Home/Weeknight Dinners/Quick & Creamy Easy Chicken Pesto Pasta: Dinner in 20 Minutes!

Quick & Creamy Easy Chicken Pesto Pasta: Dinner in 20 Minutes!

Recipe by Charlotte · Updated July 23, 2026

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Okay, busy parents, let me tell you about this **easy chicken pesto pasta** recipe I just perfected! We all have those evenings where dinner needs to happen fast, right? You blink, and suddenly it’s 5 PM, everyone is hungry, and you’re staring into the fridge wondering what magic you can pull off. Well, I’ve got your back with a recipe that delivers serious flavor without a huge time commitment. This dish is seriously good, and it comes together quicker than you might think.

I’ve made versions of this a few times now, tweaking the ratios to get that perfect balance of creamy and herby. What I love about it is how simple the ingredients are – most you probably already have, or can grab on a quick grocery run. It’s truly a lifesaver for those hectic weeknights, and it’s something everyone at the table actually enjoys eating. No complaints, just happy plates. Seriously, it’s a winner!

Mastering Your Easy Chicken Pesto Pasta

Making a delicious, quick dinner doesn’t have to be complicated, even when you’re juggling a million things. This recipe uses simple techniques that anyone can master. The key is to prep as you go, letting your ingredients work for you efficiently. Start by getting that pasta water boiling – a big pot, generously salted, is your best friend. While it heats, you can quickly slice your spring onions and trim the green beans. By the time your pasta is al dente, you’ll find you’re already halfway to dinner, which feels like a mini-win on a busy night! It’s all about smooth, efficient movement in the kitchen.

Remember to choose a pasta shape that will hold up well and capture the sauce. Penne, fusilli, or even rotini are fantastic choices. And don’t forget to save that pasta water!

Getting That Perfect Creamy Pesto Sauce

The sauce is really what makes this dish special, and it’s surprisingly simple to create. Using double cream (or heavy cream if you’re in the US) gives it a lovely richness without being overly heavy. Pairing it with a good quality basil pesto brings all those vibrant, fresh, herby flavors right to the forefront. I recommend a good quality jarred pesto for speed, but if you’ve got homemade on hand, even better!

When you’re mixing the pesto and cream into the warm shredded chicken, keep the heat low. You don’t want to boil the cream or cook the pesto too much, as high heat can dull its fresh taste. Just warm it gently until everything is perfectly combined and glistening. That saved pasta water is truly your secret weapon here – it helps thin the sauce just enough and makes it cling beautifully to every single piece of pasta and green bean, creating a truly harmonious bite.

Quick Tips for a Stress-Free Dinner with Easy Chicken Pesto Pasta

One thing I always do with quick pasta dishes like this is to have everything measured and ready to go. It makes the final assembly so much faster and less stressful. Having your spring onions sliced and chicken shredded beforehand cuts down on last-minute scrambling. And don’t forget to taste as you go! A little extra salt or pepper can make a huge difference in the finished flavor. If you’re using a saltier pesto or a very salty Parmesan, adjust your seasoning accordingly to avoid over-salting.

This **easy chicken pesto pasta** is also great for using up leftover roasted chicken if you happen to have some from another meal. It’s truly all about making your weeknight life easier and more delicious, one perfectly coated forkful at a time!

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Why This Recipe Works

This recipe shines for busy parents because it brilliantly leverages pre-cooked ingredients, especially that handy ready-roasted chicken – hello, time-saver! It also relies on easy-to-find pantry staples, meaning fewer trips to the store. The magic is in its simplicity: it’s essentially a one-pan wonder after the pasta and beans are cooked, significantly minimizing cleanup. Plus, it’s packed with familiar, comforting flavors that tend to be a consistent hit with everyone at the table, even those notoriously picky eaters. It’s a delicious win-win!

