The Ultimate Creamy Chicken Pesto Pasta (A 30-Minute Dream!)

Imagine a weeknight dinner that feels utterly gourmet but comes together in one pan in just 30 minutes. A dish of perfectly cooked pasta and tender chicken, all coated in a luxuriously creamy, vibrant green pesto sauce that tastes like it came from a high-end Italian restaurant. That, my friends, is the simple, brilliant magic of this One-Skillet Chicken Pesto Pasta. It is, without a doubt, the most delicious and efficient meal you will add to your weeknight rotation.

Here’s the thing about a truly great weeknight recipe: it needs to deliver maximum flavor with minimal effort and cleanup. I am obsessed with this recipe because it’s a masterclass in efficiency. The pasta cooks directly in the creamy sauce, absorbing all that delicious flavor and helping to thicken the sauce with its starches. It’s a game-changing technique that eliminates the need for a separate pasta pot.

I promise you, there is no greater feeling than sitting down to a stunning, deeply satisfying pasta dinner on a Tuesday night, knowing you have only one pan to wash. The combination of savory chicken, fragrant garlic, rich cream, salty Parmesan, and bright, herbaceous pesto is a classic for a reason. It’s a complete, crowd-pleasing meal that feels both comforting and sophisticated.

Get ready to master the one-skillet pasta and create a stunning, delicious dinner that will make you feel like a kitchen hero.

Save

Why This Will Be Your New Go-To Weeknight Pasta!

You are going to be completely amazed by how much flavor is packed into this incredibly simple, one-pan dish. It’s a recipe you’ll make again and again. Here’s why:

• A True 30-Minute, One-Skillet Meal: Everything, including the pasta, cooks in a single skillet. This means incredible flavor development and ridiculously easy cleanup.
• Luxuriously Creamy Sauce: The pasta cooks directly in the water and cream, releasing its starches to create a naturally thick, velvety sauce that perfectly coats every noodle.
• Packed with Classic Flavors: The irresistible combination of juicy chicken, salty Parmesan, and bright, herbaceous pesto is a timeless flavor profile that everyone loves.
• Perfectly Cooked Pasta, Every Time: This method ensures your pasta is perfectly al dente and infused with the flavor of the sauce from the inside out.
• Endlessly Adaptable: This recipe is a fantastic base. You can easily add vegetables, switch up the pasta shape, or try different types of pesto.

Recipe Snapshot

Your Shopping List for This Creamy Pasta

This recipe uses a handful of powerful ingredients to create its incredible flavor in record time. Here’s what you’ll need:

Save

→ For the Pasta

• 2 tbsp extra-virgin olive oil
• 2 (8-oz) boneless, skinless chicken breasts → Cut into 1-inch pieces.
• Kosher salt & Crushed red pepper flakes → For seasoning and a touch of heat.
• 4 garlic cloves → Finely chopped.
• 1 ¾ cups water
• ¾ cup heavy cream → This is the secret to the ultra-creamy sauce.
• 8 oz penne pasta → The ridges are perfect for catching the sauce.
• 1 oz Parmesan cheese → Finely grated, for a salty, nutty flavor bomb.
• ⅔ cup pesto → A good quality store-bought or homemade pesto works perfectly.
• Fresh basil → Optional, for a beautiful and aromatic garnish.

Let’s Get Cooking! Your 30-Minute, One-Pan Guide

This dish moves quickly, so have your ingredients prepped and ready to go. Let’s make some magic in one pan!

Part 1: Brown the Chicken

1. Sear the Chicken: In a large skillet over medium heat, heat the olive oil. Add the chicken pieces in a single layer and season with ¾ teaspoon of salt. Cook, stirring occasionally, for 4 to 5 minutes, until the chicken is browned on all sides and cooked through. Transfer the cooked chicken to a plate and set it aside.

Part 2: Cook the Pasta in the Sauce

2. Bloom the Aromatics: In the same skillet, add the finely chopped garlic and crushed red pepper flakes. Stir constantly for about 30 seconds until fragrant—be careful not to let the garlic burn!
3. Create the Sauce & Cook Pasta: Pour in the water, heavy cream, and another ½ teaspoon of salt. Bring the mixture to a simmer. Add the uncooked penne directly to the skillet and stir to submerge.
4. Simmer to Perfection: Cook, stirring occasionally, for 8 to 10 minutes. The pasta will cook in the sauce, and the liquid will reduce and thicken until it beautifully coats the noodles. You’re looking for the pasta to be al dente (still has a slight bite).

Save

Part 3: The Final Cheesy, Pesto Finish

5. Add Back the Chicken & Cheese: Add the cooked chicken back to the skillet along with the grated Parmesan cheese. Stir for about 2 minutes, until the cheese is melted and the chicken is warmed through.
6. Stir in the Pesto OFF the Heat: This is crucial! Remove the skillet from the heat. Add the pesto and fold it in gently until the sauce turns a beautiful, vibrant green and everything is combined. If the sauce seems too thick, you can stir in a tablespoon of hot water at a time until it reaches a creamy consistency.
7. Serve: Season with more salt if needed. Serve immediately, topped with fresh basil leaves if you’re using them.

