If you’re craving a comforting, flavorful dinner that comes together in just one pan, you’ll love this Creamy Pesto Chicken Pasta in a Skillet Recipe. It’s rich, cheesy, and packed with basil pesto goodness, making weeknight meals feel a little more special. Let me walk you through how to make it perfectly every time!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Creamy Pesto Chicken Pasta in a Skillet Recipe
- Top Tip
- How to Serve Creamy Pesto Chicken Pasta in a Skillet Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Creamy Pesto Chicken Pasta in a Skillet Recipe
Why You'll Love This Recipe
This creamy pesto chicken pasta cooks entirely in a skillet — which means fewer dishes and faster cleanup. It’s the kind of dish I turn to when I want something elegant but easy, with that cozy, homemade vibe.
- One-skillet convenience: You’ll sauté, simmer, and toss everything in one pan, saving time and energy.
- Rich, luscious sauce: The blend of heavy cream, Parmesan, and mozzarella creates a silky texture that clings to every bite.
- Bright basil pesto flavor: Added at the end to preserve its fresh, herbal punch — it tastes just like summer on a fork.
- Customizable and comforting: You can easily add veggies, spice it up, or make it richer with simple tweaks.
Ingredients & Why They Work
This recipe shines because of the balance between simple ingredients and big flavors. The chicken absorbs the seasoning and sauce, while the creamy cheeses deepen the flavor, and the pesto brings that iconic herbaceous kick. Here’s what I use and why it works so well.
- Penne pasta: Holds its shape and absorbs the sauce perfectly without getting mushy.
- Butter: Adds richness and helps build flavor during searing and sauce making.
- Olive oil: Keeps chicken from sticking and adds a subtle fruity note.
- Boneless, skinless chicken breasts: Lean and easy to cut into bite-sized pieces for quick cooking.
- Italian seasoning: A blend of herbs that infuses the chicken with classic Italian flavors.
- Onion powder, salt, pepper: Enhance seasoning uniformly and keep the flavors balanced.
- Garlic: Sautéed to fragrant perfection, it’s the base for our sauce flavor.
- Chicken broth: Adds depth and helps thin out the cream for a luscious, pourable sauce.
- Heavy cream: The main ingredient for richness and silky texture in the sauce.
- Parmesan cheese: Brings nutty sharpness and helps thicken the sauce.
- Mozzarella cheese: Melts beautifully for that stretchy, gooey cheese factor.
- Basil pesto: Loaded with fresh basil, pine nuts, and Parmesan — added last to keep it tasting vibrant.
Make It Your Way
What I love about this Creamy Pesto Chicken Pasta in a Skillet Recipe is how easy it is to make your own. I often switch up the veggies depending on what’s in season or what’s in my fridge, and you can absolutely dial the richness or spice level to match your mood.
- Variation: I like adding baby spinach and sun-dried tomatoes right at the end—just toss them in with the pesto so the greens wilt slightly but stay vibrant.
- Go lighter: Swap heavy cream for half-and-half if you want a lighter sauce, just expect a slightly thinner texture.
- Add heat: Crushed red pepper flakes or a dash of cayenne pepper give the sauce a nice kick without overpowering the pesto.
- Make it richer: Stir in a couple of tablespoons of cream cheese right before adding the pasta for extra creamy indulgence.
Step-by-Step: How I Make Creamy Pesto Chicken Pasta in a Skillet Recipe
Step 1: Cook pasta al dente
Start by bringing a large pot of salted water to a boil and cooking the penne pasta just until al dente. This step is important so your pasta holds up later when tossed in the creamy sauce. Drain and set aside while you prepare the chicken and sauce.
Step 2: Season and sear the chicken
Cut your chicken breasts into bite-sized pieces, then toss them with Italian seasoning, onion powder, salt, and pepper. Heat 2 tablespoons of butter and olive oil in a stainless steel skillet over medium-high heat, then sear the chicken until golden and cooked through — about 5-7 minutes. Transfer the chicken to a plate, keeping those flavorful browned bits in the pan!
Step 3: Build the creamy sauce
Reduce heat to medium, melt the remaining tablespoon of butter in the skillet, and sauté minced garlic until fragrant, about 30 seconds. Pour in the chicken broth and heavy cream, scraping up those browned bits to mix their flavor into the sauce. Bring it to a gentle boil, then lower to medium-low.
Step 4: Melt in the cheeses
Add freshly grated Parmesan and shredded mozzarella gradually, stirring continuously until they melt smoothly into the sauce. This creates that velvety texture we’re aiming for. Taste and adjust seasoning as needed, then let the sauce simmer and thicken for about 8 minutes, stirring occasionally.
Step 5: Combine pasta, chicken, and pesto
Now, stir the cooked penne and chicken (with any juices from the plate) back into the skillet. Finally, fold in the basil pesto gently, making sure to coat everything evenly. I like to add the pesto last so its bright flavors don’t get lost or turn bitter during cooking.
Step 6: Serve hot and enjoy!
Scoop the creamy pesto chicken pasta onto plates and dig in while it’s hot. This dish is pure comfort, with just the right balance of creamy, cheesy, and herbaceous flavors that keep me coming back for more.
Top Tip
From my many tries making this Creamy Pesto Chicken Pasta in a Skillet Recipe, a couple of little tricks make all the difference between good and great. The kind of tips that save you from blandness or watery sauce!
- Don’t overcook pasta: Al dente pasta holds the sauce better and prevents mushy texture after reheating.
