I made this for the first time on a random Tuesday night, mostly because I had pesto sitting in the fridge and chicken that needed to be used.
And now I’ve made it at least a dozen times since.
It’s one of those recipes that’s genuinely hard to stop eating. The pesto brings this bright, herby flavor, the cream makes it rich without being heavy, and the sun-dried tomatoes add a little tang that ties everything together.
If you’ve never combined pesto and cream in a sauce before, stick around. There’s a trick to keeping it from turning grainy that most recipes skip over, and it makes a huge difference.
What You’ll Need
For the Chicken:
- 2 large boneless, skinless chicken breasts (about 500g total)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (or dried oregano)
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon freshly cracked black pepper
- 1 tablespoon olive oil
For the Creamy Pesto Sauce:
- 3 garlic cloves, minced
- 1 tablespoon unsalted butter
- 1 cup (240 ml) heavy whipping cream
- 0.5 cup (125g) basil pesto (store-bought or homemade)
- 0.5 cup (45g) freshly grated Parmesan cheese
- 0.25 teaspoon fine sea salt, or to taste
- 0.25 teaspoon freshly cracked black pepper
- 0.33 cup (60g) sun-dried tomatoes in oil, drained and roughly chopped
For the Pasta:
- 400g penne pasta (or pasta of choice)
- 1 cup reserved pasta cooking water
To Serve:
- Extra freshly grated Parmesan
- Fresh basil leaves
- Freshly cracked black pepper
Tools You’ll Need
- Large pot for boiling pasta
- Large skillet or sauté pan (stainless steel or non-stick)
- Cutting board and sharp chef’s knife
- Tongs
- Wooden spoon or silicone spatula
- Box grater or Microplane
- Measuring cups and spoons
- Ladle (for scooping pasta water)
- Colander
- Meat thermometer (optional but helpful)
- Serving bowls or pasta plates
Pro Tips
1. Don’t add pesto over high heat.
This is the tip that changes everything. Pesto contains fresh basil which turns bitter and dark when it hits high heat. Add it after you’ve pulled the pan down to low, stir it in gently, and the sauce stays bright green and fresh tasting.
2. Grate your own Parmesan.
Pre-shredded cheese has anti-caking agents that make the sauce grainy instead of smooth. Takes an extra two minutes to grate it yourself and it’s worth it every single time.
3. Don’t skip the pasta water.
That starchy cooking water is what loosens the sauce and helps it cling to every piece of pasta instead of pooling at the bottom of the bowl. Scoop out a full cup before you drain, you might not use all of it but you’ll be glad it’s there.
4. Slice the chicken thin.
Instead of serving whole chicken breasts, slice them into thinner strips or bite-sized pieces before adding them back to the sauce. Every single bite gets sauce on it and the whole dish comes together much better.
5. Finish the pasta in the sauce.
Add the drained pasta directly into the skillet, not the other way around. Toss it in the sauce for about 60 seconds over low heat. The pasta absorbs some of the sauce and it coats every piece properly.
Substitutions and Variations
| Ingredient | Swap |
|---|---|
| Heavy whipping cream | Half-and-half (sauce will be thinner but still good) |
| Basil pesto | Sun-dried tomato pesto or arugula pesto |
| Chicken breasts | Boneless chicken thighs (richer, more forgiving) |
| Penne | Rigatoni, farfalle, or linguine |
| Sun-dried tomatoes | Roasted red peppers or skip entirely |
| Parmesan | Grana Padano or Pecorino Romano |
| Butter | Olive oil for a slightly lighter version |
For a lighter version: Use half-and-half instead of heavy cream and reduce the pesto slightly. Still creamy, less rich.
For extra vegetables: Stir in baby spinach, halved cherry tomatoes, or blanched broccoli right before serving.
Gluten-free: Use your favorite gluten-free penne. The sauce is already gluten-free.
Make Ahead Tips
The chicken: Season and cook the chicken breasts up to 2 days ahead. Store sliced in an airtight container in the fridge.
The sauce base: Make the cream and garlic base ahead and refrigerate for up to 2 days. Reheat gently over low heat, then add the pesto fresh before serving.
Grated Parmesan: Grate it the day before and keep it in a sealed bag in the fridge.
