Whether you’re feeding picky kids, impressing friends, or just need something fast and delicious, this creamy basil pesto pasta has your back.
Let’s get cooking!
Why My Creamy Pesto Pasta Is So Good
- Ready in 20 minutes – Perfect for busy weeknights.
- Creamy, cheesy, pesto-packed sauce – Pure comfort in a bowl.
- Simple ingredients – No fancy stuff, just pantry staples.
- Picky-eater approved – Kids and adults will both ask for seconds.
- Budget-friendly – No expensive ingredients here.
- Versatile – Serve it as a main dish or a side.
- Easy to customize – Add chicken, shrimp, or veggies if you like!
Ingredients You’ll Need (and Easy Swaps!)
You don’t need anything fancy to whip up this creamy pesto pasta — just a handful of simple, everyday ingredients. Here’s what you’ll need and a few easy swaps if you want to mix things up:
- Penne Pasta – Feel free to use your favorite type of pasta for this recipe.
- Olive Oil – Enhances flavor, prevents sticking, and adds richness to the sauce.
- Heavy Cream – Creating a rich, thick, and smooth sauce with a luxurious texture.
- Milk – Balance the thickness of the sauce, making it creamy but not overly rich. Use whole milk for a creamier sauce, or substitute with half-and-half for extra richness.
- Parmesan Cheese – Use freshly grated Parmesan for the best texture and flavor. Pre-grated cheese often contains anti-caking agents that can affect melting.
- Salt&Pepper –To taste.
- Basil Pesto – You can use homemade basil pesto for an intense and more delicious flavor.
How To Make Creamy Pesto Pasta
Even though it may look impressive, this pesto pasta recipe recipe is quick and easy to prepare without cooking skills.Here are the instructions that you have to follow:
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the penne pasta and cook according to the package instructions until al dente.
- Drain the pasta and set aside.
Prepare the Sauce
- Heat the olive oil over medium heat in a large skillet or saucepan.
- Pour in the heavy cream and milk (or half and half), stirring to combine.
- Bring the mixture to a gentle simmer, but do not let it boil.
Add Cheese and Pesto
- Stir in the grated Parmesan cheese, allowing it to melt and combine with the cream mixture.
- Add the pesto to the sauce, stirring well to ensure it’s evenly distributed.
Season and Combine
- Season the sauce with salt and pepper to taste.
- Add the cooked penne pasta to the sauce, tossing gently to coat the pasta evenly with the creamy pesto sauce.
Serve
- Serve the pasta immediately, garnished with additional Parmesan cheese if desired.
Best Pasta for Creamy Pesto Sauce
Don’t stress about which pasta to use — but if you’re choosing, these shapes hold the sauce really well:
- Penne – classic and reliable
- Farfalle (bow ties) – cute and sauce-catching
- Rigatoni – big and ridged for serious sauce-holding
- Fusilli – those spirals grip every drop
- Fettuccine – wide and creamy-friendly
- Shells (Conchiglie) – little sauce pockets!
Recipe Tips
- Cook pasta just right – Al dente is key so it doesn’t go soggy.
- Save pasta water! – Add a splash to loosen up the sauce if needed.
- Use fresh Parmesan – It melts better and tastes 100x nicer.
- Don’t overheat the cream – Keep the heat medium to low to avoid splitting.
- Taste and season – Always give your sauce a taste before serving.
- Serve immediately – This dish is best when hot and creamy!
Variations & Add-Ins
This creamy pesto pasta is amazing as-is, but here are some ways to mix things up:
- Add cooked chicken – Rotisserie or grilled both work.
- Toss in shrimp – Sautéed with garlic = yum.
- Stir in veggies – Broccoli, spinach, cherry tomatoes, or peas.
- Make it spicy – Add a pinch of red pepper flakes.
What to Serve with Creamy Pesto Pasta
Turn it into a complete meal with:
- Garlic bread or crusty sourdough
- Simple green salad with a lemony vinaigrette
- Roasted veggies like zucchini or asparagus
- Grilled chicken or baked salmon on the side
Storing Leftovers
In the fridge:
- Let it cool completely.
- Store in an airtight container for up to 4 days.
- Reheat gently on the stove or in the microwave with a splash of milk or cream.
In the freezer:
- Freeze for up to 2–3 months in a freezer-safe container.
- Thaw in the fridge overnight and reheat as above.
Can I Use Store-Bought Pesto?
Yep! Just go for a good-quality brand in the refrigerated section if possible. It really makes a difference.
Can I Make This Ahead?
Yes – just store the pasta and sauce separately, then combine and reheat gently before serving.
Can I Make This Dairy-Free?
You can! Use a dairy-free cream alternative (like coconut cream or oat cream) and swap Parmesan for nutritional yeast or a dairy-free cheese.
More Pasta Recipes
Creamy Pesto Pasta
Ingredients
- 11-12 oz uncooked pasta
- 2 tbsp Olive oil
- 1 cup Heavy cream
- ½ cup Milk or half and half
- ½ cup Parmesan cheese grated
- ¾ tsp salt to taste
- ½ tsp freshly ground black pepper
- ½ cup pesto
Instructions
- Bring a large pot of salted water to a boil (add at least 1 tablespoon salt to the water). Add the pasta and cook until al dente, following package directions. Drain well, reserving a bit of the pasta water if needed.
- In a large skillet, heat the olive oil over medium heat. Pour in the cream and milk, stirring gently until the mixture starts to simmer.
- Stir in the Parmesan until it melts completely and the sauce becomes smooth and slightly thickened.
- Add the pesto and stir until the sauce is well blended. Season with salt and pepper, tasting as you go.
- Add the cooked pasta to the sauce and toss well to coat every piece. If the sauce feels too thick, stir in a bit of the reserved pasta water to loosen it up.
- Plate the pasta immediately and finish with extra Parmesan and black pepper if desired. Enjoy while hot!
Nutrition Information
The nutritional information provided on this website is intended to be a helpful reference and convenience for our users. It is offered as a courtesy and is based on data primarily sourced from the USDA Food Composition Database.
We kindly request that you do not take screenshots or copy/paste our recipes to social media or other websites. We would greatly appreciate it if you could instead share a link to our recipe along with a photo.
