Chicken Pesto Pasta is a quick, easy, and creamy pasta loaded with juicy chicken and tender asparagus. It’s a quick 30-minute meal that’s both satisfying and delicious. Everyone in our family adores this meal, so I know it will become a staple in your meal rotation as well.
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Helpful Reader Review
“Loved this quick and easy recipe. Had my son, wife and their young daughter for dinner and she ate 5 helpings. Think this recipe is a keeper. I loved the crisp tenderness of the asparagus most of all. From 8 servings-no leftovers” – Judy ★★★★★
Chicken Pesto Pasta Video
Watch me create this 30-minute meal using simple ingredients for a spectacular dinner in just a few easy steps. You’ll love the simplicity!
Easy Chicken Pesto Pasta Recipe
I love the story of this Pesto Chicken Pasta dish! It was actually shared by one of our readers, Katie N., and it was love at first bite – an instant hit! Thank you, Katie, for generously sharing your amazing recipe with all of us.
This Pesto Pasta is simple with a very short list of ingredients, but the flavor is delicious. All you need is heavy whipping cream and Basil Pesto for the sauce, and then I cook the chicken, asparagus, and sauce in one skillet. It doesn’t get any easier, and clean up is a breeze.
My family and I love creamy pastas like our Cajun Chicken Pasta, Baked Feta Pasta, or Creamy Shrimp Pasta. This chicken pesto pasta recipe takes a cream sauce to the next level.
Ingredients for Pesto Chicken Pasta
You’ll need just 5 Ingredients for my chicken pesto pasta recipe, along with olive oil, salt, and pepper. It’s that simple to make a complete and satisfying 30-minute dinner.
- Chicken Breasts – or chicken thighs, chicken tenders, or swap with 2 cups of pre-cooked rotisserie chicken or leftover Spatchcock Chicken (skip step 2 if already cooked).
- Asparagus – to clean and trim the asparagus, first rinse in water, and then cut the ends where the green begins to turn white. Cut the stalks into 3rds.
- Heavy whipping cream – the basis of the rich and creamy sauce. You can swap with dairy-free (one of my readers reported great results using canned coconut milk).
- Pesto sauce – Pesto is a creamy, blended, bright green sauce originally from Italy, typically made from basil, nuts (often pine nuts), parmesan, garlic, and olive oil. Homemade Pesto tastes best, but store-bought pesto works fine (I like Kirkland Signature Pesto from Costco). Pesto sauce is freezer-friendly, so if you make or buy a big batch, you can freeze portions of it for later.
- Pasta – I prefer fettuccini for this recipe since it holds the sauce nicely, but any kind of pasta will work (try my Homemade Pasta), like rigatoni, spaghetti, penne pasta, or pappardelle.
Substitutions
The ingredients for this chicken pesto pasta recipe are so easy to swap to fit what you have on hand. Try these easy variations:
- Protein – use pan-seared steak, pork, shrimp, or tofu, or omit the meat for a vegetarian dish.
- Vegetables – use whatever fresh veggies you have on hand, or leave the veggies out. Try frozen peas, broccoli, cauliflower, snap peas, blanched green beans, or mushrooms. Also, try adding halved cherry tomatoes or sun-dried tomatoes at the end.
- Pasta – go low-carb or gluten-free! Replace the pasta with Spaghetti Squash or with zucchini noodles made with a spiralizer.
How to Make Chicken Pesto Pasta
Whip up this quick chicken pesto pasta for dinner tonight. It’s quick and easy and can be served right in the same pot!
- Cook the pasta – boil salted water in a large pot and cook the pasta according to the package directions. Do not rinse the pasta – the starchy exterior will cling to the sauce better.
- Cook the chicken – season the chicken and slice it into two cutlets. Cook in a large skillet over medium heat for 3 minutes on each side. Then remove and slice in half, and then into strips.
- Saute asparagus – add olive oil and asparagus pieces and cook 2-3 minutes.
