Let’s be honest: a creamy pesto sauce can turn any ordinary meal into something special. Whether you’re craving a quick weeknight dinner or a comforting weekend feast, these 18 recipes will inspire your kitchen adventures. Get ready to discover delicious twists on this versatile favorite—your taste buds are in for a treat!
Creamy Pesto Alfredo Pasta
Perfect for a cozy winter evening, this Creamy Pesto Alfredo Pasta combines the rich, cheesy comfort of Alfredo with the fresh, herby brightness of pesto. Picture a silky sauce clinging to tender fettuccine, ready in about the time it takes to boil water. Let’s walk through each simple step together to create this restaurant-quality dish at home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Pasta:
– 12 oz (340g) fettuccine pasta
– 1 tbsp kosher salt
For the Sauce:
– 1/2 cup (1 stick) unsalted butter
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 1/2 cup prepared basil pesto
– 1/4 tsp freshly ground black pepper
– 1/4 tsp garlic powder
Instructions
1. Fill a large pot with 4 quarts of water, add 1 tbsp kosher salt, and bring to a rolling boil over high heat.
2. Add 12 oz fettuccine to the boiling water and cook for 9-11 minutes, stirring occasionally, until al dente (tender but firm to the bite).
3. While the pasta cooks, melt 1/2 cup unsalted butter in a large skillet over medium-low heat.
4. Pour 1 cup heavy cream into the skillet with the melted butter and whisk continuously for 2 minutes until fully combined.
5. Reduce heat to low and gradually whisk in 1 cup freshly grated Parmesan cheese until the sauce is smooth and no lumps remain.
6. Stir in 1/2 cup prepared basil pesto, 1/4 tsp black pepper, and 1/4 tsp garlic powder until uniformly green and heated through, about 1 minute.
7. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
8. Add the drained pasta directly to the skillet with the sauce.
9. Toss the pasta with the sauce for 1-2 minutes, adding reserved pasta water 1 tbsp at a time if the sauce seems too thick.
10. Remove from heat and serve immediately.
Just out of the skillet, the pasta boasts a luxuriously creamy texture that coats each strand without being heavy. The vibrant pesto cuts through the richness with its garlicky, nutty flavor, while the Parmesan adds a savory depth. For a creative twist, top it with grilled chicken or sun-dried tomatoes, or simply enjoy it as is for a truly satisfying meal.
Garlic Shrimp with Pesto Cream Sauce
Venturing into restaurant-quality seafood at home is simpler than you might think, and this Garlic Shrimp with Pesto Cream Sauce is the perfect place to start. This dish combines succulent shrimp with a rich, herby sauce that feels indulgent yet comes together in one pan. Follow these clear steps for a foolproof dinner that’s sure to impress.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Shrimp:
– 1 ½ pounds large shrimp, peeled and deveined
– 4 tablespoons unsalted butter
– 6 cloves garlic, minced
– ½ teaspoon salt
– ¼ teaspoon black pepper
For the Sauce:
– 1 cup heavy cream
– ½ cup prepared basil pesto
– ½ cup grated Parmesan cheese
– 1 tablespoon olive oil
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. Season the shrimp evenly on both sides with the salt and black pepper.
3. Heat a large skillet over medium-high heat and add the olive oil.
4. Add the shrimp to the hot skillet in a single layer, cooking for 2 minutes per side until pink and opaque, then transfer to a plate.
5. Reduce the heat to medium and add the butter to the same skillet.
6. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
7. Pour the heavy cream into the skillet and bring it to a gentle simmer.
8. Whisk in the prepared basil pesto until fully combined and smooth.
9. Stir in the grated Parmesan cheese and continue whisking for 2-3 minutes until the sauce thickens slightly.
10. Return the cooked shrimp to the skillet, tossing gently to coat them in the sauce for 1 minute to reheat.
Serve immediately. Succulent shrimp coated in a velvety, herb-infused cream sauce create a luxurious texture with bold garlic and Parmesan flavors. For a creative twist, spoon it over a bed of angel hair pasta or creamy polenta to soak up every last drop of sauce.
Pesto Cream Chicken Penne
Gathering around the table for a comforting pasta dish is a cherished tradition, especially during the busy holiday season. This pesto cream chicken penne combines tender chicken, al dente pasta, and a rich, herbaceous sauce for a meal that feels both special and approachable. Follow these steps carefully for a foolproof dinner that will impress your family or guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken and pasta:
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tablespoon olive oil
– 8 ounces penne pasta
– 4 cups water
– 1 teaspoon salt
For the pesto cream sauce:
– 1 cup heavy cream
– 1/2 cup prepared basil pesto
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon black pepper
Instructions
1. Bring 4 cups of water and 1 teaspoon of salt to a boil in a large pot over high heat.
2. Add 8 ounces of penne pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (firm to the bite).
3. Drain the pasta in a colander, reserving 1/4 cup of the pasta water, and set aside.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add 1 pound of cubed chicken breasts to the skillet in a single layer, cooking for 5-7 minutes without stirring to allow browning.
6. Flip the chicken pieces and cook for an additional 5-7 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
7. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
8. Reduce the skillet heat to medium and pour in 1 cup of heavy cream, scraping up any browned bits from the bottom with a wooden spoon.
