Quick & Creamy Chicken Pesto Pasta Recipe: Your 20-Minute Weeknight Hero

Looking for a quick chicken pasta recipe that's big on flavor and easy on time? This creamy chicken pesto pasta is the answer to your busy weeknight prayers. With tender shredded chicken, vibrant green beans, aromatic pesto, and a swirl of double cream, this pasta dish is both satisfying and deceptively simple.

It’s one of those go-to dinners that feels fancy but takes just 20 minutes to make. Whether you're using leftover roast chicken or rotisserie, this dish is a delicious way to transform simple ingredients into a cozy, creamy bowl of comfort.

Why You'll Love This Recipe

• Ready in 20 Minutes – Fast, fresh, and made for busy nights.
• Creamy & Flavorful – Pesto and double cream make the perfect duo.
• Family-Friendly – A crowd-pleaser that even picky eaters love.
• Customizable – Use your favorite pasta shape or toss in extra veggies.
• Freezer-Friendly – Make a double batch and save some for later.

Chicken and Pesto Pasta Recipe

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Category

Main Course

Cuisine

Italian

Servings

4

Prep Time

10 minutes

Cook Time

10 minutes

Calories

530

This easy chicken and pesto pasta combines penne (or any pasta you love) with crisp green beans, soft spring onions, and juicy shredded chicken. A blend of basil pesto and a touch of double cream creates a silky sauce that clings beautifully to the pasta, while grated Parmesan finishes everything with a salty, cheesy kick.

Perfect for busy weeknights, quick lunches, or casual entertaining.

Author:

Guiseppe

Ingredients

• 3 cups Penne Pasta (uncooked)

• 2 cups Green Beans (trimmed)

• 1 tbsp Olive Oil

• 1 bunch Spring Onions (finely sliced)

• 2 large Roasted Chicken Breasts (shredded)

• 5 tbsp Pesto

• 3 tbsp Double Cream

• Parmesan (grated)

• Salt and pepper (to taste)

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Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Add the green beans during the final 6 minutes of cooking. Drain the pasta and beans, reserving 2–3 tablespoons of the cooking water.
2. While the pasta cooks, heat olive oil in a large frying pan over medium heat. Add the spring onions and cook for 1–2 minutes until soft and fragrant. Remove and set aside.
3. In the same pan, add shredded chicken and warm it through. Stir in the pesto and double cream. Add the cooked pasta, green beans, and reserved spring onions. Toss to coat everything in the sauce. If the mixture seems dry, add a bit of reserved pasta water.
4. Season with salt and pepper to taste. Serve hot, topped with freshly grated Parmesan.

Recipe Note

Chef Tips

• Use rotisserie chicken to save time, or cook chicken breasts in advance.
  
• Swap in veggies like broccoli, asparagus, or baby spinach for variation.
  
• Choose a high-quality pesto for maximum flavor—homemade or store-bought.
  
• Use whole wheat pasta for a fiber boost, or gluten-free pasta if needed.
  

Serving Suggestions

• Pair with a crisp side salad and garlic bread
  
• Serve with a chilled glass of Sauvignon Blanc or Pinot Grigio
  
• Garnish with extra basil leaves or toasted pine nuts for texture
  

Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.
  
• Freeze for up to 1 month—allow to cool fully before storing.
  
• Reheat on the stovetop over medium heat with a splash of cream or milk to loosen the sauce.
  

Nutrition

Nutrition

Serving Size

1 serving

per serving

Calories

530

Amount/Serving % Daily Value

Carbs

45 grams

16%

Protein

32 grams

64%

Fat

25 grams

32%