- Make the Sauce – heat the heavy whipping cream to a simmer for 3 minutes. Toss in the pesto and cooked chicken, and then cook for 2 more minutes to warm through. Do not boil the sauce or the sauce can separate. Season the sauce with salt to taste.
- Add the pasta – add the cooked pasta, stir, and serve immediately!
Natasha’s Tip for Salting Pasta Water
To flavor the pasta, from the inside out, salt should be added to the pasta cooking water so that the water tastes like ocean water before adding the pasta. This will season the pasta from the inside out. Plan on 1 1/2 Tbsp fine sea salt per 6 quarts of water, or 2 Tbsp Morton kosher salt, or 1/4 cup Diamond Crystal Kosher Salt. I learned this tip from Salt, Fat, Acid, Heat by Samin Nosrat, and it’s a game-changer.
What to Serve with Chicken Pesto Pasta
I love serving Chicken Pesto Pasta with a Crusty French Bread, Garlic Bread, or Sourdough bread to soak up all the delicious pesto sauce. Since it’s very hearty on its own, I like to pair it with one of these simple salads:
Make-Ahead
This pasta is best served right away, but it makes for great leftovers as well. Be sure to allow the dish to cool and then package it in an airtight container.
- To Refrigerate: refrigerate in an airtight container for 3-4 days (per USDA guidelines for storing cooked chicken).
- Freezing: You can freeze up to 1 month, but cook the pasta al dente so it doesn’t get too mushy when reheated. Thaw in the fridge overnight.
- To Reheat: Warm the pasta on low heat, stirring often. If you overheat, the cream can separate and seem oily. You can add a splash of cream, broth, or milk to bring the sauce back together.
My 30-minute chicken pesto pasta recipe is the perfect meal for any night when you need a quick, flavorful, and satisfying meal. Wow–it’s delicious! I know you’ll love this recipe and make it over and over again!
Chicken Pesto Pasta
Ingredients
- 1 lb chicken breasts, trimmed
- 1 tsp salt, (divided)
- 1/4 tsp black pepper
- 1 lb asparagus, ends trimmed and cut into 2″ pieces
- 2 cups heavy whipping cream
- 4 Tbsp pesto sauce
- 4 Tbsp olive oil
- 12 oz fettuccini pasta, (or linguine)
Instructions
- Cook pasta in a large pot of salted boiling water* according to package instructions to your desired doneness. While pasta is cooking, proceed with the recipe then add drained cooked pasta to the sauce in step 5.
- Cook Chicken – Cut chicken breasts in half lengthwise and season all sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat a large, deep skillet over medium heat with 2 Tbsp olive oil. When oil is hot, add chicken in a single layer and saute until fully cooked through (3 min per side). Remove from pan and rest 5 minutes, then slice into bite-sized strips.
- Saute Asparagus – Add 2 Tbsp olive oil to the same pan with asparagus pieces. Sautee stirring occasionally for 2-3 minutes or until crisp tender.
- Make the Sauce – Add 2 cups heavy whipping cream, bring to a simmer and cook 3 minutes, stirring occasionally. Stir in 4 Tbsp pesto then add chicken breasts and cook 2 minutes. Season sauce with 1/2 tsp salt or to taste.
- Combine and Serve – Add cooked pasta, stirring to coat noodles in sauce. Remove from heat and serve right away. Garnish with basil or parsley if desired.
Notes
Nutrition Per Serving
Filed Under
More 30-Minute Meals to Try
If you love this chicken pesto pasta recipe, you have to try these other quick and tasty meals:
- Shrimp Fried Rice
- Shrimp Scampi Pasta with Asparagus
- Chicken Stir Fry
- Beef Chili
- Chicken Fried Rice
- Monterey Chicken
- Sloppy Joes
I love all your recipes they are very easy to follow and it doesn’t require complicating ingredients, that can’t be bought in ordinary stores. But most of all it’s fun to watch you as you make cooking less stressful. Thank you
You’re so nice! Thank you, Paulina! I’m so glad you enjoyed this recipe.
Big success with my kids ! One doesn’t like veggies and it’s usualy a war to feed him with a green bean… But we saw the video together, he said “ok, I’ll try to eat that”. BOOM ! He ate two plates ! Thank you so much for all your recipes, it’s always a hit !
