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Packed with bold flavors, creamy sauce, and serious comfort vibes, this creamy pesto chicken pasta is the kind of dinner that instantly turns an ordinary night into a mini celebration. Perfect for busy weeknights, casual gatherings, or when you just want a plate of something loud, cozy, and wildly satisfying, this pasta brings big energy with very little effort.

Why This Recipe Works

This dish is all about maximum payoff with straightforward steps.

Juicy chicken stays tender thanks to high-heat searing
Cream and broth create a rich but balanced sauce
Pesto adds instant herb-forward flavor
Pasta water guarantees a silky, clingy finish

Ingredients

Everything here is familiar, easy to find, and chosen to build layers of flavor fast.

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup low-sodium chicken broth
1 pound fettuccine pasta
1 cup prepared basil pesto, store-bought or homemade
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/4 cup unsalted butter, cut into tablespoons
Fresh basil leaves, for garnish, optional

Equipment Needed

You don’t need anything fancy to pull this off, just solid basics.

Large skillet
Large pot for pasta
Cutting board
Knife
Tongs or spatula
Measuring cups
Colander

Instructions

Sear the Chicken for Big Flavor

Pat the chicken dry and cut it into even 1-inch cubes so it cooks evenly. Season with half the salt and half the pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and resist the urge to stir. Let it cook undisturbed for 4 to 5 minutes until deeply golden on the bottom. Flip and cook for another 3 to 4 minutes until cooked through. Transfer to a plate and set aside. A key tip here is not overcrowding the pan. Giving the chicken space is what creates that golden, flavorful crust.

Build the Creamy Garlic Base

Lower the heat to medium and add the minced garlic to the same skillet. Stir for about one minute until fragrant, making sure it doesn’t brown. Pour in the heavy cream and chicken broth, scraping up all those browned bits from the bottom of the pan. That’s where the flavor lives. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 5 minutes until slightly thickened. The sauce should coat the back of a spoon but still look pourable.

Cook the Pasta Like a Pro

While the sauce simmers, bring a large pot of well-salted water to a boil. Cook the fettuccine according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. This starchy water is essential for adjusting the sauce later. Drain the pasta but do not rinse it. Rinsing removes the starch that helps the sauce cling to every strand.

Stir in the Pesto and Pasta

Turn off the heat under the skillet and stir in the pesto until fully incorporated into the cream sauce. The residual heat is enough to release the aroma of the basil without dulling its bright flavor. Add the hot, drained pasta directly to the skillet and toss to coat. If the sauce feels too thick, add reserved pasta water a little at a time until it reaches a creamy, glossy consistency. A good tip here is to add the water gradually. You can always add more, but you can’t take it out.

Bring Everything Together and Finish Strong

Return the chicken to the skillet along with any juices on the plate. Add the Parmesan cheese and butter, then toss everything together over low heat for about one minute until the cheese melts and the butter enriches the sauce. Season with the remaining salt and pepper, tasting as you go. Serve immediately with extra Parmesan and fresh basil if desired. This final step is where everything locks into that rich, irresistible finish.

Tips and Tricks

These extra pointers help you nail this dish every time.

Use Hot Pasta in the Sauce

Adding pasta straight from the pot helps the sauce emulsify and cling better, creating that restaurant-style texture.

Choose a Good Pesto

A high-quality store-bought pesto works perfectly, but homemade pesto takes the flavor up another notch if you have it.

Adjust Creaminess Easily

If the sauce thickens too much as it sits, a splash of pasta water brings it right back to life without dulling the flavor.

Recipe Variations

Swap fettuccine for penne or rigatoni for a heartier bite
Add cherry tomatoes for a pop of sweetness
Stir in spinach at the end for extra color
Use rotisserie chicken for an even faster version

Frequently Asked Questions

Before you get cooking, these answers might help.

Can I make this ahead of time?

This pasta is best fresh, but leftovers reheat well. Add a splash of cream or pasta water when reheating to restore the sauce’s texture.

Can I use half-and-half instead of cream?

Yes, but the sauce will be thinner. Adding extra Parmesan helps bring back richness.

Is this kid-friendly?

Absolutely. The flavors are bold but not spicy, making it a hit with kids and adults alike.

What goes well with this pasta?

A simple green salad or garlic bread pairs perfectly and balances the richness of the dish.

Can I freeze it?

Cream-based sauces don’t freeze well, so this one is best enjoyed fresh or refrigerated for a few days.

Summary

Creamy pesto chicken pasta is fast, bold, and unapologetically comforting. With tender chicken, silky sauce, and herby pesto in every bite, it’s the kind of high-energy meal that disappears fast and gets requested again and again.