- Add pesto at the end: Because pesto loses its freshness and can turn bitter if heated too long, I always stir it in last.
- Scrape the pan: Don’t forget to scrape up those browned chicken bits stuck to the skillet when adding broth — that’s flavor gold.
- Simmer patiently: Let the sauce thicken slowly on medium-low; rushing this step can cause curdling or separation.
How to Serve Creamy Pesto Chicken Pasta in a Skillet Recipe
Garnishes
I like topping my serving with freshly grated Parmesan and a few torn basil leaves for extra color and freshness. A sprinkle of crushed red pepper adds just a hint of spice without overwhelming the pesto’s delicate flavor.
Side Dishes
To round out the meal, my go-to sides are lightly dressed arugula salad with lemon vinaigrette or garlic roasted asparagus. They bring brightness and crunch that balance the creamy pasta wonderfully.
Creative Ways to Present
For a cozy dinner party, I’ve served this pasta family-style in a warm, cast-iron skillet right at the table — it invites everyone to help themselves and keeps the pasta hot longer. Garnish with edible flowers or microgreens to impress your guests!
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers into an airtight container and refrigerate for up to 3 days. The pasta absorbs the sauce nicely overnight, but you might want to add a splash of chicken broth or cream when reheating to loosen things back up.
Freezing
While I haven’t frozen this pasta often, it should freeze fine if cooled quickly and stored in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, I warm the pasta gently in a skillet over low heat with a splash of broth or cream to prevent drying out. Avoid the microwave if possible to keep the sauce silky and prevent cheese separation.
Frequently Asked Questions:
Absolutely! While penne works beautifully, feel free to swap in rigatoni, fusilli, or farfalle — just pick one that holds sauce well so you don’t lose that creamy pesto coating.
Great question! Heating pesto too long can cause it to lose its bright green color and fresh basil flavor. It can also develop a bitter, sour taste. Adding it at the end preserves that vibrant aroma and delicious taste, making the dish feel truly fresh.
Definitely! Boneless skinless chicken thighs work wonderfully if you prefer darker meat—they're more forgiving and stay juicy. Just adjust cooking time so they’re cooked through but not dry.
Adding a handful of fresh baby spinach or chopped kale towards the end boosts the veggie content without messing with flavor. You could also swap heavy cream for half-and-half or Greek yogurt for a lighter sauce, but keep in mind the sauce will be less rich and creamy.
Final Thoughts
This Creamy Pesto Chicken Pasta in a Skillet Recipe has become one of my all-time favorites exactly because it’s easy, flavorful, and impressive without requiring fancy ingredients or complicated steps. Whether you’re cooking for family, friends, or just treating yourself after a long day, this recipe hits all the right notes. Give it a try — I bet it’ll become a go-to in your kitchen, just like it did in mine!
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Creamy Pesto Chicken Pasta in a Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Description
This creamy pesto chicken pasta combines tender seared chicken, al dente penne pasta, and a luscious cream sauce infused with basil pesto and melted cheeses. Cooked in a stainless steel skillet, this dish offers rich flavors and a comforting texture, perfect for a satisfying dinner within 30 minutes.
Ingredients
Pasta
- 16 oz. penne pasta, cooked al dente
Chicken and Seasonings
- 2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon coarse sea salt, or to taste
- ⅛ teaspoon pepper, or to taste
Cooking Fats and Aromatics
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 2 cloves garlic, minced
Sauce Components
- 1 cup chicken broth
- 2 cups heavy cream
- ½ cup Parmesan cheese, freshly grated
- 1 cup mozzarella cheese, shredded
- 7 oz. basil pesto
Instructions
- Cook Pasta: Bring a pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain the pasta and set aside.
- Season Chicken: In a bowl, season the cubed chicken breasts with Italian seasoning, onion powder, sea salt, and pepper. Mix well to evenly coat the chicken.
- Sear Chicken: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a stainless steel skillet over medium-high heat. Add the seasoned chicken pieces and sear until golden brown and cooked through, about 6 to 8 minutes. Transfer the cooked chicken to a plate and set aside.
- Sauté Garlic: Reduce the heat to medium. In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it.
- Make Sauce: Pour in the chicken broth and heavy cream into the skillet. Scrape up any browned bits stuck to the bottom of the pan and stir them into the sauce. Bring the sauce to a gentle boil.
- Add Cheeses: Lower heat to medium-low. Gradually add Parmesan and mozzarella cheese in small batches, stirring continuously until the cheese melts smoothly into the sauce.
- Simmer Sauce: Taste and adjust seasoning if needed. Stir occasionally and simmer the sauce until it thickens, approximately 8 minutes.
- Combine Ingredients: Add the cooked pasta, seared chicken with its plate juices, and basil pesto to the skillet. Stir thoroughly to coat the pasta evenly with the creamy pesto sauce.
- Serve: Dish the creamy pesto chicken pasta onto plates or bowls and serve hot. Enjoy immediately.
Notes
- To preserve the vibrant flavor of pesto, add it just before serving rather than cooking it in the sauce.
- For added nutrition and freshness, incorporate baby spinach, cherry tomatoes, sun-dried tomatoes, or mushrooms.
- Enhance richness by stirring in a few tablespoons of cream cheese into the sauce.
- Add a spicy kick by including crushed red pepper flakes to taste.
- Replenish reheated leftovers with fresh pesto to restore flavor and color.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 150 mg
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