This Creamy Pesto Pasta is a twist to the classic chicken parmesan we all know and love, but with pesto. A delicious, light pasta, using my homemade kale pesto, a touch of heavy cream, parmesan cheese and fresh citrus.
This pasta is delicious, easy to make and packed with so much flavor.
There’s something so delicious about crispy panko crusted chicken and saucy pasta. The perfect contrast and one of my favorite ways to enjoy pasta. This creamy pesto pasta is bursting with flavor. It’s a pasta dish the whole family will love.
Why you’ll love this pesto pasta?
- Packs in Extra Veggies – Pesto is a great way to sneak in more greens, and adding kale makes it even heartier without overpowering the flavor.
- Incredibly Flavorful – The combination of creamy pesto, parmesan, and fresh citrus creates a rich, bright, well-balanced and tasty dish.
- Easy to Prepare – Once you make the pesto, you can store it and use it as needed. This pasta comes together quickly, making it perfect for busy days.
- Versatile – Enjoy it as-is or add your favorite protein like grilled chicken, shrimp, or even roasted veggies for a complete meal.
- Great for Meal Prep – The pesto stores well, and the pasta reheats beautifully, making it a convenient option for leftovers.
Ingredients for Creamy Pesto Pasta:
here’s what you’ll need to make this Creamy Pesto Pasta:
- chopped kale: i like to make my pesto a little heartier. chopped kale is the perfect choice.
- basil: for a fresh aromatic taste.
- pine nuts: alternatively you can use walnuts or pecans.
- Parmesan cheese: grated
- olive oil: be sure to use a good quality olive oil.
- seasoning: red pepper flakes, Italian seasoning, salt, lemon juice
- garlic: the more the merrier.
For the Pasta
- Your choice of pasta: I prefer to use a thin/ long pasta like linguine or thin spaghetti.
- heavy cream: this makes the pasta extra creamy. You can use half and half for a lighter option.
- Butter: unsalted.
- Olive oil: be sure to use a good quality olive oil.
- Pasta water: always reserve pasta water when making pasta.
- Pesto: you can also use store bought but i highly recommend making it fresh.
- Grated parmesan cheese
- Aromatics: minced garlic and shallots.
- Lemon juice: this adds the perfect tart brightness.
What to serve with this creamy pesto pasta?
the options are endless but here’s a few great ways to serve this tasty pasta.
- parmesan crusted chicken
- grilled shrimp or chicken
- Caesar Salad
- Asparagus
- roasted veggies
- side salad
- garlic bread
Creamy Pesto Pasta FAQ
Can I make Gluten free? of course, just swap out for your favorite gluten free pasta.
Leftovers? Just like any pasta, this Creamy Pesto Pasta tastes even better as leftovers. The flavors blend beautifully, resulting in an even more delicious meal the next day. Enjoy this pasta throughout the week; it reheats wonderfully and retains its deliciousness.
More Pasta Recipes To Try
Chicken Rasta Pasta
Pan Roasted Zucchini Pasta
Creamy Cajun Pasta
Easy Asparagus & Cherry Tomato Pasta w/ Shrimp
Spicy Harissa Pasta
If you try these Creamy Pesto Pasta, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Creamy Pesto Pasta with Parmesan Crusted Chicken
Ingredients
- 1 1/2 cup Chopped kale
- 1 cup basil
- 1/4 cup pine nuts
- 1/4 cup Parmesan cheese
- 1/3 cup Olive oil + more if needed
- 1 tsp red pepper flakes
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 lemon juice
- 3-4 garlic cloves
Pesto Pasta
- Your choice of noodles
- 1 cup of heavy cream
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup pasta water
- 2 tbsp pesto
- 1/3 cup parmesan cheese
- 1/2 tsp red pepper flakes
- 1/2 shallot minced
- 3 cloves garlic minced
- 1/2 lemon juice
Instructions
Kale Pesto
- To a food processor, add chopped kale, basil, pine nuts, garlic cloves, and olive oil. blend until smooth. Add in Parmesan cheese, Italian seasoning, salt and red pepper flakes. Blend until smooth. Adjust seasonings according to taste.
- Pour into a mason jar and refrigerate for later use.
- Kale Pesto will last up to 1-2 weeks in an airtight container in the refrigerator.
Pesto Pasta
- In a pot over medium high heat, bring salted water to a boil. Cook your choice of noodles according to the package directions.
- In a skillet, add 1 tbsp of butter and 1 tbsp of olive oil and heat over medium heat.
- Sautè minced garlic, shallots and red pepper flakes until fragrant. Add in heavy cream, pasta water and 2 tbsp of pesto. Mix until well combined.
- Season pasta sauce with onion powder, garlic powder and Italian seasoning. Mix. Adjust seasoning to taste. Add lemon juice and parmesan cheese. Mix until smooth.
- Toss in cooked pasta and mix until well combined.
- Plate and top with more parmesan cheese and red pepper flakes.
- Serve with my Parmesan Crusted Chicken.
Did you make it?
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