This super creamy chicken pesto pasta is one my go-to dinners! It only requires a handful of ingredients and is so simple to make. It’s perfect for nights where you don’t have much time to cook, but still want a delicious, nutritious meal!
There used to be a restaurant in my neighborhood that had this pasta as its signature dish. After the restaurant was closed I recreated the dish at home, and have made it regularly ever since. It’s simple to make and tastes SO good. You’ll have to try it yourself and see.
Ingredients for chicken pesto pasta
This recipe only requires a few simple ingredients and tastes incredible. Here’s what you’ll need:
- Penne pasta
- Frozen peas
- Olive oil
- Chicken breast, sliced into strips
- Heavy cream
- Pesto
- Salt and pepper to taste
How to make creamy chicken pesto pasta
- In a large pot, bring 2-2.5 quarts/liters of water to a boil. Add ½ tablespoon salt, followed by the pasta. About 1-2 minutes before the pasta is ready, drop the frozen peas into the pot and cook it together with the pasta. Cook pasta until al dente (slightly firm to the bite, not crunchy nor soft). Drain well.
- In a large skillet (large enough to accommodate the pasta), heat 2 tablespoons olive oil over medium heat. Add chicken strips, sprinkle with salt and pepper, and sauté until cooked on all sides. Add cream and pesto, and bring just to a boil. Reduce heat and let simmer for several minutes, until sauce has thickened slightly. Season with salt and pepper to taste.
- Stir in pasta and peas and cook on heat, tossing to combine for 1 minute until warm. Serve immediately.
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Do I need to make my own pesto?
I prefer making my own pesto because I love the flavor and it’s so easy to make! But feel free to use any pre-made pesto you like.
What kind of pasta shoud I use?
I use penne pasta for this recipe, but bowties or rotini can also work nicely.
More of my favorite dinner recipes
- Homemade Pizza: Nothing beats pizza from scratch!
- Curry Chicken Salad: Delicious on its own or on a sandwich.
- Creamy Sundried Tomato Pasta: Another one of my favorite creamy, cheesy pastas.
- Coconut Lentil Curry: Full of spices and flavors, I love this veggie dish.
Creamy Chicken Pesto Pasta
Penne pasta tossed with chicken breast and peas in a creamy pesto sauce! This recipe is simple to make, tastes amazing, and only requires a handful of ingredients.
Ingredients
- 3 cups (230g) penne or other pasta, uncooked
- 1 ½ cups frozen peas
- 2 tablespoons olive oil
- 300 g chicken breast , sliced into strips or cubes
- salt and ground black pepper
- 1 ½ cups (360 ml) heavy cream or half and half
- 6 heaping tablespoons pesto
Instructions
-
In a large pot, bring 2-2.5 quarts/liters of water to a boil. Add ½ tablespoon salt, followed by the pasta. About 1-2 minutes before the pasta is ready, drop the frozen peas into the pot and cook it together with the pasta. Cook pasta until al dente (slightly firm to the bite, not crunchy nor soft). Drain well.
-
In a large skillet (large enough to accommodate the pasta), heat 2 tablespoons olive oil over medium heat. Add chicken, sprinkle with salt and pepper, and saute until cooked on all sides. Add cream and pesto, and bring just to a boil. Reduce heat and let simmer for several minutes, until sauce has thickened slightly. Season with salt and pepper to taste. Stir in pasta and peas and cook on heat, tossing to combine for 1 minute until warm. Serve immediately.
Julia says
This sounds delicious. By adding parmesan cheese, this could almost be an Alfredo as well. I will have to try both!! Thanks for the delightful recipes