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One-Pot Creamy Chicken Pesto Pasta Recipe

This creamy chicken pesto pasta is a favorite for good reason: a vibrant basil pesto, tender seared chicken, and a silky cream sauce come together into a satisfying, flavorful meal. Below you’ll find a complete guide to making it from scratch, plus shortcuts if you need to save time.

Pesto Ingredients

I recommend making fresh pesto when possible — the difference in flavor is worth the extra effort. If you’re short on time, store-bought pesto will work, but homemade pesto yields a brighter, fresher result.

  • Fresh basil leaves
  • Salt (to taste)
  • Pine nuts
  • Parmigiano Reggiano (Parmesan)
  • Pecorino Romano
  • Garlic cloves (germ removed)
  • Extra virgin olive oil
  • Fresh lemon juice
Basil pesto ingredients

Ingredients (for 2 servings)

  • 5 oz pasta (uncooked)
  • 1 tsp salt for boiling pasta water
  • 1/2 lb chicken breast, butterflied
  • 1/2 tsp seasoned salt
  • 1/8 tsp black pepper
  • 1/4 tsp garlic powder (for chicken)
  • 1/8 tsp paprika
  • 1 tbsp sour cream (to coat chicken)
  • 1 tbsp neutral oil (for searing)
  • 1 tbsp butter (for basting)
  • 2 oz fresh basil (about a generous handful)
  • 2 tbsp pine nuts
  • 2 garlic cloves (for pesto)
  • 1/2 oz Parmigiano Reggiano
  • 1/4 oz Pecorino Romano
  • 1/2 cup extra virgin olive oil (or enough to emulsify)
  • 1 tbsp lemon juice
  • 2 tbsp butter (for sauce)
  • 2 garlic cloves, minced (for sauce)
  • 1/2 cup heavy cream
  • 1/2 oz Parmigiano Reggiano (for sauce)
  • 1/4 cup reserved pasta water
  • 1 tsp garlic powder (for sauce)
  • 1/2 cup pesto (made from ingredients above)
  • Optional: cherry tomatoes (blanched & peeled) and arugula tossed with a little olive oil and vinegar

Step-by-step Instructions

  1. Season and marinate the chicken: Butterfly the chicken breast, season evenly with seasoned salt, black pepper, garlic powder, and paprika. Coat the chicken with a thin layer of sour cream and let it sit at room temperature for about 30 minutes while you prepare the pesto.

    Seasoned chicken
  2. Make the pesto (traditional method): Using a mortar and pestle, crush the garlic cloves (remove the germ) then add pine nuts and grind to a rough paste. Add the basil in batches with a pinch of salt, grinding with circular motions until the leaves break down into a creamy paste. Stir in grated Parmigiano and Pecorino, then slowly drizzle in extra virgin olive oil until emulsified. Finish with a squeeze of lemon to brighten the flavor and slow oxidation. If needed, a food processor can be used, but a mortar yields the best texture and flavor.

    Making pesto in mortar and pestle
    Finished pesto
  3. Sear the chicken: Heat a skillet over medium-high, add neutral oil, and sear the chicken for 2–3 minutes until golden. Flip, add butter, and baste the chicken several times. Reduce heat to low, cover, and cook about 5 minutes until the internal temperature reaches around 160°F (it will rise slightly while resting). Remove and let rest 5 minutes; reserve the pan juices for the sauce.

    Searing chicken
    Basting chicken with butter
  4. Prepare pasta and tomatoes: Bring a large pot of salted water to a rolling boil. Blanch cherry tomatoes for 1 minute, remove and cool slightly, then peel. Add the pasta to the boiling water and cook according to package instructions. Reserve about 1/4 cup of hot pasta water before draining.

    Blanching tomatoes
  5. Make the pesto cream sauce: Over low heat in the same skillet used for the chicken, add butter and any reserved pan juices. Sauté minced garlic until fragrant (do not burn). Stir in heavy cream and garlic powder and cook until slightly thickened (2–3 minutes). Turn off the heat and stir in grated Parmigiano until melted. Add a splash of hot pasta water, then fold in the pesto and a squeeze of lemon — keep the heat off so you don’t cook the pesto.

    Cream sauce in pan
  6. Combine and finish: Add the drained pasta directly to the sauce and toss to coat evenly. Slice the rested chicken and arrange on top. Garnish with blanched cherry tomatoes and seasoned arugula for brightness and texture. Serve immediately.

    Finished creamy chicken pesto pasta

Tips and Variations

  • Make the pesto ahead and store in an airtight container with a thin film of olive oil on top to keep it green.
  • If you prefer a lighter dish, reduce the cream by half and add more pasta water to loosen the sauce.
  • Substitute toasted walnuts or almonds for pine nuts if needed.
  • Omit the chicken for a vegetarian version and add roasted vegetables or white beans for protein.

Prep time: about 25 minutes. Cook time: about 15 minutes. Total: about 40 minutes. Serves 2.