Save This creamy pesto chicken pasta skillet is my ultimate busy weeknight lifesaver. You get a rich, comforting dinner in under 30 minutes all in one pan so cleanup is a breeze. Each bite is packed with juicy chicken, vibrant basil pesto, gooey melted cheese, and tender noodles. It is one of those meals where everyone actually asks for seconds.
I started making this when I needed fast comfort food after work. It is so reliable that now my friends ask for the recipe every time I bring it to a potluck.
Ingredients
- Boneless skinless chicken breast or thighs: chopped into bite size pieces for fast and even cooking Choose fresh organic chicken when possible as it stays moist and flavorful
- Pasta: such as penne or fusilli that holds sauce well Pick bronze cut pasta for extra texture and sauciness
- Basil pesto: either homemade or a chilled deli version for the freshest herby taste Look for a pesto with lots of basil and olive oil not one filled with preservatives
- Heavy cream or half and half: to make things silky and rich Use real dairy for best results but you can sub with a thick plant based cream in a pinch
- Chicken broth: for deep savory notes Pick a good quality low sodium broth so you control the saltiness
- Grated parmesan cheese: to melt through and finish the sauce Buy a wedge and grate it fresh for better melt and a nutty bite
- Fresh garlic: for bold background flavor Use plump firm cloves for the most sweetness
- Salt and cracked black pepper: to wake everything up
- Cherry tomatoes and spinach (optional): for pop of color and nutrients Choose ripe tomatoes and vibrant greens if adding veggies
Instructions
- Prep the Ingredients:
- Chop chicken into bite size chunks Mince garlic Grate cheese Get all your ingredients ready by the stove so nothing is forgotten
- Sear the Chicken:
- Heat a drizzle of oil in a large skillet over medium high Add chicken pieces and season with salt and pepper Cook for four to five minutes undisturbed until deep golden Flip and cook the other side until just cooked through then transfer to a plate so it stays juicy
- Sauté Garlic and Toast Pasta:
- Lower heat to medium then add a hint more oil and the minced garlic Sauté until fragrant but not brown about one minute Pour in dry pasta and toss with garlic for another minute letting a few bits toast This step really brings out a the flavor
- Deglaze and Simmer:
- Pour in chicken broth and heavy cream scraping any browned bits from the pan Bring to a simmer and stir in uncooked pasta Cover and cook ten minutes stirring every few minutes so pasta cooks evenly and does not stick
- Stir in Pesto and Cheese:
- Uncover the skillet Add chicken back into the pan Stir in basil pesto and grated parmesan cheese Keep stirring until everything is creamy and pasta is cooked through Taste and adjust salt and pepper
- Finish with Veggies and Serve:
- If adding tomatoes or spinach drop them in now Stir just to wilt Serve hot and extra cheese on top
Save I have always loved basil pesto for its zippy herbal flavor so I often double it in this dish My kids know it as the green pasta and whenever I make it we all gather around the stove for a second helping before it even hits the table
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days Reheat on the stove or in the microwave with a splash of cream or broth to bring the sauce back to life You can freeze this recipe but note the pasta will soften more on thawing
Ingredient substitutions
You can swap chicken for turkey or even rotisserie chicken in a pinch For a veggie version try white beans and lots more spinach If you are dairy free use a creamy oat or cashew base and skip the parmesan or pick a vegan version
Serving suggestions
Serve with a crisp green salad and bread for dunking I love adding a few lemon wedges on the side for extra brightness Top with toasted pine nuts or fresh basil if you want to impress guests
Save A friend used this recipe for her first dinner party and it completely won over her guests She said nobody could believe it came from a single pan and there was not a spoonful left at the end
Recipe Guide
- → Can I use store-bought pesto?
Yes, prepared pesto works well for this dish, saving time while providing bold flavor.
- → What type of pasta is best?
Short pastas like penne or rotini hold the sauce nicely and cook evenly in a skillet.
- → How do I make it creamier?
Add extra heavy cream or cream cheese to the sauce for a silkier texture and richer taste.
- → Can I substitute chicken?
Sliced turkey, tofu, or shrimp are tasty protein alternatives for this skillet preparation.
- → What vegetables go well?
Spinach, cherry tomatoes, or zucchini make great additions for extra color and nutrition.