9. Simmer the cream for 3-4 minutes until it thickens slightly and coats the back of the spoon.
10. Stir in 1/2 cup of prepared basil pesto, 1/2 cup of grated Parmesan cheese, and 1/4 teaspoon of black pepper until fully combined and smooth.
11. Add the drained pasta and reserved 1/4 cup of pasta water to the sauce, tossing gently to coat evenly.
12. Fold in the cooked chicken and heat everything together for 1-2 minutes until warmed through.
Perfectly creamy with a vibrant green hue from the pesto, this dish offers a delightful contrast between the tender chicken and firm pasta. The sauce clings beautifully to each penne tube, ensuring every bite is packed with basil and Parmesan flavor. For a festive twist, garnish with extra Parmesan and toasted pine nuts, or serve alongside a crisp green salad to balance the richness.
Sun-Dried Tomato Pesto Cream Pasta
Finally, a creamy pasta dish that feels indulgent yet comes together with minimal fuss. This sun-dried tomato pesto cream pasta combines the rich, tangy flavor of sun-dried tomatoes with the smooth comfort of a cream sauce, perfect for a cozy weeknight dinner that still feels special. Follow these steps carefully for a foolproof result every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Pasta:
– 12 ounces dried fettuccine pasta
– 1 tablespoon kosher salt
For the Sauce:
– 1 cup sun-dried tomatoes in oil, drained and chopped
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup prepared basil pesto
– 1/4 teaspoon freshly ground black pepper
For Finishing:
– 2 tablespoons chopped fresh basil
Instructions
1. Fill a large pot with 4 quarts of water and bring it to a rolling boil over high heat.
2. Add 1 tablespoon of kosher salt to the boiling water.
3. Add 12 ounces of dried fettuccine pasta to the pot and cook according to package directions, typically for 10-12 minutes, until al dente (tender but still firm to the bite).
4. While the pasta cooks, heat a large skillet over medium heat.
5. Add the chopped sun-dried tomatoes and minced garlic to the skillet and cook for 2 minutes, stirring constantly, until the garlic is fragrant.
6. Pour 1 cup of heavy cream into the skillet and bring the mixture to a gentle simmer.
7. Reduce the heat to low and let the sauce simmer for 5 minutes, stirring occasionally, to allow the flavors to meld and the cream to thicken slightly.
8. Stir in 1/2 cup of grated Parmesan cheese, 1/4 cup of prepared basil pesto, and 1/4 teaspoon of freshly ground black pepper until the cheese is fully melted and the sauce is smooth.
9. Drain the cooked pasta, reserving 1/2 cup of the pasta cooking water.
10. Add the drained pasta directly to the skillet with the sauce.
11. Toss the pasta with the sauce over low heat for 1-2 minutes, adding the reserved pasta water 1 tablespoon at a time if the sauce seems too thick, until the pasta is evenly coated.
12. Remove the skillet from the heat and stir in 2 tablespoons of chopped fresh basil.
13. Divide the pasta among four bowls and serve immediately.
Done! The finished dish boasts a luxuriously creamy texture that clings to each strand of pasta, with a vibrant, savory flavor from the sun-dried tomatoes and pesto. For a creative twist, top it with grilled shrimp or serve alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Spinach and Pesto Cream Stuffed Shells
Kicking off our cozy kitchen session, let’s create a comforting baked pasta dish perfect for gatherings or a special weeknight meal. This recipe combines creamy pesto filling with tender pasta shells for a satisfying result that’s simpler to make than it looks. Follow each step carefully for the best outcome.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
For the filling:
– 12 oz jumbo pasta shells
– 10 oz frozen chopped spinach, thawed and squeezed dry
– 1 cup ricotta cheese
– 1/2 cup prepared pesto
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 1/4 tsp salt
For the sauce and assembly:
– 24 oz jarred marinara sauce
– 1 cup shredded mozzarella cheese
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the jumbo pasta shells to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
4. Drain the shells in a colander and rinse them under cool water to stop the cooking process.
5. In a medium mixing bowl, combine the thawed spinach, ricotta cheese, pesto, Parmesan cheese, egg, and salt until fully incorporated.
6. Tip: Squeeze the spinach thoroughly in a clean kitchen towel to remove excess moisture, which prevents a watery filling.
7. Pour 1 cup of the marinara sauce into the bottom of a 9×13-inch baking dish, spreading it evenly.
8. Using a spoon or piping bag, fill each cooked pasta shell with the spinach-pesto mixture, placing them seam-side up in the baking dish.
9. Tip: A small cookie scoop makes filling the shells quick and mess-free.
10. Pour the remaining marinara sauce over the stuffed shells, covering them completely.
11. Sprinkle the shredded mozzarella cheese evenly over the top.
12. Drizzle the olive oil over the cheese to help it brown nicely.
13. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
14. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
15. Tip: Let the dish rest for 5 minutes after baking so the filling sets and is easier to serve.
16. A delightfully creamy interior contrasts with the al dente pasta shells, while the pesto adds a herby brightness to each bite. For a festive twist, garnish with extra Parmesan and fresh basil leaves, or pair it with a crisp green salad to balance the richness.
