This Creamy Pesto Chicken with Tomatoes & Mushrooms is just one of those cozy, comforting weeknight dinners I make at home when I want something easy, really flavorful, and not Asian. Chicken simmers in pesto with mushrooms and cherry tomatoes, finished in a light, creamy sauce made with milk instead of heavy cream, then served over pesto-tossed thin spaghetti.
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It's simple, flexible, and the kind of dinner that feels a little special without being complicated.
Why You'll Love This Recipe
- Uses whole chicken thighs or breast (no cutting required!)
- Creamy sauce without heavy cream
- One main skillet + one pot of pasta
- Easy to adapt based on what you have
- Comforting but not heavy
How to cook Creamy Pesto Chicken with Tomatoes & Mushrooms (Step by Step)
First gather your ingredients:
Pesto Chicken
- 12-14 oz chicken (about 2 bone-in thighs, 2-3 boneless thighs, or 1 large chicken breast)
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 4 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 5 tablespoon jarred pesto, divided
- ½ cup milk
Pesto Pasta
- 4 oz thin spaghetti (or any pasta you like)
- Optional: ¼ cup reserved pasta water (Needed if the sauce feels too thick.)
- Optional: grated Parmesan, red pepper flakes
Cook the thin spaghetti according to package directions. Drain and set aside.
Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until fully cooked through and well browned, about 5-7 minutes per side depending on thickness. Transfer the chicken to a plate or on the pasta and set aside.
Lower the heat to medium. Add the mushrooms to the same skillet and cook until they release their moisture and begin to lightly brown. Add the garlic and cook for about 30 seconds, just until fragrant. Add the cherry tomatoes and cook for 2-3 minutes, just until softened.
Stir in 2-3 tablespoons of the pesto, then pour in the milk. Stir to combine and let the sauce gently simmer for a few minutes, just until slightly thickened.
Add the cooked spaghetti and the chicken back to the skillet with the sauce. Add the remaining pesto and toss until the noodles are evenly coated.
Plate the pasta, top with the chicken, and spoon the mushrooms, tomatoes, and sauce over everything. Finish with Parmesan or red pepper flakes, if using.
Storage & Reheating
Storage:
Store leftover pesto chicken and pasta in an airtight container in the refrigerator for up to 3 days. If possible, store the chicken and pasta separately to keep the noodles from soaking up too much sauce.
Reheating:
Reheat gently on the stovetop over low heat with a splash of milk or water to loosen the sauce. Stir occasionally until warmed through. You can also microwave leftovers in short intervals, stirring in between, to prevent the sauce from drying out.
FAQ
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work just as well. Aim for 12-14 ounces of chicken total, regardless of the cut. Chicken breasts cook faster than thighs, so keep an eye on them to prevent overcooking.
Do I need heavy cream?
No. Milk works great here and keeps the sauce lighter. Pesto already contains oil and nuts, which help create a creamy texture without heavy cream.
Is the pasta water required?
No. The pasta water is optional and only needed if the sauce feels too thick. If the sauce already looks good, you can skip it.
Can I make this ahead of time?
You can cook the chicken and sauce ahead of time and store them in the fridge. For best results, cook the pasta fresh and toss it with the sauce just before serving.
What can I add or substitute?
This recipe is flexible when it comes to the veggies! Spinach or kale can be stirred in at the end for extra greens, and you can swap mushrooms for zucchini or bell peppers based on what you have and like.
Creamy Pesto Chicken with Tomatoes & Mushrooms Recipe
This creamy pesto chicken is an easy, cozy weeknight dinner made with chicken thighs or breasts simmered in pesto, mushrooms, and cherry tomatoes. The sauce is lightly creamy using milk instead of heavy cream, then tossed with thin spaghetti and finished with the chicken and vegetables spooned over the top. Simple, comforting, and full of flavor without feeling heavy.
Ingredients
Pesto Chicken
- 12–14 oz chicken (about 2 bone-in thighs, 2–3 boneless thighs, or 1 large chicken breast)
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 4 oz mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 5 tablespoon jarred pesto, divided
- ½ cup milk
Pasta
- 4 oz thin spaghetti
- Optional: grated Parmesan, red pepper flakes
Instructions
- Cook the thin spaghetti according to package directions. Drain and set aside.
- Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and fully cooked through, about 5–7 minutes per side. Remove from the skillet and set aside.
- Reduce the heat to medium. Add the mushrooms to the same skillet and cook until they release moisture and begin to brown. Add the garlic and cook briefly until fragrant. Add the cherry tomatoes and cook just until softened.
- Stir in 2–3 tablespoons of the pesto and the milk. Simmer gently for a few minutes until the sauce slightly thickens.
- Add the cooked pasta and chicken back to the skillet. Add the remaining pesto and toss to coat evenly.
- Serve the pasta topped with the chicken, mushrooms, tomatoes, and sauce. Garnish with Parmesan or red pepper flakes, if desired.
Notes
- Chicken thighs stay juicier and are more forgiving, but chicken breasts work just as well—just adjust the cooking time.
- You can use any pasta you like here. Thin spaghetti, spaghetti, fettuccine, penne, or rotini all work well - just cook according to package directions.
- Milk creates a light, creamy sauce without the need for heavy cream; keep the heat gentle to prevent splitting.
- If the sauce ever feels too thick, you can loosen it with a small splash of reserved pasta water or milk, but it’s optional.
- Leftovers reheat best gently with a splash of milk or water.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 401Total Fat: 27gSaturated Fat: 5gUnsaturated Fat: 22gCholesterol: 13mgSodium: 773mgCarbohydrates: 31gFiber: 4gSugar: 5gProtein: 12g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
More Delicious Chicken Recipes
If you love this creamy pesto chicken, here are a few more easy and flavorful chicken recipes you might enjoy. These dishes focus on simple ingredients, bold flavors, and straightforward cooking... perfect for busy weeknights!
- Chicken and Snow Peas Stir Fry
Tender marinated chicken stir-fried with crisp snow peas and garlic in a savory sauce. A quick, classic dish that's great with rice. - Garlic Soy Sauce Chicken
Pan-fried chicken marinated in soy sauce and garlic, then finished with a glossy garlic soy glaze. Simple, comforting, and packed with flavor. - Chicken Shiitake Mushroom Stir Fry
Juicy chicken cooked with earthy shiitake mushrooms and onions in a savory sauce - cozy, satisfying, and very home-style. - Chicken Zucchini Stir Fry
A lighter stir fry made with marinated chicken and tender zucchini. Fresh, easy, and perfect when you want something not too heavy.
These chicken recipes are all great options when you're looking for simple, home-cooked meals that don't sacrifice flavor.
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