Some nights I want dinner to feel like an actual meal, not just something I threw together in a rush. This creamy pesto pasta is what I make on those nights. The sautéed peppers and onions give it way more going on than your average pesto pasta, and the sauce is rich, herby, and so satisfying.

Creamy pesto pasta with penne in a blue skillet, topped with sliced breaded chicken schnitzel

I usually make it with my Chicken Schnitzel on the side to turn it into a full meal (that's the chicken you see in the photos!). But it's just as good on its own for a quick weeknight dinner.

If you love easy creamy pasta dinners like this one, you'll also love my Creamy Tomato Garlic Pasta, my Pesto Mac & Cheese and my Roasted Red Pepper Pasta!

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Ingredient Notes
Instructions & Video
Creamy Pesto Pasta
Frequently Asked Questions for Creamy Pesto Pasta
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Ingredient Notes

A bowl of creamy pesto penne with fresh parsley and cracked black pepper

Pesto: store-bought works great for a quick dinner, but homemade basil pesto really shines if you have a few extra minutes. Sun-dried tomato pesto is a fun swap for a different flavor.
Green Bell Pepper: adds a little sweetness and body. Zucchini or spinach work too if you want a different veggie in there.
Heavy Cream: makes the sauce rich and creamy. Half-and-half works for something lighter, or coconut or cashew cream to keep it dairy-free.
Penne: holds the sauce well. Any short pasta like rigatoni, fusilli or farfalle works.
Flour: thickened into a slurry, it's what makes the sauce creamy instead of thin. Cornstarch or a gluten-free blend work too.

See recipe card for quantities.

Instructions & Video

Sautéing diced green bell pepper and red onion in a pot

Saute green bell pepper & onion.

Pouring heavy cream into the pesto and sautéed vegetables

Add in pesto, pasta water & heavy cream.

Cooked penne added to the creamy pesto sauce

Let sauce thicken & add in al dente penne pasta!

Creamy pesto penne topped with sliced chicken schnitzel in a blue skillet

Serve with some chicken if you'd like & enjoy!

Creamy Pesto Pasta

4.60 from 5 votes

Rich, herby pesto cream sauce with sautéed peppers and onions, tossed with penne. An easy, cozy pasta dinner that's filling enough to be a meal on its own.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 4

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

300 g penne pasta cooked al dente
2 teaspoon salt divided
1 green bell pepper diced
1 red onion diced
6 tablespoon pesto sauce
½ cup reserved pasta water
2 cups heavy cream 35%
1 ½ tablespoon all-purpose flour
1 tablespoon garlic powder
1 tablespoon dried oregano
Freshly chopped parsley a handful
1 teaspoon black pepper
Grated Parmesan for topping optional

Equipment

Knife & Cutting Board for dicing veggies
large pot for boiling water
Large Skillet for making the pasta sauce!

Method

Sauté the Vegetables

Heat a large pan over medium heat. Add the diced green bell pepper and red onion with 1 teaspoon salt. Sauté for about 10 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized. Don’t rush this step – the longer the sauté, the deeper the flavor!

Prepare the Pesto Sauce

Add the pesto sauce and reserved pasta water to the sautéed vegetables. Stir to combine and let it simmer for about 5 minutes until the sauce thickens slightly and the water evaporates.

Create the Creamy Base

In a small cup or bowl, whisk together the flour and a little warm water to make a smooth slurry. Remove the pan from the heat and gradually stir in the slurry to avoid any lumps. Once fully incorporated, return the pan to medium heat and pour in the heavy cream. Simmer for 5–10 minutes, stirring often, until the sauce thickens.

Season the Sauce

Add the garlic powder, oregano, freshly chopped parsley, and black pepper to the sauce. Stir well and adjust seasoning with additional salt and pepper, to taste.

Combine Pasta and Sauce

Toss in the cooked penne pasta and let everything simmer together for about 5 minutes, allowing the pasta to absorb the sauce and all the flavors to meld beautifully.

Serve

Plate the creamy pesto pasta, and if desired, top with freshly grated Parmesan. Garnish with extra parsley for a fresh finish.
Enjoy!

Notes

** The chicken in the photos is my Easy Chicken Schnitzel, made separately here!

How To Store:

Fridge, airtight, up to 3 days; reheat gently with a splash of cream or water. Already fine.

Save your pasta water! That starchy water is what makes the sauce silky and helps it cling to the pasta.

Whisk the flour slurry well before it goes in so you don't get lumps.

Use homemade pesto if you've got time, it makes a real difference, but a good store-bought jar works great on a busy night.

Tried this recipe?

Let us know how it was!

A forkful of creamy pesto penne lifted above a bowl with sliced chicken schnitzel

Frequently Asked Questions for Creamy Pesto Pasta

Can I make this ahead of time?
Yes! Make the sauce and keep it in the fridge for up to 3 days, separate from the pasta. Cook the pasta fresh when you're ready so it doesn't get soggy.

Should I use homemade or store-bought pesto?
Either works! Store-bought is great for a quick dinner, but homemade basil pesto has the best flavor if you've got a few extra minutes.

Why isn't my pesto pasta creamy?
Make sure you're using enough heavy cream and a splash of reserved pasta water. The flour slurry helps too, that's what gives it that rich, creamy texture instead of an oily one.

Can I add chicken or other protein?
For sure. I love it with chicken schnitzel on the side, but grilled chicken or shrimp stirred right in works great too.

How do I reheat it without it drying out?
Add a splash of pasta water, milk or cream when you reheat and stir it through. It loosens the sauce right back up.

Looking for other pasta recipes like this? Try these: