Amazing 30-Minute Creamy Chicken Pesto Pasta

Name: Amazing 30-Minute Creamy Chicken Pesto Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 ounces penne pasta; 1 tablespoon olive oil; 1 pound boneless skinless chicken breasts, cut into 1 inch pieces; 1 teaspoon Italian seasoning; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 3 cloves garlic, minced; 2 tablespoons butter; 2 tablespoons all purpose flour; 1 cup low sodium chicken broth; 1 cup half and half; 1/2 cup freshly grated parmesan cheese; 3/4 cup freshly shredded mozzarella cheese; 1/2 cup basil pesto; 2 tablespoons chopped fresh basil

By anna Boncoeur On January 12, 2026

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If you’ve been searching for a dinner that tastes like it took hours of complicated work but actually comes together faster than ordering takeout, then look no further than this Creamy Chicken Pesto Pasta. Seriously, we’re talking about tender chicken and perfectly coated penne in a rich basil sauce—all done in about 30 minutes flat. I’m Anna, and I live for sharing simple, flavorful chicken recipes designed to make your everyday cooking easier and way more joyful. Forget fussy meals; my kitchen is all about maximum flavor with minimum stress. This creamy chicken pesto pasta is the definition of that philosophy, and trust me, it’s about to become your absolute weeknight hero!

Table Of content

Essential Ingredients for Creamy Chicken Pesto Pasta

To nail this incredible Creamy Chicken Pesto Pasta in just half an hour, ingredient quality really matters. Since the sauce is so simple, you want the basil to sing and the chicken to be tender. Don’t skimp on the cheese, either; grating it yourself makes a huge difference in how smoothly that sauce melts together!

Pasta and Protein Components

You need about 12 ounces of penne pasta. Cook it until it’s perfectly al dente—it finishes cooking in the sauce later, so don’t overdo it!
For the chicken, grab one pound of boneless, skinless breasts. Cut them into uniform 1-inch pieces so they cook evenly. Remember the golden rule: chicken must reach 165 degrees Fahrenheit internally, so keep that meat thermometer handy!
We season the chicken simply with Italian seasoning, salt, and pepper before searing.

Building the Creamy Pesto Sauce Base

This is where the magic happens! You’ll start with garlic sautéed in butter and a little olive oil. We use flour to create a quick roux, which thickens everything up nicely. For the liquid, low-sodium chicken broth and half and half give us that perfect creamy body. The real flavor comes from freshly grated Parmesan and mozzarella—use the good stuff here for the best melt!

Necessary Kitchen Tools for Making Creamy Chicken Pesto Pasta

You don’t need a million gadgets for this recipe, thank goodness! Having the right basics ready makes the 30-minute timeline possible. Keep these few things handy before you even turn on the stove.

Essential Equipment List

A large pot for boiling the pasta.
A large, deep skillet (10 or 12 inches works great) for cooking the chicken and building the sauce.
A sturdy whisk—this is crucial for getting that roux lump-free!
Measuring cups and spoons, plus a reliable meat thermometer.

Step-by-Step Instructions for Creamy Chicken Pesto Pasta

Okay, let’s get cooking! Since this is a fast dinner, we multitask a lot here. Get your water boiling first, then prep your chicken while it heats up. We are aiming for that perfect balance so everything finishes around the same time.

Cooking the Pasta and Searing the Chicken

First things first: get that big pot of salted water boiling hard. Drop in your 12 ounces of penne and cook it according to the box directions until it’s just shy of done—we call that al dente. Drain it well and set it aside, but don’t rinse it!

While the water heats, grab your large skillet and set it over medium heat. Add one tablespoon of olive oil. Take your 1-inch chicken pieces and toss them with the Italian seasoning, salt, and pepper right in a bowl. Add the chicken to the hot skillet. You want them to get nice and golden brown, which usually takes about 6 to 8 minutes total. Stir them occasionally, but let them sit long enough to develop some color. You absolutely must check the internal temperature; it needs to hit 165 degrees Fahrenheit to be safe. Once they’re done, scoop them out onto a clean plate and leave any tasty brown bits in the pan.

Creating the Velvety Sauce Base

Now we focus on that luxurious sauce. Leave the heat on medium. Toss in your three minced garlic cloves and cook them for just 30 seconds until you really smell that lovely aroma—don’t burn them! Immediately add the two tablespoons of butter and let it melt completely.

This next part is key for thickness: sprinkle in the two tablespoons of flour and whisk constantly for about 1 to 2 minutes. This cooks out that raw flour taste, and it should look lightly golden. Now, slowly, slowly whisk in the cup of chicken broth. Keep whisking so no lumps form! Once that’s incorporated, pour in the cup of half and half. Let this simmer gently for about 3 to 4 minutes, whisking often, until the sauce noticeably thickens up. It should coat the back of a spoon.

