Name: Creamy Pesto Chicken Pasta Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb rigatoni; 1 chicken breast diced; 2 tbsp olive oil; 1 tsp Italian seasoning; 1/2 tsp garlic powder; 1/4 tsp red pepper flakes; 1/2 tsp salt; 1/2 tsp black pepper; 2 cloves garlic minced; 1/3 cup sun-dried tomatoes chopped; 1 cup roasted red peppers chopped; 2 cups fresh spinach; 15 oz tomato sauce; 6 oz pesto; 1/3 cup light cream; 2 balls burrata 4 ounces each

There’s something deeply satisfying about a dish that marries fresh herbs, creamy textures, and tender chicken all in one bowl. This Creamy Pesto Chicken Pasta Recipe brings together those flavors beautifully, with just the right hint of sun-dried tomatoes and roasted red peppers to make it truly special and dinner-worthy any night of the week.

A metal pan filled with rigatoni pasta mixed with chunks of cooked chicken, wilted green spinach leaves, and strips of red bell pepper, all coated in a light orange sauce. The pasta is tubular and ridged, the chicken pieces are light golden brown and unevenly shaped, and the spinach adds small leafy green pops throughout. The pan sits on a light-colored countertop beside two stacked white plates with two metal forks resting on the top plate. A small green plant in a beige pot sits on a wooden board in the top left corner. A beige cloth napkin with a scalloped edge is near the bottom left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Pesto Chicken Pasta Recipe
Top Tip
How to Serve Creamy Pesto Chicken Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Pesto Chicken Pasta Recipe

Why You'll Love This Recipe

This Creamy Pesto Chicken Pasta Recipe holds a special place in my weeknight dinner rotation because it’s quick, packed with flavor, and comforting without being heavy. I love how the pesto and creamy tomato sauce blend perfectly, turning simple ingredients into something that feels like a treat.

Easy to Prepare: You can whip this up in about 30 minutes, making it great for busy evenings.
Balanced Flavors: The combination of sun-dried tomatoes, roasted red peppers, and fresh spinach adds layers of complexity to the creamy sauce.
Versatile and Customizable: You can swap rigatoni for your favorite pasta shape or even gluten-free alternatives without losing any flavor.
Restaurant-Quality Comfort Food: Adding burrata cheese on top instantly elevates the dish to something impressive yet effortless.

Ingredients & Why They Work

Each ingredient in this Creamy Pesto Chicken Pasta Recipe plays a role in building layers of flavor and texture you’ll love. Using quality pesto and fresh spinach really lifts the dish, while the chicken adds protein and heartiness.

Flat lay of fresh rigatoni pasta, two tablespoons of golden olive oil in a small white bowl, a diced raw chicken breast, a small white bowl with Italian seasoning, a tiny white bowl with garlic powder, a tiny white bowl with red pepper flakes, a tiny white bowl with salt, a tiny white bowl with black pepper, chopped sun-dried tomatoes, two whole garlic cloves, a small white bowl filled with smooth red tomato sauce, a small white bowl with vibrant green pesto, a small white bowl with light cream, chopped roasted red peppers, a handful of fresh spinach leaves, two whole balls of creamy burrata cheese, all arranged symmetrically on a simple white ceramic plate and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Rigatoni: Its tube shape holds onto sauce beautifully, making each bite saucy and satisfying.
Olive Oil: Provides a great base to sear the chicken and enhances the overall richness.
Chicken Breast: Lean and tender once seared nicely; seasoning it well is the key here.
Italian Seasoning & Spices: Adds depth without overwhelming the other flavors.
Sun-Dried Tomatoes: They bring a chewy texture and a tangy, concentrated tomato flavor that balances the creaminess.
Garlic: Fresh garlic amps up the savoriness and aroma.
Tomato Sauce: Forms the base of the creamy sauce, blending smoothly with the pesto.
Pesto: This herbaceous sauce is the star, giving the dish its signature flavor punch.
Light Cream: Makes the sauce luxuriously creamy without feeling too heavy.
Roasted Red Peppers: Adds a lovely sweet and smoky note, plus a pop of color.
Fresh Spinach: Wilts quickly in the sauce, boosting nutrition and freshness.
Burrata: Placing this creamy cheese on top adds rich, melty decadence that everyone remembers.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Creamy Pesto Chicken Pasta Recipe is how flexible it is. I often tweak it depending on what I have in the fridge or how much time I have—trust me, it still shines every time.

Variation: Sometimes I swap out chicken for shrimp or even sautéed mushrooms if I want a vegetarian twist—each version still tastes amazing.
Spice Level: I’ll add an extra pinch of red pepper flakes when I want a bit more kick, but you can tone it down to suit your taste.
Cheese Swap: Burrata is my top pick, but creamy ricotta or fresh mozzarella would also work well to finish it off.

Step-by-Step: How I Make Creamy Pesto Chicken Pasta Recipe

A beige bowl filled with rigatoni pasta mixed with chunks of lightly browned chicken, bright red bell pepper slices, and wilted green spinach, all coated in a creamy orange sauce. On top, there is a dollop of soft white cheese with a drizzle of olive oil and a sprinkle of black pepper. A silver fork rests on the right side of the bowl. The bowl is placed on a white marbled surface with a light-colored cloth nearby. In the background, a white bowl holds a similar pasta dish. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Boil and Prepare the Pasta

Start by bringing a large pot of heavily salted water to a rolling boil. Cooking the rigatoni in salty water is key because it seasons your pasta from the inside out. I like to stick to the package instructions but always aim for al dente to keep a bit of bite. Before draining, scoop out a cup of pasta water and set it aside—that starchy water helps the sauce cling beautifully to your noodles later.

