Creamy pesto pasta is a go-to dinner in my kitchen, especially on busy weeknights when I want something satisfying but quick. I love how the sauce comes together in minutes, and the aroma of fresh basil and garlic fills the kitchen as it simmers. The combination of silky cream and vibrant pesto makes every bite rich but not heavy.

This dish is special to me because it strikes the right balance between comfort and freshness. I often serve it as a main for family dinners, sometimes with a simple salad or garlic bread on the side. The sauce clings to the pasta, giving each forkful a creamy, herby finish.

The texture is what keeps me coming back: the pasta stays tender, while the sauce is smooth and coats everything evenly. It’s a reliable recipe that always gets requests for seconds. Whether I’m cooking for two or a crowd, it’s a staple that never disappoints.

I also appreciate that it’s easy to adapt—sometimes I add chicken or roasted veggies, depending on what I have on hand. The leftovers reheat well, making it practical for lunches the next day.

Quick Facts

Why You’ll Love It

This creamy pesto pasta is a weeknight lifesaver that delivers maximum flavor with minimal effort. The sauce is rich yet bright, and the whole dish comes together in under 30 minutes. It’s versatile, family-friendly, and easily customized with your favorite add-ins.

• Quick and easy—ready in about 25 minutes
• Uses pantry staples and fresh basil
• Creamy texture without being heavy
• Customizable with proteins or veggies
• Great for leftovers and meal prep

Ingredients

The ingredient list is straightforward, relying on a handful of fresh and pantry staples. Good-quality pesto makes a big difference, whether homemade or store-bought. Cream, Parmesan, and a touch of pasta water create a silky sauce that clings to your favorite pasta shape.

• 12 oz (340 g) pasta (penne, fusilli, or spaghetti)
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 g) basil pesto (homemade or store-bought)
• 1/2 cup (50 g) freshly grated Parmesan cheese, plus more for serving
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/4 cup (60 ml) reserved pasta cooking water
• Optional: 1 cup cooked chicken or roasted vegetables
• Fresh basil leaves, for garnish

Step-by-Step Instructions

This recipe is all about timing and layering flavors. Start by boiling the pasta and preparing the sauce while it cooks. The key is to combine everything while the pasta is hot, so the sauce coats every piece perfectly.

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/4 cup of the pasta water, then drain.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, just until fragrant.
3. Pour in the heavy cream and bring it to a gentle simmer. Cook for 2-3 minutes, stirring occasionally.
4. Stir in the pesto, salt, and black pepper. Simmer for another 2 minutes until the sauce is well combined.
5. Add the drained pasta to the skillet, tossing to coat in the sauce. If the sauce seems thick, add reserved pasta water a little at a time until it reaches your desired consistency.
6. Sprinkle in the Parmesan cheese and toss again until the cheese melts and the sauce is creamy.
7. If using, fold in cooked chicken or roasted vegetables at this stage.
8. Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan and fresh basil leaves.

Chef Tips

A few small tweaks can make this dish even better. Focus on timing and fresh ingredients for the best results. Here are my top tips for creamy, flavorful pasta every time.

• Use freshly grated Parmesan for smoother melting.
• Don’t overcook the pasta—al dente holds up best.
• Reserve pasta water before draining; it helps adjust sauce texture.
• Warm your serving bowls to keep the pasta hot longer.
• Stir sauce constantly to prevent scorching the cream.
• Add protein or veggies at the end to avoid overcooking.

Substitutions

This recipe is flexible and forgiving. If you’re missing an ingredient or want to adjust for dietary needs, there are plenty of options. Here are some easy swaps that work well.

• Swap heavy cream for half-and-half or whole milk (sauce will be lighter).
• Use any short or long pasta shape you have.
• Try sun-dried tomato pesto for a different flavor.
• Substitute Pecorino Romano for Parmesan.
• Use vegan pesto and plant-based cream for a dairy-free version.
• Add spinach or arugula for extra greens.

Storage & Reheating

Leftover creamy pesto pasta keeps well and makes a great lunch. Store it properly to maintain the best texture and flavor. Here’s how to handle leftovers and reheat for best results.

• Cool pasta completely before storing.
• Transfer to an airtight container and refrigerate for up to 3 days.
• Reheat gently in a skillet with a splash of milk or cream to loosen the sauce.
• Microwave in short bursts, stirring in between, to avoid overheating.
• Do not freeze—cream sauces can separate after thawing.

Perfect Pairings

Creamy pesto pasta pairs well with a variety of sides and drinks. I like to keep things simple and let the pasta shine, but these additions round out the meal. Here are some ideas to try.

• Crisp green salad with lemon vinaigrette
• Garlic bread or focaccia
• Grilled chicken or shrimp
• A glass of chilled Pinot Grigio or Sauvignon Blanc

FAQs

A few common questions come up when making creamy pesto pasta. Here are answers to help you get the best results every time. If you’re new to this dish, these tips will set you up for success.

Nutritional Note

This dish is rich and satisfying, with moderate protein and a creamy sauce. Nutrition will vary based on add-ins and portion size; enjoy in balance with your needs.