18 Creamy Pesto Cream Sauce Delicious Recipes

18 Creamy Pesto Cream Sauce Delicious Recipes

Are you ready to elevate your meal game with a deliciously creamy twist? Look no further! We’ve rounded up 18 mouthwatering pesto cream sauce recipes that will transport you straight to the Tuscan countryside. From classic comfort foods to innovative twists on Italian staples, these dishes are sure to satisfy even the most discerning palates.

Indulge in rich and creamy pasta bakes, savory seafood pairings, and satisfying meat-based main courses. Whether you’re a pesto newbie or a seasoned pro, our collection of recipes is designed to inspire your culinary creativity and leave you craving more.

Stay tuned for the first installment of our 18-recipe extravaganza, where we’ll dive into some of our favorite creamy pesto creations that will have you swooning. From classic alfredo pasta to decadent stuffed shells, each dish is a masterclass in rich flavors and textures.

Creamy Pesto Alfredo Pasta

A rich and creamy pasta dish that combines the flavors of pesto, Parmesan cheese, and garlic with a hint of nutmeg.

Ingredients:

– 8 oz fettuccine pasta
– 1/2 cup pesto sauce
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/4 teaspoon ground nutmeg
– Salt and pepper to taste
– 1/4 cup heavy cream

Instructions:

1. Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, combine pesto sauce, Parmesan cheese, garlic, and nutmeg. Stir over medium heat until the cheese is melted and the sauce is smooth.
3. Add the heavy cream to the skillet and stir until combined.
4. Add the cooked fettuccine pasta to the skillet and toss with the creamy pesto sauce, adding some reserved pasta water if needed to achieve a desired consistency.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!

Cooking Time: 15-20 minutes

Garlic Shrimp with Pesto Cream Sauce

Elevate your seafood game with this decadent and flavorful dish, perfect for a special occasion or a quick weeknight dinner.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1/4 cup pesto
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté for 1 minute.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. Stir in the pesto and heavy cream. Bring the mixture to a simmer and let cook for 2-3 minutes, or until slightly thickened.
5. Season with salt and pepper to taste. Garnish with chopped parsley if desired.

Cooking Time: 15-20 minutes

Pesto Cream Chicken Penne

A rich and flavorful Italian-inspired dish that combines the creaminess of pesto with the tender taste of chicken and penne pasta.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 8 oz penne pasta
– 1/2 cup freshly made pesto sauce (or store-bought)
– 1/4 cup heavy cream
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)

Instructions:

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add the heavy cream and pesto sauce. Stir to combine and bring to a simmer.
4. Add the cooked penne pasta and cooked chicken back into the skillet. Toss everything together until the pasta is well coated with the creamy pesto sauce.
5. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 20-25 minutes

Sun-Dried Tomato Pesto Cream Pasta

Sun-Dried Tomato Pesto Cream Pasta Recipe

Enjoy a flavorful and creamy pasta dish infused with the sweetness of sun-dried tomatoes and the richness of pesto.

Ingredients:

– 8 oz. fettuccine pasta
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup freshly made pesto
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a medium saucepan, combine the chopped sun-dried tomatoes, pesto, and heavy cream. Bring the mixture to a simmer over medium heat.
3. Reduce the heat to low and let it cook for 5-7 minutes or until the sauce has thickened slightly.
4. Stir in the unsalted butter until melted.
5. Add the cooked fettuccine pasta to the saucepan, tossing to combine.
6. Season with salt and pepper to taste. If desired, sprinkle grated Parmesan cheese on top.

Cooking Time: 15-20 minutes

Serve hot and enjoy!

Spinach and Pesto Cream Stuffed Shells

Elevate your pasta game with this creamy and flavorful recipe that combines the richness of pesto, spinach, and Parmesan cheese inside tender shells.

Ingredients:

– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup pesto
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a medium bowl, combine spinach, pesto, ricotta cheese, Parmesan cheese, and breadcrumbs. Season with salt and pepper to taste.
4. Stuff each cooked pasta shell with the spinach-pesto mixture.
5. Place stuffed shells in a baking dish and bake for 20-25 minutes or until lightly browned on top.
6. Serve warm, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Pesto Cream Sauce with Gnocchi

This recipe combines the classic Italian flavors of pesto and gnocchi with a rich cream sauce, perfect for a cozy dinner or special occasion.

Ingredients:

– 8 oz gnocchi
– 1/2 cup pesto
– 1 cup heavy cream
– 1 tablespoon unsalted butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface. Reserve.
2. In a medium saucepan, melt the butter over medium heat. Add the pesto and stir to combine.
3. Pour in the heavy cream and stir until smooth. Bring the mixture to a simmer and cook for 2-3 minutes or until slightly thickened.
4. Add the cooked gnocchi to the creamy pesto sauce and toss until well coated.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 15-20 minutes

Grilled Salmon with Pesto Cream Drizzle

Elevate your grilled salmon game with a flavorful and creamy pesto drizzle. This easy recipe is perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 4 salmon fillets (6 oz each)
– 1/2 cup pesto
– 1/4 cup heavy cream
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat grill to medium-high heat.
2. Season salmon fillets with salt and pepper.
3. Grill salmon for 4-5 minutes per side, or until cooked through.
4. Meanwhile, combine pesto and heavy cream in a bowl.
5. Stir well to combine, then set aside.
6. Once salmon is done, brush with olive oil and top with the pesto cream drizzle.
7. Garnish with chopped parsley, if desired.