Step 2: Sear the Chicken with Aromatics and Seasonings

Heat up two tablespoons of olive oil in a large sauté pan over medium. When shimmering, add the diced chicken. Let it sear undisturbed for 2–3 minutes until it starts getting that lovely golden crust. Then toss in Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Giving it another couple of minutes lets those spices bloom and coat the chicken evenly. This step sets a flavorful foundation for the sauce.

Step 3: Build the Sauce with Garlic, Tomato, and Pesto

Add minced garlic and chopped sun-dried tomatoes right to the pan and sauté for about 2 minutes until aromatic. Then pour in your tomato sauce, pesto, and light cream, stirring everything together. Bring the mixture to a gentle simmer. This combo is the magic—tomato’s brightness balanced with creamy pesto richness—so give it a moment to meld before adding the final touches.

Step 4: Finish with Roasted Peppers, Spinach, and Pasta

Once your sauce is simmering, stir in the roasted red peppers and fresh spinach. Cook just until the spinach wilts and softens—that usually takes less than 2 minutes. Toss the cooked pasta right into the pan with the sauce, adding a splash of that reserved pasta water if needed to loosen it up and help the sauce coat every rigatoni piece perfectly.

Step 5: Plate and Garnish with Burrata

Serve your creamy pasta straight from the pan or transfer it to warm plates. Top each serving with half a ball of burrata cheese—that creamy center oozes over the pasta for an indulgent finish that you’ll never want to skip.

Top Tip

From countless times making this Creamy Pesto Chicken Pasta Recipe, I’ve learned a few tricks that help it come together perfectly every time—these tips saved me from dry chicken and flavorless sauce on early tries.

Season the Chicken Well: Don't skip adding Italian seasoning, garlic powder, and pepper early—this layers flavor deep into the meat.
Save Pasta Water: That starchy liquid really makes a difference by binding the sauce to the noodles.
Gently Simmer the Sauce: High heat can break the cream and pesto, so keep it just bubbling softly.
Don’t Overcook the Spinach: Adding it at the last moment keeps it bright and tender without turning mushy.

How to Serve Creamy Pesto Chicken Pasta Recipe

Creamy Pesto Chicken - Serving Suggestion

Garnishes

I love topping this dish with fresh basil leaves or a sprinkle of crushed red pepper for extra color and a subtle zing. A few toasted pine nuts make a delightful crunch and really echo the flavors in the pesto. Don’t forget the burrata or fresh mozzarella on top—it’s the silky finish that pulls everything together.

Side Dishes

Simple, fresh sides work best here—think a crisp Caesar salad or a light arugula salad with lemon vinaigrette. Garlic bread or a warm baguette slice is great for soaking up extra sauce too. If you want a vegetable side, roasted asparagus or steamed green beans balance the richness beautifully.

Creative Ways to Present

For dinner parties, I like serving the pasta family-style in a large rustic bowl with the burrata on top, letting guests dish out their portions and mix in the creamy cheese. It feels cozy and inviting. You could also plate it individually with a drizzle of extra virgin olive oil and a fine grating of Parmigiano-Reggiano for a polished look.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, so sometimes I actually prefer it the next day. Just make sure to keep the burrata separate and fresh, adding it right before serving again.

Freezing

I don’t usually freeze this pasta because the cream and fresh spinach can change texture. But if you want to, freeze the sauce and chicken separately in a freezer-safe container for up to 2 months. Fresh pasta or burrata don’t freeze well, so I’d recommend making those fresh when you plan to eat.

Reheating

Reheat gently over low heat on the stove, stirring frequently and adding a splash of water or broth to loosen the sauce. Microwave works too but can sometimes separate the sauce. When warming leftovers, add fresh spinach again to brighten up the dish.

Frequently Asked Questions:

Can I use other types of pasta for this Creamy Pesto Chicken Pasta Recipe?

Absolutely! While rigatoni is great at holding the sauce, farfalle, penne, or even fettuccine all work well depending on your preference and what you have on hand.

Is it possible to make this recipe dairy-free?

Yes, to make it dairy-free, swap the light cream for coconut cream or another non-dairy alternative and use a dairy-free pesto. Skip the burrata or replace it with a dairy-free cheese alternative.

Can I prepare the sauce in advance?

You can definitely make the sauce ahead of time and keep it refrigerated for up to 2 days. Reheat gently and toss with freshly cooked pasta and spinach for best results.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Keeping the burrata separate ensures it stays fresh when you reheat the pasta later.

Final Thoughts

This Creamy Pesto Chicken Pasta Recipe isn’t just a meal, it’s a little moment of homey comfort I always look forward to sharing. Whether you’re making it for a busy weeknight or a casual dinner with friends, it’s the kind of recipe that comes together easily but tastes like you put in so much effort. I hope you enjoy it as much as I do and find your own ways to make it shine!