Creamy and bursting with herby flavor, this Chicken Pesto Pasta is what weeknight dinner dreams are made of.
If you’re in the mood for a pasta that’s both comforting and a little bit fancy, this recipe’s got your back. It’s rich without being heavy, flavorful without being too time-consuming, and it comes together in one pot—which means fewer dishes and more time for you to sit down with a glass of wine.
The magic lies in the mix: juicy chicken, perfectly al dente pasta, and a luscious sauce made creamy with cream cheese and milk. The pesto adds that incredible basil-garlic punch, while sun-dried tomatoes contribute a little tang and chew for balance. Every bite feels bright, cozy, and just a little decadent—a perfect weeknight treat that’s ready in under an hour.
Nothing compares to the fragrance of fresh basil and the way it practically sings in a sauce. During the warmer months, I harvest handfuls of leaves from my garden, blitz them into pesto, and freeze it in little containers so I can enjoy the taste of summer all winter long. Using homemade pesto here makes me think of those long summer afternoons every time I serve it, even on a chilly evening. But store-bought pesto works just fine, too. Either way, it will become a fast family favorite.
The story behind pesto
Before pesto became the bright-green sauce we all know and love, it had quite a journey. In Ancient Rome, people were already mashing garlic, herbs, and cheese into a paste called moretum—the spiritual ancestor of modern pesto. Fast-forward to the Middle Ages, and agliata (a garlicky sauce with walnuts and vinegar) was making waves across Italy.
It wasn’t until the mid-19th century, though, that basil became the star. With its abundance in the Italian and French countryside, basil brought a fragrant, fresh quality that transformed the sauce into what we now call pesto alla Genovese. By the late 1920s, word had spread across the Atlantic, and Americans quickly fell in love. Today, pesto isn’t just for pasta—it’s drizzled on sandwiches, whisked into salad dressings, and spooned onto roasted veggies. But this creamy chicken pesto pasta might just be one of the best ways to let it shine.
How do I store leftovers?
This is a great dish for leftovers. They’ll store in an airtight container in the refrigerator for up to 4 days. To warm them up, bring the dish to room temperature on the counter first, then heat in the microwave or oven at 375°F until it’s hot in the center. You can also freeze leftovers for up to 3 months. Just let them thaw overnight in the fridge before reheating.
Serving suggestions
I always think a simple salad is a nice counterbalance to the creaminess of this dish. You could try this Caprese Salad Recipe or a Delicious Italian Chopped Salad to keep with the Italian theme. If you like to experiment with pesto, this recipe for Pea Pesto is a fun way to incorporate more vegetables into the meal. And if you’re hankering for more of that bright basil flavor, you can always whip up some Homemade Tomato Basil Soup.
Chicken Pesto Pasta Recipe
Ingredients
- 4 chicken breasts skinless and boneless
- 2 tablespoon butter
- 2 cloves garlic crushed
- 1 pound penne pasta uncooked
- 2 cups chicken stock
- 1 cup whole milk
- ½ cup cream cheese
- ½ cup basil pesto
- ½ cup sun-dried tomatoes chopped
- ½ cup Parmesan cheese divided
- Salt and pepper
Instructions
- Use a sharp knife to cut the chicken into cubes. Then, in a large pot, melt the butter and brown the cubes of chicken on all sides over medium-high heat, 5-8 minutes.
- Add the garlic and sauté with the chicken for 2 minutes, then add the pasta and chicken stock. Bring to a simmer, then cover and cook over low heat for 8 minutes. Stir occasionally to make sure the pasta doesn’t stick to the bottom.
- Add the milk, cream cheese, pesto, sun-dried tomatoes, half the Parmesan, salt, and pepper. Give it a good stir to incorporate the cream cheese, then cover and simmer 5 minutes more.
- When the sauce has thickened and the pasta is cooked to your liking, sprinkle on the rest of the Parmesan and serve.
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