Creamy Chicken Pesto Pasta with Homemade Pesto

Pesto is awesome on it's own, but add it to pasta and chicken, and you have a whole meal of awesome.
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  • Pesto:
  • 2 ½ cups Fresh Basil Leaves
  • ½ cup Olive Oil
  • ¼ cup Pine Nuts
  • ½ cup Parmesan Cheese
  • 1 garlic clove
  • Salt and pepper to taste
  • Creamy Chicken Pesto Pasta
  • ½ lb pasta noodles, such as rigatoni
  • 1 lb chicken breast (or about 2 ½ -3 cups cooked)
  • 1 10 oz can cream of chicken soup
  • ½ cup pesto
  • ½ cup milk (more or less, depending on thickness desired)
  • 2 roma tomatoes, diced
  • *optional-1-2 cups chopped broccoli, asparagus, or green beans


Make pesto and set aside. Cook pasta according to package directions and set aside. If you are adding broccoli or other veggies, add them to the pasta boil for the last 5-6 minutes before draining. In a large skillet, pour about 1-2 tablespoons of olive oil and heat over medium. Chop chicken into small chunks and add to pan. Stir fry chicken, adding a heavy pinch of salt and pepper. When chicken is almost done, add pesto and tomatoes to your chicken and stir fry for about a minute. Add milk and cream of chicken soup and bring to a very light boil, then reduce heat and let cook for about 5 minutes. Add your pasta to the pan (if you used a large pan, otherwise add the sauce to the pot), and combine, letting everything simmer for about 2 minutes.