Amazing 30-Minute Creamy Pesto Chicken Pasta

If you’re staring down a busy Tuesday night and think there’s no way you can pull off something truly delicious, I’m here to tell you you’re wrong! We are talking about creamy pesto chicken pasta that tastes like you spent all afternoon simmering things on the stove, but honestly? It’s done in about 30 minutes. It’s that perfect marriage of tender chicken, bright green broccoli, and that velvety sauce that just clings to every piece of pasta.

Hi, I’m Anna, and I’m that passionate food lover who believes everyday cooking should be easy and bring you joy, not stress. My mission is sharing simple chicken recipes that pack a huge flavor punch without keeping you chained to the kitchen. This creamy pesto chicken pasta is honestly the recipe I turn to when I need dinner on the table fast but refuse to compromise on taste.

The secret weapon here is using good quality pesto and just a little bit of cream cheese to give that sauce incredible body. Trust me, once you try this, it’s going straight into your weekly rotation. It’s comforting, it’s fresh, and it’s unbelievably satisfying!

Gathering What You Need for Creamy Pesto Chicken Pasta

Okay, the best part about this dish is that it comes together so quickly because we aren’t using a million fussy ingredients. Everything you need here is pretty standard, but having your chicken cut up and your broccoli ready to go makes the 30-minute timeline totally achievable. Don’t panic about the cream cheese—it’s what makes this pesto sauce so ridiculously luxurious!

Essential Ingredients for Creamy Pesto Chicken Pasta

Here’s the rundown of what you need to pull this magic trick off. I’m listing the quantities for four happy servings, just like the recipe intends.

Ingredient	Amount	Notes
Pasta (Farfalle/Bow Tie)	8 ounces	Cooked until just shy of done
Broccoli Florets	8 ounces	Fresh or frozen works great
Boneless, Skinless Chicken	1 pound	Cut into small, half-inch pieces
Chicken Broth	½ cup	Low sodium is best here
Cream Cheese	4 ounces	Cubed up for easier melting
Basil Pesto	⅓ cup	Use your favorite kind!
Parmesan Cheese	2 tablespoons	Freshly grated is always better
Seasoning	Salt, Pepper, Red Pepper Flakes	Red pepper is optional for a little kick

Equipment for Making Creamy Pesto Chicken Pasta

You don’t need a whole catering kitchen for this one, thankfully! Just grab the basics you use every day. A good skillet is your best friend here, since we build the sauce right in it.

• Large pot (for boiling the pasta and broccoli)
• Large skillet (for searing chicken and making the sauce)
• Colander or strainer
• Measuring cups and spoons
• Whisk or wooden spoon for stirring

Step-by-Step Guide to Perfect Creamy Pesto Chicken Pasta

This is where the magic happens, and I promise you, it moves fast! The key to getting this done in 30 minutes is multitasking—we’re cooking the pasta and chicken simultaneously. Always have your cutting board wiped down and your ingredients ready to go before you turn on the stove!

Cooking the Pasta and Broccoli

First things first: get a big pot of water boiling. Salt it well—it should taste like the sea! Toss in your 8 ounces of farfalle pasta and let it churn away for about 7 or 8 minutes. We want it almost done, not quite mushy. Right near the end, when you have about 2 to 3 minutes left on the pasta’s cooking time, throw in those 8 ounces of broccoli florets.

This is a great trick because the broccoli gets perfectly tender-crisp while the pasta finishes cooking to that ideal al dente stage. Once everything looks good—pasta firm but yielding, broccoli bright green—drain it all really well and set it aside. Don’t rinse it; we want that starchy residue to help the sauce later!

Preparing the Chicken for Creamy Pesto Chicken Pasta

While the pasta is doing its thing, move over to your large skillet. Drizzle in 1 tablespoon of olive oil and crank the heat to medium. Take your pound of chicken breasts, cut into small half-inch pieces, and season them generously with salt and pepper. Don’t overcrowd the pan; if you have a smaller skillet, cook the chicken in two batches so it sears instead of steaming.

Sear the chicken for about 5 to 6 minutes, turning it every so often until it gets those lovely golden-brown edges and is cooked all the way through. This is super important for food safety: you absolutely must check that the thickest piece hits an internal temperature of 165 degrees Fahrenheit before you remove it from the pan and set it aside with the drained pasta.

Building the Velvety Creamy Pesto Sauce

Now that the chicken is resting, we use that same skillet—all those yummy browned bits are flavor gold! Pour in your ½ cup of low-sodium chicken broth and bring it up to a gentle simmer. Immediately drop in your 4 ounces of cubed cream cheese. Whisk continuously; you want those cubes to melt totally smoothly into the broth before you add anything else. Keep the heat low enough that it doesn’t scorch!

Once it’s smooth as silk, stir in your ⅓ cup of basil pesto and the 2 tablespoons of grated Parmesan cheese. Stir until the sauce thickens just a bit. It should coat the back of a spoon nicely. If you like a little zing, this is the time to stir in those red pepper flakes!

Bringing the Creamy Pesto Chicken Pasta Together

Time for the grand finale! Return the cooked chicken, the drained pasta, and the bright green broccoli right back into that skillet with the creamy pesto sauce. Toss everything gently but thoroughly. You want every piece of farfalle and every chunk of chicken coated in that gorgeous green velvet.

Sometimes the sauce tightens up when it hits the starchy pasta, so keep that extra splash of chicken broth handy. If it looks too tight or pasty, just splash in a tiny bit more broth until it loosens up to your liking. Finally, sprinkle over that fresh basil or parsley for a beautiful, fresh finish. Dinner is served!

