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This creamy pesto chicken skillet is the dinner I make when I want something that tastes like I fussed but really did not. Golden, crispy chicken sits in a silky basil parmesan sauce, twirled through angel hair pasta that soaks up every last bit of it. One bite in and the whole pan disappears.
I learned the breading is what makes this one work. A quick toss in seasoned flour and breadcrumbs before searing gives the chicken a golden, crisp edge that holds up once it hits the sauce instead of going soft. I keep this in my back pocket for the nights I want dinner to feel like more than it took.
What makes this one mine is the contrast. Crisp breaded chicken against a creamy whole milk sauce sets it apart from the heavy cream skillets everywhere else, and it is the version I reach for when I want quick to still feel a little special.
One Pan Dinner
How I Finally Got the Pesto and Milk Balance Right
I went back into this one because the sauce is everything here, and it is easy to tip too far in either direction. Too much pesto and it turns bitter, too much dairy and the basil fades right out. I kept adjusting until it stayed rich and creamy with the pesto still bright, and that is the version below.
What Goes Into the Sauce and Why
- Boneless skinless chicken thighs: I use thighs because they stay juicy and forgiving. They do not dry out the way breasts can if the pan runs a little hot, which matters when you are going for a real golden sear.
- Whole milk: Use whole milk, not skim or low fat. The fat is what lets the sauce turn creamy and cling to the pasta instead of staying thin and watery.
- Pesto sauce: Jarred pesto is what I reach for on a weeknight, and the amount is on purpose. A little goes a long way, and too much turns the sauce bitter and muddy instead of fresh and green.
- Flour and breadcrumbs: These are the coating that gives the chicken its crust. Tossed with the garlic salt, they give each piece a golden, crisp edge that stands up once it is back in the sauce.
- Fresh grated parmesan: Grate it off the block if you can. Pre-shredded parmesan is coated to stop it clumping, and that coating keeps it from melting smoothly into the sauce.
- Angel hair pasta: It cooks fast and catches the sauce. The thin strands take on the creamy pesto better than a heavier noodle, and they cook in about the time it takes to sear the chicken.
How to Make Creamy Pesto Chicken Skillet
Step 1: Cook the Pasta Cook the angel hair according to the package directions, then drain it. Angel hair cooks fast, so pull it right at the low end of the time so it does not go mushy.
Step 2: Coat the Chicken Add the breadcrumbs, flour, and garlic salt to a large zip-top bag. Add the chicken and toss until every piece is fully coated.
Step 3: Sear the Chicken Heat the olive oil in a heavy skillet over medium-high. Add the chicken and cook about 7 minutes a side, until golden brown. Remove the chicken and set it aside.
Step 4: Build the Sauce In the same skillet, melt the butter, then add the garlic and pesto and stir for 1 minute. Pour in the milk and bring it up to hot, then reduce the heat and stir in the parmesan and the pasta until everything is coated.
Step 5: Bring It Together Nestle the chicken back into the skillet. Garnish with fresh basil and more parmesan if you like, and serve it warm.
What to Serve With It
This is a full meal on its own, but I like a green vegetable next to it to balance the creaminess. My feta and bacon green beans come together while the chicken sears. When I want something to mop up the extra sauce, I put out a batch of cheesy garlic dinner rolls and call it dinner.
It fits right into my regular rotation of easy dinner recipes for busy nights.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, so reheat it gently in a skillet over medium-low with a splash of milk stirred in to bring it back to creamy.
I do not recommend freezing this one. A whole milk and parmesan sauce tends to separate and turn grainy after it thaws, so it is best made fresh and eaten within a few days.
More Easy Chicken Dinners
- Easy Marry Me Chicken Recipe with Pasta
- Creamy Beef and Shells
- Baked Spaghetti with Cream Cheese
- Chicken and Broccoli Penne Alfredo
Creamy Pesto Chicken Skillet
Ingredients
- 2 tablespoons olive oil
- ⅓ cup flour
- ⅓ cup bread crumbs
- 1 tablespoon garlic salt
- 5 boneless, skinless chicken thighs
- 8 ounces angel hair pasta cooked
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 2 cups whole milk
- ¼ cup pesto sauce
- ½ cup fresh grated parmesan cheese
- fresh basil for garnish
Instructions
- Cook pasta according to package directions.
- In a large ziplock back add bread crumbs, flour, garlic salt and chicken. Toss chicken to fully coat.⅓ cup flour, ⅓ cup bread crumbs, 1 tablespoon garlic salt, 5 boneless, skinless chicken thighs
- In a heavy skillet heat olive oil over medium high heat. Add chicken and cook 7 minutes a side, or until golden brown. Remove chicken from skillet and set aside.2 tablespoons olive oil
- In same skillet melt butter and add garlic and pesto sauce, stirring continually for 1 minute. Pour in milk and cook until hot, reduce heat and add parmesan cheese and pasta. Stir to combine well.2 tablespoons unsalted butter, 1 tablespoon minced garlic, 2 cups whole milk, ¼ cup pesto sauce, ½ cup fresh grated parmesan cheese, 8 ounces angel hair pasta
- Add chicken back to the skillet and garnish with fresh basil and more parmesan if desired. Serve warm.fresh basil for garnish
Jenn’s Notes
- The sauce is built on whole milk instead of heavy cream, so bring the milk up to hot and then lower the heat before you add the parmesan and pasta. Boiled hard, a milk sauce can break and go grainy, so keep it at a gentle simmer.
- Do not crowd the pan when you sear the chicken or it steams instead of browning.