Finishing the Creamy Chicken Pesto Pasta

Turn the heat down low—this is important so the cheese doesn’t get stringy or separate. Stir in the half-cup of Parmesan cheese until it’s totally smooth. Then, add the mozzarella cheese, just a little bit at a time, stirring until it melts into that beautiful, creamy consistency. Once all the cheese is melted, take the whole skillet off the heat completely.

Now, stir in your half-cup of basil pesto until everything is uniformly green and gorgeous. Finally, return your cooked chicken and drained pasta to the skillet. Gently toss everything together until every piece of penne and chicken is coated in that amazing sauce. If you like, garnish with two tablespoons of fresh chopped basil right before serving. This **Creamy Chicken Pesto Pasta** is best eaten hot right away!

Tips for Perfect Creamy Chicken Pesto Pasta

Making this Creamy Chicken Pesto Pasta absolutely perfect every time is all about managing the heat and knowing when to stop stirring. I’ve learned a few tricks over the years that keep the sauce velvety smooth and never grainy. Consistency is everything when you’re dealing with dairy and cheese!

Texture Management and Flavor Adjustments

Remember how I said to take the skillet off the heat before adding the cheese and pesto? That’s crucial! If you add cheese when the heat is too high, it can break and get oily. If your sauce seems too thick after tossing everything together, don’t panic. Just add a splash of the reserved pasta water or a tiny bit more broth until it loosens up to your liking. Always taste at the end; sometimes the pesto is salty enough, so you might not need extra salt!

Quick Additions for Extra Nutrition

If you want to sneak in some greens without changing the flavor profile much, I highly recommend adding fresh spinach. Right before you toss the chicken and pasta back in, throw in a big handful of spinach. The residual heat of the sauce will wilt it down perfectly in about 60 seconds. It adds gorgeous color and nutrients without compromising that amazing creamy texture.

Frequently Asked Questions About This Creamy Chicken Pesto Pasta

I get so many questions about how to customize this dish. It’s so versatile! Here are the most common things people ask me when they are planning to make this quick Creamy Chicken Pesto Pasta for their families.

Can I make this Creamy Chicken Pesto Pasta without chicken?

Absolutely! If you want a vegetarian pesto pasta, you can easily swap out the chicken. My favorite substitution is using about 8 ounces of baby bella mushrooms. Sauté them in the olive oil until they release their moisture and start to brown nicely before you add the garlic. Alternatively, you can use a can of cannellini beans—just rinse them well and warm them through with the sauce at the end. It makes a fantastic meatless meal!

How do I keep the sauce from becoming too thick upon reheating?

That’s the biggest challenge with leftover creamy pasta! When you reheat this dish, the starches from the pasta and the fats in the sauce tighten up a lot in the fridge. To fix it, reheat the pasta slowly in a skillet over low heat. Add a splash of liquid—either milk, broth, or even just water—for every serving you reheat. Stir constantly until the sauce loosens back up and looks creamy again. Don’t try to microwave it too fast, or it will seize up!

Storing and Reheating Leftover Creamy Chicken Pesto Pasta

Don’t let those leftovers go to waste! This Creamy Chicken Pesto Pasta tastes almost as good the next day, provided you store it correctly. Because it’s so rich, a little bit goes a long way for a quick lunch later in the week.

Proper Storage Methods

Make sure the pasta is completely cooled down before you put it away. Transfer the leftovers into a shallow, airtight container. I find that shallower containers help it cool faster, which is safer. You should aim to eat these leftovers within three to four days for the best quality.

Reheating for Best Flavor

When you are ready to eat, remember that the sauce will be very dense. Place the portion you want in a skillet over low heat. You must add a splash of fresh broth or milk—about a tablespoon per plate—and stir constantly until that sauce melts back into its original creamy texture. It reheats beautifully this way!

Sharing Your Creamy Chicken Pesto Pasta Experience

I truly hope this recipe for Creamy Chicken Pesto Pasta makes your dinner routine a little brighter and a lot tastier. Cooking should be fun, and nothing makes me happier than hearing that one of my favorite quick meals has become a staple at your house!

Did you try it? Did you add a secret ingredient I haven’t thought of yet? Maybe you used sun-dried tomatoes instead of fresh basil? I want to hear all about it! Drop a comment below and let me know how your 30-minute masterpiece turned out. Your feedback helps me keep making simple, joyful recipes for busy cooks like us! Check out more of my recipes on Pinterest!