Cooking Time: 12-15 minutes

Pesto Cream Mushroom Risotto

Elevate your risotto game with this creamy, flavorful dish that combines the richness of mushrooms and pesto.

Ingredients:

– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 3 cloves garlic, minced
– 1/2 cup pesto
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown.
3. Add Arborio rice; stir to coat with oil and mix with mushroom mixture. Cook for 1-2 minutes.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. When rice is cooked, stir in pesto and Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Pesto Cream and Bacon Carbonara

Experience the creamy, savory fusion of classic carbonara with a twist – pesto cream! This recipe combines rich pasta, crispy bacon, and a velvety pesto sauce for a unique culinary delight.

Ingredients:

– 12 oz spaghetti
– 6 slices of pancetta or bacon
– 2 large eggs
– 1/4 cup pesto cream (see note)
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to taste

Instructions:

1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook pancetta or bacon over medium heat until crispy. Remove from heat and let cool.
3. In a medium bowl, whisk together eggs and pesto cream.
4. Add cooked pasta to the bowl and toss with egg mixture.
5. Add Parmesan cheese and bacon bits; toss until combined.
6. Season with salt and black pepper to taste.
7. Serve immediately, garnished with additional Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Roasted Vegetable Pesto Cream Lasagna

Roasted Vegetable Pesto Cream Lasagna

Summary: A creative twist on the classic lasagna, this recipe combines roasted vegetables with a creamy pesto sauce and layered pasta for a flavorful and satisfying meal.

Ingredients:
– 8-10 lasagna noodles
– 2 cups mixed roasted vegetables (zucchini, bell peppers, eggplant, and onions)
– 1 cup pesto cream sauce (see below for recipe)
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, combine roasted vegetables and pesto cream sauce. Heat over medium heat until warmed through.
4. In a separate bowl, mix ricotta cheese with salt and pepper to taste.
5. Assemble the lasagna by spreading a layer of ricotta mixture on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top, followed by half of the vegetable-pesto sauce mixture, and half of the shredded mozzarella cheese. Repeat layers, finishing with a layer of mozzarella cheese.
6. Sprinkle Parmesan cheese on top and bake for 35-40 minutes or until golden brown.

Pesto Cream Sauce:
– 1/2 cup pesto
– 1/4 cup heavy cream
– Salt and pepper to taste

Combine ingredients in a bowl and mix until smooth.

Creamy Pesto Tortellini Bake

Transform your pasta night into a rich and satisfying experience with this Creamy Pesto Tortellini Bake recipe. The perfect combination of al dente tortellini, creamy pesto sauce, and melted mozzarella cheese will leave you craving for more.

Ingredients:
– 1 (12 oz) package tortellini
– 1/2 cup unsalted butter
– 1/4 cup pesto sauce
– 1 cup grated mozzarella cheese
– 1/2 cup shredded Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook tortellini according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add pesto sauce and stir until combined.
4. In a separate bowl, mix mozzarella and Parmesan cheese.
5. In a 9×13-inch baking dish, combine cooked tortellini, melted pesto mixture, and cheese blend. Season with salt and pepper to taste.
6. Bake for 25-30 minutes or until the top is golden brown and the sauce is bubbly.
7. Garnish with chopped parsley (optional). Serve hot and enjoy!

Cooking Time: 25-30 minutes

Pesto Cream Sauce with Grilled Chicken

Elevate your grilled chicken game with this creamy pesto sauce! This easy-to-make recipe is perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1/2 cup freshly made pesto (see our simple pesto recipe)
– 1/4 cup heavy cream
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish

Instructions:

1. Preheat grill to medium-high heat.
2. Season chicken breasts with salt and pepper.
3. Grill chicken for 5-6 minutes per side, or until cooked through.
4. Meanwhile, combine pesto and heavy cream in a small bowl. Stir until smooth.
5. Brush the pesto cream mixture on the grilled chicken during the last minute of cooking.
6. Serve hot, garnished with fresh basil leaves.

Cooking Time: 12-15 minutes

Pesto Cream and Artichoke Pizza

This Mediterranean-inspired pizza combines the bright flavors of pesto with the richness of cream and the subtle sweetness of artichokes.

Ingredients:

– 1 pre-baked pizza crust (12 inches)
– 1/4 cup pesto
– 2 tablespoons heavy cream
– 1 can of artichoke hearts, drained and chopped
– 8 ounces mozzarella cheese, shredded
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Spread the pesto evenly over the pizza crust.
3. Drizzle the heavy cream in a zigzag pattern on top of the pesto.
4. Arrange the artichoke hearts on top of the cream, leaving a small border around the edges.
5. Sprinkle the mozzarella cheese over the artichokes.
6. Bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
7. Garnish with chopped parsley, if desired.