Pesto Cream Sauce with Gnocchi
Making a restaurant-quality pesto cream sauce with gnocchi at home is simpler than you might think, and this methodical recipe walks you through each step. We’ll create a vibrant basil pesto from scratch, then transform it into a luxurious cream sauce that clings perfectly to pillowy potato gnocchi. Follow these clear instructions for a comforting, impressive dish that comes together in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Pesto:
– 2 cups fresh basil leaves, packed
– 1/2 cup grated Parmesan cheese
– 1/3 cup pine nuts
– 2 cloves garlic, peeled
– 1/2 cup extra virgin olive oil
– 1/4 tsp salt
For the Sauce & Gnocchi:
– 1 lb shelf-stable potato gnocchi
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 1/4 cup reserved pasta water
Instructions
1. Place the basil leaves, Parmesan cheese, pine nuts, garlic cloves, and salt in a food processor. 2. Pulse the ingredients 5-7 times until roughly chopped. 3. With the processor running on low, slowly drizzle in the 1/2 cup of olive oil through the feed tube until a coarse paste forms; this is your fresh pesto. Tip: Toasting the pine nuts in a dry skillet over medium heat for 3-4 minutes until golden brown before blending will deepen their flavor. 4. Bring a large pot of salted water to a rolling boil over high heat. 5. Add the 1 lb of gnocchi to the boiling water and cook for exactly 2-3 minutes, or until they all float to the surface. 6. Reserve 1/4 cup of the starchy pasta water, then drain the gnocchi in a colander. 7. While the gnocchi cooks, melt the 2 tbsp of butter in a large skillet over medium-low heat. 8. Pour the 1 cup of heavy cream into the skillet and heat for 2 minutes, stirring constantly, until it just begins to simmer. 9. Whisk the freshly made pesto into the cream sauce until fully incorporated. 10. Add the cooked, drained gnocchi to the skillet with the pesto cream sauce. 11. Gently toss the gnocchi in the sauce for 1-2 minutes over low heat, adding the reserved 1/4 cup of pasta water 1 tbsp at a time if the sauce seems too thick. Tip: The starchy pasta water helps the creamy sauce emulsify and cling to the gnocchi. 12. Remove the skillet from the heat and let the dish rest for 1 minute before serving. Tip: For extra richness, finish with a final sprinkle of Parmesan cheese and a drizzle of olive oil.
This dish delivers a velvety, herbaceous sauce that coats each tender gnocchi dumpling without being heavy. The fresh basil and toasted pine nuts provide a bright, nutty contrast to the decadent cream base. Try serving it alongside a simple arugula salad or topped with grilled shrimp for a complete meal.
Grilled Salmon with Pesto Cream Drizzle
Let’s create a restaurant-quality grilled salmon with a luxurious pesto cream drizzle that’s surprisingly simple to make at home. This recipe breaks down each component methodically, ensuring even beginners achieve perfectly cooked, flavorful fish with a silky, herbaceous sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Salmon:
– 4 (6-ounce) salmon fillets, skin-on
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For the Pesto Cream Drizzle:
– 1/2 cup heavy cream
– 1/4 cup prepared basil pesto
– 1/4 cup grated Parmesan cheese
– 1/8 teaspoon salt
Instructions
1. Pat the salmon fillets completely dry with paper towels to ensure a crisp sear.
2. Brush both sides of each fillet evenly with the 2 tablespoons of olive oil.
3. Season the top (flesh side) of each fillet with the 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
4. Preheat a grill or grill pan to medium-high heat (approximately 400°F).
5. Place the salmon fillets skin-side down on the hot grill. Cook undisturbed for 6 minutes.
6. Carefully flip each fillet using a spatula. Cook for an additional 4-6 minutes, until the internal temperature reaches 125°F for medium-rare or 135°F for medium.
7. While the salmon cooks, pour the 1/2 cup of heavy cream into a small saucepan over medium heat.
8. Bring the cream to a gentle simmer, stirring occasionally, for about 3 minutes until it slightly thickens.
9. Remove the saucepan from the heat and immediately whisk in the 1/4 cup of pesto, 1/4 cup of Parmesan, and 1/8 teaspoon of salt until smooth.
10. Transfer the grilled salmon to a serving platter and drizzle generously with the warm pesto cream sauce.
Achieving a perfectly crisp skin and tender, flaky interior is the hallmark of this dish. The rich, creamy pesto sauce clings beautifully to the salmon, offering a bright, garlicky contrast to the fish’s natural richness. For a stunning presentation, serve it over a bed of lemon-herb orzo or with a simple arugula salad to cut through the creaminess.
Pesto Cream Mushroom Risotto
Gently warming up on a chilly evening, this pesto cream mushroom risotto transforms simple pantry staples into a luxurious, restaurant-worthy meal right in your own kitchen. Let’s walk through each step together to ensure your risotto is perfectly creamy and packed with flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Base & Mushrooms:
– 1 tbsp olive oil
– 1 tbsp unsalted butter
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 1 1/2 cups Arborio rice
– 1/2 cup dry white wine
– 4 cups low-sodium chicken or vegetable broth, kept warm on the stove
For the Pesto Cream Finish:
– 1/2 cup prepared basil pesto
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and black pepper
Instructions
1. Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat until the butter melts.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent and softened.
