The BEST Creamy Pesto Pasta Recipe (15 Minutes!)

What Makes This Creamy Pesto Pasta Recipe Great

Too busy for complicated weeknight dinners, but still want a delicious meal that is ready FAST? I’ve got you covered! From walking into the kitchen to walking out of the kitchen with a warm bowl of this Creamy Pesto Pasta recipe, it will take you 15 minutes or less. I promise you, I timed myself. And that even includes the boiling time for the water!

I use fettuccine pasta, but in the past, I’ve used faster cooking pasta like spaghetti, angel hair, or shells, which take even less time. 

If you have some leftover chicken or veggies, throw them in as well. This quick and easy creamy pesto pasta dinner is so yummy and totally kid-approved! It will make your kids think you got takeout from an Italian restaurant! 

Easy ingredients, easy recipe, the perfect family meal! 

Homemade Pesto vs. Storebought Pesto

In the summer, when my basis is overflowing, I love to use my homemade basil pesto recipe to make the creamy sauce. While fresh pesto is delicious, I have found that store-bought works as well to make a creamy pesto sauce!

Pro tip: I find that refrigerated store-bought pesto has a better flavor than shelf-stable pesto. Trader Joe’s sells a delicious pesto in their refrigerated section, which you can see in the ingredient photo above! You can also find versions of this at your local grocery store if you don’t have Trader Joe’s.

Homemade Pesto Sauce

• Basil Leaves: For this recipe, you’ll need to use fresh basil.
• Olive Oil: I like to use extra virgin olive oil because it adds a great flavor to the pesto.
• Roasted, Unsalted Pine Nuts: If you’re allergic to nuts, you can skip these, however, they really do add a lot of flavor, so if there is no allergy, make sure to use pine nuts.
• Garlic Cloves: You can buy already peeled cloves or peel them yourself! The fresher, the better.
• Salt: Use whatever you have on hand. I love kosher salt!

Pesto Cream Sauce

• Milk & Heavy Cream: Feel free to substitute these for non-dairy alternatives if you prefer.
• Parmesan Cheese: Use grated or fresh, whichever you prefer.
• Pasta: I use fettuccine pasta, but in the past, I’ve used faster cooking pasta like spaghetti, angel hair, or shells, which take even less time.
• Pesto: Either homemade or store-bought!

Plus, any type of pasta you like! Penne pasta, fettucini, spaghetti, or whatever pasta shape you love! You can also make this with gluten-free pasta as well.

Step-by-Step Instructions 

How to Make Homemade Pesto

1. In a food processor, combine the basil, pine nuts, garlic, and salt. Pulse until all the ingredients are finely chopped. Add in the olive oil, and blend until combined. If needed, add in more olive oil until desired consistency.
2. To prevent the top of the pesto sauce from turning brown as it sits in the fridge (oxidizing), pour on enough olive oil to cover the whole top. This will prevent oxygen from reaching the pesto sauce and will keep it green. Not necessary, for looks only.
3. Store in a wide-mouth pint mason jar in the refrigerator for up to 2 weeks or in the freezer for up to 1 year. I store my dairy-free pesto in wide-mouth pint mason jars since they’re freezer-friendly!

*for more details & a how-to video for homemade dairy-free pesto, click here!

How to Make This Creamy Pesto Pasta Recipe

1. Boil a large pot of water over high heat. Season the water generously with salt, and cook the pasta according to the package instructions. If you prefer al dente pasta, take one minute off the cooking time. 
2. Heat a large skillet over medium heat. Add in the butter and garlic. Cook for 30-60 seconds until the garlic is fragrant.
3. Pour in the heavy cream, milk, and pesto. Stir and cook for 1 minute to warm through. Turn the heat to low, then add in the parmesan cheese. Stir until it is melted.
4. Grab the cooked pasta with tongs out of the boiling water and add it directly to the sauce. Toss to combine. Add pasta water if the sauce needs to be thinned out.
5. Serve this creamy pesto pasta warm, garnished with parmesan cheese.

Expert Tips

• Pasta: I love my creamy pesto sauce smothered over fettuccine noodles, but use whatever favorite pasta you have on hand and love. You can also use gluten-free pasta if needed.
• Adding Protein: For extra protein, add your favorite meat or seafood to this pasta. Creamy pesto sauce goes great over chicken breasts, shrimp, etc.
• Garnish: You can top your pasta with any of your favorite garnishes– additional salt or black pepper, grated parmesan cheese, or red pepper flakes for extra spice. Some people also like to top it with sliced cherry tomatoes– yum! 
• Side Dish: I recommend serving with a loaf of crusty bread and a side salad! Try my homemade Caesar salad dressing.
• Dairy-Free & Vegan: You can make this creamy pesto pasta and sauce recipe dairy-free if needed:

1. Use ghee or plant-based/vegan butter in place of regular butter.
2. Use dairy-free pesto (my recipe for homemade pesto is dairy-free!).
3. Substitute the original flavor Nutpods in place of the cream and milk.
4. Measure the same quantities for all substitutions.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or over the stovetop until warm. Add a little water or butter to the dish to break up the pasta and get that creamy texture back. 

To freeze, place leftovers in an airtight, freezer-safe container and store them in the freezer for up to 6 months. Thaw, reheat, and serve with your favorite garnishes.