Creamy Pesto Pasta

Creamy Pesto Pasta with fettuccine, broccoli, and sun-dried tomatoes is tossed in a flavorful pesto Alfredo sauce. This pasta dish is easy to make and can be ready in 30 minutes or less!

Pair Creamy Pesto Pasta with a light side dish such as this Cucumber Salad, Panzanella Salad, or Roasted Asparagus.

Creamy Pesto Pasta

Creamy Pesto Pasta has quickly become my go-to dinner favorite. Not only is it incredibly easy to whip up, but it’s also bursting with rich, savory flavors, thanks in large part to one of my all-time favorite ingredients: pesto!

The creamy texture melds perfectly with each bite, making every forkful a delicious experience. What’s more, it’s a meal that’s ready in just 30 minutes, offering a speedy yet delicious solution for those busy evenings.

Ingredients In Creamy Pesto Pasta

• Fettuccine: Acts as the base of the dish, absorbing the sauce and providing texture. Cook until al dente for the best bite.
• Broccoli: Cook it with the pasta to save time and simplify prep.
• Butter & Garlic: Butter adds richness, while garlic brings added flavor.
• Heavy Cream & Chicken Stock: Form the creamy sauce, with heavy cream providing richness and chicken stock adding flavor. Adjust amounts to control the sauce consistency.
• Pesto: The star of the sauce, delivering bold, fresh basil flavor. Use fresh pesto for the best taste.
• Parmesan: Melts into the sauce, adding a savory, cheesy element that thickens and flavors the dish. Grate fresh for maximum flavor.
• Sun-dried Tomatoes: Use the oil-packed variety for added flavor.

How To Make Creamy Pesto Pasta

1. While boiling pasta and broccoli, cook minced garlic in butter until it smells great.
2. Mix in heavy cream and chicken stock.
3. Add basil pesto and Parmesan cheese, stirring until smooth. Season with salt and pepper.
4. Put in sun-dried tomatoes and let it simmer briefly to thicken the sauce.
5. Combine the drained pasta and broccoli with the sauce.
6. Toss creamy pesto pasta together well.
7. Serve with toppings like fresh basil, extra Parmesan, pine nuts, and red pepper flakes for a spicy kick.

Tips For Success

• Salt the Pasta Water: Add 1 tablespoon of fine sea salt when the water boils. Only add pasta after the water returns to a boil. (Read more on how to properly salt your pasta water here.)
• Adjust the Sauce: Keep extra heavy cream, pesto, and chicken stock handy. Add more to the pot as needed, especially if the creamy pesto pasta seems to soak up a lot of sauce or you prefer it extra creamy.
• Grate Parmesan Finely: Use a microplane for a fluffy texture that melts effortlessly into the sauce and is perfect for topping.
• Toast Pine Nuts: Briefly toasting them in a dry skillet until just fragrant enhances their flavor.

More Easy Pasta Dishes

• Greek Pasta Salad with a delicious Greek-inspired lemon dressing
• Pesto Chicken Tortellini with sun-dried tomatoes
• Bruschetta Pasta Italian-inspired pasta dish
• Red and White Pasta only 4 ingredients
• Chicken Cheesesteak Baked Ziti cheesesteak-inspired pasta dish

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5 from 9 votes

Creamy Pesto Pasta

By Chelsea Lords

Creamy Pesto Pasta with fettuccine, broccoli, and sun-dried tomatoes is tossed in a flavorful pesto Alfredo sauce. This pasta dish is simple to make and can be ready in 30 minutes or less!

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Ingredients  

1x2x3x

• ▢ 10 ounces fettuccine (not an entire box)
• ▢ Fine sea salt and freshly cracked pepper
• ▢ 2 cups chopped broccoli
• ▢ 2 tablespoons unsalted butter
• ▢ 1 and 1/2 teaspoons minced garlic
• ▢ 3/4 cup heavy cream
• ▢ 1/4 cup chicken stock
• ▢ 1/4 cup prepared pesto (Note 1)
• ▢ 1/2 cup freshly grated Parmesan
• ▢ 3/4 cup sun-dried julienne-cut tomatoes packed in oil drained (Note 2)
• ▢ Optional: 1/4 cup toasted pine nuts (See Note 3), fresh basil, ribboned, additional Parmesan cheese for topping, red pepper flakes for heat.

Instructions 

• PASTA AND BROCCOLI: Bring a big pot of water to a boil. Generously salt the boiling water; I add a heaping tablespoon of salt. Add in the 10 ounces pasta and cook according to package directions until al dente. 2-3 minutes before the pasta will be done, add the 2 cups chopped broccoli to the boiling water, stir, and continue cooking until pasta is ready. Drain both and set aside for a minute.
• PESTO SAUCE: Meanwhile, in a large skillet (big enough to hold all the pasta), add the 2 tablespoons butter. Heat over medium heat until melted and then add in the 1 and 1/2 teaspoons minced garlic. Stir for 1 minute or until fragrant. Lower the heat if it's sizzling or browning. Add in the 3/4 cup heavy cream and 1/4 cup chicken stock. Stir to warm through and then add in the 1/4 cup prepared pesto and 1/2 cup freshly grated Parmesan cheese. Season the sauce to taste; I add 1/4 teaspoon pepper and 1/4 teaspoon salt. Stir until cheese is melted and sauce is smooth. Lower the heat to low and add in the sun-dried tomatoes.
• TOSS IN PASTA: Add the hot drained pasta and broccoli to the sauce and toss with tongs to combine. Taste and adjust seasonings; you may need an extra splash of heavy cream and/or chicken stock and an extra spoonful of pesto depending on how much sauce the pasta is absorbing. Remove from heat and divide onto plates.
• FINISHING: If desired, top individual plates with additional freshly grated Parmesan cheese, toasted pine nuts (See Note 3), fresh basil, and an extra sprinkle of freshly cracked pepper (or red pepper flakes if you'd like some heat).

Video

Recipe Notes

Note 1: The pesto is the most important ingredient in the cream sauce! Look for freshly made basil pesto (or make your own), not the preserved/jarred pesto. Freshly made pesto is typically near fresh (not dried) pasta or in the produce section of the store. My two favorites are Buitoni's® pesto with basil or Rana's® Basil pesto. I typically use Rana's basil pesto in this dish.

Note 2: I like to get the sun-dried tomatoes packed in oil and herbs because they add lots of flavor with no extra effort! I recommend getting the julienne-cut tomatoes to save you the step of chopping. 

Note 3: To toast pine nuts, place in a small saucepan over low heat. Lightly toast them until fragrant by stirring them for about 2-4 minutes.

Nutrition

Serving: 4servings | Calories: 497kcal | Carbohydrates: 59.3g | Protein: 16.2g | Fat: 21.8g | Cholesterol: 39.9mg | Sodium: 368.7mg | Fiber: 4g | Sugar: 4.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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