Light Creamy Pesto Chicken Pasta – A Fresh, Comforting Weeknight Favorite
This is the kind of pasta you make when you want comfort without the heaviness. It’s creamy, bright with basil, and packed with juicy chicken and tender noodles. The sauce comes together fast with a smart mix of pesto, a touch of cream, and pasta water for that silky finish.
It tastes like something from a cozy café, but you can pull it off in under 30 minutes. If you love simple, satisfying meals with big flavor, this Light Creamy Pesto Chicken Pasta is a keeper.
Ingredients
Method
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook your pasta to al dente according to package directions. Before draining, reserve 1 cup of the starchy pasta water.
- Season the chicken: Pat the chicken dry. Toss with salt, pepper, and a drizzle of olive oil. If you like heat, add a pinch of red pepper flakes.
- Sear the chicken: Heat a large skillet over medium-high heat with a tablespoon of olive oil. Add the chicken in a single layer and cook until golden and cooked through, 5–7 minutes. Transfer to a plate.
- Sauté the garlic: Lower the heat to medium. Add another drizzle of oil if needed, then the garlic. Cook 30–45 seconds until fragrant, not browned.
- Deglaze and build the sauce: Pour in the chicken broth to loosen any browned bits. Stir in the pesto and cream. Simmer gently for 1–2 minutes until slightly thickened.
- Adjust consistency: Add a splash of pasta water to get a silky, pourable sauce that coats a spoon. You’ll fine-tune again once the pasta goes in.
- Add greens and tomatoes (optional): Stir in spinach to wilt and cherry tomatoes to warm through, 1–2 minutes.
- Combine: Return the chicken and any juices to the skillet. Add the drained pasta and toss well, adding more pasta water as needed to keep things glossy and light.
- Finish with brightness: Stir in lemon zest, a squeeze of lemon juice, and the Parmesan. Taste and season with salt and pepper.
- Serve: Top with extra Parmesan, a drizzle of olive oil, and toasted pine nuts if using. Serve hot.
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What Makes This Recipe So Good
- Lighter cream sauce: A small amount of cream mixed with pesto and starchy pasta water gives you a velvety sauce without feeling heavy.
- Quick and weeknight-friendly: It cooks in the time it takes to boil the pasta. No long simmering, no complicated steps.
- Balanced flavors: Garlicky chicken, fresh basil notes, and a little lemon brighten every bite.
- Great texture: Saucy, glossy pasta with seared chicken pieces and a sprinkle of toasted pine nuts for crunch.
- Flexible: Easy to make gluten-free, dairy-light, or vegetarian with simple swaps.
Shopping List
- Pasta: Short cuts like penne, fusilli, or rotini (12 ounces)
- Chicken: Boneless, skinless chicken breasts or thighs (1 pound), cut into bite-size pieces
- Pesto: 1/2 cup good-quality basil pesto (store-bought or homemade)
- Cream: 1/3 to 1/2 cup heavy cream or half-and-half
- Garlic: 3 cloves, minced
- Olive oil: Extra-virgin for cooking and finishing
- Lemon: 1, for zest and juice
- Parmesan: Freshly grated, about 1/2 cup plus more for serving
- Chicken broth: 1/3 cup, low-sodium
- Pasta water: Reserve about 1 cup
- Cherry tomatoes (optional): 1 cup, halved
- Baby spinach (optional): 2 cups
- Pine nuts (optional): 2 tablespoons, toasted
- Salt and pepper: Kosher salt and freshly ground black pepper
- Red pepper flakes (optional): A pinch for a little heat
How to Make It
- Boil the pasta: Bring a large pot of salted water to a rolling boil.
Cook your pasta to al dente according to package directions. Before draining, reserve 1 cup of the starchy pasta water.
- Season the chicken: Pat the chicken dry. Toss with salt, pepper, and a drizzle of olive oil.
If you like heat, add a pinch of red pepper flakes.
- Sear the chicken: Heat a large skillet over medium-high heat with a tablespoon of olive oil. Add the chicken in a single layer and cook until golden and cooked through, 5–7 minutes. Transfer to a plate.
- Sauté the garlic: Lower the heat to medium.
Add another drizzle of oil if needed, then the garlic. Cook 30–45 seconds until fragrant, not browned.
- Deglaze and build the sauce: Pour in the chicken broth to loosen any browned bits. Stir in the pesto and cream.
Simmer gently for 1–2 minutes until slightly thickened.
- Adjust consistency: Add a splash of pasta water to get a silky, pourable sauce that coats a spoon. You’ll fine-tune again once the pasta goes in.
