Go Back
+ servings
Creamy Chicken Pesto Pasta

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.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
YIELD 4 servings
Author Stephanie @ Pretty.Simple.Sweet.


  • 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


  1. 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.

  2. 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.