Creamy Chicken Pesto Pasta Featuring Pesto Olive Oil Blend

Juicy chicken, silky cream, Parmesan, garlic, and pasta twirl together into a rich skillet dinner that lands with fresh basil flavor and a deeply savory finish. A drizzle of Pesto Infused Olive Oil Blend folds sweet Genovese basil, garlic, and a subtle nutty note into the sauce, giving the whole pan a bright Mediterranean lift. It is the kind of dinner that works for a busy weeknight, a relaxed family dinner, or an easy entertaining plate when you want something comforting without feeling heavy.

Garden Infuzions

Creamy Chicken Pesto Pasta Featuring Pesto Olive Oil Blend

Tender chicken, al dente pasta, garlic, Parmesan, and bright basil come together in a creamy pesto pasta that feels cozy, fresh, and easy to serve any night of the week.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 8 ounces penne pasta
• 1 pound boneless skinless chicken breasts cut into bite-size pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons Pesto Infused Olive Oil Blend
• 2 tablespoons unsalted butter
• 3 cloves garlic minced
• 1 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 cup baby spinach
• 1/2 cup cherry tomatoes halved
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons reserved pasta water as needed

Equipment

• 1 Large pot For boiling the pasta
• 1 Large skillet Big enough to hold the sauce, chicken, and pasta
• 1 Wooden spoon For stirring and tossing
• 1 Colander For draining the pasta

Method

 

Instructions

1. Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
2. Season the chicken with salt and black pepper.
3. Heat the Pesto Infused Olive Oil Blend and butter in a large skillet over medium-high heat.
4. Add the chicken in a single layer and cook until golden and cooked through, about 5 to 7 minutes. Transfer to a plate.
5. Lower the heat to medium and add the garlic. Cook for 30 seconds, stirring constantly, until fragrant.
6. Pour in the chicken broth and heavy cream, stirring to loosen any browned bits from the pan.
7. Simmer gently for 3 to 4 minutes until the sauce begins to thicken.
8. Stir in the Parmesan cheese, basil, spinach, cherry tomatoes, and red pepper flakes. Cook just until the spinach wilts and the tomatoes soften slightly.
9. Return the chicken and cooked pasta to the skillet and toss until everything is coated. Add a splash of reserved pasta water if needed to loosen the sauce.
10. Taste and adjust with a little more salt or black pepper if needed, then serve warm.

Notes

The pesto olive oil blend adds the basil-forward flavor layer, so keep the seasoning balanced and let the sauce stay creamy rather than overly thick. If the pasta sits a few minutes before serving, loosen it with a small splash of warm broth or pasta water.

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Recipe Tips

• Salt the pasta water well so the noodles bring flavor into the final bowl.
• Reserve a little pasta water before draining so you can loosen the sauce if it thickens.
• Cook the chicken until just done, then let it rest briefly before slicing or chopping.

Serving Suggestions

Serve this pasta with a simple green salad, roasted broccoli, or warm garlic bread for a complete dinner. It also fits nicely on a family table when you want a creamy pasta that feels special but still easy to pull off.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk, cream, or reserved pasta water to bring the sauce back together.

Variations

• Swap the chicken for sautéed mushrooms and spinach for a meatless version.
• Add sun-dried tomatoes for a deeper savory-sweet accent.
• Use penne, rotini, or fettuccine depending on what you have on hand.

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