3. Add the minced garlic and sliced mushrooms, cooking for 7-8 minutes until the mushrooms release their liquid and turn golden brown.
4. Stir in the Arborio rice, toasting it for 2 minutes until the grains become slightly translucent at the edges.
5. Pour in the white wine, stirring constantly until the liquid is fully absorbed, which should take about 2 minutes.
6. Add 1 cup of the warm broth to the pot, maintaining a steady simmer at medium-low heat.
7. Stir the risotto frequently until the broth is nearly absorbed, then add another 1/2 cup of broth, repeating this process for 20-25 minutes until the rice is al dente—tender with a slight bite.
8. Remove the pot from the heat and stir in the pesto, heavy cream, and grated Parmesan cheese until fully incorporated and creamy.
9. Season with salt and black pepper to taste, then let the risotto rest off the heat for 2 minutes to allow the flavors to meld.
Creamy and aromatic, this risotto boasts a velvety texture with earthy mushroom notes and a bright pesto finish. For a creative twist, top it with grilled shrimp or a sprinkle of toasted pine nuts, making it an elegant yet comforting dish perfect for any occasion.
Pesto Cream and Bacon Carbonara
Venturing beyond traditional carbonara, this pesto cream and bacon carbonara combines the rich, savory flavors of bacon and Parmesan with the fresh, herbal notes of basil pesto and a touch of cream for a luxurious, comforting pasta dish that’s surprisingly simple to make.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the pasta and bacon:
– 12 ounces spaghetti
– 6 slices thick-cut bacon, chopped into ½-inch pieces
– 1 tablespoon olive oil
For the sauce:
– ½ cup heavy cream
– ½ cup prepared basil pesto
– 2 large eggs
– 1 cup freshly grated Parmesan cheese, plus extra for serving
– ¼ teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 12 ounces of spaghetti to the boiling water and cook according to package directions until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
4. Add 6 slices of chopped thick-cut bacon to the skillet and cook, stirring frequently, until crispy and browned, about 5-7 minutes. Tip: For even cooking, avoid overcrowding the skillet.
5. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain, leaving the bacon fat in the skillet.
6. Reduce the skillet heat to low.
7. In a medium bowl, whisk together 2 large eggs, ½ cup of heavy cream, ½ cup of prepared basil pesto, 1 cup of freshly grated Parmesan cheese, and ¼ teaspoon of black pepper until smooth.
8. Reserve ½ cup of the starchy pasta cooking water, then drain the cooked spaghetti.
9. Immediately add the hot, drained spaghetti to the skillet with the bacon fat, tossing to coat.
10. Remove the skillet from the heat to prevent the eggs from scrambling.
11. Quickly pour the egg and pesto mixture over the pasta, tossing continuously with tongs for about 1 minute until the sauce thickens and coats the strands. Tip: The residual heat from the pasta will cook the eggs safely and create a silky sauce.
12. If the sauce seems too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
13. Stir in the cooked bacon, reserving a small amount for garnish.
14. Serve immediately, topped with the reserved bacon and extra grated Parmesan. Tip: For the best texture, serve right away as the sauce will continue to thicken upon standing.
Oozing with a velvety, herb-infused creaminess, this carbonara clings to each strand of pasta, offering a delightful contrast between the crispy bacon bits and the smooth sauce. The pesto adds a vibrant, garden-fresh layer that brightens the rich Parmesan and egg base, making it a standout for weeknight dinners or impressing guests. Try it with a side of garlic bread to soak up every last drop of sauce.
Roasted Vegetable Pesto Cream Lasagna
Finally, a lasagna that celebrates the bounty of the season with a creamy, pesto-infused twist. Follow these steps to build a comforting, layered masterpiece that’s perfect for a holiday gathering or a cozy family dinner. Serving: 8 | Pre Time: 30 minutes | Cooking Time: 75 minutes
Ingredients
For the roasted vegetables:
– 1 medium zucchini, sliced into 1/4-inch rounds
– 1 medium yellow squash, sliced into 1/4-inch rounds
– 1 red bell pepper, sliced into 1/2-inch strips
– 1 yellow bell pepper, sliced into 1/2-inch strips
– 1 small red onion, sliced into 1/2-inch wedges
– 3 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the pesto cream sauce:
– 2 cups whole milk ricotta cheese
– 1 cup prepared basil pesto
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 1/4 tsp salt
For assembly:
– 12 no-boil lasagna noodles
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Place the sliced zucchini, yellow squash, bell peppers, and red onion on the prepared baking sheet.
3. Drizzle the vegetables with 3 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
4. Toss the vegetables with your hands until they are evenly coated in oil and seasoning.
5. Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and lightly browned at the edges.
6. Remove the roasted vegetables from the oven and set them aside to cool slightly. Reduce the oven temperature to 375°F.
