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Creamy pesto chicken pasta recipe in 20 minutes

Name: Creamy pesto chicken pasta recipe in 20 minutes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 8 oz pasta (penne or any short pasta); 2 boneless, skinless chicken breasts, diced; 1/2 cup heavy cream (measured); 1/4 cup pesto (store-bought or homemade); 1/2 cup grated parmesan; 2 cloves garlic, minced; 1 tbsp olive oil; Salt and pepper to taste; Red pepper flakes (optional)

The first time I tried making creamy pesto chicken pasta, I was convinced I could eyeball everything. Big mistake. I dumped way too much cream into the pan, and it turned into a soupy mess. My husband took one bite and said, “Uh… it’s… wet?” Now, after years of tweaking (and plenty of fails), this dish is my go-to for busy nights. It’s fast, comforting, and way better than takeout—if you don’t drown it in dairy like I did that first time.

Recipe Card

Recipe Title	Creamy pesto chicken pasta recipe in 20 minutes
Servings	4
Prep Time	5 minutes
Cooking Time	15 minutes
Calories	~450 per serving

Ingredients

8 oz pasta (I use penne, but any short pasta works)
2 boneless, skinless chicken breasts, diced
1/2 cup heavy cream (yes, measure it—trust me)
1/4 cup pesto (store-bought or homemade)
1/2 cup grated parmesan
2 cloves garlic, minced
1 tbsp olive oil
Salt & pepper to taste
Red pepper flakes (optional, but I love the kick)

The chicken is non-negotiable—I once tried shrimp instead, and the texture was all wrong. And don’t skip the parmesan! A friend convinced me to use cheddar once (why??), and it turned into a greasy clump. Lesson learned: stick to the classics.

Directions

Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water before draining.
Heat olive oil in a large pan over medium-high. Add chicken, season with salt and pepper, and cook until no longer pink (5–6 mins).
Lower heat to medium, add garlic, and stir for 30 seconds (don’t burn it—I’ve done that too many times).
Pour in heavy cream, pesto, and parmesan. Stir until creamy, then add pasta and toss. Use reserved pasta water to thin if needed.
Serve hot with extra parmesan and red pepper flakes if you like it spicy.

The garlic step is where I always panic. Once, I got distracted by my dog barking at the mailman, and the garlic turned into bitter little rocks. Now I set a timer for 30 seconds and stand there like a hawk. Also, that pasta water? Lifesaver. Forgot it once, and the sauce was thicker than cement.

This dish saves me on nights when I’m too tired to think. My kids call it “green pasta” and inhale it, which is a win. Leftovers are even better the next day—just add a splash of milk when reheating. And if you’re feeling fancy, throw in sun-dried tomatoes. I did that once for a date night, and my husband thought I’d leveled up as a cook. (I didn’t tell him it was just leftovers.)

Next time, I’m trying it with grilled chicken for extra flavor. Maybe even fresh basil if my garden doesn’t die like last summer. But honestly? The beauty of this recipe is that it’s forgiving. Mess it up, and it’s still edible. My soggy first attempt proved that.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
450	35g	22g	28g

Yeah, it’s not salad. But I’ve made it lighter by using half-and-half instead of heavy cream (still creamy, just less rich). For gluten-free folks, swap the pasta—it works fine. My sister’s vegan version with cashew cream was… interesting. Not terrible, but not the same.

Ingredient Swaps

Ingredient	Substitution
Heavy cream	Half-and-half or coconut milk
Chicken	Shrimp (cook separately) or mushrooms
Pesto	Spinach blended with garlic & nuts (desperate times)

The spinach “pesto” was a pandemic experiment. It tasted like lawn clippings. Stick to real pesto if you can. Coconut milk adds a weird sweetness—fine in a pinch, but not my favorite. Mushrooms, though? Absolutely delicious. Just don’t tell my meat-loving dad.

Tips

Undercook the pasta by 1 minute—it keeps cooking in the sauce.
Warm the cream slightly before adding (cold cream can make the sauce separate).
Use store-bought pesto if you’re short on time (homemade is great, but let’s be real).

That pasta tip? Learned it the hard way. I once boiled it fully, and by the time it hit the sauce, it turned to mush. Now I fish it out early like my life depends on it. And the cream thing—my sauce looked curdled once, and I almost cried. A friend told me to warm it first, and boom. Problem solved.

FAQ

Can I freeze this?
Technically, yes. Emotionally? No. The cream sauce gets grainy when thawed. If you must, freeze just the cooked chicken and pesto, then add fresh cream later.

Why does my sauce look oily?
You probably overheated it. Pesto breaks down at high temps. Keep the heat medium-low when combining everything. If it happens, stir in a spoonful of pasta water to bring it back together.

Can I use dried basil instead of pesto?
Oh honey, no. I tried that in college. It tasted like sadness and dust. Pesto has oil, nuts, cheese—dried herbs can’t compete. If you’re desperate, blend fresh basil with olive oil and garlic.

That’s everything I know about making creamy pesto chicken pasta in 20 minutes! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes. Just call it “deconstructed” and pretend it’s fancy.