Name: Creamy Pesto Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 12 oz pasta (fettuccine, penne, or spaghetti); ½ cup basil pesto (homemade or store-bought); 1 cup heavy cream; ½ cup grated Parmesan cheese; 1 tbsp olive oil; 2 cloves garlic, minced; Salt and pepper, to taste; Optional Add-ins: cherry tomatoes, cooked chicken, sautéed mushrooms

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Creamy pesto pasta is a rich and satisfying dish that combines the fresh, herbaceous flavor of basil pesto with the smooth decadence of cream. It’s a quick and easy recipe that feels indulgent and tastes like something from a fancy Italian restaurant. Whether I’m cooking for a cozy dinner at home or entertaining guests, this pasta always hits the spot.

Why You’ll Love This Recipe

I love this creamy pesto pasta because it comes together fast but delivers huge flavor. The cream balances out the boldness of the pesto, creating a velvety sauce that clings to every strand of pasta. It’s a versatile dish too—easy to adapt with proteins like chicken or shrimp or keep it vegetarian with veggies. Best of all, it requires minimal prep and only a handful of ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (fettuccine, penne, or spaghetti work well)
Basil pesto (homemade or store-bought)
Heavy cream
Parmesan cheese, grated
Olive oil
Garlic, minced
Salt and pepper, to taste
Optional: cherry tomatoes, cooked chicken, or sautéed mushrooms for extra add-ins

Directions

I start by boiling a large pot of salted water and cooking the pasta until al dente. I reserve about ½ cup of pasta water before draining.
In a large skillet, I heat olive oil over medium heat and sauté the garlic until fragrant, about 1 minute.
I reduce the heat and stir in the pesto and heavy cream, mixing until the sauce is smooth and combined.
I let the sauce simmer gently for a few minutes, then add the cooked pasta to the skillet, tossing to coat evenly.
If the sauce is too thick, I stir in a splash of the reserved pasta water until I get the consistency I want.
I finish the dish with freshly grated Parmesan cheese and season with salt and pepper to taste.
I serve it hot, garnished with extra cheese or basil if I’m feeling fancy.

Servings and timing

This recipe serves 4 people and takes about 20–25 minutes from start to finish. It’s perfect for a quick weeknight dinner or a last-minute meal when I want something comforting and flavorful.

Variations

I often switch things up depending on what I have on hand. Sometimes I add grilled chicken or shrimp for protein, or toss in sautéed mushrooms or spinach for a veggie boost. For a nuttier taste, I swap in walnut or almond pesto. If I want it extra rich, a touch of butter in the sauce does the trick.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I like to add a splash of cream or milk to bring the sauce back to life, warming it over low heat on the stovetop or in the microwave in short bursts, stirring in between.

FAQs

How can I make this dish vegetarian?

This dish is naturally vegetarian if I use a pesto that doesn’t include Parmesan made with animal rennet. I just check the label or make my own pesto at home with vegetarian cheese.

Can I use milk instead of cream?

I can use milk, but it won’t be as rich or thick. For a creamier sauce without using heavy cream, I sometimes go with half-and-half or a mix of milk and a bit of cream cheese.

What pasta works best for this recipe?

I like fettuccine, penne, or spaghetti, but really any pasta shape I have on hand works fine. Short pastas like fusilli or farfalle are great for holding onto the creamy pesto sauce.

Can I freeze creamy pesto pasta?

I don’t recommend freezing this dish because cream sauces tend to separate and become grainy when thawed. It’s best enjoyed fresh or stored in the fridge for a few days.

Is this recipe gluten-free?

It can be! I just make sure to use gluten-free pasta and double-check that the pesto is also gluten-free. Most store-bought pestos are, but I always read the label to be sure.

Conclusion

Creamy pesto pasta is one of those meals I keep coming back to. It’s quick, customizable, and packed with bold and creamy flavors that make it hard to resist. Whether I’m making it for myself or to share with others, it’s always a comforting and crowd-pleasing dish.