-free pasta and replace the flour with a gluten-free alternative or skip it entirely. The sauce remains just as creamy and flavorful.

Conclusion

I love how this Creamy Pesto Chicken Pasta brings together richness, freshness, and comfort in one bowl. The creamy lemon-parmesan sauce, fragrant pesto, and tender chicken create a balanced dish that feels both indulgent and refined. Whenever I need a reliable 30-minute meal that never disappoints, this is the recipe I turn to.

📖 Recipe:

Creamy Pesto Chicken Pasta

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Author: Cheryl
Total Time: 30 minutes
Yield: 2 servings
Diet: Halal

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Description

Creamy Pesto Chicken Pasta combines tender golden chicken, fragrant basil pesto, and a silky lemon-parmesan cream sauce for a comforting yet elegant meal. Ready in just 30 minutes, it is perfect for both weeknights and special occasions.

Instructions

Cook the pasta in well-salted boiling water, undercooking it by about 1 minute from package instructions. Reserve 1 cup of pasta water before draining.
Flatten the chicken breast to an even thickness of about 1–1.5 cm or cut into bite-sized pieces for faster cooking.
Season the chicken on both sides with salt and pepper, then lightly dust with flour.
Heat 1 tablespoon olive oil in a frying pan over medium-high heat. Cook the chicken for about 2 minutes per side until golden and cooked through. Remove, cover loosely with foil, and let rest.
In a large skillet, heat the remaining ½ tablespoon olive oil over medium heat. Add garlic and sauté gently for 1–2 minutes without browning.
Lower the heat slightly, pour in the cream, and bring to a gentle simmer without boiling. Whisk in the lemon juice and black pepper.
Stir in the grated parmesan until melted and smooth. Let the sauce thicken gently for 1–2 minutes.
Add the pesto and stir until fully combined.
Add the drained pasta directly into the sauce and toss well to coat. Let it bubble gently for 1–2 minutes. Add reserved pasta water as needed to loosen the sauce. Adjust salt to taste.
Slice the rested chicken and serve over the pasta. Finish with extra parmesan, fresh lemon zest, and basil leaves if desired.