7. In a large mixing bowl, combine 2 cups ricotta cheese, 1 cup pesto, 1/2 cup Parmesan cheese, 1 egg, and 1/4 tsp salt.
8. Stir the mixture with a rubber spatula until it is completely smooth and uniform in color.
9. Spread 1/2 cup of the pesto cream sauce evenly across the bottom of a 9×13-inch baking dish.
10. Arrange 4 no-boil lasagna noodles in a single layer over the sauce, breaking them as needed to fit the dish.
11. Spread 1 cup of the remaining pesto cream sauce evenly over the noodles.
12. Scatter half of the roasted vegetable mixture evenly over the sauce layer.
13. Sprinkle 1 cup of shredded mozzarella cheese over the vegetables.
14. Repeat the layering process: place 4 more noodles, spread the remaining pesto cream sauce, add the remaining vegetables, and sprinkle 1 cup mozzarella.
15. Top the lasagna with a final layer of 4 noodles.
16. Sprinkle the top evenly with 1/2 cup grated Parmesan cheese.
17. Cover the baking dish tightly with aluminum foil, tenting it slightly so it doesn’t touch the cheese.
18. Bake the covered lasagna at 375°F for 40 minutes.
19. Remove the foil and continue baking for 15-20 minutes, until the top is golden brown and bubbly.
20. Let the lasagna rest on a wire rack for 15 minutes before slicing and serving.
Really, this lasagna emerges from the oven with a golden, cheesy crust that gives way to tender noodles and a vibrant, herbaceous filling. The roasted vegetables retain a slight bite, adding texture against the lush, creamy pesto sauce, making each slice a balanced delight. Consider serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Creamy Pesto Tortellini Bake
Let’s create a comforting, crowd-pleasing pasta bake that comes together with minimal fuss. This creamy pesto tortellini bake layers cheesy tortellini with a rich sauce and a golden topping for a satisfying one-dish meal perfect for busy weeknights or casual gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Pasta and Sauce:
– 1 (20 oz) package refrigerated cheese tortellini
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 2 tablespoons all-purpose flour
– 2 cups whole milk
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/2 cup prepared basil pesto
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the Topping:
– 1 cup shredded mozzarella cheese
– 1/4 cup panko breadcrumbs
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the 20 oz package of cheese tortellini to the boiling water and cook for 2 minutes less than the package instructions indicate, as it will finish cooking in the oven.
4. Drain the tortellini in a colander and set it aside.
5. In a large saucepan or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat.
6. Add 3 cloves of minced garlic to the melted butter and cook for 1 minute, stirring constantly, until fragrant.
7. Sprinkle 2 tablespoons of all-purpose flour over the garlic butter and whisk continuously for 1 minute to cook the raw flour taste out, creating a roux.
8. Gradually pour in 2 cups of whole milk and 1 cup of heavy cream while whisking constantly to prevent lumps from forming.
9. Continue cooking the sauce, whisking frequently, until it thickens enough to coat the back of a spoon, which should take about 5-7 minutes.
10. Remove the saucepan from the heat and stir in 1 cup of grated Parmesan cheese, 1/2 cup of prepared basil pesto, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until the cheese is fully melted and the sauce is smooth.
11. Add the drained, par-cooked tortellini to the sauce and gently fold until all the pasta is evenly coated.
12. Transfer the saucy tortellini mixture to the prepared 9×13-inch baking dish, spreading it into an even layer.
13. In a small bowl, combine 1 cup of shredded mozzarella cheese and 1/4 cup of panko breadcrumbs.
14. Sprinkle the mozzarella and panko mixture evenly over the top of the tortellini in the baking dish.
15. Place the baking dish in the preheated 375°F (190°C) oven and bake for 25 minutes, or until the sauce is bubbling around the edges.
16. Turn your oven’s broiler to high and broil the bake for 2-3 minutes, watching it closely, until the topping is golden brown and crispy.
17. Remove the baking dish from the oven and let it rest on a wire rack for 5 minutes before serving.
Now, you have a dish where the tortellini remains perfectly tender, enveloped in a luxuriously creamy and herbaceous pesto sauce. The contrast between the creamy interior and the crisp, cheesy panko crust makes each bite interesting. For a vibrant twist, serve it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Pesto Cream Sauce with Grilled Chicken
Sometimes you need a dinner that feels special but doesn’t require hours in the kitchen—this pesto cream sauce with grilled chicken is exactly that. Start by gathering your ingredients and prepping your workspace for a smooth cooking process.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the chicken and grill:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper
– For the pesto cream sauce:
– 1 cup heavy cream
– ½ cup prepared basil pesto
– ¼ cup grated Parmesan cheese
– 1 tbsp unsalted butter
– 1 clove garlic, minced
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. Rub the chicken breasts with 2 tbsp olive oil, then season both sides evenly with 1 tsp salt and ½ tsp black pepper.
3. Preheat a grill or grill pan to medium-high heat (about 400°F).
4. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer.
