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Creamy Pesto Chicken Pasta

Creamy Pesto Chicken Pasta

Servings 5
Author Melissa Sperka


  • 5 6-oz boneless skinless chicken breasts
  • 1 tsp garlic salt divided
  • 1/4 tsp black pepper
  • 4 Tbsp prepared basil pesto divided
  • Olive oil
  • 3 cups half and half
  • 1 8-oz chive and onion cream cheese, softened
  • 1/3 cup grated Parmesan cheese plus 2 Tbsp divided
  • 1 tsp red pepper flakes
  • 1/4 tsp black pepper
  • 1 5-oz jar roasted red bell pepper, drained thinly sliced
  • 1 Tbsp fresh basil chiffonade
  • 16 oz cooked pasta for serving i.e. fettuccine, angel hair pasta, spaghetti


  • Season the chicken breasts with 1/2 tsp salt and black pepper on all sides. Rub with 2 Tbsp basil pesto. (If preparing in advance, place into a plastic storage bag and into the fridge)
  • To prepare: Drizzle a large skillet with a couple of drizzles of olive oil. Over medium-high heat, brown the chicken pieces for 3 minutes on each side. (Adjust depending on thickness) Remove from the skillet to a platter and set aside while you prepare the sauce.
  • To the skillet add the half and half, cream cheese, 1/3 cup Parmesan. 2 Tbsp pesto. 1/2 tsp garlic salt, red pepper flakes and black pepper. Bring to a simmer then immediately lower the heat and allow to bubble gently. Stir until the cream cheese is completely melted. Taste and adjust salt and pepper if needed.
  • Add the sliced red peppers and chicken to the pan.
  • Simmer for 3-5 minutes or until heated through and the chicken juices run clear.
  • Sprinkle with remaining 2 Tbsp grated Parmesan and ribbons of fresh basil, if desired.
  • Serve over hot fettuccine or your favorite pasta.


Low fat half and half and light cream cheese may be used in this recipe.