5-Ingredient Creamy Chicken Pesto Pasta Recipe in 25 Minutes

You know those nights when you’re staring into the fridge, willing dinner to magically appear? Yeah, me too. That’s exactly why I created this 5-Ingredient Creamy Chicken Pesto Pasta – my weeknight superhero recipe. After years of testing quick meals (and plenty of kitchen disasters), this one hits all the right notes: minimal ingredients, maximum flavor, and ready before the hangry tantrums start.

The magic happens in one pan while your pasta boils – no fancy techniques, no weird ingredients. Just creamy, pesto-y goodness clinging to every noodle. I’ve made this for last-minute dinner parties, exhausted new parents, and my picky nephew who “hates green food” (he ate seconds). When time’s tight but you still want something that tastes like you tried? This is your secret weapon.

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Why You’ll Love This 5-Ingredient Creamy Chicken Pesto Pasta

This isn’t just another pasta dish – it’s your new weeknight best friend. Here’s why:

• Crazy fast: Done in 25 minutes flat – faster than pizza delivery on a good night.
• No fancy shopping: Five simple ingredients you probably have right now (pesto counts as one, I checked).
• Restaurant-worthy flavor: The cream makes the pesto luxuriously smooth – way better than jarred sauce alone.
• Endlessly adaptable: Swap in shrimp, toss in sun-dried tomatoes, or go wild with different pasta shapes.

Bonus? It looks way more impressive than the effort required. Your secret’s safe with me.

Ingredients for 5-Ingredient Creamy Chicken Pesto Pasta

Here’s the beautiful simplicity of this dish – just five heroes doing all the work:

• 8 oz dried pasta (I’m partial to penne or fettuccine – anything that catches the sauce)
• 1 lb chicken breast, diced into bite-sized pieces (boneless/skinless saves time)
• 1/2 cup prepared pesto (the jarred stuff is fine – we’re keeping it real here)
• 1/2 cup heavy cream (this is where the magic happens – don’t skimp)
• 1/4 cup freshly grated parmesan (none of that powdery stuff – it makes all the difference)

See? Nothing weird or obscure. I bet you’ve got most of this staring back at you from the fridge right now.

How to Make 5-Ingredient Creamy Chicken Pesto Pasta

Okay, let’s turn these five simple ingredients into something magical. I promise it’s easier than folding a fitted sheet (why are those things so impossible?). Here’s how we do it:

1. Boil the pasta: Get your water salty like the sea (that’s grandma’s wisdom) and cook the pasta al dente – about 1 minute less than the package says. We want it to have some bite since it’ll keep cooking in the sauce later.
2. Cook the chicken: While the pasta’s boiling, heat a big skillet over medium-high. Toss in your diced chicken with a pinch of salt and pepper – no need to get fancy. Cook until there’s no pink left, about 5-6 minutes. You’ll see the edges turn golden – that’s flavor town right there.
3. Create the sauce: Turn the heat down to low and pour in that glorious heavy cream. Let it bubble gently for a minute, then take the pan off the heat before stirring in the pesto. (Trust me, heat kills pesto’s bright flavor – we’re going for vibrant green here, not army green.)
4. Bring it together: Drain your pasta (but save a cup of that starchy water) and toss it right into the skillet. The sauce might look thin at first – that’s perfect. It’ll cling to the noodles as you stir.
5. The finishing touch: Sprinkle that freshly grated parmesan over everything and give it one last stir. If it seems too thick, splash in some reserved pasta water until it’s perfectly silky.

Tips for Perfect Creamy Chicken Pesto Pasta

After making this at least 47 times (okay maybe more), here are my hard-earned secrets:

• Chicken doneness test: Cut into the biggest piece – if it’s white all through with clear juices, you’re golden. Overcooked chicken turns rubbery.
• Pesto preservation: Always stir pesto in last, off the heat, to keep that fresh basil flavor shining.
• Sauce saver: That starchy pasta water is liquid gold for thinning sauces without making them watery.

See? Simple tricks for pasta perfection every time.

Ingredient Notes & Substitutions

Life happens, and sometimes you need to swap things out – no judgment here. Here’s how to tweak this recipe without losing the magic:

• Heavy cream: Half-and-half works in a pinch, but the sauce won’t be quite as luxuriously thick. For dairy-free, coconut cream adds richness (just know it’ll taste slightly tropical).
• Pasta: Gluten-free noodles work great – just watch cooking times. Short shapes like rotini hold the sauce best if you’re substituting.
• Pesto: Homemade is amazing, but jarred saves time without much sacrifice. Sun-dried tomato pesto makes a fun twist (The sauce turns a pretty pink.)
• Chicken: Leftover rotisserie chicken shortcuts this even more – just warm it in the sauce. Shrimp or mushrooms work beautifully for pescatarians/vegetarians.

The beauty? Even with swaps, this dish stays delicious. That’s the perk of starting with such solid flavors.

Serving Suggestions for 5-Ingredient Creamy Chicken Pesto Pasta

This pasta shines bright all on its own, but if you want to turn it into a full spread, here’s how I love to serve it:

• Classic combo: Warm, crusty garlic bread for sauce-mopping (essential in my book) and a simple arugula salad with lemon vinaigrette to cut the richness.
• Garnish game: An extra snowfall of parmesan is mandatory at my table. Red pepper flakes add a nice kick if you like heat.
• Wine pairing: A crisp Pinot Grigio balances the creaminess perfectly – though my uncle swears by a light red like Chianti.

Bonus tip: Serve straight from the skillet for maximum “I meant to do that” rustic charm.

Storing and Reheating

Leftovers? (As if) But if you miraculously have some, here’s how to keep that creamy goodness going strong. Store in an airtight container in the fridge for up to 3 days – though honestly, mine never lasts that long. For longer storage, freeze portions for a month (thaw overnight in the fridge). When reheating, add a splash of cream or milk while warming gently on the stove. Microwaving works in a pinch, but stir often to prevent the sauce from separating. Pro tip: The pasta soaks up sauce as it sits, so you might need to loosen it up with a little extra liquid.

5-Ingredient Creamy Chicken Pesto Pasta Nutrition

Let’s talk numbers – but remember, these are estimates (your actual mileage may vary depending on exact ingredients). One hearty serving packs about 450 calories, with 30g of protein to keep you full and 35g carbs for energy. The 22g fat includes good stuff from olive oil in the pesto, though 8g is saturated from the cream and cheese. Not too shabby for something this indulgent-tasting. For those tracking macros: you’re looking at 2g fiber, 2g sugar, and 400mg sodium per plateful.

FAQ About 5-Ingredient Creamy Chicken Pesto Pasta

Got questions? I’ve got answers – here are the ones I hear most often about this lifesaver recipe:

There you go – all the need-to-knows for pesto pasta success.

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