10-minute Creamy Pesto Pasta (quick + easy)

This Creamy Pesto Pasta is ready in 10 minutes, is packed with flavor and is a delicious quick meal to make that covers all the bases of protein, veggies and tasty!

If there’s one thing I can always count on to bring everyone in my house to the table without hesitation, it’s a big bowl of creamy pesto pasta. Whether it’s a weeknight dinner, something comforting on a cozy weekend, or a last-minute dish when we haven’t had a moment to think about what to make—this recipe always delivers.

It’s creamy, flavorful, satisfying, and sneaks in some veggies too (hi, peas!). This creamy pesto pasta is a better-for-you take on the classic version, made with gluten-free pasta, coconut milk, and just the right amount of parmesan to give it that rich, cheesy flavor we all love.

Let’s dive into what makes this pasta recipe one that you’re going to keep on repeat.

Why You’ll Love This Creamy Pesto Pasta

This dish checks every box:

• Creamy and comforting without feeling too heavy

• Family-approved and kid-friendly (yes, even with the peas!)

• Easily gluten-free and adaptable if you want to make it dairy-free

• Comes together in under 30 minutes

• Packed with flavor from garlic, pesto, and parmesan

• A great way to use up leftover chicken

If you’ve been looking for a quick and easy dinner that still feels a little elevated, this is it. Plus, you can prep most of it ahead of time and just toss everything together when you’re ready to eat.

Ingredients You’ll Need

Here’s everything you need to make your own creamy pesto pasta:

• Pasta – I used gluten-free pasta, but you can use whatever kind your family loves. Penne, rotini, fusilli, and shells all work great because they hold onto the sauce beautifully.

• Unsalted butter – You can sub olive oil if needed, but I love the richness the butter adds.

• Garlic cloves, minced – Garlic is a must. It adds that perfect savory flavor base to your sauce.

• Full-fat coconut milk – This is what makes the sauce ultra-creamy without needing heavy cream. Don’t worry—the coconut flavor is super subtle and blends into the pesto.

• Milk – Any milk works here (dairy or non-dairy), just make sure it’s unsweetened.

• Parmesan cheese – Freshly grated is best! It melts better and has the best flavor.

• Pesto – Store-bought or homemade, whichever you have. I usually use a classic basil pesto but feel free to mix it up with kale or spinach pesto.

• Cooked chicken, chopped – I usually use leftover grilled or rotisserie chicken. It adds protein and makes this pasta feel like a full meal.

• Frozen peas – A little veggie boost that adds sweetness and color.

How to Make Creamy Pesto Pasta

This comes together quickly, so make sure you have all your ingredients prepped and ready!

1. Cook the Pasta

In a large pot over high heat, bring water and salt to a boil. Add your pasta and cook it to al dente according to the package instructions.

Drain and rinse with cold water to stop the cooking process—this is especially important if you’re making this ahead or using gluten-free pasta, which can get mushy if overcooked.

Rachel tip: If you’re using leftover pasta from the night before (which I often do!), skip the boiling and just warm it up directly in the sauce.

2. Sauté the Garlic

In a large skillet over medium heat, melt the butter (or heat your oil of choice). Add the minced garlic and sauté until it becomes lightly golden and fragrant—about 1-2 minutes. Don’t walk away! Garlic burns fast.

3. Make the Sauce

Pour in the coconut milk and milk, and stir to combine. Add the pesto, grated parmesan cheese, a pinch of salt and pepper, and red chili flakes if you like a little heat (I usually add just a touch so my kids can still eat it).

Let everything simmer on medium-high heat for about 4-5 minutes, stirring occasionally. The sauce should thicken slightly and smell amazing.

4. Add Chicken and Peas

Toss in your chopped, cooked chicken and frozen peas. Stir and let them warm up in the sauce for 2-3 minutes. The peas cook quickly, and the chicken just needs to be heated through.

5. Toss with Pasta

Add your cooked pasta to the skillet and toss everything together until the noodles are fully coated in the creamy pesto sauce. Cook for another 1-2 minutes so the flavors really come together.

6. Serve and Enjoy

Serve warm with extra parmesan on top (because why not?), fresh basil if you have it, and maybe a squeeze of lemon for brightness. This pasta is super satisfying on its own, but you can pair it with a simple salad or roasted veggies for a full meal.

Recipe Variations

This recipe is so versatile. Here are a few fun ways to switch it up:

• Make it vegetarian: Skip the chicken and add sautéed mushrooms, broccoli, or zucchini for extra veggies.

• Make it dairy-free: Use a dairy-free pesto and sub the parmesan with nutritional yeast or a dairy-free cheese you love.

• Add crunch: Toast some pine nuts or walnuts and sprinkle them on top for texture.

• Spice it up: Add more red pepper flakes, or stir in a spoonful of chili crisp for a bold twist.

• Switch the protein: Swap chicken for shrimp, turkey sausage, or even crispy chickpeas.

Storing and Reheating

This creamy pesto pasta holds up so well as leftovers.

• Fridge: Store in an airtight container for up to 4 days.

• Reheat: Warm in a skillet over medium-low heat with a splash of water or milk to bring the sauce back to life. You can also microwave it if you’re in a rush.

Meal prep tip: Double the sauce and keep it in the fridge to use later in the week. You can pour it over roasted veggies, rice, or even as a spread on sandwiches!

Why I Love This Creamy Pesto Pasta for Busy Weeks

When life is chaotic (which let’s be honest, it always is), I need recipes that don’t take a ton of thought or effort but still feel delicious and nourishing. This creamy pesto pasta is exactly that. It’s loaded with flavor, it’s easy to adapt based on what’s in your fridge, and it comes together faster than waiting for takeout.

My kids devour it, my husband always asks for seconds, and I love that I can sneak in extra greens and healthy fats without sacrificing taste.

Let’s Make It Together!

This is one of those “add to cart” type recipes. You likely have most of the ingredients already—and if not, they’re super easy to find. Next time you’re craving something cozy, creamy, and comforting but still better-for-you, give this creamy pesto pasta a try.

And if you make it, tag me on Instagram @rachlmansfield so I can see your creations. I love seeing you make these recipes in your own kitchens.

Now go boil some pasta, blend up that sauce, and get ready for the dreamiest dinner ever.

More Pasta Recipes You’ll Love:

• Greek Yogurt Mac and Cheese
• Easiest No-Boil Baked Pasta Recipe
• Creamy Garlic Parmesan Chicken Pasta (gluten-free)
• Marry Me Chicken Pasta (gluten-free)