Creamy Pesto Pasta Recipe with Chicken and Toasted Pine Nuts

Basil turns from bright green to dull brown within minutes once blended, so I always work fast and add a splash of pasta water right away to lock in that vivid color.

This creamy pesto pasta recipe folds a rich basil pesto into a parmesan cream sauce, tossing tender pasta, juicy chicken, and toasted pine nuts into every bite.

Why You Will Love This Recipe

• Toasted pine nuts add a warm, buttery crunch that plays perfectly against the creamy sauce.
• The basil pesto keeps its bright green color and fresh flavor even after simmering.
• Juicy seared chicken makes this a complete, satisfying one-pan meal.
• Ready in about 30 minutes, making it an easy way to use up a jar of pesto.
• Works beautifully with homemade or store-bought pesto depending on how much time you have.

Ingredients

• 12 ounces fettuccine
• 2 large chicken breasts, sliced into strips
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup basil pesto
• 1/2 cup grated parmesan cheese
• 1/4 cup pine nuts
• Salt and black pepper, to taste
• Fresh basil leaves, torn, for garnish

Crockery and Time To Create

• Large pot for boiling pasta
• Large deep skillet
• Small dry skillet for toasting pine nuts
• Tongs
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Serves: 4

Ingredient Substitutions and Variations

• Turkey breast, sliced: replaces chicken breast for a leaner protein option.
• Chicken thighs, sliced: replace chicken breast for a juicier, richer bite.
• Half-and-half: replaces heavy cream for a slightly lighter sauce.
• Gluten-free fettuccine: replaces regular pasta for a gluten-free version.
• Walnuts: replace pine nuts for a more affordable, similarly nutty crunch.
• Sun-dried tomatoes: add alongside the pesto for extra tang and color.

Step-by-Step Instructions

Cook the Pasta Boil the fettuccine in salted water until al dente, about 10 minutes. Reserve 1/2 cup of the pasta water, then drain and set the noodles aside.

Toast the Pine Nuts In a small dry skillet over medium heat, toast the pine nuts for 3 to 4 minutes, stirring frequently, until golden and fragrant. Transfer to a small bowl and set aside.

Sear the Chicken Season the chicken strips with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 5 to 6 minutes, stirring occasionally, until golden and cooked through.

Rest and Set Aside the Chicken Transfer the cooked chicken to a plate and set aside, letting it rest while the sauce comes together in the same skillet.

Bloom the Garlic In the same skillet, add the minced garlic and cook for 60 seconds, stirring constantly, until fragrant but not browned.

Build the Cream Sauce Pour in the chicken broth and heavy cream, whisking to combine with the browned bits left in the skillet. Bring to a gentle simmer and cook for 4 to 5 minutes until it begins to thicken slightly.

Stir in the Pesto Reduce the heat to low and stir in the basil pesto until it swirls through the cream sauce evenly, turning the sauce a vibrant green.

Melt in the Parmesan Whisk in the grated parmesan a little at a time until the sauce turns glossy and coats the back of a spoon.

Toss in the Pasta Add the drained fettuccine directly into the skillet. Toss gently with tongs, adding splashes of the reserved pasta water as needed, until the pasta is fully coated in the pesto cream sauce.

Return the Chicken to the Pan Add the cooked chicken back into the skillet, tossing gently to warm it through and coat it evenly in the sauce, about 1 to 2 minutes.

Garnish and Serve Plate the pasta immediately while it is hot and glossy, finishing with a sprinkle of toasted pine nuts and torn basil leaves before serving.

Pro Tips for Best Results

• Toast the pine nuts in a dry skillet without oil, since they release enough natural oil on their own.
• Stir in the pesto off the direct heat to help preserve its bright color and fresh flavor.
• Keep the sauce at a gentle simmer, since boiling cream can cause it to separate.
• Save the pasta water before draining, since it helps loosen the sauce to the right consistency.
• Use freshly grated parmesan rather than pre-shredded for a smoother melting sauce.

Common Mistakes to Avoid

• Walking away while toasting the pine nuts: they burn quickly, so stay close and stir often.
• Boiling the pesto too long: extended heat can dull its color and flavor, so stir it in toward the end.
• Skipping the pasta water: without it, the sauce can turn too thick and clumpy once it cools slightly.
• Using pre-shredded cheese: anti-caking coatings can make the sauce grainy, so grate your own when possible.

What to Serve With

• Garlic bread: perfect for scooping up any extra sauce left on the plate.
• A simple side salad: crisp greens with a light vinaigrette balance the richness of the cream sauce.
• Roasted cherry tomatoes: adds a touch of acidity that pairs well with the basil pesto.

Storage and Reheating

• Refrigerator: store in an airtight container for up to 3 days.
• Freezer: cream-based sauces can separate when frozen, so freezing is not recommended for best texture.
• Reheating: warm gently in a skillet over low heat with a splash of milk or cream, stirring until the sauce comes back together.

Nutrition Information

Nutrient	Per Serving
Calories	690 kcal
Protein	34 g
Carbohydrates	52 g
Fat	40 g
Saturated Fat	14 g
Cholesterol	90 mg
Sodium	620 mg
Fiber	3 g
Sugar	3 g
Nutrition values are estimates only and may vary based on specific ingredients and portion sizes used.

Health Benefits

Basil pesto contributes healthy fats from olive oil and pine nuts, along with a good dose of antioxidants from the fresh basil itself.

The seared chicken breast keeps this dish high in lean protein, helping to balance out the richness of the cream sauce across the meal.

Conclusion

This creamy pesto pasta recipe is the dinner I make when I want something fresh and vibrant without much effort. Give it a try this week, save it for your next quick dinner, and share it with anyone who loves a good basil pesto pasta.