When you need dinner on the table in 20 minutes, this Quick Pesto Cream Pasta is the answer. Tender pasta is tossed in a skillet sauce made from basil pesto, heavy cream, garlic, and Parmesan, then finished with a splash of starchy pasta water for a silky, glossy coating. There is no roux and no waiting: the sauce comes together while the pasta boils. It is a great base for adding chicken, shrimp, or cherry tomatoes. If you prefer a lighter sauce made with butter, flour, and milk, try my Creamy Pesto Pasta with White Sauce.
Table of Contents
Why This Pesto Cream Pasta Works
- Ready in 20 minutes: the sauce is finished by the time the pasta is drained.
- Cream mellows the pesto: heavy cream softens the sharp garlic and basil flavor and gives the sauce a smooth, rich texture.
- Pasta water makes it silky: the starch helps the sauce cling to every noodle instead of pooling in the bowl.
- Only a few ingredients: almost everything is a pantry or refrigerator staple.
Pesto is made from raw basil, olive oil, garlic, pine nuts, and Parmesan. Because basil turns dark and bitter when it is heated hard, the pesto goes into the sauce over gentle heat and is never boiled.
Ingredients for Quick Pesto Cream Pasta
- 12 ounces pasta, such as penne, rotini, or fettuccine
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 3/4 cup heavy cream
- 1/2 cup basil pesto, store-bought or homemade
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 cup reserved pasta water, as needed
- 1 teaspoon lemon zest (optional)
- 1/4 teaspoon black pepper
- Salt, to taste
- 1 cup cherry tomatoes, halved (optional)
- Fresh basil leaves, for garnish
How to Make Quick Pesto Cream Pasta
Step 1: Boil the Pasta
Cook the pasta in a large pot of generously salted water until al dente. Scoop out 1 cup of the pasta water, then drain the pasta.
Step 2: Start the Sauce
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, just until fragrant. Pour in the heavy cream and simmer gently for 2 to 3 minutes, until it reduces slightly and coats a spoon.
Step 3: Add the Pesto
Turn the heat to low. Stir in the pesto and Parmesan and cook for about 1 minute, just until the cheese melts and the sauce is smooth. Do not let it boil.
Step 4: Toss with the Pasta
Add the drained pasta to the skillet and toss for 1 to 2 minutes. Add pasta water, a splash at a time, until the sauce is silky and clings to the noodles. Fold in the tomatoes and lemon zest if using. Season with pepper and salt to taste.
Step 5: Serve
Serve immediately in warm bowls topped with more Parmesan and fresh basil.
How to Serve Quick Pesto Cream Pasta
Serve it as a simple meatless dinner with a green salad and garlic bread, or turn it into a heartier meal with grilled chicken, sauteed shrimp, or roasted vegetables. My Sun-Dried Tomato Chicken Pesto Pasta is a great next step when you want more protein. If you are serving a crowd, cold leftovers make an easy lunch when tossed with a bit of lemon juice, like my Pesto Pasta Salad.
How to Store and Reheat Leftovers
Cool the pasta and refrigerate it in an airtight container within 2 hours. According to the USDA, leftovers are best used within 3 to 4 days. The pasta soaks up sauce as it sits, so reheat it in a skillet over low heat with a splash of cream, milk, or water. Stir gently and warm just until hot, since high heat can make the sauce separate.
Tips and Variations
- Reserve pasta water before you drain. The starch is what gives the sauce a silky texture.
- Keep the heat low once the pesto goes in. High heat dulls its color and flavor.
- Use fresh Parmesan instead of pre-shredded, because it melts more smoothly.
- For more color and nutrition, stir in baby spinach or peas at the end.
- Swap the heavy cream for half-and-half for a lighter sauce, and expect it to be slightly thinner.
- Try sun-dried tomato pesto or red pesto for a different flavor.
- Make it gluten-free by using gluten-free pasta and checking the pesto label.
Frequently Asked Questions
Can I make pesto cream pasta without heavy cream?
Yes. Half-and-half works, or use a splash of pasta water and extra Parmesan for a lighter sauce.
Why did my pesto sauce turn dark or bitter?
It was probably heated too hard. Add the pesto over low heat and never boil it.
What pasta is best?
Shapes with ridges and curves, such as penne, rotini, and farfalle, hold the sauce well.
Can I add protein?
Yes. Grilled chicken, shrimp, or white beans all work well. Cook the protein separately and stir it in at the end.
Can I make it ahead?
It is best fresh, but you can make the sauce a day ahead and rewarm it gently before tossing with hot pasta.
Quick Pesto Cream Pasta (20 Minutes)
Ingredients
Main Ingredients
- 12 ounces pasta Penne, rotini, or fettuccine.
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¾ cup heavy cream
- ½ cup basil pesto Store-bought or homemade.
- ½ cup freshly grated Parmesan cheese Plus more for serving.
- ½ cup reserved pasta water As needed.
- 1 teaspoon lemon zest Optional.
- ¼ teaspoon black pepper
- salt To taste.
- 1 cup cherry tomatoes, halved Optional.
- fresh basil leaves For garnish.
Instructions
Cooking
- Cook the pasta in salted water until al dente. Reserve 1 cup of pasta water and drain.
- Heat the olive oil in a large skillet over medium heat and cook the garlic 30 seconds. Add the cream and simmer gently 2 to 3 minutes.
- Reduce the heat to low, stir in the pesto and Parmesan for about 1 minute until smooth; do not boil.
- Add the pasta and toss 1 to 2 minutes, adding pasta water as needed until silky. Fold in the tomatoes and lemon zest, and season with pepper and salt.
- Serve immediately with extra Parmesan and basil.
