Creamy Red Pesto Pasta with Chicken

this recipe

Looking for more pesto pasta recipes? Try my Creamy Pesto Pasta with Shrimp, Chili Pesto Pasta with Chicken, Tomato Ricotta Pesto Pasta, or Sundried Tomato Pesto Pasta with Cajun Chicken next!

About This Recipe

It’s no secret that I love using store-bought pesto to make a quick and easy weeknight dinner with elevated flavors. My Creamy Pesto Pasta with Shrimp and Chili Pesto Pasta with Chicken and are two of my most cooked and favorite pesto pasta recipes. Today, I’m sharing a new favorite that I just can’t get enough of – this Creamy Red Pesto Pasta with Chicken!

This easy pasta dish features juicy seared seasoned chicken, fragrant aromatics like garlic and shallots, bow tie pasta, and baby spinach in a creamy tomato pesto sauce with a kick of heat! 

Instead of using heavy cream to make the creamy sauce, I used extra virgin olive oil, flour, whole milk and freshly grated Parmigiano Reggiano cheese (Parmesan) to thicken it. 

Finish off your plate with a sprinkling of fresh basil or parsley and more parmesan if you wish and you’ll have yourself a decadent, restaurant-quality comfort food pasta dish at home! 

Ready in 30 minutes, this delectable quick pasta dinner is a high protein meal that’s fantastic for a busy weeknight dinner but fancy tasting enough for entertaining. Leftovers taste fantastic the next day so you can make it for meal prep too!

Ingredient Notes and Substitutes

• Seasoned Chicken: I’ve used sliced boneless skinless chicken breasts and seasoned with kosher salt, black pepper and Italian seasoning. You can use boneless skinless chicken thighs if you prefer.
• Aromatics: We have Asian red shallots (substitute with regular shallots/eschalots or red onion), fresh garlic and red chilies. I added a few Thai Bird’s Eye red chilies for a kick of heat but any variety easily available to you will work. Omit for milder dish.
• Fresh Basil: Adds sweet, herbaceous flavors and enhances the red pesto flavor.
• Parmigiano Reggiano Cheese (or Parmesan cheese): Adds savory, nutty flavors to the creamy red pesto sauce and helps thicken it. Use freshly grated from a block so that it melts and tastes better. 
• Cream Sauce: Extra Virgin Olive Oil, all-purpose flour and whole milk (mine has 3.7% fat) makes up our cream sauce. 
• Bowtie Pasta: Also known as farfalle and butterfly pasta. Feel free to use any short-cut pasta shape. 
• Red Pesto: I used a high quality store-bought jarred red pesto from Marks & Spencer (M&S). It’s made with tomato puree, extra virgin olive oil, sundried tomatoes, red peppers, pine nuts/kernels, garlic, cashew nuts, Parmigiano Reggiano and Pecorino Romano cheese. The tomato and garlic flavors are very pronounced and I love this brand! Use any high-quality red pesto you love, either store-bought or homemade.
• Seasonings: Kosher salt (use a little less than half the amount if using fine sea salt which is saltier), black pepper, dried oregano, Italian seasoning, dried mint, crushed red pepper chili flakes and ground cayenne to add a spicy kick of heat. Feel free to use less or omit the chili flakes and cayenne for a milder dish. 
• Baby Spinach: Or use baby kale.
• Pasta Cooking Water: Reserve some before draining the pasta! Use if and as needed if the sauce thickens too much.
• To Serve: Top your plate with a sprinkling of fresh basil or chopped fresh parsley and more grated parmesan cheese if desired!

Full ingredient list and amounts are in the recipe card below.

How to Make Creamy Red Pesto Pasta

Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!

Storing and Reheating Leftovers

• Storing. Store leftovers in a sealed airtight container in the fridge for 3-4 days.

• Reheating. Reheat on high in the microwave for 1-2 minutes, stirring halfway through, until hot throughout. Garnish with fresh basil after reheating.

Variations

Dietary Modifications:

• Gluten-free. Use your favorite gluten-free pasta. I love brown rice & red lentil pasta by Clearspring brand but for another high protein pasta option, try using Banza chickpea pasta.
• Vegetarian. Use a plant-based chicken substitute such as Quorn or other meat-free protein of choice. You could also replace the protein with more pasta if preferred. Or used cooked chickpeas or white beans.
• Dairy-free. Use a dairy-free milk, vegan parmesan cheese without rennet and a plant-based red pesto made with vegan cheese.
• Vegan. Same as for making it dairy-free but use a plant-based chicken substitute or other plant-based protein of choice, cooked chickpeas or white beans. Seared sliced vegan sausages would also taste great in the red pesto pasta dish.
• Nut-free. Use a red pesto made without cashew nuts, walnuts or other nuts.

Flavor/Preference Customization:

• Use a different protein. Shrimp/prawns, pan-seared or air fryer salmon (flaked with a fork after cooking or left whole to add on top after dividing the pasta onto plates), Italian sausage, cooked chorizo or bacon, etc. 
• Use another pasta shape. Short-cut shaped pasta such as penne, small shells (conchiglie), orecchiette, rotini, cavatappi, ziti, fusilli, gemelli, casarecce, etc. For a noodle type pasta, use linguini, fettuccine, bucatini or spaghetti.
• Add veggies. Baby kale instead of baby spinach, green peas, sautéed asparagus, jarred roasted red peppers, sundried tomatoes, yellow or red bell pepper, zucchini, blanched broccoli florets, etc. Sauté any veggies that take longer to cook first so that they have softened enough before you adding the shallots and garlic to the pan.
• Add a different cheese. Pecorino Romano instead of Parmigiano Reggiano would also taste fantastic. Or you can add cream cheese, mascarpone, ricotta, feta, gouda, gruyere or mozzarella. 
• Add lemon juice. Str in 1-2 teaspoons at the end for a zesty kick of tang!
• Use heavy cream or half and half. For a richer and creamier sauce. You could use a dairy-free cream if needed too.
• Top with walnuts. Some toasted walnuts as a topping to add some crunch and a delicious, nutty flavor! Chopped toasted almonds or pine nuts would also pair well with the pesto flavor.
• Use homemade pesto. Fresh homemade red pesto would also taste delicious if you have time to make some from scratch.