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This pesto cream sauce recipe is one of my favorite fast dinners because it tastes like something you’d order at a cozy little Italian restaurant, but it comes together in about 15 minutes with a handful of simple ingredients. It’s rich, silky and full of bright basil flavor, and I love tossing it with pasta or spooning it over chicken when I need an easy lunch or weeknight dinner.
Table of Contents
Kellie’s Note
Creamy Pesto Sauce
I love an easy sauce for pasta, chicken or whatever when time is fleeting, and this Pesto Cream Sauce is always near the top of the list. I’ve made enough quick sauces over the years to know exactly what works on a weeknight and what just creates extra dishes and extra stress. This one is a winner. It’s easy enough for a simple lunch, cozy enough for dinner and impressive enough to make plain pasta feel like a whole event.
It’s also one of my favorite ways to use up homemade basil pesto. I almost always have a jar tucked into the fridge during basil season, and turning it into a creamy, garlicky sauce with Parmesan and a little lemon is probably my favorite way to stretch it into a meal. It has all the fresh herby flavor of pesto, but with the rich, velvety finish of an Alfredo-style sauce. If you’ve ever wanted something right in between classic pesto and Alfredo sauce, this is it.
Why You’ll Love My Pesto Cream Sauce
This is the kind of sauce that makes dinner feel easy.
- It’s fast. You can have it on the table in about 15 minutes, which makes it perfect for busy weeknights.
- It’s versatile. Toss it with pasta, spoon it over chicken, serve it with shrimp, fold it into gnocchi or drizzle it over roasted vegetables.
- It tastes rich without being heavy. The basil pesto keeps everything fresh and bright, while the cream and Parmesan make it silky and satisfying.
- It’s a smart way to use up pesto. Whether you made a batch of homemade basil pesto or have a jar in the fridge, this is one of the easiest ways to turn it into a full meal.
- It’s reliable. With a few simple ingredients and the right order of steps, you get a smooth, restaurant-style sauce every single time.
Ingredients For My Pesto Cream Sauce
You only need a handful of kitchen staples to make this sauce, and every ingredient pulls its weight.
- Butter – Salted Butter gives the sauce a rich base and helps soften the garlic without scorching it. If needed, you can swap in olive oil for a slightly lighter finish, though butter gives it a more luxurious flavor.
- Garlic – Fresh garlic adds that warm, savory backbone that makes the whole sauce smell amazing the second it hits the pan. If you’re out, garlic paste works well. Garlic powder can work in a pinch, but the flavor won’t be quite as fresh or rounded.
- Heavy Cream – This is what gives the sauce its silky, spoon-coating texture. Half-and-half can work if you want something a little lighter, but the sauce won’t be quite as rich. For an extra lush finish, you can also stir in a little cream cheese or mascarpone.
- Parmesan – Finely grated Parmesan melts into the sauce and helps thicken it while adding that salty, nutty flavor that makes everything taste complete. Pecorino Romano is a great substitute if you want a sharper bite. Just avoid the pre-shredded kind if you can, since it doesn’t melt as smoothly.
- Basil Pesto – This is where all that bold, herby flavor comes from. Homemade basil pesto is my favorite here because the flavor is extra fresh, but store-bought works beautifully too.
- Lemon Juice and Zest – A little lemon keeps the sauce from tasting too heavy and wakes up all the basil flavor. If you don’t have fresh lemon, you can skip the zest and use a tiny splash of bottled juice, but fresh really is best here.
- Seasonings – Kosher salt, black pepper and a pinch of red pepper flakes bring everything into balance. You can keep it mild or add a little extra heat if that’s your thing.
- Pasta Water – It may not seem glamorous, but a splash of warm pasta water is one of the easiest ways to loosen the sauce and help it cling to pasta just right.
How to Make My Pesto Cream Sauce
- Melt the butter in a skillet over medium heat, then add the garlic and cook just until fragrant. Don’t let it brown or the sauce can turn bitter.
- Pour in the cream and bring it to a gentle simmer, not a boil. If you’re using cream cheese or mascarpone, stir it in now so it melts into the sauce.
- Reduce the heat and whisk in the Parmesan a little at a time until smooth, glossy and slightly thickened.
- Remove the pan from the heat and stir in the pesto, lemon juice and zest. Add a splash or two of warm pasta water until the sauce is silky and coats the back of a spoon.
- Season to taste, then toss with hot pasta or spoon over chicken and serve right away.