5. Remove the chicken from the grill and let it rest on a plate for 5 minutes to allow juices to redistribute.
6. While the chicken rests, melt 1 tbsp unsalted butter in a medium saucepan over medium heat.
7. Add 1 minced garlic clove to the saucepan and sauté for 1 minute, stirring constantly until fragrant but not browned.
8. Pour 1 cup heavy cream into the saucepan and bring it to a gentle simmer, stirring occasionally.
9. Reduce the heat to low and whisk in ½ cup prepared basil pesto until fully combined.
10. Stir in ¼ cup grated Parmesan cheese until the sauce is smooth and slightly thickened, about 2-3 minutes.
11. Slice the rested chicken breasts against the grain into ½-inch thick pieces.
12. Arrange the sliced chicken on plates and spoon the warm pesto cream sauce generously over the top.
Off the grill, the chicken stays juicy with a subtle char, while the sauce coats it in a velvety, herbaceous blanket. Try serving it over a bed of fettuccine or with roasted vegetables to soak up every drop of that creamy pesto goodness.
Pesto Cream and Artichoke Pizza
Mixing creamy pesto with tender artichokes creates a pizza that’s both comforting and elegant, perfect for a cozy dinner or casual gathering. This recipe walks you through each stage, from preparing the dough to achieving a golden, bubbly finish, ensuring even beginners can succeed. Let’s get started with the basics to bring this flavorful dish to your table.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the crust:
– 1 pound store-bought pizza dough, at room temperature
– 1 tablespoon olive oil
For the sauce:
– 1/2 cup prepared pesto
– 1/2 cup heavy cream
For the toppings:
– 1 (14-ounce) can artichoke hearts, drained and quartered
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for at least 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle, using your hands to avoid tearing.
3. Brush the dough evenly with 1 tablespoon olive oil to prevent sogginess.
4. In a small bowl, whisk together 1/2 cup pesto and 1/2 cup heavy cream until smooth to create a rich sauce.
5. Spread the pesto cream sauce over the dough, leaving a 1/2-inch border around the edges for the crust.
6. Evenly scatter 1 cup shredded mozzarella cheese over the sauce as a base layer.
7. Arrange 1 (14-ounce) can of quartered artichoke hearts on top of the cheese in a single layer.
8. Sprinkle 1/4 cup grated Parmesan cheese over the artichokes for added flavor.
9. Carefully transfer the pizza to the preheated stone or baking sheet using a pizza peel or back of a baking sheet.
10. Bake at 475°F for 12-15 minutes, until the crust is golden brown and the cheese is bubbly and lightly browned.
11. Remove the pizza from the oven and let it cool on a wire rack for 5 minutes before slicing.
Enjoy the creamy texture of the pesto sauce paired with the tender artichokes, creating a savory balance that’s both rich and refreshing. For a creative twist, top slices with fresh arugula or a drizzle of balsamic glaze just before serving to add a bright, tangy contrast.
Pesto Cream Stuffed Portobello Mushrooms
Whether you’re hosting a holiday gathering or simply craving a cozy, elegant appetizer, these pesto cream stuffed portobello mushrooms deliver rich flavor with surprisingly simple steps. We’ll walk through preparing the creamy filling and baking the mushrooms to tender perfection.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the mushrooms:
– 4 large portobello mushroom caps, stems and gills removed
– 2 tablespoons olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
For the pesto cream filling:
– 4 ounces cream cheese, softened to room temperature
– 1/4 cup prepared basil pesto
– 1/4 cup grated Parmesan cheese
– 1/4 cup heavy cream
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the cleaned portobello caps gill-side up on the prepared baking sheet.
3. Brush the inside and outside of each mushroom cap evenly with the 2 tablespoons of olive oil.
4. Sprinkle the 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over the oiled mushrooms.
5. Bake the mushrooms on the middle oven rack for 10 minutes at 400°F to partially cook them and release excess moisture.
6. While the mushrooms bake, combine the 4 ounces of softened cream cheese and 1/4 cup prepared basil pesto in a medium bowl until smooth.
7. Tip: For easiest mixing, ensure your cream cheese has been at room temperature for at least 30 minutes.
8. Stir the 1/4 cup grated Parmesan cheese into the pesto-cream cheese mixture.
9. Gradually mix in the 1/4 cup heavy cream until the filling is creamy and spreadable.
10. Remove the partially baked mushrooms from the oven—they should be slightly softened and fragrant.
11. Evenly divide the pesto cream filling among the four mushroom caps, mounding it slightly in the center.
12. Tip: For a golden top, you can sprinkle a little extra Parmesan over the filling before the final bake.
13. Return the stuffed mushrooms to the oven and bake at 400°F for 15 minutes, or until the filling is hot and bubbly and the mushroom edges are tender.
14. Tip: Check at 12 minutes—if the tops are browning too quickly, loosely tent the pan with aluminum foil.
15. Let the mushrooms rest on the baking sheet for 5 minutes before serving to allow the filling to set slightly.
Finally, these mushrooms offer a wonderful contrast of textures: the meaty, juicy portobello caps cradle the rich, herby cream filling. For a complete meal, serve them alongside a crisp green salad or over a bed of cooked quinoa. Their savory, cheesy flavor makes them a standout dish that’s equally impressive for guests or a weeknight treat.