For hosting: Cook the pasta and prepare the sauce separately. Right before serving, warm the sauce on low, add the pasta, toss together for 60 seconds, and serve. Looks like you spent way more time than you did.
How to Make It
Step 1: Season and cook the chicken
Pat chicken breasts dry with a paper towel (this helps them sear instead of steam).
Season both sides with garlic powder, Italian seasoning, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side until golden brown and cooked through (internal temp 74°C / 165°F).
Transfer to a cutting board and let it rest for 5 minutes, then slice into thin strips or bite-sized pieces. Set aside.
Step 2: Start the pasta
While the chicken cooks, bring a large pot of generously salted water to a boil. Cook the penne according to package directions until al dente.
Before draining, scoop out 1 full cup of pasta water. Drain the pasta and set aside.
Step 3: Make the creamy pesto sauce
Using the same skillet (don’t wash it, those browned bits add flavor), reduce heat to medium-low.
Add the butter and let it melt. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.
Pour in the heavy cream and stir to combine. Let it simmer gently for 3 minutes, stirring occasionally, until it thickens slightly.
Step 4: Add the pesto and cheese
Remove the pan from the heat completely.
Stir in the basil pesto until fully combined. Add the grated Parmesan in two small additions, stirring between each. Season with salt and pepper.
Add the sun-dried tomatoes and stir to combine.
Step 5: Bring it all together
Return the pan to low heat. Add the drained pasta and sliced chicken to the sauce.
Toss everything together for about 60 seconds. If the sauce feels too thick, add pasta water a small splash at a time until it reaches the consistency you want.
Step 6: Serve immediately
Plate the pasta, top with extra Parmesan, fresh basil leaves, and a crack of black pepper. Serve right away.
Nutritional Breakdown (Per Serving, Approximate)
| Amount | |
|---|---|
| Calories | ~680 kcal |
| Protein | 42g |
| Fat | 32g |
| Saturated Fat | 15g |
| Carbohydrates | 58g |
| Fiber | 3g |
| Calcium | 310mg |
| Iron | 3mg |
Meal Pairing Suggestions
This pasta is a full meal on its own, but if you want to round it out:
- Garlic bread or focaccia for scooping up every last bit of sauce
- A simple green salad with lemon vinaigrette to cut through the richness
- Roasted cherry tomatoes tossed in olive oil and baked at 200°C for 15 minutes
- A glass of Pinot Grigio or Sauvignon Blanc since both pair beautifully with pesto cream sauces
Leftovers and Storage
- In the fridge: Store in an airtight container for up to 3 days.
- To reheat: Warm in a skillet over low heat with a small splash of cream or water. Stir gently and it comes back to life really well. The microwave works too, but the sauce can separate slightly.
- Freezing: Cream-based pasta sauces don’t freeze well. The texture changes when thawed and tends to separate. Make this fresh.
- Next day tip: The flavors actually deepen overnight, so leftovers the next day are genuinely delicious.
FAQ
Can I use store-bought pesto?
Yes, and it works really well here. A good quality store-bought pesto (look for one with basil as the first ingredient, not spinach or sunflower oil) is perfectly fine. If you have homemade pesto, even better.
Why did my sauce turn dark green?
The basil in the pesto oxidized from too much heat. Always add pesto off the heat or over very low heat to keep it bright and vibrant.
Can I make this without the sun-dried tomatoes?
You can skip them, the dish is still great. But they add a really nice tangy contrast to the richness of the cream. If you have them, use them.
Can I use chicken thighs instead of breasts?
Chicken thighs work really well here and are actually more forgiving because they stay juicy even if you cook them a little longer. Just adjust the cooking time, thighs typically need about 6 to 8 minutes per side.
My sauce is too thick. How do I fix it?
Add pasta water a small splash at a time and stir over low heat. The starch in the pasta water helps the sauce loosen up without making it watery.
Can I make this vegetarian?
Skip the chicken entirely and it’s still a complete, satisfying meal. You could also add sautéed mushrooms, zucchini, or white beans for some extra substance.
Wrapping Up
This is one of those recipes that looks like you put in a lot more effort than you actually did.
It takes about 30 minutes, uses ingredients that are easy to find, and produces a pasta that people ask for the recipe on immediately.
Make it this week and come back to leave a comment below. Tell me what you thought, any swaps you made, or any questions you have. I read every single one.