Save

WiseRecipes’ Top Tips for Perfect One-Pan Pasta

These are the non-negotiable secrets to mastering this game-changing pasta technique.

1. The Pesto Goes in LAST, OFF the Heat. This is the most important rule! Pesto is made with fresh basil, which will turn dark and lose its vibrant, fresh flavor if it gets too hot. Adding it off the heat at the very end ensures the sauce stays bright green and delicious.
2. Don’t Be Afraid to Adjust the Sauce. As the pasta cools, it will continue to absorb the sauce. If it looks a little dry right before serving, don’t hesitate to stir in a tablespoon or two of hot water (or reserved pasta water if you ever make pasta the old way!) to loosen it back up to a perfectly creamy consistency.
3. Use a Large Skillet. You need enough surface area for the pasta to cook in a relatively even layer. A 12-inch skillet or a wide, shallow Dutch oven is perfect for this recipe.
4. Grate Your Own Parmesan. For the smoothest, most perfectly melted cheese, always grate a block of Parmesan yourself. Pre-shredded cheeses are often coated in starches that can make your sauce gritty.
5. Keep Stirring. As the pasta cooks in the sauce, it’s important to stir it every couple of minutes. This prevents the noodles from sticking to the bottom of the pan and helps ensure they cook evenly.

Keep It Fresh! Storing Leftovers

This pasta is at its absolute best when enjoyed immediately, but leftovers are still a delicious treat.

• Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: The pasta will absorb the sauce as it sits, so it will be thicker. Reheat gently in a skillet over low heat with a splash of water or milk to help loosen the sauce and bring back its creaminess.

Save

One-Skillet Creamy Chicken Pesto Pasta

This incredible one-skillet Creamy Chicken Pesto Pasta is the ultimate 30-minute weeknight dinner! The pasta cooks directly in the sauce for a luxuriously creamy texture and ridiculously easy cleanup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian-American

Calories: 786

Ingredients Equipment Method Notes

Ingredients

  

• 2 Tbsp. extra-virgin olive oil
• 2 (8-oz.) boneless, skinless chicken breasts, cut into 1″ pieces
• 1 1/4 tsp. Kosher salt, divided
• 4 garlic cloves, finely chopped
• 1/4 tsp. crushed red pepper flakes
• 1 3/4 cups water
• 3/4 cup heavy cream
• 8 oz. penne
• 1 oz. Parmesan, finely grated about 1/2 cup
• 2/3 cup store-bought or homemade pesto
• as needed Fresh basil, for serving optional

Equipment

• Medium skillet (12-inch)
• Plate
• Rubber spatula or wooden spoon

Method

 

1. In a medium skillet over medium heat, heat oil. Add chicken and season with 3/4 tsp. salt. Cook, stirring occasionally, until browned and cooked through, 4 to 5 minutes. Transfer to a plate.
2. In the same skillet over medium heat, cook garlic and red pepper flakes, stirring, until fragrant, about 30 seconds.
3. Add water, cream, and remaining 1/2 tsp. salt and bring to a simmer. Add penne and cook, stirring occasionally, until pasta is al dente and liquid has reduced to a sauce that coats the pasta, 8 to 10 minutes.
4. Stir in Parmesan and the cooked chicken and toss until cheese is melted and chicken is warmed through, about 2 minutes.
5. Remove the skillet from the heat and fold in the pesto. If sauce feels dry, add water, 1 Tbsp. at a time, until a creamy sauce forms.
6. Season with more salt, if needed. Top with fresh basil (if using) and serve immediately.

Notes

Pesto Tip: Add the pesto OFF the heat to keep its vibrant green color and fresh, herbaceous flavor. Overheating pesto can make it turn dark and oily.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or milk to loosen the sauce.

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

FAQs: Your Chicken Pesto Pasta Questions, Answered!

Can I use a different type of pasta?

Yes, but you’ll want to stick with a shape that has a similar cooking time to penne (around 8-12 minutes). Shapes like fusilli, rotini, or ziti would work well. Avoid very thin pasta like angel hair, as it will overcook, or very thick pasta that may not cook through in time.

Can I add vegetables to this dish?

Absolutely! This is a fantastic recipe for adding veggies. Stir in a few large handfuls of fresh spinach at the very end along with the pesto—it will wilt in the residual heat. You could also add sun-dried tomatoes, sliced mushrooms, or steamed broccoli florets along with the chicken and cheese in Step 5.

Can I use store-bought pesto?

Yes, this recipe is perfect for a good-quality store-bought pesto! It’s what makes it such a fast and easy weeknight meal. Look for one in the refrigerated section of your grocery store for the freshest flavor.

Why did my sauce get oily or separate?

This can sometimes happen if the pesto is added while the pan is still over high heat. The heat can cause the oil in the pesto to separate out. That’s why it’s so important to remove the skillet from the heat before you stir it in.

Final Thoughts: Your New Weeknight Hero

There is nothing more satisfying than pulling off a truly impressive, delicious, and comforting meal in 30 minutes with only one pan to clean. This Creamy Chicken Pesto Pasta is the ultimate weeknight hero, delivering gourmet flavor with everyday ease. I hope this recipe becomes a beloved, go-to staple in your busy household. Happy cooking!