Why You’ll Love Creamy Basil Chicken Pasta Recipe

It comes together quickly — under 30 minutes from start to finish.
Everything cooks in one pot: less cleanup, fewer pans.
The flavor combination is both comforting and fresh — creamy sauce meets basil pesto and a hint of garlic and red-pepper flakes.
It’s versatile — you can add spinach and sun-dried tomatoes for extra color and texture, or keep it simple.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breast cut into 1‑inch pieces
unsalted butter
freshly cracked black pepper
crushed red pepper flakes (a pinch)
penne pasta
low‑sodium chicken broth
whole milk
cream cheese (cut into chunks)
basil pesto
grated Parmesan cheese
fresh spinach leaves (optional)
sliced sun‑dried tomatoes (optional)
garlic cloves (minced)

Directions

Heat butter in a deep skillet over medium heat. Add chicken pieces and cook until lightly browned on the outside, about 5–7 minutes. Add minced garlic and sauté for 1 minute until fragrant.
Add uncooked penne and chicken broth to the skillet. Stir well, scraping up any browned bits from the bottom. Cover with a lid and bring to a boil over medium-high heat. Once boiling, stir briefly, cover again, reduce heat to medium-low, and simmer for about 8 minutes or until pasta is tender and most of the broth is absorbed, stirring every two minutes.
Add milk, cream cheese, and basil pesto. Stir continuously over medium heat until the cream cheese melts into the sauce. Add Parmesan and stir to combine. If using, fold in spinach and sun-dried tomatoes and cook until spinach wilts.
Remove from heat and serve immediately, topping with cracked black pepper and a pinch of red pepper flakes to taste.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes

Variations

Use boneless skinless chicken thighs instead of breast for a juicier option.
Replace butter with olive oil for a lighter taste.
Make it dairy-free with plant-based milk and dairy-free cream cheese.
Swap penne with gluten-free or whole-wheat pasta.
Add vegetables like broccoli, zucchini, or mushrooms.
Adjust the red pepper flakes to your spice preference.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on the stovetop over low heat, adding a splash of milk or broth to rehydrate the sauce.
This dish is best fresh, as cream sauces can thicken or separate once chilled.

FAQs

1. Can I use pre-cooked chicken for this recipe?

Yes. Add it during the sauce-making step so it heats through without overcooking.

2. Can I substitute the basil pesto?

Yes. Use homemade pesto or swap with sun-dried tomato pesto for a different flavor.

3. What other pasta shapes work well with this dish?

Fusilli, rigatoni, or farfalle all hold sauce well and can be used instead of penne.

4. How can I make this dish healthier?

Use whole-wheat pasta, low-fat dairy, and add extra vegetables like spinach, broccoli, or zucchini.

5. How do I reheat leftovers without drying out the pasta?

Reheat over low heat with a splash of milk or broth to keep the sauce smooth and creamy.

6. Can I make this ahead?

You can prep ingredients ahead of time, but for the best texture, cook and serve fresh.

7. Is this recipe gluten-free?

No, but it can be made gluten-free by using certified gluten-free pasta and checking labels on broth and pesto.

8. Can I use chicken thighs instead of chicken breast?

Yes. Thighs are more forgiving and stay juicy. Just cut them into uniform pieces for even cooking.

9. What about making it spicier?

Add more red pepper flakes or a pinch of cayenne for extra heat.

10. Can I freeze leftovers?

Freezing is not ideal due to the cream sauce, which may separate. If frozen, reheat slowly and stir in extra liquid as needed.

Conclusion

Creamy Basil Chicken Pasta is a rich, flavorful, and incredibly easy meal perfect for busy nights. Its versatility allows you to make it your own, and with everything cooked in one pot, cleanup is a breeze. Whether you enjoy it as-is or load it with veggies, this dish is a weeknight winner every time.