Tips for Success with Creamy Pesto Chicken Pasta

Even though this is a fast recipe, a few little tricks will elevate your creamy pesto chicken pasta from good to absolutely unforgettable. Don’t worry if your sauce looks a little grainy at first; we can fix almost anything!

Achieving the Best Creamy Pesto Sauce Consistency

The biggest pitfall when making this sauce is rushing the cream cheese. If your heat is too high when you add those cubes to the broth, the cheese can separate or even burn on the bottom of the pan, which gives you a gritty texture instead of that smooth coating we want. My rule of thumb is medium-low heat for the broth, and then I reduce it even further once the cream cheese goes in.

Whisk constantly and patiently until it’s totally dissolved. If it looks like it’s getting too thick before you add the pesto, pull the pan off the heat entirely for 30 seconds while you whisk, and then put it back on low. That gentle warmth is crucial for a perfect, velvety sauce.

Ingredient Quality and Substitutions

You asked about pesto—and yes, quality matters! Since pesto is the main flavor driver in this creamy pesto chicken pasta, using a pesto you genuinely love eating on its own makes a world of difference. If you buy it jarred, look for one that lists olive oil as the primary liquid, not sunflower oil.

If you don’t have broccoli on hand, don’t sweat it! Frozen peas tossed in with the pasta at the very end are fantastic, or you can swap in some chopped fresh spinach right when you add the chicken back in; it wilts down almost instantly. Either way, you get that necessary pop of green color! If you are looking for more quick chicken ideas, check out my Red Curry Chicken in 30 Minutes.

Serving Suggestions for Your Creamy Pesto Chicken Pasta

This creamy pesto chicken pasta is so rich and satisfying all on its own, but every great Italian-American dish loves a good sidekick! Since the sauce is already creamy and powerful, we want sides that cut through that richness or add a little texture.

For a simple, fresh counterpoint, you can’t go wrong with a bright side salad. Think thinly sliced cucumbers, maybe some cherry tomatoes, and a very light vinaigrette—nothing too heavy on the oil or vinegar so it doesn’t clash with the pesto flavor.

If you want something warm, roasted asparagus or maybe some garlic green beans tossed lightly with lemon juice are fantastic additions. And, of course, you always need extra Parmesan cheese on the table for sprinkling. A crusty piece of French bread is also mandatory for soaking up every last bit of that delicious, clinging sauce! You can find more inspiration for weeknight meals on my Pinterest page.

Storing and Reheating Leftover Creamy Pesto Chicken Pasta

Oh, if you have leftovers—and you likely will because this makes a generous amount—you need to store them correctly. The star of the show is that creamy sauce, and we want to protect its texture!

When you store this creamy pesto chicken pasta, it’s best to keep it in an airtight container in the fridge. Try to eat it up within three days for the absolute best flavor and texture.

Reheating can be tricky because the sauce tends to absorb all the liquid and tighten up. Don’t just microwave it dry! Always add a splash of liquid before you heat it up again. I usually use a little extra chicken broth, but a teaspoon of milk or water works in a pinch. If you are interested in other quick chicken dishes, you might enjoy my recipe for Light Creamy Chicken Dinner.

Storage Method	Duration	Reheating Tip
Airtight Container	Up to 3 days in the fridge	Add 1-2 Tbsp broth/water per serving
Freezing	Not recommended	The cream cheese base doesn’t freeze well

Heat it gently on the stovetop over low heat, stirring constantly until warm through. If you must use the microwave, heat in short bursts.

Frequently Asked Questions About Creamy Pesto Chicken Pasta

I get so many questions when people try this recipe the first time, and honestly, they are usually about making small tweaks to fit their schedule or diet. Don’t worry, this dish is super adaptable!

Can I use a different type of chicken in this creamy pesto chicken pasta?

Absolutely! While I love boneless, skinless chicken breasts because they cook fast and stay lean, chicken thighs are a fantastic substitute. Thighs have a bit more fat, so they stay incredibly juicy, even if you accidentally cook them a minute too long. Just make sure they are cut into similar-sized pieces so they cook at the same rate as the breasts would have. For reference on using thighs, see my guide on Baking Boneless Chicken Thighs.

How do I make this a lighter creamy pesto chicken pasta?

If you’re looking to trim down the richness, the cream cheese is the easiest place to start. You can swap the full-fat cream cheese for Neufchâtel (which is 1/3 less fat) or even use a dollop of plain Greek yogurt mixed with a teaspoon of cornstarch right at the end instead of the cream cheese. You’ll still get that creamy texture, just with less saturated fat in your creamy pesto chicken pasta!

Can I prepare the chicken and sauce ahead of time?

Yes, meal prepping this is totally doable! You can cook the chicken and store it separately. The sauce is slightly trickier because of the cream cheese, but you can make the sauce base (broth, cream cheese, Parmesan) and keep it refrigerated. When you reheat the sauce, add your pesto and then toss it with the freshly cooked pasta and chicken. This keeps the whole creamy pesto chicken pasta experience fresh!

Share Your Creamy Pesto Chicken Pasta Experience

Seriously, I need to know what you think! This creamy pesto chicken pasta is one of my go-to meals, and I hope it becomes one of yours too. Did you try the red pepper flakes? Did you add extra Parmesan? Let me know how it turned out in the comments below, and please give this recipe a rating if you loved how quick and satisfying it was!

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