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10-minute Creamy Pesto Pasta (quick + easy)

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5 from 2 reviews

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!

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Yield: 4 1x

Ingredients

Scale
  • 8 ounces 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.
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 1 cup full-fat coconut milk
  • 1/2 cup milk
  • 1/2 cup parmesan cheese
  • 1/2 cup pesto – store-bought or homemade
  • 1 cup cooked chicken, chopped
  • 1 cup frozen peas

Instructions

  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.
  2. 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.
  3. 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.
  4. 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).
  5. Let everything simmer on medium-high heat for about 4-5 minutes, stirring occasionally. The sauce should thicken slightly and smell amazing.
  6. 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.
  7. 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.
  8. 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.

Notes

*Store in fridge for 3-5 days. Reheat with splash of broth or milk if needed to break up the sauce

  • Author: Rachel Mansfield

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