Creamy Chicken Pesto Pasta

Chicken Pesto Pasta is a 30 minute, one-pot meal! Whether you make it with homemade pesto or store-bought, it is creamy and savory and addictingly good. You’re going to love it! Chef Caytlin is back to show you exactly how to make this easy dinner.

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• 2 cups fresh basil leaves, loosely packed
• 3 whole cloves garlic
• ½ cup grated Parmesan cheese
• ⅓ cup extra virgin olive oil
• ¼ cup pine nuts

• 2 pounds boneless skinless chicken breasts, cubed 1 inch
• 2 tablespoons olive oil
• 2 teaspoons table salt
• 2 teaspoons black pepper
• 2 teaspoons granulated garlic
• 12 ounces penne pasta
• 3 cups low sodium chicken broth
• 1 cup heavy cream
• 1 cup grated parmesan cheese


1️⃣ First make the pesto. Measure the fresh basil leaves by loosely packing them into a measuring cup. Place the leaves into a food processor or blender.

2️⃣ Add in garlic, parmesan cheese, olive oil, and pine nuts. Blend until fairly smooth. Set aside.

3️⃣ Heat olive oil in a large (12-inch) deep skillet over medium-high heat. Add in chicken and season the chicken with salt, pepper and granulated garlic.

4️⃣ Cook chicken until it starts to brown, about 6-8 minutes. Add into the chicken the chicken broth and uncooked pasta. Turn heat to medium high and bring everything to a boil. Once it hits a rolling boil, turn the heat to medium and cover the pan with a lid. Cook the pasta in the chicken broth until the pasta is al dente. Cooking time will vary based off of what type of pasta you use so be sure to check the package directions. Stir occasionally so the pasta does not stick to the bottom of the pan.

5️⃣ Once the pasta is cooked to al dente, reduce heat to a simmer and add in the heavy cream and the pesto mixture. Stir until well incorporated. Remove from stove. Sprinkle with parmesan cheese and stir to combine.


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