Pesto Cream Sauce with Garlic Bread
You’ve probably had pesto and you’ve definitely had creamy pasta, but combining them into a silky, herbaceous pesto cream sauce served with crispy, garlicky bread is a weeknight game-changer. This recipe walks you through each stage so you can confidently create a restaurant-worthy meal at home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the garlic bread:
– 1 loaf French bread (about 12 inches long)
– 4 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– 1 tablespoon fresh parsley, finely chopped
For the pesto cream sauce:
– 1 pound fettuccine pasta
– 1 cup heavy cream
– 1/2 cup prepared basil pesto
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 400°F (200°C).
2. Slice the French bread in half lengthwise.
3. In a small bowl, combine the softened butter, minced garlic, and chopped parsley until evenly mixed.
4. Spread the garlic butter mixture evenly over the cut sides of both bread halves.
5. Place the bread halves, buttered-side up, on a baking sheet and bake for 10-12 minutes, or until the edges are golden brown and crisp.
6. While the bread bakes, bring a large pot of salted water to a rolling boil over high heat.
7. Add the fettuccine to the boiling water and cook according to package directions, usually 8-10 minutes, stirring occasionally to prevent sticking.
8. Drain the cooked pasta in a colander, but reserve 1/2 cup of the pasta cooking water.
9. In the same pot used for the pasta, pour in the heavy cream and heat over medium heat until it just begins to simmer, about 3-4 minutes.
10. Reduce the heat to low and whisk in the pesto and grated Parmesan cheese until the sauce is smooth and the cheese has melted.
11. Tip: If the sauce seems too thick, gradually whisk in the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
12. Add the drained pasta to the sauce pot and toss until every strand is evenly coated.
13. Season the sauced pasta with 1/4 teaspoon of salt, tasting and adjusting only if necessary.
14. Remove the garlic bread from the oven and let it cool for 2 minutes before slicing.
15. Tip: For extra flavor, sprinkle a little extra Parmesan over the finished pasta just before serving.
16. Divide the pesto cream pasta among four plates and serve immediately with slices of the warm garlic bread.
Zesty and rich, the sauce clings beautifully to the fettuccine, offering a velvety texture that balances the bright, herbal notes of the pesto. The garlic bread, with its crisp exterior and soft, buttery center, is perfect for scooping up every last bit of sauce. For a creative twist, try serving the pasta in shallow bowls with the garlic bread arranged around the edges like a savory wreath.
Pesto Cream and Sausage Pasta
Unquestionably, this pesto cream and sausage pasta is the ultimate comfort food that comes together in under 30 minutes, making it perfect for busy weeknights. Using just a handful of pantry staples, you’ll create a creamy, savory sauce that clings beautifully to every noodle. Let’s walk through each step together to ensure delicious results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the pasta:
– 12 ounces dried fettuccine pasta
– 1 tablespoon kosher salt
For the sausage and sauce:
– 1 pound Italian sausage, casings removed
– 1 tablespoon olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– ½ cup prepared basil pesto
– ½ cup grated Parmesan cheese
– ¼ teaspoon black pepper
Instructions
1. Bring a large pot of water to a rolling boil over high heat, then add 1 tablespoon kosher salt.
2. Add 12 ounces dried fettuccine to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (firm to the bite).
3. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
4. Add 1 pound Italian sausage (casings removed) to the hot skillet, breaking it into small pieces with a wooden spoon.
5. Cook sausage for 6-8 minutes, stirring frequently, until browned and cooked through with no pink remaining.
6. Reduce heat to medium and add 3 cloves minced garlic to the skillet, cooking for 1 minute until fragrant but not browned.
7. Pour 1 cup heavy cream into the skillet, stirring to combine with the sausage and garlic.
8. Bring the cream mixture to a gentle simmer over medium heat, then reduce to low and cook for 3 minutes until slightly thickened.
9. Stir in ½ cup prepared basil pesto until fully incorporated into the cream sauce.
10. Drain the cooked pasta, reserving ½ cup of pasta water before draining completely.
11. Add the drained pasta directly to the skillet with the sauce, tossing to coat evenly.
12. If the sauce seems too thick, gradually add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
13. Remove skillet from heat and stir in ½ cup grated Parmesan cheese and ¼ teaspoon black pepper until cheese melts into the sauce.
14. Divide pasta among four bowls and serve immediately.
Fresh from the skillet, this pasta boasts a luxuriously creamy texture that perfectly balances the savory sausage and bright pesto flavors. The Parmesan adds a salty, nutty depth that makes each bite irresistible. For a restaurant-style presentation, garnish with extra Parmesan and a sprinkle of red pepper flakes for those who enjoy a little heat.
