creamy chicken pesto pasta

Creamy Chicken Pesto Pasta

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COURSE: Main Course
CUISINE: American, Australian
KEYWORD: chicken pasta, pesto pasta
PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
SERVINGS: 2 people
CALORIES: 782kcal
AUTHOR: The Home Cook's Kitchen
Our creamy chicken pesto pasta is not too heavy, and a perfect Summer night's dish!



  • 2 cups fresh basil leaves
  • 1 garlic clove
  • 4 tbsp olive oil
  • 2 tbsp parmesan cheese
  • 1/2 tbsp lemon juice
  • 1/2 tsp lemon rind
  • salt and pepper


  • 2 cups Rotini pasta
  • 1 chicken breast
  • 1/2 cup cherry tomatoes
  • 1/4 cup cream
  • 1/2 tbsp butter
  • 1 tsp olive oil
  • salt and pepper
  • your homemade pesto



  • In a food processor, combine the basil leaves, garlic, parmesan, salt and pepper, lemon rind and lemon juice. Whiz for 30 seconds.
  • With the food processor still running, add the olive oil one tablespoon at a time through the funnel, until the basil pesto comes together. *


  • Dice chicken breast into bite size pieces
  • Heat butter and olive oil in a large frying pan over medium - high heat
  • Add chicken, and cook until browned and almost ready.
  • Meanwhile make your pasta according to packet instructions.
  • Once chicken is browned and mostly cooked, add the pesto and cream.
  • Bring to a light simmer for about 10 minutes, then add the tomatoes.
  • Continue to simmer for another 5 minutes, or until tomatoes are just done
  • Season well with salt and pepper
  • Serve with parmesan cheese


*my blender blade has almost broken, so I ended up with a rather chunky pesto. Blend until relatively smooth, unless you prefer chunky like mine.


Calories: 782kcal | Carbohydrates: 48g | Protein: 35g | Fat: 49g | Saturated Fat: 14g | Cholesterol: 124mg | Sodium: 257mg | Potassium: 726mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2045IU | Vitamin C: 16.7mg | Calcium: 139mg | Iron: 2.4mg
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