Creamy Chicken Pesto Pasta

yellow pasta with chicken in a white pan.

This Creamy Chicken Pesto Pasta features penne pasta smothered in a buttery cream sauce infused with basil pesto, and juicy chicken. It’s indulgent but not ridiculously rich and is ready in 30 minutes.

Course Dinner

Cuisine American

Keyword chicken pesto pasta, creamy chicken pesto pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 534kcal

Author Maria Doss

Ingredients

8 ounces penne pasta
1 tablespoon olive oil
2 to 3 boneless & skinless chicken thighs cut into bite size chunks
salt and pepper to taste
2 tablespoons butter
½ cup chopped onion
2 garlic cloves chopped
2 tablespoons all purpose flour
1 cup chicken stock I used 33% reduced sodium
¾ cup half & half (or use equal parts of milk and heavy cream)
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
½ cup basil pesto
½ cup parmesan cheese

Instructions

Bring a pot of salted water to a boil, add the penne pasta, and cook according to the package instructions until al dente and drain.
👉 I like to proceed with the rest of the process while the water is boiling, so the dish is ready in under 30 minutes.
Heat olive oil in a large skillet over medium high heat. Place the chicken in a single layer, season with salt and pepper, and cook, stirring occasionally, until it's golden brown on both sides. Then, transfer the chicken to a bowl.
Reduce heat to medium, add butter, chopped onion and garlic. Cook, stirring occasionally until translucent. Stir in flour and cook stirring consistently for about one minute.
Add chicken stock, half & half, Italian seasoning, red pepper flakes, more salt and pepper to taste.
Mix well, continue cooking, stirring occasionally, until the sauce comes to a gentle boil and has thickened slightly, about 2 minutes.
Add the cooked chicken along with accumulated juices and pesto. Cook, stirring occasionally, for about 1 to 2 minutes for the sauce to thicken slightly.
Stir in cooked pasta and parmesan cheese. Mix well and serve.

Video

Notes

Chicken stock - I used 33% reduced sodium chicken stock

Basil Pesto - I used store bought basil pesto from Costco.

Salt - Salt depends on the type of stock and pesto used.

Don't skip red pepper flakes - It adds a wonderful kick to the pasta.

Here is a good substitute for half and half - ½ cup whole milk + ¼ cup heavy cream (or) ¼ cup low fat milk+ ½ cup heavy cream.

Nutrition