This is the weeknight dinner hero you didn't know you needed – so quick, so creamy, and genuinely satisfying!— Charlotte
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Prep 10 minutesCook 10 minutesYield 4 servings
Ingredients
  • 400g pasta shapes (like penne or fusilli)
  • 250g green beans, trimmed
  • 1 tbsp olive oil
  • 1 bunch spring onions, finely sliced
  • 2 large ready-roasted chicken breasts, shredded (about 300g-350g total)
  • 5 tbsp basil pesto
  • 3 tbsp double cream (heavy cream)
  • Handful Parmesan cheese, grated, to serve
  • Pinch salt and black pepper, to taste
Instructions
  1. Cook the Pasta & Beans Get a large pot of salted water boiling for your pasta. Add the pasta shapes and cook according to package directions. For the green beans, toss them into the boiling water for just the last 6 minutes of the pasta cooking time. When done, drain the pasta and beans, but make sure to save a few tablespoons of that starchy cooking water – it's key for the sauce!
  2. Sauté the Spring Onions While your pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the finely sliced spring onions and cook for about 1-2 minutes until they soften up nicely. Don't let them brown too much. Once they're soft, take them out of the pan and set them aside for a moment.
  3. Warm the Chicken Using the same frying pan (no need to clean it!), add your shredded ready-roasted chicken breasts. Gently heat the chicken through for a couple of minutes until it’s warm. If your chicken is cold from the fridge, this might take a bit longer.
  4. Assemble the Sauce Turn the heat down to low. Stir the basil pesto and double cream into the warm chicken. Mix it all together until the chicken is coated in that lovely green, creamy sauce. It'll smell amazing!
  5. Combine & Serve Now, add the drained pasta and green beans back into the frying pan with the chicken and sauce. Toss everything to coat it evenly. If the sauce seems a little thick, stir in a tablespoon or two of that reserved pasta cooking water until it reaches your desired consistency. Season with salt and pepper to your liking. Serve immediately with a generous sprinkle of grated Parmesan cheese on top. Enjoy!
Tested Tip

Don't underestimate the power of a few tablespoons of reserved pasta water! It's pure magic for creating a smooth, cohesive sauce that coats every single strand of pasta and green bean without being greasy or too thick.

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Mastering Your Easy Chicken Pesto Pasta

Getting That Perfect Creamy Pesto Sauce

Quick Tips for a Stress-Free Dinner with Easy Chicken Pesto Pasta

Make It Yours

  • Add More Veggies — Feel free to toss in some cherry tomatoes (halved) with the pasta for the last few minutes, or wilt in a handful of fresh spinach at the very end. Broccoli florets would also be lovely alongside the green beans, or even some thinly sliced zucchini.
  • Spice It Up — If you like a little kick to your pasta, add a pinch of red pepper flakes to the spring onions as they sauté. It adds a nice warmth without overpowering the fresh pesto flavor.
  • Protein Swap — No roasted chicken on hand? You could quickly sauté some shrimp or use canned tuna (drained) for an equally fast alternative. Just add them in when the recipe calls for warming the chicken. Cook the shrimp until pink and opaque.
  • Pesto Power — Experiment with different pestos! A sun-dried tomato pesto would give it a completely different, but equally delicious, flavor profile. Or try a homemade nut-free pesto if you have allergies or dietary preferences.
  • Cheesy Goodness — If you want an extra layer of cheesiness, you could stir in a tablespoon or two of cream cheese or mascarpone with the pesto and cream. It makes the sauce even more luscious!
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FAQ

Can I use different pasta shapes?

Absolutely! Penne and fusilli are classics for a reason, but rotini, farfalle (bow ties), or even a short cut like orecchiette would work wonderfully to scoop up all that creamy sauce. Just follow the package directions for cooking time, as different shapes can vary.

What if I don't have double cream?

Heavy cream works perfectly and is often more readily available in the US. Half-and-half could also work in a pinch for a slightly lighter sauce, but it might not be quite as rich or thick. I'd recommend sticking to full-fat options for the best texture and flavor. Avoid regular milk as it's too thin for this recipe.

Can I make this vegetarian?

Definitely! Simply omit the chicken entirely. To add some extra protein and heartiness, you could stir in a can of drained cannellini beans or some quickly sautéed mushrooms when you would normally warm the chicken. It's just as delicious without the meat!

Can I make this ahead?

This dish is truly best enjoyed fresh, right after it's made, as pasta tends to soak up sauce and get a bit soft when reheated. However, leftovers are still perfectly tasty the next day! If you do reheat it, you might find you need to add a splash of water, broth, or even a little extra cream to bring the sauce back to life and loosen it up.

What kind of pesto should I use?

Any good quality basil pesto from a jar will work beautifully here. I find the fresh, bright flavor of basil pesto really complements the chicken and cream. If you happen to have homemade pesto, even better! Just be mindful of the salt content if using a store-bought one, as some can be quite salty, and adjust your seasoning accordingly.

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What To Serve With This

  • Simple Green Salad with Lemon Vinaigrette
  • Crusty Garlic Bread
  • Steamed Asparagus
  • Roasted Cherry Tomatoes
  • A light fruit salad for dessert

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