Whip up a creamy, flavorful pesto pasta in just 15 minutes with this quick and satisfying recipe.
Packed with protein from parmesan and optional chicken or shrimp, plus fiber from whole-grain pasta, this dish balances indulgence with nutrition.
The luscious sauce is rich in healthy fats and perfect for busy weeknights, meal prep, or a cozy, comforting dinner.
15-Minute Creamy Pesto Pasta
Equipment
- 1 Large pot (for boiling pasta)
- 1 large skillet (for sauce)
- Tongs (for mixing pasta with sauce)
Ingredients
- ½ pound pasta
- 3 tablespoons salted butter
- 4 cloves garlic finely minced or grated
- 1 cup heavy cream
- ½ cup milk
- ¼ cup pesto
- ⅓ cup grated parmesan cheese
- Kosher salt to taste
Instructions
- Prepare the Pasta Water: Fill a large pot with enough water to comfortably boil your pasta, usually about 6–8 cups.Place the pot over high heat and bring it to a rolling boil. Once boiling, season the water generously with kosher salt—it should taste slightly salty like the sea. The salt enhances the pasta’s flavor from the inside out.
- Cook the Pasta: Add the pasta of your choice to the boiling water. Stir immediately to prevent the noodles from sticking together. Cook the pasta according to the package instructions until it reaches al dente—tender but with a slight bite. Keep in mind that the pasta will continue to cook slightly when combined with the sauce, so slightly undercooking is ideal.
- Prepare the Garlic Butter Base: While the pasta cooks, heat a large skillet over medium-low heat.Add the butter to the pan and allow it to melt slowly. Once melted, add the finely minced or grated garlic. Sauté the garlic gently for 30–60 seconds, stirring constantly. The goal is to release the aroma without browning the garlic, which can create a bitter taste.
- Build the Creamy Pesto Sauce: Pour in the heavy cream and milk into the skillet with the garlic butter. Stir well to combine and allow the mixture to warm for about 1 minute. Add the pesto next, folding it into the cream mixture until fully incorporated. Keep the heat on low to medium-low—this ensures the sauce thickens gradually without scorching.
- Incorporate Parmesan Cheese: Reduce the heat to low and sprinkle the grated parmesan cheese into the sauce. Stir continuously until the cheese melts completely, creating a silky, creamy texture. Taste the sauce and add a pinch of kosher salt if needed. At this stage, the sauce should be smooth, rich, and aromatic, perfectly coating the pasta.
- Combine Pasta with Sauce: Using tongs, carefully transfer the cooked pasta directly from the pot into the skillet with the creamy pesto sauce. Toss gently but thoroughly, ensuring each strand is evenly coated. If the sauce feels too thick, add a small splash of pasta water gradually to loosen it to your preferred consistency. This step helps the sauce cling beautifully to the noodles.
- Adjust Seasoning and Taste: Taste a small bite of pasta to check for seasoning. Adjust with additional salt, freshly cracked black pepper, or a little extra parmesan cheese if desired. This is the moment to fine-tune the flavors so every bite is perfectly balanced.
- Serve and Garnish: Transfer the creamy pesto pasta onto serving plates while it’s hot. Garnish with extra parmesan cheese, a light drizzle of olive oil, or freshly cracked black pepper.For a pop of color and freshness, add sliced cherry tomatoes or fresh basil leaves. Serve immediately to enjoy the sauce at its creamiest and most flavorful.
Notes
- Use any pasta you love—fettuccine, spaghetti, penne, or gluten-free alternatives all work well.
- Freshly grated garlic gives the best flavor; avoid pre-minced jars if possible.
- Add cooked protein like chicken, shrimp, or sausage to make it a hearty meal.
- Keep a splash of pasta water handy to adjust sauce consistency.
- Garnish creatively with fresh basil, cherry tomatoes, or red pepper flakes for extra flavor.
- For a dairy-free version, substitute butter with vegan butter, cream with plant-based cream, and parmesan with dairy-free cheese.
- Serve immediately for the creamiest texture; leftovers can be reheated with a little added liquid.
Chef’s Secrets for Creamy Perfection
The key to a luscious, silky sauce starts with the garlic butter base.
Cook the garlic gently on low heat to avoid bitterness and let its aroma infuse the butter.
Gradually incorporating cream and milk ensures the sauce thickens evenly without curdling.
Use freshly grated parmesan for better melt and flavor.
Don’t overcook the pasta—al dente noodles will absorb just enough sauce without turning mushy.
A splash of pasta water is a chef’s trick to achieve the perfect silky texture that clings to every noodle.
Serving Suggestions to Impress Guests
This creamy pesto pasta shines on its own, but it also pairs beautifully with simple sides.
Serve with a crisp green salad or roasted vegetables for a balanced plate.
For a protein boost, top with grilled chicken, sautéed shrimp, or even pan-seared tofu.
Garnishes like cherry tomatoes, fresh basil, or a sprinkle of red pepper flakes add color, freshness, and subtle complexity.
Serve immediately while warm to fully enjoy the creamy texture, or plate elegantly for a dinner party presentation.
Storage Tips for Future Meals
Leftover creamy pesto pasta keeps well in an airtight container in the refrigerator for up to 5 days.
Reheat gently on the stovetop over low heat or in the microwave, adding a small splash of milk or water to restore creaminess.
For longer storage, freeze the pasta in a freezer-safe container for up to 6 months.
Thaw overnight in the fridge, then reheat with added liquid to bring back the silky, creamy texture.
Avoid freezing pasta with delicate garnishes; add fresh toppings after reheating.
Frequently Asked Questions
1. Can I make this recipe vegan or dairy-free?
Yes! Replace butter with vegan butter, heavy cream with plant-based cream, and parmesan with a dairy-free alternative.
Use dairy-free pesto, or make your own with nuts, olive oil, and fresh basil for a completely vegan-friendly version.
2. Which pasta works best with creamy pesto?
Fettuccine, linguine, or spaghetti are ideal because their long strands hold the sauce well. Shorter pasta like penne or rigatoni also work; just make sure to toss thoroughly so every piece is coated.
3. Can I prepare the sauce in advance?
Absolutely. The sauce can be made a day ahead and stored in the fridge. Reheat gently, adding a little milk or pasta water to restore its creamy texture, then toss with freshly cooked pasta.
4. How do I prevent the sauce from separating?
Cook over low to medium-low heat and add the parmesan gradually. Avoid boiling the cream or cooking at high heat, which can cause curdling. Stir continuously to maintain a smooth, velvety sauce.
5. Can I add protein to make it a complete meal?
Yes! Grilled chicken, sautéed shrimp, or pan-seared tofu are excellent options. Cook the protein separately and fold it into the creamy pesto sauce just before serving for an easy, balanced dinner.