That is the best when kids love what we moms make. That’s so great!
Do you have a recipe for rice pudding thank you
Hi Gladys, We have this Apple Rice Pudding recipe here.
This was so good! I made it 5 times already and each time my oldest asked to have left overs to school for lunch! I found good pesto in Trader Joes fridge section.
That’s so great! It sounds like you have a new favorite, Beata!
Was great!!!! Everyone loved it
I’m so glad you enjoyed that, Trisha!
I used this recipe yesterday and my kids and I loved it!! I love your recipes, sweet and simple.
That is the best when kids love what we moms make. That’s so great!
I used rotisserie chicken to save time. My family loved it. It was easy enough for a weeknight. A keeper!
Thank you so much for sharing that with me, Keeley! I’m so glad you enjoyed that!
So easy & quick, so delicious, not to mention the ultimate comfort food but also elegant enough for company. I believe I will try it with arugula pesto next time. Thanks Natasha, I love your energy.
You’re welcome! I’m so happy you enjoyed this recipe! I’d love to know how you like it with Arugula!
Thank you for another delicious recipe! Made this tonight and I will definitely be making it again. Super fast and simple!
That’s so great! It sounds like you have a new favorite, Tay!
Delicious!
Can I use double cream yoghurt instead of whipping cream?
Hi Kim, I haven’t tried it, but I suspect yogurt might curdle.
It didn’t curdle – but not as good as cream!!!
My family and I had this for dinner tonight. It was so good they said it is a keeper. Thanks Natasha
That’s so great! It sounds like you have a new favorite, Linda!
I love all your videos and the recipes are amazing! Thank you again
I’m so happy to hear that! Thank you for sharing your great review, Tara!
Turned out amazing! Family couldn’t stop talking about how good it was. Asparagus was the perfect touch!
That’s just awesome!! Thank you for sharing your wonderful review!
Can you buy Pesto sauce at the grocery store.
You share can Daisy, one of our favorites is from Costco
Tried this recipe tonight, loved it!
I’m so glad you enjoyed it!
I made your Chicken Pesto Pasta to night. I have made this recipe numerous times, but without the Pesto. WOW, what a difference. I grow herbs in my garden so I made a fresh basil pesto. We loved it. This recipe will definitely go in my cookbook for repeats. Thank you.
Fresh basil is the best! I’m so happy you enjoyed this recipe, Dottie! Thank you for sharing that with me!
Hi Natasha, just wondering if I could substitute cashew cream for the whipping cream?
Hi Carol, I have not tested this with Cashew cream so I cannot advise. If you experiment, please let me know how you like that.
I’m SURE this will taste fantastic with a Sun dried tomato pesto (I’m not a fan of the green stuff). Can’t WAIT to try it. Thanks Natasha !!!
I hope you love it Katya!
Hi Natasha
So I wanted to half this recipe because I am cooking for less people thus I needed less pasta is it possible to do so ??
By the way your recipes are amazing and I love them all keep up the good work
I’m so happy you are enjoying our recipes! Yes, you should be able to halve this recipe just fine!
I love your recipes. I have found them to be kind to my pocketbook and great on taste. I try to keep chicken breasts, salmon and shrimp in the freezer…all I have to do is buy the other ingredients, and they aren’t that expensive at least for the recipes I’ve tried thus far. Question…for those of us who are lactose intolerant what alternative do you suggest for heavy whipping cream?
Hi Cornita, I’m so happy to hear that you love our recipes. I honestly haven’t tried this recipe dairy free so I’m not sure if something like canned coconut milk would work. I came across some recipes online that do use canned coconut milk like this one which might help give you inspiration.
P.S. If anyone has tried this dairy free and can offer advice, please let us know!
So AMAZING!!! I added brocolli instead of asparagus and it was delicious. Actually that it is one of my favourite meals right now. Thank you for saving my students live <3!!!
I’m so happy you enjoyed that. Thank you for sharing that with us Karolina!