Chicken Tomato Pesto Cream Sauce Pasta Recipe: Basil-Infused Italian Indulgence

This pasta dish elevates weeknight dining with its rich, creamy sauce and vibrant flavors. The combination of tender chicken, sun-ripened tomatoes, and aromatic basil pesto creates a harmony that feels indulgent yet balanced.

What sets this recipe apart is its simplicity—one pan for the chicken and sauce, one pot for the pasta. The result is a restaurant-quality meal with minimal cleanup, proving that gourmet doesn’t require complexity.

Ingredients for Chicken Tomato Pesto Cream Sauce Pasta

Restaurant-quality pasta requires premium ingredients for its creamy, vibrant sauce and tender chicken.

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The chicken quality is non-negotiable. Air-chilled chicken breasts from Whole Foods or ButcherBox yield superior texture and flavor compared to conventionally raised. For the basil, farmers market bunches (the ones still in soil) have more aromatic oils than grocery store clamshells. Pine nuts must be freshly toasted—stale ones turn bitter and ruin the pesto’s delicate balance. Parmesan should be Parmigiano-Reggiano DOP, grated fresh from a wedge.

For the cream, organic heavy cream from Organic Valley or Trader Joe’s has the fat content needed for a stable emulsion. No white wine? Substitute chicken broth with 1 tbsp lemon juice. Pine nuts too expensive? Raw cashews or walnuts (toasted) work at a 1:1 ratio. Fresh basil unavailable? Use baby spinach plus 1 tbsp dried basil—not ideal, but serviceable. The tomatoes can be canned San Marzano in winter months.

The pesto can be made 2 days ahead—store with plastic wrap pressed directly on the surface to prevent browning. Cooked pasta keeps 3-4 days in the fridge, but sauce is best prepared fresh. The entire dish freezes well for up to 2 months; thaw overnight before reheating. Always reserve 1 cup pasta water for sauce adjustment.

Step-by-Step Instructions for Chicken Tomato Pesto Cream Sauce Pasta

Master this multi-layered dish by building flavors sequentially from pesto to protein to sauce.

Step 1: Prepare the Basil Pesto Base

In a food processor, combine the 2 cups fresh basil leaves, 0.5 cup pine nuts, 2 cloves garlic cloves, and 0.5 cup extra-virgin olive oil. Pulse until finely chopped but not puréed—you want texture. Scrape down the sides as needed.

Add 0.75 cup parmesan cheese, 1.5 tsp kosher salt, and 1 tsp freshly ground black pepper. Process again until smooth and emulsified, about 30 seconds. The pesto should be thick but pourable. Transfer to a bowl and set aside.

Step 2: Cook the Chicken and Pasta

Season the 1.5 lb boneless skinless chicken breasts with 0.5 tsp kosher salt and 0.5 tsp freshly ground black pepper. Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.

While the chicken cooks, bring a large pot of salted water to a boil. Add the 12 oz penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Slice the chicken into ½-inch thick strips once cooled slightly.

Step 3: Sauté Tomatoes and Aromatics

In the same skillet, reduce heat to medium and add 1 tbsp extra-virgin olive oil. Add the 2 cups cherry tomatoes (halved) and 2 cloves garlic cloves (minced). Sauté for 4-5 minutes until the tomatoes soften and release their juices.

Deglaze the pan with 0.5 cup white wine, scraping up any browned bits from the chicken. Simmer for 2-3 minutes until the liquid reduces by half. Add 1 cup chicken broth and 0.5 tsp red pepper flakes, then simmer for another 2 minutes.

Step 4: Combine All Components with Cream Sauce

Reduce heat to low and stir in the 1 cup heavy cream and 2 tbsp unsalted butter. Simmer for 3-4 minutes until the sauce thickens slightly. Add the cooked penne, sliced chicken, and prepared pesto. Toss everything together until the pasta and chicken are fully coated.

If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until it reaches your desired consistency. The sauce should cling to the pasta and chicken without pooling at the bottom of the pan. Taste and adjust seasoning with additional kosher salt or freshly ground black pepper if needed.

Dietary Considerations for This chicken tomato pesto cream sauce pasta

Gluten-Free Option

Use gluten-free penne pasta (I recommend Barilla or Jovial brands) instead of regular pasta. Ensure all other ingredients are certified gluten-free, especially the chicken broth and white wine, as these sometimes contain hidden gluten.

Dairy-Free Adaptation

Replace the heavy cream with full-fat coconut milk and the parmesan cheese with nutritional yeast or a dairy-free alternative like Violife. Use olive oil instead of butter for finishing the sauce. 🥗

Lower-Calorie Version

Swap heavy cream for half-and-half or 2% milk and reduce the olive oil by half. Use skinless chicken thighs instead of breasts for more flavor with fewer calories. Load up on extra cherry tomatoes for volume.

Nut-Free Modification

Replace the pine nuts in the pesto with sunflower seeds or pumpkin seeds for a nut-free alternative. Toast them until golden for the best flavor. This maintains the texture without the allergen risk.

Vegetarian Alternative

Omit the chicken and add chickpeas or white beans for protein. Sauté 8 oz mushrooms or zucchini with the tomatoes for extra heartiness. The creamy pesto sauce works beautifully with these substitutions. 💪

Low-Carb Variation

Swap the pasta for zucchini noodles or spaghetti squash. Reduce the chicken broth to ½ cup to prevent a watery sauce. The pesto and cream combo pairs perfectly with these low-carb bases.

Frequently Asked Questions