Need dinner fast? This 15-Minute Chicken Pesto Pasta is the kind of recipe that saves a busy evening and still feels like something you actually want to sit down for. You get juicy chicken, creamy pesto sauce, soft mozzarella, sweet-tangy sun-dried tomatoes, and fresh arugula all in one bowl. It's full of flavor and on the table in 15 minutes.
This is one of my go-to recipes when time is short and I still want something warm, homemade, and really delicious. It works so well because the ingredient list is short, the flavors do a lot of the work, and the mozzarella and arugula go in right at the end so everything stays soft, fresh, and just right.
Creamy 15-Minute Chicken Pesto Pasta
This chicken pesto pasta is quick, creamy, and easy to make, but it doesn't taste rushed. The pesto and crème fraîche make a silky sauce, the oil-packed sun-dried tomatoes bring big Italian flavor, and the mozzarella melts in just enough to make every bite extra good.
It's one of those dinners that feels a little special without asking much from you. It makes 4 generous bowls, so it works as a full meal on its own. That makes it perfect for busy weeknights, hungry families, or those evenings when you want something reliable that you know will work.
Serve with a fresh Italian salad or a crispy baguette, and you will have a top dinner. Children often love it, too. That's the case with our family, too. With this recipe, the plates were empty. They asked if this recipe could be served again soon, which was delicious! Approved!
This 30-minute pesto chicken pasta dinner is versatile and satisfying, perfect for any night of the week. For more quick and delicious recipes, explore our 30-Minute Meals Collection.
Ready to cook? Jump straight to the recipe card and get dinner on the table in 15 minutes.
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What you'll need
Exact amounts are in the recipe card below.
Here's what goes into this easy chicken pesto pasta:
- Fusilli: A great pasta shape for this recipe. The twists catch the creamy pesto sauce really well. Cook it al dente, because it keeps cooking a little once it hits the pan.
- Vegetable oil: Just enough to fry the chicken. You don't need much.
- Chicken breast: Cut it into small, even pieces so it cooks fast and stays juicy. This is one of the reasons the whole recipe comes together so quickly.
- Salt and pepper: Simple, but important. Season the chicken well so the whole dish has a good base.
- Green pesto: This brings most of the flavor, so use one you really like. Homemade is lovely if you have it. If not, a good store-bought pesto is a great shortcut.
- Crème fraîche: This makes the sauce creamy and smooth. It doesn't make it too tangy. It mostly gives you that rich, silky finish. You can make Crème fraîche easily yourself.
- Oil-packed sun-dried tomatoes: These are the best choice here. They're soft, flavorful, and ready to go straight into the sauce. They bring a deep, sweet-savory flavor that makes the pasta taste like more than a quick dinner.
- Mozzarella: Use small mozzarella balls or tear a larger ball into pieces. Fold it in at the end so it softens gently instead of sticking to the pan.
- Arugula: Stir this in right before serving. It adds freshness and a little peppery bite. I often put extra on the table too, so everyone can add more if they like.
Variations
This recipe is very flexible, which is handy on busy days.
- With shrimp: Swap the chicken for shrimp for a quick seafood version.
- Vegetarian version: Leave out the chicken and add sautéed mushrooms or roasted vegetables.
- Different cheese: Use feta for a salty finish or goat cheese for a creamier, tangier twist.
- Different pasta: Penne, rotini, or gluten-free pasta all work well.
- Extra flavor boost: Using store-bought pesto? Add a squeeze of lemon juice or a little grated Parmesan to wake it up.
How to make this
You'll find the full, step-by-step recipe card below.
- Step 1: Bring a large pot of salted water to a boil and cook the fusilli until al dente. Before draining, save 1 cup of pasta water. That pasta water is your little safety net. If the sauce gets too thick later, a splash loosens it right up.
- Step 2: Heat the oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and fry until golden brown and cooked through. You want the chicken nicely colored on the outside, not pale and steamed. Small pieces help it cook quickly and evenly.
- Step 3: Turn the heat to low and stir in the pesto and crème fraîche until smooth.
- Step 4: Add the oil-packed sun-dried tomatoes and let them warm through for 2 to 3 minutes. Add the drained pasta to the skillet and toss everything together. If the sauce feels a little thick, add some of the reserved pasta water until it looks silky and coats the pasta nicely. Fold in the mozzarella gently, then take the pan off the heat and stir in the arugula just before serving. The mozzarella should soften a little. The arugula should lightly wilt, not disappear.
Top Tips
I make this very regularly and before this recipe came on the blog it was made so many times that it can't go wrong. Here are some tips:
- Cook the fusilli al dente. It keeps cooking a bit when it goes into the hot sauce. If you overcook it in the pot, it can go soft fast.
- Save some pasta water Don't skip this. A splash of pasta water can fix a sauce that feels too thick and help it cling to the pasta better.
- Fold Mozzarella in at the end. If it cooks too long in the pan, it can stick and turn chewy instead of soft.
- Arugula is best stirred in right before serving. That way it stays fresh and lightly wilted instead of collapsing into the sauce.
- This recipe has a short ingredient list, so flavor matters. Use a pesto you actually like. Homemade is great. A good one from the chilled section is my favorite shortcut.
Yes, absolutely. It works very well and saves time. If you want to boost the flavor a little, add a squeeze of lemon juice or a sprinkle of grated Parmesan.
Use oil-packed sun-dried tomatoes. They're softer, fuller in flavor, and work best in this quick sauce.
Yes. It makes 4 generous bowls and works very well as a full meal.
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RECIPE CARD
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Ingredients
- 7 cups fusilli
- 1 tablespoon vegetable oil
- 1 pound chicken breast, diced
- Salt and pepper , to taste
- 2½ tablespoons green pesto
- 1 cup crème fraîche
- 1½ cup sun-dried tomatoes
- 1 cup mozzarella, small balls or teared in pieces.
- 2 cups arugula
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Bring a large pot of salted water to a boil. Add the fusilli and cook according to the package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.7 cups fusilli
- Heat the vegetable oil in a large skillet over medium heat.1 tablespoon vegetable oil
- Add the diced chicken, season with salt and pepper, and cook until golden brown and cooked through.1 pound chicken breast, Salt and pepper
- Lower the heat. Stir in the pesto and crème fraîche until smooth.2½ tablespoons green pesto, 1 cup crème fraîche
- Add the sun-dried tomatoes and cook for 2 to 3 minutes, just until warmed through.1½ cup sun-dried tomatoes
- Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add a little reserved pasta water until it is creamy and coats the pasta nicely.
- Gently fold in the mozzarella so it softens slightly.1 cup mozzarella
- Remove from the heat and stir in the arugula just before serving.2 cups arugula
Notes
- Refrigerator: Place leftovers in a sealed container. Store for up to 2 days.
- Reheat: Warm up gently in a pan or microwave. Add a little bit of water to make the sauce creamy again.
Nutrition
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In March 2026, the recipe underwent some adjustments. New photography, an ingredient list picture, and a photo step-by-step plan were added. The title was also made more specific.
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