Meals and Sides

Easy Creamy Pesto Chicken Pasta

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You know those nights that you don’t want to spend all night in the kitchen, but want to feel like a chef? Yeah, this creamy pesto chicken pasta is perfect for exactly for those nights.

Ready in 30 minutes, so you can get back on your couch and Netflix. Or is that just me?

creamy pesto chicken pasta

And I know, I know, it’s January, so you don’t need to be eating pasta, but since this recipe is pesto based, and it can easily be made low carb or keto friendly by substituting the spaghetti for any veggie based noodles, like spaghetti squash or zucchini!

I added some mushrooms to make it heartier, and some blistered tomatoes to add a bit of a freshness to the dish. Together they all blend together to make a a bowl of comfort, perfect for a night of binging TV.

For the pesto, you can make your own (which is easier than you think) or you can use store bought pesto sauce. If you choose to make your own, I’ve used this recipe from Food Network before, and it was delicious!

If you try the recipe, let me know below in the comments how it goes!


Creamy Chicken Pesto Pasta



  • Spaghetti – 1/3 of the packet for 2-3 people, or 300 grams
  • 1/2 lb of chicken breasts (approx. 2 chicken breasts) cubed
  • 1/2 cup pesto for sauce + 1/4 cup pesto for chicken
  • 1 cup milk
  • 1 tbsp flour
  • 1 tbsp butter
  • 1-2 cloves chopped garlic (to taste)
  • Red chilli flakes
  • 1 cup or 75 grams fresh mushrooms
  • 1 cup grape tomatoes (around 20-25)



  1. Cook the spaghetti pasta according to package directions. Drain and set aside.


creamy pesto pasta chicken


  1. Cube the chicken breasts and mix in 1/4 cup of pesto to coat the chicken
  2. Heat the skillet or pan. You won’t need any oil as the pesto is an oil based sauce.
  3. Over medium heat, cook the cubed chicken until it’s cooked through, no longer pink, around 4-8 minutes per side
  4. Remove from pan
    Print Recipe
    Gulab Jamun Cake
    Course Dessert
    Keyword Cake
    Prep Time 2 hours
    Cook Time 25 minutes
    Cardamom Cake:
    Rose water buttercream
    Course Dessert
    Keyword Cake
    Prep Time 2 hours
    Cook Time 25 minutes
    Cardamom Cake:
    Rose water buttercream
    Cardamom Cake
    1. Preheat oven to 350F and grease and flour three 4” cake rounds.
    2. Whisk together flour, sugar, baking soda, salt, baking powder and cardamom in a bowl.
    3. Add butter, and beat well with a hand mixer or in a stand mixer with the whisk attachment, until the mixture resembles fine crumbs.
    4. In a separate bowl, whisk together egg, sour cream and oil until combined.
    5. Pour in the flour and butter mixture, and beat on medium for 3-4 minutes. The mixture will be dry at this point.
    6. Add in water and mix until just combined. Do not over mix.
    7. Pour batter evenly into prepared pans. Smooth the tops with a spatula.
    8. Bake for approx. 20 mins or until a toothpick inserted into the center comes out mostly clean.
 Place cakes on wire rack to cool for 10 mins then turn out onto wire rack to cool completely
    Rose Buttercream
    1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. 
Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch or until it reaches a temparature of 165 degrees F on a candy thermometer. 
Place bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla and continue to whip until smooth.
    2. Put aside 1/2 cup of frosting and color it with pink gel food colouring. This will be used to decorate the cake.
    Assemble the cake
    1. Trim cake tops to create straight layers.
    2. Place one layer of cake on a cake stand or serving plate. Top with approximately 1/3 cup of frosting and spread evenly. Sprinkle crushed pistachios in between the layers.
    3. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
 Frost and smooth the sides.
    4. Draw a horizontal line on one side of the cake. Place 3-4 halves of the gulab jamun along the line, using the frosting to glue the gulab jamun down.
    5. Stick the crushed pistachios to the open spaces to complete the look.
    6. Using a Wilton 1M tip, pipe pink frosting around the top of the cake. Place 8 gulab jamun halves on top of the border face down.
    7. Fill the centre of the frosting rim with pistachios to complete the look.

Veggies and Sauce: 

  1. In the same skillet as the chicken, cook mushrooms with the garlic, until tender and browned (around 5 minutes)
  2. Move the garlic to one side of the pan (or remove it, if it’s a small pan) and add the tomatoes.
    creamy pesto pasta mushrooms
  3. Let them cook until the tomatoes have blistered. You’ll know they’re close to being done once they start to explode.
  4. Remove the veggies from the pan.
  5. Turn down the heat to low, and add 1 tablespoon of butter.
  6. Once the butter is almost melted, add 1 tablespoon of flour, and mix until it forms a paste. Cook the flour for 2-3 minutes.
  7. Slowly, in one cup of milk to the mix, and constantly stir with a whisk or wooden spoon.
  8. Stir constantly until the sauce is smooth, and is thickened – about 4-5 minutes.

Put it together:

creamy pesto pasta tomatoes mushrooms
  1. Turn off the heat and add in 1/2 cup of pesto. Mix the sauce.
  2. Add the chicken, tomatoes, mushrooms and spaghetti to the pan.
  3. Toss the spaghetti together with sauce, chicken and veggies to combine.
  4. Enjoy!

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1 Comment

  1. […] we weren’t eating Turkish food, there was a Creamy Chicken Pesto Pasta – good on both pasta or spaghetti […]

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