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.
This post may contain affiliate links. Read my disclosure policy.
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
We cannot stop making this!! It is sooo delicious and so easy and quick to prepare. LOVE this recipe!! Thanks!!
Sounds like you found a family favorite, Julie! That’s so great!
This was a hit with my family. I used broccoli instead since it was what I had on hand. My 6yr old loved it.
That is the best when the entire family loves what we moms make. That’s so great!
I feel like we need some flour too to thicken that heavy whipping cream…no?
Hi Kinga, I haven’t tested this recipe with flour to advise.
Hi Natasha
Could you advise me on a suitable replacement for heavy cream please
Look forward to hearing from you
Hi Rachelle, I haven’t tested anything else in this recipe. A lighter cream would make a thinner sauce.
Hi Natasha
Can you recommend a substitution for the heavy cream
Look forward to hearing from you
Hi Rachelle, I don’t think the sauce would have the same desirable creamy consistency and would seem watery with 2% milk or another substitution. I would stick with heavy cream.
Hi Natasha. I love all your recipes. This one will be Thursday night’s dinner. I’d like to know what pan you used to fry the chicken in. It looks like a short dutch oven. Where to buy? Thanks for all the delicious recipes.
Thanks for your great review, Patti. You can see the kitchen tools that I use here in our Amazon Page.
A star recipe for sure. So few ingredients yet packed with texture and flavour. I have served it many times now with asparagus and trying it this time around with broccoli.
Isn’t the flavor amazing?! I’m so glad you enjoyed it! Thank you for the wonderful review!
I would like to make this tonight. Can I use 2% milk in place of the heavy cream?
Hi Michele, I don’t think the sauce would have the same desirable creamy consistency and would seem watery with 2% milk. I would stick with heavy cream.
I just finished – I used about a quarter cup whipped cream and the rest 1% milk.. I added some four to thicken when simmering in the pan.
And I actually just had frozen pees and carrots to add..not asperagus..haha
My kids are gobbling it up 🙂
Thanks Natasha, inline so many of your recipes 🙂
You’re welcome. I’m glad it was a success!
I made this for my whole family and they loved loved loved it! I made a small batch for my daughter in law a Vegean way and she loved it as much as the original one I made for the rest of my family! It is one of our favourite meals to make and eat when everyone comes over for a meal! Thank you for all ur videos! I’m one of your favourite fans! I just love you!
Hi Michelle, I’m so glad you enjoyed that! Thank you for your wonderful review and feedback.
I made this twice with pasta and the family loved it but I’m on a low carb diet now. Any tips on whether this could be made with zucchini noodles?
Hi Emily, I haven’t tested that with zucchini noodles but it sounds delicious! If you experiment, let me know how you liked the recipe.
Well, I may have to talk to the grocery store because their zucchini noodles went bad before the date on the package. In good news, I had leftover spaghetti squash noodles in the refrigerator and those tasted great in this recipe! Maybe I’ll try zucchini next time.
I really love all of your videos and all of the other recipes that you make.❤❤
Thank you so much!
hi Natasha i love this recipe its awesome. My kids love it. It did mines with the filiz pasta
That is the best when kids love what we parents make! That’s so great!
I am
Making this dish this week and am
So excited. I’m sure it’s amazing just like all your other ones. But I wanted to ask, any way you can link that pan you used in this video.
Hi Julie, we used this Staub braiser here. I hope that helps.
My husband is not a ‘raver’, but he RAVED about this one. Said it was restaurant worthy! Thanks so much for the recipe and all your appreciative and gracious responses.
PS Love these quick and easy to follow recipes!
That’s so awesome Becky! Sounds like you found a new family favorite!
As I continue my weight loss journey, it’s been amazing to include some of your dishes into my plan, and this one is no exception.
This dish is so flavorful and delicious was bummed when I was done scraping out my plate.
I absolutely love the fact that this dish was so quick to prep as I hate spending more time preping than eating!
I ate this dish with heavy cream, but I’ll most likely substitute with Greek Yogurt and milk next time.
Thank you for sharing this!
Hello Mali. I’m so glad that you were already able to try some of my recipes. I think that’s a great alternative althought I haven’t personally tried using greek yogurt yet. Please share with us how it goes it you give it a try!
Hi Natasha, I made this recipe last night and my husband said it was a keeper, so yummy and creamy, and it didn’t take long at all which is nice for me, but Thankyou again for another delicious recipe, you are the best!💜
Thank you so much for sharing that with me and for giving great feedback! I hope you love every recipe you try!
Made this tonight for dinner! wonderful added some fresh parmesan.Your the best!!!
The parmesan sounds like a great idea! Thank you so much for sharing that with me.
Natasha had leftovers today Yum, but added a kick to it by adding chopped up avocado on top-Oh my God its the BOMB!!!
I’m so glad you enjoyed that Fred! Thank you for the wonderful feedback.
Fantastic. Made for my teenage girls and their friends. I think I caught them licking their bowls. However, I used sun-dried tomato pesto, because I thought I had some regular pesto, but I didn’t… Outstanding flavor! Will definitely try with regular pesto at some point, but this is absolutely a “make again and again” recipe.
That’s just awesome!! Thank you for sharing your wonderful review!
Would like to make this, looks great. I try to use whole grain pastas, think this will work okay?
Hi Sandy, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Yummy!
Very good. Love this sauce. Made from things that are usually on hand.
That’s so great, Lisa!