Pesto Cream Caprese Pasta Salad
Venturing into a fresh take on classic flavors, this Pesto Cream Caprese Pasta Salad combines the vibrant, herby notes of pesto with the creamy, tangy elements of a Caprese salad, all tossed with perfectly cooked pasta. It’s an ideal dish for summer gatherings or a quick, satisfying weeknight meal that comes together with straightforward, methodical steps. Follow along as we build this salad from the base up, ensuring each component shines.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the pasta:
– 12 ounces (about 3 cups) short pasta, such as fusilli or penne
– 1 tablespoon salt
For the pesto cream sauce:
– 1 cup fresh basil leaves, packed
– 1/2 cup grated Parmesan cheese
– 1/4 cup pine nuts
– 2 cloves garlic, peeled
– 1/2 cup extra-virgin olive oil
– 1/2 cup heavy cream
– 1/4 teaspoon black pepper
For the Caprese components:
– 8 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
– 1 pint cherry tomatoes, halved
– 1/4 cup fresh basil leaves, thinly sliced
Instructions
1. Fill a large pot with 4 quarts of water and bring it to a rolling boil over high heat.
2. Add 1 tablespoon of salt to the boiling water, then stir in 12 ounces of short pasta.
3. Cook the pasta for 8-10 minutes, stirring occasionally, until it is al dente (tender but firm to the bite).
4. Drain the pasta in a colander and rinse it briefly under cold water to stop the cooking process; set it aside to cool completely.
5. In a food processor, combine 1 cup of packed fresh basil leaves, 1/2 cup of grated Parmesan cheese, 1/4 cup of pine nuts, and 2 cloves of garlic.
6. Pulse the mixture 5-7 times until the ingredients are roughly chopped.
7. With the processor running on low speed, slowly drizzle in 1/2 cup of extra-virgin olive oil until a smooth pesto forms.
8. Transfer the pesto to a large mixing bowl and whisk in 1/2 cup of heavy cream and 1/4 teaspoon of black pepper until well combined.
9. Add the cooled pasta to the bowl with the pesto cream sauce and toss gently to coat evenly.
10. Fold in 8 ounces of cubed fresh mozzarella cheese and 1 pint of halved cherry tomatoes until distributed throughout.
11. Sprinkle 1/4 cup of thinly sliced fresh basil leaves over the top and give one final gentle toss.
12. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
13. Remove from the refrigerator, give it a quick stir, and serve chilled.
After chilling, this pasta salad offers a delightful contrast: the pasta remains firm and chewy, while the creamy pesto sauce clings to every bite, punctuated by bursts of juicy tomatoes and soft, milky mozzarella. For a creative twist, serve it alongside grilled chicken or as a vibrant picnic centerpiece, where its bright green hue and fresh aromas will stand out. Alternatively, garnish with extra pine nuts or a drizzle of balsamic glaze to enhance the visual appeal and add a touch of sweetness.
Pesto Cream and Roasted Red Pepper Pasta
Mixing the vibrant flavors of basil pesto with the sweet smokiness of roasted red peppers creates a luxurious pasta dish that’s surprisingly simple to prepare. This pesto cream and roasted red pepper pasta combines a velvety sauce with al dente pasta for a comforting yet elegant meal perfect for weeknights or entertaining. Follow these methodical steps to achieve a restaurant-quality result in your own kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the pasta:
– 12 ounces dried pasta (such as penne or fettuccine)
– 1 tablespoon salt
For the sauce:
– 2 large red bell peppers
– 1 tablespoon olive oil
– 1/2 cup prepared basil pesto
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Cut the red bell peppers in half lengthwise, remove the stems and seeds, and place them cut-side down on the prepared baking sheet.
3. Drizzle the peppers with 1 tablespoon of olive oil and roast in the preheated oven for 20–25 minutes, until the skins are charred and blistered.
4. While the peppers roast, bring a large pot of water to a rolling boil over high heat and add 1 tablespoon of salt.
5. Add 12 ounces of dried pasta to the boiling water and cook according to package directions until al dente, typically 8–12 minutes, stirring occasionally to prevent sticking.
6. Remove the roasted peppers from the oven, transfer them to a bowl, and cover tightly with plastic wrap to steam for 10 minutes—this makes peeling easier.
7. After steaming, peel the charred skins off the peppers and discard them; slice the peeled peppers into thin strips.
8. Drain the cooked pasta, reserving 1/2 cup of the pasta water, and return the pasta to the pot.
9. In a medium saucepan over medium heat, combine 1/2 cup basil pesto and 1 cup heavy cream, stirring constantly until the mixture is smooth and heated through, about 3–5 minutes.
10. Add the sliced roasted red peppers, 1/2 cup grated Parmesan cheese, and 1/4 teaspoon black pepper to the saucepan, stirring until the cheese melts and the sauce thickens slightly.
11. Pour the sauce over the drained pasta in the pot, tossing to coat evenly; if the sauce is too thick, add the reserved pasta water 1 tablespoon at a time until desired consistency is reached.
12. Divide the pasta among four serving bowls and garnish with additional Parmesan cheese if desired.
Drizzling this pasta with extra pesto or a sprinkle of red pepper flakes can enhance its depth, while the creamy sauce clings beautifully to each noodle for a rich, satisfying bite. The roasted peppers add a subtle sweetness that balances the herbaceous pesto, making it a versatile dish that pairs well with a crisp green salad or crusty bread for soaking up every last drop.
Summary
Savor the versatility of these 18 creamy pesto sauces, perfect for elevating any dish from pasta to chicken. We hope you find a new favorite to try in your kitchen! Don’t forget to leave a comment sharing which recipe you loved most and pin this roundup to your Pinterest boards for easy inspiration later. Happy cooking!
