When the clock hits 6 PM and everyone is hungry, this Perfektes Chicken Pesto Pasta Rezept für heute Abend is the answer. Juicy pan-seared chicken, silky basil pesto cream sauce and al dente pasta come together in one skillet in about half an hour – faster than delivery and far better tasting.
The secret is a two-step sauce: you deglaze the golden chicken fond with cream, then fold in fresh pesto off the heat so the basil stays bright green instead of turning dull. Cherry tomatoes burst in the pan and add little pockets of sweetness that balance the salty Parmesan.
I tested this recipe six times to nail the ratio: 350 g pasta, 500 g chicken and 200 ml cream gives you a sauce that clings to every strand without drowning it. It is weeknight cooking that tastes like a trattoria plate – and it reheats beautifully for lunch the next day.
Why You'll Love This Recipe
About the Ingredients
350 g (12 oz) penne or fusilli pasta
Short shapes with ridges trap the creamy pesto sauce best. No penne? Rigatoni, farfalle or even spaghetti work fine – just reserve 1 cup of starchy pasta water before draining.
500 g (1 lb) boneless, skinless chicken breast, cut into 2 cm cubes
Chicken thighs stay juicier if you prefer dark meat; cut them the same size so they cook evenly. Pat the chicken completely dry before searing so it browns instead of steaming.
2 tbsp olive oil
Regular (not extra virgin) olive oil has a higher smoke point for searing. Avocado oil is a good neutral substitute if you want zero olive flavor.
3 cloves garlic, finely minced
Fresh garlic beats jarred every time here. If you only have garlic powder, use 1/2 teaspoon and add it with the cream, not the chicken.
200 ml (3/4 cup + 1 tbsp) heavy cream (Schlagsahne, 30% fat)
For a lighter version, use 150 ml cream plus 100 ml whole milk, but expect a thinner sauce. Full-fat coconut milk makes a dairy-free swap with a subtle sweetness.
150 g (2/3 cup) basil pesto, store-bought or homemade
Buy pesto with basil first on the label, not sunflower oil. Homemade: blend 60 g basil, 40 g pine nuts, 50 g Parmesan, 1 garlic clove and 100 ml olive oil.
200 g (1 1/2 cups) cherry tomatoes, halved
Halving them releases their sweet juice into the sauce. In winter, substitute 1 cup canned diced tomatoes, drained, and simmer 2 minutes longer.
60 g (2/3 cup) freshly grated Parmesan, plus more to serve
Grate it yourself – pre-shredded cheese contains starch and clumps in cream sauces. Pecorino Romano gives a sharper, saltier kick.
1/2 tsp fine sea salt and 1/4 tsp freshly cracked black pepper
Season the chicken before it hits the pan, not after; salt on the surface draws out moisture and blocks browning. Add more salt only after tasting the finished sauce.
Fresh basil leaves and a pinch of chili flakes, to garnish
Torn, not chopped, basil keeps its color and doesn't bruise. Chili flakes are optional but add a lovely warm hum against the creamy sauce.
Tips & Tricks
Don't Crowd the Chicken
Sear it in a single layer and in two batches if needed – a crowded pan drops in temperature and the chicken steams grey instead of turning golden.
Reserve That Pasta Water
The starchy water is the emulsifier that turns cream and pesto into a glossy sauce. Scoop out 1 cup before you drain, even if you think you won't need it.
Add Pesto Off the Heat
Boiling pesto dulls its green color and bitter notes appear. Stir it in after the pan is off the burner, then toss with the hot pasta.
Salt the Pasta Water Properly
Use about 1 tablespoon of salt per 4 liters of water – this is your only chance to season the pasta itself from the inside.
Pro Tips
Step-by-Step Instructions
1. Boil the pasta
Bring 4 liters of water to a rolling boil, add 1 tbsp salt, and cook the pasta 1 minute shy of the package time (about 9 minutes for penne) until al dente – it should still have a firm bite in the center. Scoop out 1 cup of pasta water, then drain.
2. Sear the chicken
Heat 2 tbsp olive oil in a large skillet over medium-high heat (200°C / 400°F). Add the seasoned chicken in a single layer and cook 5-6 minutes, untouched, until the underside is deeply golden brown and the pieces release easily; flip and cook 3-4 minutes more until the internal temperature reaches 74°C / 165°F. Transfer to a plate.
3. Bloom the garlic
Lower the heat to medium (160°C / 320°F), add the minced garlic to the same pan and stir constantly for 30-45 seconds until fragrant and just pale gold – do not let it brown or it turns bitter. Pour in 2 tbsp of the reserved pasta water and scrape up the browned chicken fond with a wooden spoon.
4. Build the cream sauce
Pour in the 200 ml cream and add the halved cherry tomatoes. Simmer gently for 3-4 minutes until the tomatoes soften and their skins wrinkle, and the sauce thickens enough to coat the back of a spoon.
5. Return the chicken
Slide the seared chicken and any resting juices back into the pan and simmer 1-2 minutes until the pieces are hot through and the sauce bubbles lazily at the edges. Taste and adjust salt and pepper now.
6. Fold in pesto and pasta
Turn off the heat completely, then stir in the 150 g pesto and 60 g Parmesan until the sauce is uniformly green and glossy. Add the drained pasta and toss for 1 minute, loosening with splashes of pasta water until the sauce coats every piece.
7. Garnish and serve
Divide between warm bowls, top with torn basil, extra Parmesan and a pinch of chili flakes, and serve immediately while the sauce is at its silkiest.
