I’m sharing my Creamy Pesto Chicken Pasta with a mushroom-infused pesto and a pantry secret that makes weeknight dinners effortless.

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I always thought Pesto Chicken would be one of those dinner traps that looks fancy but eats up your evening, yet this version surprised me. With tender chicken breasts seared until they get those browned bits and earthy mushrooms that soak up every drop, the dish sings of contrasts.

It’s the kind of Creamy Pesto Chicken Pasta that makes you pause, grab a fork, and argue with yourself whether to save some for tomorrow. If you’re into easy thrills and want a Chicken Pasta No Cheese option that still feels indulgent, this one hits the spot, messy plate and all.

Ingredients

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Pasta: Carbs rich, filling, gives the dish body and comforting texture
Chicken: High in protein, lean when cooked right helps make meal satisfying
Pesto: Basil oil and nuts give bright herbal flavor, adds fat and salt
Heavy cream: Rich and silky, makes sauce luxurious but adds calories and saturated fat
White wine: Adds acidity and depth, helps lift flavors, cooks off so its not boozy
Mushrooms: Earthy, low calorie, add umami and meaty texture, soak up the sauce
Parmesan: Salty and nutty, melts into sauce giving savory depth, sprinkle extra on top

Ingredient Quantities

12 oz pasta (penne or fettuccine)

1 lb boneless skinless chicken breasts, cut into bite sized pieces

Salt and freshly ground black pepper, to taste

2 tbsp olive oil

2 tbsp unsalted butter

8 oz mushrooms, sliced (cremini or button)

3 cloves garlic, minced

1/2 cup dry white wine

1 cup heavy cream

1/2 cup low sodium chicken broth

1/3 cup basil pesto, store bought or homemade

1/2 cup freshly grated Parmesan cheese plus extra for serving

1 tbsp lemon juice

1/4 tsp red pepper flakes, optional

Fresh basil leaves for garnish, a handful

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 oz pasta until just al dente, about 1-2 minutes less than package says; reserve 1/2 cup pasta water, then drain pasta.

2. Season 1 lb bite sized chicken pieces with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium high heat, cook chicken until golden and cooked through, about 4-6 minutes, then remove to a plate.

3. Reduce heat to medium, add 2 tbsp butter to the same skillet and sauté 8 oz sliced mushrooms until they brown and release moisture, about 5 minutes, scraping up any browned bits.

4. Add 3 cloves minced garlic and cook 30 seconds until fragrant, dont let it burn.

5. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits, and let it simmer until reduced by about half, roughly 2-3 minutes.

6. Stir in 1 cup heavy cream and 1/2 cup low sodium chicken broth, bring to a gentle simmer and let sauce thicken a couple minutes, dont boil hard or the cream can split.

7. Whisk in 1/3 cup basil pesto, 1/2 cup grated Parmesan, 1 tbsp lemon juice and 1/4 tsp red pepper flakes if you want heat; taste and season with more salt and pepper as needed.

8. Return chicken to the skillet and add the drained pasta, tossing to coat; if sauce is too thick add reserved pasta water a little at a time until you reach a creamy consistency.

9. Finish with a pat of butter or a splash more olive oil for shine, sprinkle extra Parmesan and a handful of torn fresh basil leaves on top, serve hot.

Equipment Needed

1. Large pot (4–6 qt) for boiling the pasta
2. Colander or pasta strainer
3. Large skillet (12 inch is perfect)
4. Tongs for tossing pasta and handling chicken
5. Wooden spoon or silicone spatula
6. Chef’s knife
7. Cutting board
8. Heatproof liquid measuring cup to reserve pasta water plus a set of measuring cups and spoons
9. Box grater or microplane for the Parmesan
10. Plate or shallow bowl to rest the cooked chicken before returning it to the pan

FAQ

Q: Can I use a different pasta than penne or fettuccine? A: Yes, any shape works, rotini, rigatoni or spaghetti are fine. Cook it al dente and save about 1 cup of the pasta water to loosen the sauce if needed.

Q: How do I stop the cream sauce from splitting or looking greasy? A: Reduce the wine fully before adding cream, keep the heat low, don't boil the cream, and add cheese off the heat or on very low. If it looks thin or separating, stir in a little reserved pasta water or a teaspoon of butter to bring it back together.

Q: I don't want to use wine, what can I substitute? A: Swap the 1/2 cup white wine for 1/2 cup low sodium chicken broth plus 1 tablespoon lemon juice or white wine vinegar for the acid. Non alcohol white wine also works.

Q: Can I make this lighter or dairy free? A: For lighter, use half and half or whole milk thickened with a teaspoon of cornstarch mixed in cold water, add slowly. For dairy free, use cashew cream or full fat coconut cream and a vegan Parmesan substitute, but flavor will change a bit.

Q: How do I keep the chicken juicy and not rubbery? A: Cut the chicken into even bite sized pieces, season well, cook in a hot pan without crowding so they brown, about 4 to 6 minutes until cooked through. Overcooking makes it dry, so pull it off as soon as it’s done.

Q: Can I make this ahead and how do I reheat leftovers? A: Yes, you can make components ahead. Store pasta and sauce separate if possible. Reheat gently on the stove with a splash of cream or broth to loosen, stirring so it heats evenly. In microwave reheat short bursts stirring between each one. Leftovers keep 3 to 4 days in the fridge.

