Creamy Pesto Chicken Pasta with Asparagus – Easy Weeknight Dinner

This Creamy Pesto Chicken Pasta with tender asparagus and fettuccine is the perfect blend of cozy comfort and fresh flavor.

Made with juicy chicken breasts, a rich pesto cream sauce, and perfectly al dente noodles, it’s a restaurant-style dish that comes together fast—ideal for busy nights or casual gatherings.

Why You’ll Love This Recipe

One-pan sauce – Creamy pesto sauce made right in the skillet

Balanced flavors – Herby pesto, savory chicken, crisp asparagus

Quick weeknight dinner – Ready in about 30 minutes

Flexible – Swap the pasta or add extra veggies

Great for leftovers – Reheats beautifully

What You’ll Need (Ingredient Highlights)

Chicken breast – Lightly seasoned and pan-seared until juicy

Asparagus – Crisp-tender vegetable that adds color and freshness

Pesto – Brings herby, garlicky richness to the sauce

Heavy cream – Makes the sauce rich and silky

Fettuccine – Or linguine, great for holding creamy sauce

Olive oil – For cooking chicken and asparagus

Pro Tips Before You Start

Trim the asparagus just above the woody ends for best texture

Sear the chicken well for maximum flavor

Salt your pasta water to season noodles from within

Use good quality pesto for best taste

Add pasta last to keep the noodles saucy and coated

How to Make Creamy Pesto Chicken Pasta

Step 1: Cook the Pasta
Bring a pot of salted water to a boil.

Cook 12 oz fettuccine according to package instructions until al dente.

Drain and set aside.

Step 2: Cook the Chicken
Slice 1 lb chicken breasts in half lengthwise.

Season both sides with ½ tsp salt and ¼ tsp pepper.

Heat 2 tbsp olive oil in a large skillet over medium.

chicken for 3 minutes per side or until cooked through.

Remove, rest 5 minutes, then slice.

Step 3: Sauté the Asparagus
Add 2 tbsp olive oil to the same skillet.

Add 1 lb asparagus (cut into 2-inch pieces) and sauté for 2–3 minutes, until bright green and crisp-tender.

Step 4: Make the Sauce
Pour in 2 cups heavy cream, bring to a simmer, and cook for 3 minutes.

Stir in 4 tbsp pesto and return chicken to the pan.

Simmer another 2 minutes, season with remaining ½ tsp salt, to taste.

Step 5: Toss and Serve
Add cooked pasta to the pan.

Toss everything together until the noodles are coated in the creamy pesto sauce.

Serve immediately, topped with grated Parmesan if desired.

What to Serve With Pesto Chicken Pasta

Garlic bread – For soaking up the extra sauce

Simple green salad – Adds crunch and freshness

Steamed broccoli or peas – Optional veggie boost

Glass of white wine – Complements the herby cream sauce

Variations / Substitutions

Swap pasta – Use penne or spaghetti if you prefer

Make it vegetarian – Skip chicken and double the asparagus

Use milk and cheese – Instead of cream, use whole milk + shredded Parmesan

Add sun-dried tomatoes – For a savory-sweet flavor twist

Top with red pepper flakes – If you like a little heat

Storage & Reheating Tips

Refrigerate leftovers in an airtight container for up to 4 days

Reheat gently in a skillet or microwave, adding a splash of cream if needed

Not freezer-friendly – Cream sauces can separate after thawing

FAQs

Can I use rotisserie chicken?
Yes! Just skip the cooking step and stir it into the sauce.

Is this dish spicy?
No, it’s mild. You can add spice with chili flakes or spicy pesto.

Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be thinner.

What if I don’t have pesto?
You can make a quick one with fresh basil, garlic, olive oil, and Parmesan.

Can I prep this ahead?
Yes. Cook everything and store separately, then reheat and combine before serving.

Final Thoughts

This Creamy Pesto Chicken Pasta is weeknight pasta done right—rich, herby, and satisfying without being heavy.

With just a few ingredients and one skillet, you’ll have a flavorful dinner that tastes like something from your favorite bistro.

Don’t forget crusty bread and a sprinkle of cheese!