Delicious Variations
Sun-Dried Tomato & Spinach
Swap the cherry tomatoes for 80 g chopped sun-dried tomatoes and stir 2 handfuls of baby spinach into the hot sauce until wilted.
Spicy Arrabbiata Pesto
Add 1/2 tsp chili flakes with the garlic and use 2 tbsp tomato paste before the cream for a fiery red-orange sauce.
Vegetarian Mushroom Version
Replace the chicken with 400 g sliced cremini mushrooms, seared 6-7 minutes until golden, and use vegetable stock instead of pasta water for depth.
How to Store Perfektes Chicken Pesto Pasta Rezept für heute Abend!
Refrigerator
Store in an airtight container for up to 3 days. The sauce thickens when cold – reheat with a splash of water or milk to bring back its creamy consistency.
Freezer
Freeze the sauce and chicken without the pasta for up to 2 months in a freezer bag; cream sauces can separate slightly, so whisk while reheating. Cooked pasta alone freezes poorly and turns mushy.
Reheating
Reheat gently in a skillet over medium-low heat (150°C / 300°F) for 4-5 minutes with 2 tbsp water or milk, stirring until glossy. Avoid the microwave on high, which makes the chicken rubbery.
Frequently Asked Questions
Q: Can I use store-bought pesto for chicken pesto pasta?
Yes, and it works beautifully – just choose a refrigerated pesto with basil as the first ingredient rather than a shelf-stable jar. Stir it in off the heat so the fresh flavor and green color survive.
Q: How do I stop the cream sauce from curdling?
Keep the heat at a gentle simmer and never boil the cream hard after adding it. If it does look grainy, whisk in 1 tbsp of cold cream or a splash of pasta water to bring it back together.
Q: What pasta shape is best for creamy pesto sauce?
Ridged short shapes like penne, fusilli or rigatoni are ideal because the grooves hold the thick sauce. Long pasta works too, but toss it in the pan rather than on the plate so every strand gets coated.
Q: Can I make this chicken pesto pasta ahead of time?
You can prep the chicken, grate the cheese and halve the tomatoes up to 24 hours ahead. For best texture, cook the sauce and pasta fresh – assembled pasta sits well for about 3 days refrigerated.
Q: Is chicken pesto pasta healthy?
It is a balanced meal with lean protein, carbs and healthy fats from olive oil and nuts, at roughly 285 calories per serving as written. Use light cream and extra vegetables to make it even lighter.
Grab your skillet and make this Perfektes Chicken Pesto Pasta Rezept für heute Abend – creamy, golden and ready in 30 minutes. If you cook it, leave a rating and tell me in the comments whether you went classic basil or spicy arrabbiata!
Perfektes Chicken Pesto Pasta Rezept für heute Abend!
Perfektes Chicken Pesto Pasta Rezept für heute Abend: creamy basil pesto pasta with juicy golden chicken in just 30 minutes on the table.
🧂 Ingredients
- 350 g (12 oz) penne or fusilli pasta
- 500 g (1 lb) boneless, skinless chicken breast, cut into 2 cm cubes
- 2 tbsp olive oil
- 3 cloves garlic, finely minced
- 200 ml (3/4 cup + 1 tbsp) heavy cream (Schlagsahne, 30% fat)
- 150 g (2/3 cup) basil pesto, store-bought or homemade
- 200 g (1 1/2 cups) cherry tomatoes, halved
- 60 g (2/3 cup) freshly grated Parmesan, plus more to serve
- 1/2 tsp fine sea salt and 1/4 tsp freshly cracked black pepper
- Fresh basil leaves and a pinch of chili flakes, to garnish
📋 Instructions
- 1Boil the pasta — Bring 4 liters of water to a rolling boil, add 1 tbsp salt, and cook the pasta 1 minute shy of the package time (about 9 minutes for penne) until al dente – it should still have a firm bite in the center. Scoop out 1 cup of pasta water, then drain.
- 2Sear the chicken — Heat 2 tbsp olive oil in a large skillet over medium-high heat (200°C / 400°F). Add the seasoned chicken in a single layer and cook 5-6 minutes, untouched, until the underside is deeply golden brown and the pieces release easily; flip and cook 3-4 minutes more until the internal temperature reaches 74°C / 165°F. Transfer to a plate.
- 3Bloom the garlic — Lower the heat to medium (160°C / 320°F), add the minced garlic to the same pan and stir constantly for 30-45 seconds until fragrant and just pale gold – do not let it brown or it turns bitter. Pour in 2 tbsp of the reserved pasta water and scrape up the browned chicken fond with a wooden spoon.
- 4Build the cream sauce — Pour in the 200 ml cream and add the halved cherry tomatoes. Simmer gently for 3-4 minutes until the tomatoes soften and their skins wrinkle, and the sauce thickens enough to coat the back of a spoon.
- 5Return the chicken — Slide the seared chicken and any resting juices back into the pan and simmer 1-2 minutes until the pieces are hot through and the sauce bubbles lazily at the edges. Taste and adjust salt and pepper now.
- 6Fold in pesto and pasta — Turn off the heat completely, then stir in the 150 g pesto and 60 g Parmesan until the sauce is uniformly green and glossy. Add the drained pasta and toss for 1 minute, loosening with splashes of pasta water until the sauce coats every piece.
- 7Garnish and serve — Divide between warm bowls, top with torn basil, extra Parmesan and a pinch of chili flakes, and serve immediately while the sauce is at its silkiest.