This creamy pesto chicken pasta is one of those reliable, go-to dinners that feels indulgent but comes together with very little fuss. You’ve got juicy pan-seared chicken, a generous spoonful of pesto, and a swirl of cream to bring it all together into a silky sauce that clings to every bit of pasta. It’s rich, herby, and properly comforting but still fresh enough that it won’t leave you feeling heavy afterwards.
It works with whatever greens you’ve got lying around—spinach, rocket, or even frozen peas and it’s done in about 25 minutes, start to finish. Perfect for busy evenings, lazy weekends, or when you just want something that tastes like more than the sum of its parts.
If you love a creamy pasta dish with a bit of a kick, try my Creamy Cajun Chicken Pasta next…it’s bold, comforting, and just as easy to pull together.
🍴 Tools You’ll Need
Non-Stick Frying Pan – A pan like this is ideal for getting that golden sear on the chicken without it sticking.
Saucepan with Strainer Lid – Cook and drain your pasta easily in a pan like this, especially handy on busy weeknights.
Garlic Press – Save your fingers and prep garlic fast with a press like this.
Airtight Storage Containers: Perfect for leftovers these containers are great for meal prep and can be used for a tasty lunch at work.
Creamy Pesto Chicken Pasta
Ingredients
- 180 g pasta penne or fusilli work well
- 2 small chicken breasts
- 1 tbsp olive oil
- Salt and black pepper
- 1 garlic clove finely chopped
- 100 ml double cream or crème fraîche
- 2 heaped tbsp green pesto
- 2 handfuls fresh spinach or rocket
- Grated Parmesan to serve (optional)
- Fresh basil to garnish (optional)
Instructions
- Bring a pan like this of salted water to the boil and cook the pasta until al dente. Reserve a splash of the water before draining.
- While the pasta cooks, heat olive oil in a frying pan over medium-high heat.
- Season the chicken with salt and pepper, then pan-fry for 5–6 minutes per side, or until golden and cooked through.
- Transfer to a board and slice into strips.
- In the same pan, lower the heat slightly and add the garlic. Cook for 1 minute, then pour in the cream and stir through the pesto. You can chop the garlic or speed up the process with a garlic press like this.
- Simmer for 2–3 minutes until slightly thickened.
- Add the cooked pasta to the sauce along with a splash of pasta water. Toss to coat.
- Stir in the spinach and let it wilt into the sauce. Return the chicken to the pan and heat everything through.
- Serve with grated Parmesan and fresh basil if you like. You can save any leftovers for lunch and use containers like these.
Top Tips for this Creamy Pesto Chicken Pasta
Pan-fry the chicken first for the best flavour, don’t be afraid to get a lovely golden crust on it.
Use fresh pesto if you can – it makes a big difference in flavour. Store-bought works too, just go for one with basil as the main ingredient.
Crème fraîche works well too – if you’re out of cream, it’ll add a slight tang and still give you that silky texture.
Make it veggie by swapping the chicken for mushrooms or courgette ribbons and using vegetarian pesto.