Why You’ll Love This this Rich Homestyle Chicken Pesto Pasta
This creamy, dreamy pasta combines tender chicken with rich pesto sauce that’ll make your taste buds do a little happy dance.
The heavy cream creates this luxurious base that hugs every piece of bow tie pasta, while the parmesan adds that sharp, nutty flavor we all secretly crave on a Tuesday night.
It’s the kind of comfort food that makes you wonder why you ever bothered with those fancy restaurant versions when something this good takes just minutes to whip up in your own kitchen.
Ingredients List
This chicken pesto pasta comes together with just a handful of simple ingredients that you probably already have lurking in your pantry and fridge.
- 3/4 cup heavy cream
- 1/4 cup pesto sauce
- 1/4 cup grated parmesan cheese
- Salt and pepper
- 1/2 lb bow tie pasta
- 3 cups cooked chicken, cubed
A few things to keep in mind about these ingredients:
- This recipe is definitely on the indulgent side with all that heavy cream and cheese, so maybe save it for those days when you’re not counting calories
- You can lighten it up by using half-and-half instead of heavy cream, though the sauce won’t be quite as rich and velvety
- Store-bought rotisserie chicken works perfectly here and saves you tons of time
- The pesto and parmesan already pack plenty of sodium, so go easy on the extra salt
Step by Step Directions
Making this creamy chicken pesto pasta is straightforward and takes just minutes once your chicken and pasta are ready.
- Cook the bow tie pasta according to package directions and cube your chicken (rotisserie chicken works great here).
- Combine the cooked pasta and cubed chicken in a large bowl and set aside.
- Pour the heavy cream into a saucepan and bring to a boil over medium heat, stirring constantly.
- Let the cream boil for 4-5 minutes until it thickens, continuing to stir.
- Stir in the pesto sauce until well combined.
- Add the grated parmesan cheese and stir until most of it melts into the sauce.
- Season with salt and pepper, keeping in mind that pesto and parmesan are already quite flavorful.
- Pour the pesto cream sauce over the chicken and pasta mixture.
- Stir everything together until the pasta and chicken are evenly coated with sauce.
For an even more authentic Italian experience, consider making your own fresh pasta using a premium pasta maker to create perfectly textured noodles that hold the creamy pesto sauce beautifully.
Substitutions and Variations
- Add some heat – A pinch of red pepper flakes or a dash of hot sauce can wake up those taste buds if you like a little kick with your comfort food.
- Cheese variations – Romano or asiago cheese instead of parmesan will give you different flavor notes, though let’s be real, cheese is cheese and it’s all good.
- Make it dairy-free – Coconut cream and nutritional yeast can work as substitutes, though the flavor will definitely take a different direction.
Additional Things to Serve With This Dish
This creamy pasta practically begs for some good sides to round out the meal.
- Garlic bread – Because let’s face it, you need something to soak up every last drop of that pesto cream sauce, and plain bread just won’t cut it.
- Simple green salad – A basic mix of greens with balsamic vinaigrette cuts through all that richness and makes you feel like you’re being healthy.
- Roasted vegetables – Zucchini, bell peppers, or asparagus work great, and they add color to your plate so it doesn’t look like a beige food explosion.
- Caesar salad – The crisp romaine and tangy dressing pair beautifully with the creamy pasta, plus more parmesan never hurt anyone.
- Steamed broccoli – Simple, classic, and it gives you permission to eat more pasta since you’re getting your vegetables.
Cooking Tips & Tricks (Chef’s Notes)
A few insider secrets can turn your good pasta into absolutely spectacular pasta.
- Don’t let that cream sauce sit around – Once you make it, use it right away or it’ll break and turn into a greasy mess that looks like it belongs in the trash, not on your dinner table.
- Save some pasta water – I know everyone says this, but seriously, that starchy water is liquid gold for loosening up thick sauces when they get too clingy.
- Warm your serving bowls – Just run them under hot water for a minute because nobody wants their beautiful hot pasta turning lukewarm the second it hits a cold plate.
- Use rotisserie chicken for speed – Why make life harder than it needs to be when the grocery store has perfectly good cooked chicken sitting right there waiting for you.
- Toast your bow ties briefly in the pan – After draining, toss them in the hot pan for 30 seconds to get rid of excess water and help the sauce stick better.
- Taste as you go with the salt – Pesto varies wildly in saltiness depending on the brand, so start light and build up or you’ll end up with pasta that tastes like the ocean.
- Let it rest for 2-3 minutes – The sauce needs a moment to settle and thicken up properly, plus it gives you time to grab that garlic bread from the oven.
Nutritional Facts
Based on 4 servings, here’s what you’re getting in each hearty portion:
- Calories: 680-720 per serving
- Protein: 42-45g (thanks to all that chicken and cheese)
- Carbohydrates: 45-50g (mostly from the bow tie pasta)
- Fat: 35-40g (the cream and pesto are doing their thing here)
- Saturated Fat: 18-22g (heavy cream doesn’t mess around)
- Fiber: 2-3g (pasta provides some, pesto adds a touch)
- Sodium: 800-1000mg (varies considerably based on pesto brand)
- Calcium: 280-320mg (parmesan and cream contribute nicely)
- Iron: 3-4mg (chicken is your main source here)
- Vitamin A: 15-20% daily value (cream and cheese boost this)
- Cholesterol: 140-160mg (chicken and dairy combo)
Fun “Did You Know?”
Ever wonder why pesto’s vibrant green color fades so quickly when exposed to air? It’s because basil contains enzymes that oxidize when exposed to oxygen, similar to how apples brown.
I’ve found that adding a thin layer of olive oil on top helps preserve that beautiful green hue.
Here’s another fascinating tidbit: pesto originated in Liguria, Italy, where locals traditionally made it using a marble mortar and wooden pestle.
The grinding motion releases basil’s essential oils more effectively than modern blenders. That’s why authentic pesto has such an intensely aromatic flavor that elevates any pasta dish.
