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This rich and creamy pesto chicken pasta is the pasta recipe to make when you’re craving comfort food! Ricotta and pesto are the key ingredients in this luscious sauce and it’s all made in one pot!
If you love pesto try this grilled chicken and asparagus pesto pasta or these parmesan pesto roasted potatoes.
Thanks to my friends at DeLallo for sponsoring this post. As always all opinions are my own.
Table of Contents
Why You’ll Love Creamy Pesto Chicken Pasta
One pot pasta – No need to boil the pasta in a separate pot. This pasta recipe comes together in one pot making cleanup a breeze!
Ricotta pasta sauce – If you’ve never used ricotta cheese in a pasta sauce, you’ll be amazed by the creamy, rich flavor it adds. It’s a great alternative to cream cheese and heavy cream and an easy way to skip making a roux if you want a thick and creamy pasta sauce.
Pesto – Pesto is one of my favorite ways to add a ton of flavor to whatever I’m cooking. My go-to store bought brand that I use is DeLallo’s jarred pesto.
Ingredient Notes
- Olive oil – Used to saute the chicken and give it a golden brown crust.
- Chicken – Boneless skinless chicken breasts or thighs work great for this pasta recipe.
- Pesto – DeLallo’s jarred basil pesto is my favorite! It has the perfect balance of basil, garlic olive oil, pine nuts, and Parmigiano-Reggiano. You can also use homemade basil pesto if you prefer.
- Sun-dried tomatoes – They add a sweet tomato flavor and chewy texture. I love using DeLallo’s julienne cut sun-dried tomatoes as a way to save a step of cutting them.
- Shallots – A smaller onion with a milder flavor. You can also use yellow onion.
- Chicken broth – Instead of cooking the pasta in water you’ll use chicken broth for more flavor.
- Pasta – I recommend using a shorter shaped pasta for this recipe. I love using DeLallo’s shellbows. The tube/shell shape holds the creamy sauce and it’s proportionally sized to that of the chunks of chicken. Other shaped pastas that would work well are cavatappi, fusilli, and penne.
- Ricotta – I recommend using whole milk ricotta cheese for the creamiest consistency and richest flavor.
- Parmesan cheese and fresh basil – Both are used for garnish. They’re optional, but recommended.
Tips for Making Pesto Chicken Pasta
- If you use a skillet make sure it’s deep enough to cook the pasta in. You can also use a large pot or Dutch oven.
- Cut the chicken in to similar sized chunks so it cooks evenly.
- If you have the time, let the chicken marinate for 15 minutes in the pesto.
- Be sure to scrape up the brown bits from the bottom of the pan when you add in the broth. There’s so much flavor in them!
- Stir the pasta often to keep it from sticking to the bottom of the pan and to help it to cook evenly.
- Don’t overcook the pasta. Remember that it will continue to cook when you add in the ricotta and pesto.
- If the sauce is too thick add in a little water, broth, or milk to loosen it up.
Variations
- Substitute the chicken with shrimp.
- Omit the chicken and make it a vegetarian pesto ricotta pasta recipe.
- Substitute the sun dried tomatoes with roasted red peppers.
- Add a handful of fresh spinach in at the end for a fresh flavor.
- Make it spicy and add red pepper flakes.
Serving Suggestions
You can serve the pasta on it’s own, however it’s delicious with a side of garlic bread, and my favorite Caesar salad.
It also pairs well with strawberry caprese salad, heirloom tomato salad, and this loaded Italian chopped salad.
Storage and Reheating
This pesto chicken pasta recipe will keep in an airtight container in the fridge for 3-4 days. You can reheat it in the microwave or in a saucepan over medium-low heat until warm. If the sauce has become too thick, loosen it up with a splash of milk.
I don’t recommend freezing this pesto ricotta pasta. The texture of the sauce will likely change and the pasta will be mushy.
Can the pasta be made without the chicken?
Yes. Simply omit it. You could also replace the chicken with vegetables such as spinach, zucchini, broccoli, or brussels sprouts.
What can I use for the sauce instead of ricotta?
Replace the ricotta with a 1/2 cup of heavy cream. The sauce won’t be as thick and cheesy tasting, but it will still be luscious and rich in flavor.
More Pasta Recipes
- Sun Dried Tomato Feta Pasta
- Brown Butter Brussels Sprouts Pasta
- Tomato Basil Pasta with Balsamic Grilled Chicken
- Brussels Sprouts and Bacon Pesto Pasta
- Creamy Sun Dried Tomato Chicken Pasta
Creamy Pesto Chicken Pasta Recipe
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 5 tablespoons DeLallo basil pesto, divided
- 1 tablespoon olive oil or use the sun dried tomato oil
- 1/4 cup DeLallo julienne cut sun-dried tomatoes, drained
- 1/3 cup diced shallots
- 3 cups low sodium chicken broth
- 8 ounces DeLallo shellbows pasta
- 1 cup whole milk ricotta
- Fresh basil and shredded parmesan cheese for garnish optional
Instructions
- Toss the chicken in a bowl with 2 tablespoons of pesto, salt and pepper. Let it marinate for 15 minutes if you have the time.
- Add a tablespoon of olive oil to a large deep skillet or pot. Heat the oil over medium-high heat and then add in the chicken and spread it into a single layer. Sauté the chicken for 6-8 minutes or until it’s cooked through. Remove the chicken onto a plate.
- Add the shallots and sun-dried tomatoes to the skillet and sauté for 2-3 minutes. Pour in the chicken broth and scrape up any brown bits from the bottom of the pan. Bring the broth to a boil.
- Pour in the pasta and stir everything together. Lower the heat to medium and cook the pasta until it’s al dente, 15-20 minutes, stirring often.
- Add the chicken back in and stir in the ricotta and 3 tablespoons of pesto. If the sauce is too thick, thin it out with a few tablespoons of water, broth, or milk. Cook until heated through and taste for seasoning. Remove the pasta from the heat and top with fresh basil and parmesan cheese if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just really want to say thank you! I’m a 20 year old single mom who finds your recipes do-able! I can not only afford them, but they turn out okay! Again, thank you so much for what you do❤️
Thanks for the note Gracie, I appreciate it!