Easy Chicken Pesto Pasta
If you have a weakness for creamy pasta recipes, you’re going to love this chicken pesto pasta. The basil flavor and tomatoes really make it pop!
It’s hard to resist a creamy pasta dish, whether it’s classic Fettuccine Alfredo or Cajun Shrimp Pasta. But if you can’t decide between pesto pasta and a pasta with cream sauce, this chicken pesto pasta recipe is here to save the day because it gives you BOTH.
You get creamy, garlicky, herbaceous deliciousness in every bite, along with tender chicken and gemelli pasta—which is an especially fun pasta shape, in my humble opinion. This recipe has the flavor of something that came out of a restaurant kitchen, especially if you serve it with some crusty bread and Garlic Parmesan Bread Dipping Oil.
Like most pasta recipes, this one’s a cinch to make, which means it’s perfect for a busy weeknight when you want something delicious without a lot of effort.
Ingredients for Creamy Chicken Pesto Pasta
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Gemelli Pasta – A short, twisted pasta that holds sauce well. You can swap in another pasta shape if you can’t find it!
- Olive Oil and Butter – For sautéing the aromatics. The butter adds a nice richness!
- Yellow Onion and Garlic – These form the backbone of flavor for this chicken pesto pasta recipe.
- Garlic Powder – For some extra savory garlic flavor.
- Italian Seasoning – I use my homemade Italian Seasoning.
- Chicken Stock – If you have Homemade Chicken Stock, use it! If not, just buy a good quality brand.
- Half and Half – This is what makes the sauce creamy. You can use heavy cream if you want it even richer, but I don’t recommend using milk.
- Cooked Chicken Breast – You can use rotisserie chicken or make Oven Baked Chicken Breast.
- Parmesan – I recommend using freshly grated Parmesan, which melts more smoothly and has a nuttier, more nuanced flavor.
- Basil Pesto – You can use this Basil Pesto or store-bought.
- Grape Tomatoes – Halved for a burst of sweetness and color; cherry tomatoes work too.
- Fresh Basil – This adds a fresh, flavorful finish.
How to Make Chicken Pesto Pasta
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Cook the pasta. Follow the package instructions and cook to al dente, then drain.
- Cook the aromatics. Heat a skillet over medium heat, melt the butter with the olive oil, add the onion, and cook until it’s softened. Stir in the garlic, garlic powder, and Italian seasoning; cook 1 more minute, until it’s fragrant.
- Simmer. Whisk the chicken stock and half & half into the pan. Bring to a boil, then simmer until the sauce thickens a bit. Season with salt and pepper.
- Add the chicken. Stir the chicken into the pan and cook until it’s heated through.
- Finish. Remove from heat, stir in the pesto and cheese, then stir in the pasta and tomatoes. Add in the cheese a little at a time, then garnish with basil and black pepper before serving.
Tips for Making Chicken Pesto Pasta
Here are some additional pointers for perfect creamy pesto pasta with chicken!
- Don’t overcook the pasta. Make sure to cook the pasta to al dente, as it will continue to absorb the sauce after you add it to the skillet.
- Salt the pasta water. It really makes a difference! The pasta absorbs the salted water, seasoning it from the inside. You can be pretty generous with the salt since you’ll be draining most of it off anyway.
- Cut the onion to the same size. This way, it will all finish cooking at the same time and have the same texture.
Variations
Want to switch things up? This chicken pesto pasta is super versatile. Here are some ideas:
- Add vegetables. Stir in steamed broccoli, baby spinach, or Sautéed Mushrooms.
- Make it spicy. I love creamy sauces with a little kick! Add some red pepper flakes with the onions.
- Swap out the protein. Try substituting chicken with shrimp or cannellini beans for a vegetarian take on this recipe.
How to Store and Reheat Leftovers
Leftover chicken pesto pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, transfer the pasta to a skillet or saucepan and warm it over medium heat, or warm it up in the microwave. Add a splash of chicken stock or half & half to loosen the sauce if needed.
What to Serve With Chicken Pesto Pasta
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Get the Recipe: Creamy Chicken Pesto Pasta
Ingredients
- 1 pound Gemelli pasta
- 1 tablespoon Olive oil
- 2 tablespoons Butter
- 1 yellow onion, diced
- 2 Garlic cloves minced
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup Chicken stock
- 1 cup Half and half
- 2 cups shredded or diced cooked chicken breast
- 1 cup Freshly grated Parmesan
- ½ cup Basil pesto or more, to taste
- 1 cup halved grape tomatoes
- Fresh basil for garnish, if desired
Instructions
- Boil pasta to al dente according to package instructions. Drain and set aside.
- Heat a large skillet over medium heat and melt the butter with the olive oil. Add the onion cooking until softened, approximately 4-5 minutes. Stir in minced garlic, garlic powder and italian seasoning continuing to cook for 1 minute.
- Whisk in chicken stock and half & half and bring to a boil. If it begins to boil too rapidly, turn the heat down a little. Simmer for about 5 minutes or until the sauce has reduced and thickened. Season with kosher salt and black pepper, to taste.
- Stir in the chicken and cook for 3-4 minutes until heated through.
- Remove from heat and stir in pesto and cheese. Add the pasta, tomatoes and stir to coat. **I recommend adding the cheese in small increments and mixing well with each addition, to avoid seizing and sticking together.
- Garnish with fresh chopped basil and fresh cracked black pepper and serve immediately.