Chicken Pesto Pasta In Creamy White Wine Sauce Recipe Substitutions and Variations

Pasta
- Gluten-free pasta (rice, corn, or lentil) – great if you avoid gluten; cook carefully cause it can get mushy.
- Whole wheat or spelt pasta – nuttier flavor and more fiber, a bit chewier but still tasty.
- Zucchini noodles (zoodles) – low-carb alternative, add at the end so they don’t turn to mush.
- Orzo – small rice-shaped pasta, gives a different but nice texture if you want a change.
Chicken
- Shrimp – cooks way faster, toss in near the end so it stays tender.
- Firm or extra-firm tofu – press it first, pan-fry for texture, best for a vegetarian swap.
- Ground turkey or turkey breast pieces – similar lean protein, season same as chicken.
- Chickpeas (canned, drained) – hearty plant-based option, won’t mimic chicken but adds protein and bite.
Heavy cream
- Half-and-half plus 1 tbsp butter per cup – richer than half-and-half alone, closer to cream.
- Full-fat coconut milk – dairy-free and creamy, gives a slight coconut note that pairs ok with pesto.
- Greek yogurt thinned with milk – use low heat and stir gently so it doesn’t split, tangier result.
- Evaporated milk – lighter but still creamy, use as a 1:1 swap in cooked sauces.
Basil pesto
- Arugula-basil pesto – peppery twist if you want more bite, use same amount.
- Sun-dried tomato pesto (or romesco) – swaps the basil brightness for a smoky, tomatoey flavor.
- Spinach plus basil blended with nuts and cheese – stretches pesto and mutes the intensity, good if you dont have much basil.
- Chimichurri or herby vinaigrette – not the same but adds fresh herb flavor when you need a quick swap.

Pro Tips

1) Dont crowd the chicken in the pan. Cook in one even layer, in batches if you have to, so each piece gets a nice brown crust. If you pile it in, it will steam and be bland, and the browned bits that make the sauce taste great wont form.

2) Treat mushrooms like little flavor sponges, so high heat first and dont salt them until they start to brown. Salt draws out water fast, that makes them soggy instead of caramelized, and then you lose that deep umami.

3) Be gentle with heat when the cream, cheese and pesto go in. Keep it at a low simmer or even off the heat when you stir in Parmesan, otherwise the cheese can seize and the cream can look grainy. Add lemon at the very end, taste, then adjust salt, pepper and red pepper flakes.

4) Save extra pasta water and use it like magic. Keep at least 3/4 cup, add a little at a time to loosen the sauce and make it silky, not watery. And when reheating leftovers, splash in some reserved water or a bit of milk to bring back creaminess.

Chicken Pesto Pasta In Creamy White Wine Sauce Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I’m sharing my Creamy Pesto Chicken Pasta with a mushroom-infused pesto and a pantry secret that makes weeknight dinners effortless.

Servings

servings

Calories

992

kcal

Equipment: 1. Large pot (4–6 qt) for boiling the pasta
2. Colander or pasta strainer
3. Large skillet (12 inch is perfect)
4. Tongs for tossing pasta and handling chicken
5. Wooden spoon or silicone spatula
6. Chef’s knife
7. Cutting board
8. Heatproof liquid measuring cup to reserve pasta water plus a set of measuring cups and spoons
9. Box grater or microplane for the Parmesan
10. Plate or shallow bowl to rest the cooked chicken before returning it to the pan

Ingredients

12 oz pasta (penne or fettuccine)
1 lb boneless skinless chicken breasts, cut into bite sized pieces
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter
8 oz mushrooms, sliced (cremini or button)
3 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup low sodium chicken broth
1/3 cup basil pesto, store bought or homemade
1/2 cup freshly grated Parmesan cheese plus extra for serving
1 tbsp lemon juice
1/4 tsp red pepper flakes, optional
Fresh basil leaves for garnish, a handful

Directions

Bring a large pot of salted water to a boil and cook 12 oz pasta until just al dente, about 1-2 minutes less than package says; reserve 1/2 cup pasta water, then drain pasta.
Season 1 lb bite sized chicken pieces with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium high heat, cook chicken until golden and cooked through, about 4-6 minutes, then remove to a plate.
Reduce heat to medium, add 2 tbsp butter to the same skillet and sauté 8 oz sliced mushrooms until they brown and release moisture, about 5 minutes, scraping up any browned bits.
Add 3 cloves minced garlic and cook 30 seconds until fragrant, dont let it burn.
Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits, and let it simmer until reduced by about half, roughly 2-3 minutes.
Stir in 1 cup heavy cream and 1/2 cup low sodium chicken broth, bring to a gentle simmer and let sauce thicken a couple minutes, dont boil hard or the cream can split.
Whisk in 1/3 cup basil pesto, 1/2 cup grated Parmesan, 1 tbsp lemon juice and 1/4 tsp red pepper flakes if you want heat; taste and season with more salt and pepper as needed.
Return chicken to the skillet and add the drained pasta, tossing to coat; if sauce is too thick add reserved pasta water a little at a time until you reach a creamy consistency.
Finish with a pat of butter or a splash more olive oil for shine, sprinkle extra Parmesan and a handful of torn fresh basil leaves on top, serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.