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Creamy chicken pesto pasta with oven-baked herb-seasoned chicken breasts, homemade basil pesto sauce, and torchio pasta, fresh and comforting dinner
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Creamy Chicken Pesto Pasta with Homemade Basil Pesto

We all know that a great chicken pesto pasta can turn any evening into something special, but when it's made with vibrant homemade basil pesto, nutty Parmesan, fresh basil, garlic, and just the right amount of olive oil, it becomes pure comfort. This version celebrates that classic green goodness: tender oven-baked chicken breasts seasoned generously with oregano, basil, thyme, cayenne, and black pepper for juicy, flavorful bites (no flipping, no peeking—just let the oven work its gentle magic). Toss al dente torchio (or your favorite shape) in a silky sauce built from butter, red pepper flakes, shallots, garlic, lemon peel, rosemary, cream, and that fresh pesto, using reserved pasta water for perfect cling. A quick rest for the chicken, then plate it all up—creamy, herby, bright with lemon notes, and deeply satisfying. It's nourishing, weeknight-friendly, and feels like a little Italian escape.
Course Dinner, Main Course, pasta dinners
Cuisine American, Italian
Keyword 45 minute dinner ideas, creamy chicken pesto pasta, easy dinner recipe, easy weeknight pesto pasta, homemade basil pesto, homemade pesto, oven baked chicken pesto pasta
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients

For the Basil Pesto

  • 2 cups fresh organic basil leaves
  • 2 cups freshly grated organic parmesan cheese
  • 6 cloves organic garlic peeled
  • 2 tbsp fresh organic rosemary
  • 2 tsp organic Himalayan salt
  • 3 tsp fresh ground organic black pepper
  • 1/3 cup organic extra virgin olive oil

For the Chicken

  • 4 organic air chilled boneless skinless chicken breasts
  • 2 tbsp organic avocado oil (for the baking sheet)
  • 2 tbsp dried organic oregano
  • 2 tbsp dried organic basil
  • 2 tbsp dried organic thyme
  • 2 tbsp cayenne pepper adjust to heat tollerance
  • 2 tbsp organic garlic powder
  • 2 tbsp organic Himalayan salt
  • 2 tbsp fresh ground organic black pepper

For the Pasta and Sauce

  • 1 lb Preferred pasta shape
  • generous organic salt for pasta water
  • drizzle of olive oil for pasta water
  • 2 tbsp organic grass-fed butter
  • 1 tsp organic red pepper flakes
  • 2 large organic shallots finely diced
  • 6 cloves organic garlic minced
  • 1 large piece of lemon peel (wide strip)
  • 2 tbsp fresh organic rosemary chopped
  • 1/3 cup organic heavy cream
  • 1 cup reserved pasta cooking water (as needed)

For Plating

  • grated organic parmesan - as much as your little heart desires
  • fresh organic basil leaves

Instructions

  • Preheat oven to 425°F. Pat chicken breasts dry. Rub with oil, then season generously on both sides with oregano, dried basil, thyme, cayenne, garlic powder, salt, and pepper.
  • Make the pesto: Add basil, Parmesan, 6 garlic cloves, rosemary, salt, and pepper to a food processor. Pulse to chop. With motor running, slowly drizzle in olive oil until smooth and creamy. Taste and adjust seasoning. Set aside (or store in fridge if making ahead).
  • Place chicken on a baking sheet on the top rack. Bake 15-20 minutes. Turn oven off (do NOT open door) and let residual heat finish cooking 5 more minutes until internal temp reaches 165°F. Remove and rest 5–8 minutes before slicing.
  • While chicken bakes, bring a large 6–8 quart pot of water to a rolling boil. Add generous salt and a drizzle of avocado oil. Cook pasta (about 10 minutes) until al dente. Reserve 1 cup pasta water, then drain.
  • In the same pot over medium-low heat, melt 2 tablespoons butter. Add red pepper flakes, diced shallots, minced garlic, lemon peel, and rosemary. Sauté 2–3 minutes until fragrant and shallots soften.
  • Pour in heavy cream; reduce heat to low. Whisk in ½–¾ cup homemade pesto (adjust to taste). Thin with reserved pasta water a little at a time until silky and coats the back of a spoon.
  • Add drained pasta to the pot. Toss to coat evenly over low heat (or turn off heat to avoid over-thickening). Slice the rested chicken and serve on top.
  • Plate: Scoop desired amount of pasta, top with sliced chicken. Drizzle extra pesto or sauce if desired. Garnish with Parmesan and fresh basil.
  • Enjoy!
  • Warning: You may be tempted to lick the plate

Notes

  • Homemade pesto shines-store extra in fridge (top with oil to prevent browning) up to 5 days or freeze in portions.
  • Chicken method ensures juiciness-trust the no-peek residual heat!
  • Sauce too thick? More pasta water. Too thin? Simmer gently or add extra pesto/Parmesan.
  • Variations: Add cherry tomatoes (halved, sauté with shallots), spinach (wilt in at end), or sun-dried tomatoes for color/pop.
  • Make-ahead: Bake chicken and make pesto early; assemble sauce/pasta fresh.
  • Pairings: Simple green salad, garlic bread, or your roasted asparagus side for balance.