Cooking Time: 12-15 minutes

Pesto Cream Stuffed Portobello Mushrooms

Elevate your dinner game with this rich and flavorful recipe featuring earthy portobello mushrooms stuffed with a creamy pesto filling.

Ingredients:

– 4 large portobello mushrooms, stems removed and caps cleaned
– 1/2 cup pesto
– 1/2 cup heavy cream
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together pesto and heavy cream until smooth.
3. Brush the mushroom caps with olive oil and season with salt and pepper.
4. Divide the pesto-cream mixture among the mushrooms, spooning it into the caps.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.

Cooking Time: 20-25 minutes

Pesto Cream Sauce with Garlic Bread

This recipe combines the rich flavors of pesto and cream with the simplicity of garlic bread, perfect for a quick yet satisfying meal.

Ingredients:

For the Pesto Cream Sauce:

– 1/2 cup heavy cream
– 1/4 cup freshly made pesto (see note)
– 1 tablespoon unsalted butter
– Salt to taste

For the Garlic Bread:

– 1 baguette, cut into 1-inch slices
– 3 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine heavy cream, pesto, and butter. Whisk until smooth. Bring to a simmer over medium heat.
3. Reduce heat to low and let cook for 5-7 minutes or until slightly thickened.
4. Meanwhile, prepare the garlic bread. Preheat oven to 350°F (175°C).
5. In a small bowl, mix minced garlic and Parmesan cheese. Brush baguette slices with olive oil and sprinkle with garlic-Parmesan mixture. Season with salt.
6. Bake for 10-12 minutes or until golden brown.

Cooking Time: 15-20 minutes

Pesto Cream and Sausage Pasta

A flavorful and satisfying pasta dish that combines the richness of pesto cream with the savory taste of sausages.

Ingredients:
– 8 oz. spaghetti
– 1/2 cup store-bought or homemade pesto
– 1/4 cup heavy cream
– 2 Italian sausages (sweet or hot)
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium saucepan, combine pesto and heavy cream. Heat over low heat, whisking constantly, until the mixture thickens slightly (about 5 minutes).
3. Grill or cook sausages in a skillet according to package instructions. Slice into thin rounds when cooked through.
4. Add cooked spaghetti to the pesto cream saucepan, tossing to combine. If needed, add some reserved pasta water to achieve desired consistency.
5. Serve hot, topped with sliced sausages and grated Parmesan cheese (if using). Season with salt and pepper to taste.

Cooking Time:
– Spaghetti cooking time: 8-10 minutes
– Sausage cooking time: 5-7 minutes
– Pesto cream sauce preparation: 5 minutes

Pesto Cream Caprese Pasta Salad

A creamy twist on the classic Caprese salad, this Pesto Cream Caprese Pasta Salad combines cooked pasta with fresh mozzarella, ripe tomatoes, and a rich pesto cream sauce.

Ingredients:

– 8 oz. pasta of your choice (e.g., bowtie or penne)
– 1/2 cup freshly made basil pesto
– 1 cup heavy cream
– 2 cups cherry tomatoes, halved
– 1 ball fresh mozzarella cheese, sliced
– Salt and pepper to taste
– Fresh parsley leaves for garnish

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a medium bowl, whisk together pesto and heavy cream until smooth.
3. Add cooked pasta to the bowl and toss to combine with the pesto cream sauce.
4. Arrange cherry tomatoes and mozzarella slices on top of the pasta.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley leaves.

Cooking Time: 15-20 minutes

Pesto Cream and Roasted Red Pepper Pasta

Elevate your pasta game with this creamy and vibrant dish, perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 8 oz. pasta of choice (e.g., linguine, fettuccine)
– 2 cups roasted red peppers (see note), sliced
– 1/4 cup pesto cream (homemade or store-bought)
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese, optional

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, combine roasted red peppers and pesto cream. Heat over medium-low heat, stirring occasionally, for 5 minutes or until the sauce is warm and well combined.
3. Add heavy cream to the skillet and stir until smooth. Season with salt and pepper to taste.
4. Combine cooked pasta and red pepper-pesto mixture in a large serving dish. Toss until coated, then top with grated Parmesan cheese (if using).
5. Serve immediately and enjoy!

Cooking Time: 15-20 minutes

Summary

Get ready to indulge in a world of creamy, dreamy dishes with these 18 mouthwatering pesto cream sauce recipes! From classic pasta dishes like Creamy Pesto Alfredo Pasta and Pesto Cream Chicken Penne, to seafood options like Garlic Shrimp with Pesto Cream Sauce and Grilled Salmon with Pesto Cream Drizzle, there’s something for everyone. You’ll also find creative twists like Spinach and Pesto Cream Stuffed Shells and Roasted Vegetable Pesto Cream Lasagna. Whether you’re in the mood for comfort food or a quick weeknight dinner, these recipes are sure to satisfy your cravings. So go ahead, get saucy, and savor every bite!