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    Home » Recipes » Dinner

    Creamy Chicken Pesto Pasta

    Published: Feb 9, 2019 · Updated: May 19, 2021 by Katy McAvoy

    I love when you share my recipes!

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    Disclaimer: This post contains affiliate links. If you make a purchase using one of these links, I make a small commission.


    Jump to Recipe·Print Recipe

    Creamy Chicken Pesto Pasta is one of my favorite ways to use rotisserie or leftover cooked chicken. 

    This recipe was inspired by one of my husband’s favorite dishes, Rotini con Pollo, at Bistro Bella Vita in Grand Rapids, Michigan. Store bought pesto sauce and tangy cream cheese bring big flavor with a short amount of cooking time.

    Creamy Chicken Pesto Pasta

    Ingredients

    1 tablespoon olive oil
    1 medium onion, diced
    2 cloves garlic, minced
    ½ cup pesto
    3 oz plain cream cheese
    1-2 tablespoon milk
    8 oz rotini pasta, cooked
    1 ½ - 2 cups chicken, cooked & shredded
    2 tablespoon pine nuts, toasted (optional)
    Parmesan cheese, grated

    Heat olive oil in a large skillet over medium-low heat.

    Add onion and garlic. Cook until onion is transparent.

    Stir pesto and cream cheese into onions and garlic.

    Once cream cheese has melted, add chicken and pasta.

    Stir to combine.

    Add in milk, 1 tablespoon at a time, until sauce reaches desired consistency.

    Top with toasted pine nuts and Parmesan cheese before serving.

    Tips on Creamy Chicken Pesto Pasta

    Can I use low fat cream cheese?

    Yes! Low fat cream cheese works great in this recipe.

    How can I meal prep with this recipe?

    Speed up your cooking time and buy pesto at the store. I like the fresh pesto found in the refrigerator section of my local grocery store. You can also make the chicken ahead of time, so it's done and ready to go the night you want to make this dish.

    What can I substitute for pine nuts?

    The pine nuts can be left out, but I highly recommend adding them in as they add a great crunch and texture to the dish. You can also use toasted walnuts if you don't like pine nuts or don't have any on hand.

    Cocktail Pairing

    Lavender Bee's Knees

    Enjoy your creamy pasta dinner with a bright and refreshing Lavender Bee's Knees cocktail.

    Print the Recipe

    Print

    Creamy Chicken Pesto Pasta

    Creamy Chicken Pesto Pasta
    Print Recipe
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    Creamy Chicken Pesto Pasta packs a lot of flavor and comes together quickly thanks to store bought pesto sauce and tangy cream cheese. 

    • Author: Katy McAvoy
    • Prep Time: 15 min
    • Cook Time: 15 min
    • Total Time: 30 min
    • Yield: 4 servings 1x
    • Category: Dinner
    • Method: Stove Top
    • Cuisine: American

    Ingredients

    Units Scale
    • 1 Tbsp olive oil
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • ½ cup pesto
    • 3 oz plain cream cheese
    • 1-2 tablespoon milk
    • 8 oz rotini pasta, cooked
    • 1 ½ - 2 cups chicken, cooked & shredded
    • 2 Tbsp pine nuts, toasted (optional)
    • Parmesan cheese, grated

    Instructions

    Heat olive oil in a large skillet over medium-low heat.

    Add onion and garlic. Cook until onion is transparent.

    Stir pesto and cream cheese into onions and garlic.

    Once cream cheese has melted, add chicken and pasta.

    Stir to combine.

    Add in milk, 1 tablespoon at a time, until sauce reaches desired consistency.

    Top with toasted pine nuts and Parmesan cheese before serving.

    Keywords: rotini, pasta, noodles, creamy, chicken, pesto, restaurant inspired meal, dinner time, weekday dinner, 30 minute meals

    Did you make this recipe?

    Share a photo and tag me @katymcavoy on Instagram! I can’t wait to see what you made!

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    Pin it for Later

    Creamy Chicken Pesto Pasta

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    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com. Since 2017, she's been crafting easy-to-make cocktails and delicious meals, along with sharing her love of all things Michigan (a.k.a. The Mitten)!

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    Katy McAvoy

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that a couple hours of meal prep pays off for days. Follow me on Instagram to check out what I’m working on next!

    More about me →

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