How to Store Leftovers
If you have leftovers, let the sauce cool completely and store it in an airtight container in the refrigerator for up to 3 days.
- When you reheat it, do it low and slow. Add the sauce to a small skillet or saucepan over low heat with a splash of cream, milk or water to loosen it up. Stir often until smooth and warmed through. Cream sauces can separate if they’re blasted with high heat, so patience really pays off here.
- If you’ve already tossed it with pasta, it may thicken even more in the fridge. Just add a little liquid while reheating and stir until it turns silky again.
- I don’t recommend freezing this one since cream-based sauces can split after thawing.
Kellie’s Tips for the Best Pesto Cream Sauce
- Use finely grated Parmesan. It melts faster and gives you the smoothest sauce.
- Keep the heat gentle. Boiling is the enemy of a smooth cream sauce.
- Stir in the pesto off the heat. That’s the easiest way to keep the basil flavor fresh and vibrant instead of flat.
- Save your pasta water. A little splash helps the sauce coat pasta beautifully.
- Use homemade basil pesto when you have it. The flavor is brighter, fresher and a little more personal.
- Adjust it to your taste. Add more Parmesan if you want it leaning more Alfredo, or an extra spoonful of pesto if you want a bolder basil flavor.
- If the sauce looks oily or separated, whisk in a small splash of warm cream or pasta water over low heat until it comes back together.
What to Serve with My Pesto Cream Sauce
This sauce goes with just about everything.
- For pasta: Fettuccine, penne, rigatoni, linguine, tortellini or sweet potato gnocchi all work beautifully.
- For protein: Grilled chicken, crispy chicken cutlets, sautéed shrimp, pan seared salmon or even sliced steak.
- For vegetables: Roasted cauliflower, baked asparagus, mushrooms, peas, spinach or roasted tomatoes.
- For finishing touches: Extra Parmesan, a little lemon zest, cracked black pepper, fresh basil or a drizzle of olive oil.
If you want to turn it into a full dinner, I love serving it with pasta and chicken plus a simple salad and warm bread on the side.
More Easy Pasta Sauce Recipes
If quick pasta sauces are your love language too, here are a few more favorites to link here:
- Quick and Easy Spicy Arrabbiata Sauce
- Best Vodka Sauce Recipe
- Bolognese Sauce
- Roasted Tomato Sauce
- Garlic Butter Sauce
- Simple Marinara Sauce
Pesto Cream Sauce Recipe
Equipment
- saucepan
- spatula
- whisk
- measuring cup
- measuring spoon
Ingredients
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 4 ounces cream cheese, or mascarpone
- 3/4 cup finely grated Parmesan, plus more to taste
- 1/2 cup basil pesto, store-bought or homemade
- Juice and zest of 1 lemon
- 1/4 teaspoon kosher salt, plus more as needed
- 1/8 teaspoon black pepper
- pinch of red pepper flakes, optional
- Pasta water, as needed (start with 1/4 cup)
Instructions
- Melt butter in a large skillet over medium heat. Add garlic and cook 30–60 seconds, just until fragrant (don’t let it brown). Pour in heavy cream. Bring to a gentle simmer and cook 2–3 minutes, stirring.
- Lower heat to medium-low. Stir in the cream cheese until smooth. Whisk in Parmesan a handful at a time until smooth. Do not boil, boiling can cause the sauce to break making the sauce grainy.
- Remove from heat and stir in pesto until fully combined. This keeps the pesto tasting fresh and bright.
- Add splashes of warm pasta water until it coats the back of a spoon (usually 2–6 tablespoons of water will work, more if needed). Season with salt, pepper, and red pepper flakes, to taste.
- Toss with hot pasta immediately. Finish with extra Parmesan and a drizzle of olive oil if desired.
Notes
- Use finely grated Parmesan for the smoothest texture. Pre-shredded cheese doesn’t melt as well.
- Don’t boil the sauce after adding the cheese or it can turn grainy.
- Stir the pesto in off the heat to keep the flavor fresh and the sauce vibrant.
- Use warm pasta water a splash at a time to loosen the sauce until it coats pasta perfectly.
- If the sauce separates, whisk in a splash of warm cream or pasta water over low heat until smooth again.
- For a richer sauce, add cream cheese or mascarpone.
- For a more Alfredo-style sauce, add a little extra Parmesan.
- For a bolder basil flavor, stir in an extra spoonful of pesto just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