- Add greens and tomatoes (optional): Stir in spinach to wilt and cherry tomatoes to warm through, 1–2 minutes.
- Combine: Return the chicken and any juices to the skillet. Add the drained pasta and toss well, adding more pasta water as needed to keep things glossy and light.
- Finish with brightness: Stir in lemon zest, a squeeze of lemon juice, and the Parmesan.
Taste and season with salt and pepper.
- Serve: Top with extra Parmesan, a drizzle of olive oil, and toasted pine nuts if using. Serve hot.
Keeping It Fresh
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The sauce will thicken as it sits.
- Reheating: Warm gently over low heat with a splash of water, broth, or milk to loosen the sauce.
Stir until creamy again.
- Make-ahead tips: Cook the chicken and boil the pasta a few hours in advance, then cool separately. Toss everything together with the sauce right before serving for best texture.
- Freezing: Not recommended. Creamy pesto sauces can split after thawing.
Benefits of This Recipe
- Lighter than classic Alfredo: You get creaminess with less cream thanks to pesto and pasta water.
- Protein-packed: Chicken adds staying power, making it a full meal in one pan.
- Vegetable boost: Spinach and tomatoes add color, nutrients, and freshness without extra fuss.
- Budget-friendly: Uses pantry staples like pasta, broth, and store-bought pesto, with room to swap based on what you have.
- Family-friendly flavors: Mild, herby, and satisfying.
Spice can be added to individual bowls.
What Not to Do
- Don’t overcook the pasta: Soft pasta turns gummy in sauce. Aim for al dente so it holds up.
- Don’t boil the cream sauce: Keep it to a gentle simmer. Boiling can cause the sauce to separate.
- Don’t skip the pasta water: It’s the key to a smooth, cohesive sauce that clings to every piece.
- Don’t crowd the pan when searing chicken: Overcrowding steams the meat instead of browning it.
Cook in batches if needed.
- Don’t add lemon too early: Add zest and juice at the end to keep the flavor bright and the cream stable.
Alternatives
- Protein swaps: Use shrimp (cook 2–3 minutes per side), cooked shredded rotisserie chicken, or sautéed Italian turkey sausage.
- Vegetarian: Skip the chicken and add mushrooms, peas, or roasted zucchini. Chickpeas are a great protein boost.
- Dairy-light: Use half-and-half instead of cream and a smaller amount of Parmesan. For a dairy-free vibe, try unsweetened cashew cream and a dairy-free pesto.
- Gluten-free: Use your favorite gluten-free pasta and check your pesto for gluten-free labeling.
- Pesto variations: Try arugula-walnut pesto, kale-almond pesto, or sun-dried tomato pesto for a different twist.
- Pasta shapes: Fusilli, penne, rigatoni, orecchiette, or even spaghetti work.
Choose shapes with ridges for better sauce cling.
FAQ
Can I use store-bought pesto?
Yes. Choose a brand with simple ingredients like basil, olive oil, nuts, Parmesan, and garlic. Taste it first; if it’s very salty, reduce added salt and Parmesan.
What if my sauce is too thick?
Add warm reserved pasta water a little at a time, tossing until the sauce loosens and coats the pasta.
The starch helps keep it silky instead of watery.
What if my sauce is too thin?
Simmer gently for a minute to reduce, or add a small handful of Parmesan to thicken. Avoid high heat, which can cause splitting.
Can I make it without cream?
You can. Use more pasta water and a knob of butter, or stir in a spoonful of Greek yogurt off the heat.
Cashew cream also works for a dairy-free option.
How do I keep the chicken juicy?
Cut evenly sized pieces, pat them dry, and cook over medium-high heat without moving them too much so they sear. Pull them off the heat as soon as they’re just cooked through.
Is this good for meal prep?
It works, but pasta softens over time. For best texture, keep sauce and pasta separate until reheating, then combine with a splash of water or broth.
What can I serve with it?
A simple green salad with lemon vinaigrette, roasted asparagus, or garlicky green beans pair nicely.
Warm crusty bread is great for swiping up sauce.
In Conclusion
Light Creamy Pesto Chicken Pasta delivers comfort without weighing you down. It’s quick to make, easy to customize, and full of bright, herby flavor. With a few smart techniques—al dente pasta, gentle heat, and starchy pasta water—you get a restaurant-level sauce at home.
Keep this recipe in your weeknight rotation, and tweak it with seasonal veggies or your favorite pesto. It’s the kind of reliable, feel-good dish that makes dinner simple and satisfying.
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