This is the Best Creamy Pesto Pasta Recipe for a 30-minute meal, one pan, family-friendly dish with the perfect balance of cream and homemade basil pesto. This creamy pesto pasta recipe combines ziti, Pecorino Romano, and a silky pesto cream sauce for a pasta dinner that's rich yet simple to make.
If you love comforting pasta recipes, try our Creamy Pesto Spinach Ravioli or our Pesto Tortellini Recipe next.
Creamy Pesto Pasta Recipe at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 20 minutes
- 👥 Servings: 4
- 🔥 Cook Method: Stovetop skillet
- 🍽️ Cuisine: Italian-inspired
- 👩🍳 Pair With: Balsamic Caprese Chicken, Garlic bread, Simple Italian Salad
- ⭐ Difficulty Level: Easy
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Using Pecorino Romano instead of Parmesan gives a sharper edge that makes the pesto cream sauce really stand out." ~Jami
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Why We Love This Recipe
- Quick and Easy: Ready in about 30 minutes, perfect for weeknight cooking.
- Creamy and Comforting: The balance of cream and pesto makes a velvety sauce that clings to every piece of pasta.
- Customizable: Works with chicken, shrimp, or even roasted vegetables for endless variations.
- Family-Friendly: Simple ingredients and classic Italian flavors make it a dish everyone enjoys.
Creamy Pesto Pasta Recipe Ingredients
Here's what we're using for the best creamy pesto pasta:
- Ziti Pasta: We love how the tube shape holds onto the creamy sauce.
- Olive Oil: Adds richness and prevents the pasta from sticking.
- Garlic: Fresh garlic brings depth and warmth.
- Heavy Cream: Creates the silky base for the pesto sauce.
- Pesto: Homemade basil pesto adds freshness and a nutty note. Love pesto? Try our Pesto Parmesan Roasted Potatoes.
- Pecorino Romano: Salty and sharp cheese that balances the cream.
- Fresh Basil: For garnish and extra herbaceous flavor.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Heavy Cream: Use half-and-half instead of heavy cream for a lighter sauce.
- Protein Add-In: Stir in cooked chicken breast or shrimp for extra protein.
- Vegetable Boost: Add spinach, sun-dried tomatoes, or mushrooms to bulk up the dish.
How To Make the Best Creamy Pesto Pasta
STEP ONE: Cook the Ziti
Bring salted water to a boil and cook ziti until al dente. Reserve some pasta water before draining, then toss pasta with olive oil.
STEP TWO: Make the Creamy Pesto Sauce
In a skillet over medium heat, sauté garlic for 30 seconds. Add cream, then whisk in pesto, Pecorino, and seasonings. Simmer 2 minutes.
STEP THREE: Combine Pasta and Sauce
Add pasta to the skillet, tossing until coated. Stir in reserved pasta water if needed to thin the sauce. Heat through for 1-2 minutes.
STEP FOUR: Serve and Garnish
Top with more Pecorino and fresh basil. Serve immediately.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Warm the cream gently so it doesn't curdle.
✔️ DO Taste and adjust seasoning before serving.
❌ DO NOT Skip fresh basil garnish.
Storage
Store pesto cream pasta leftovers in an airtight container in the refrigerator for up to 3 days. When reheating creamy pesto pasta, warm it gently in a skillet with a splash of cream or water to bring the sauce back together. Freezing creamy pesto pasta is not recommended, since cream-based sauces tend to separate.
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Recipe FAQs
Homemade pesto gives a fresher, brighter flavor since basil and garlic are blended right before use. Store-bought pesto works in a pinch but may taste less vibrant and slightly saltier.
Yes, you can prepare the sauce ahead and reheat it gently, but pasta is best cooked fresh. To save time, store the sauce in the fridge up to 2 days, knowing the vibrant green color may darken slightly, and toss with freshly cooked pasta when ready to serve.
Ziti, penne, or rigatoni are ideal for creamy pesto pasta since their tubular shapes hold onto the sauce. Short pasta works best, but long noodles like spaghetti or fettuccine can also be used.
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📖 Recipe
Best Creamy Pesto Pasta Recipe
Equipment
- Large pot (for pasta)
- Large skillet for sauce
- Wooden spoon for stirring
- Cheese grater for Pecorino
Ingredients
- 12 ounces ziti pasta
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 cup heavy cream
- ¾ cup preferably homemade
- ⅓ cup grated Pecorino Romano or to taste
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- pinch of red pepper flakes optional
- up to ⅓ cup reserved pasta water only use if needed
- fresh basil and extra Pecorino for garnish
Instructions
- Bring a pot of salted water to a boil. Add ziti and cook until al dente, according to package instructions. Reserve ⅓ cup pasta water, then drain and toss with olive oil to prevent sticking.
- In a large skillet over medium heat, sauté garlic for 30 seconds until fragrant. Pour in heavy cream, stirring until warmed. Whisk in pesto, Pecorino Romano, salt, black pepper, and red pepper flakes. Simmer for 2 minutes, letting the flavors blend.
- Add the cooked ziti to the skillet and toss to coat. Gradually stir in reserved pasta water if needed, adjusting until the sauce reaches your desired consistency. Let everything heat through for 1-2 minutes.
- Plate the pasta and sprinkle with extra Pecorino Romano and fresh basil. Serve immediately.
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Notes
- Heavy Cream: Use half-and-half instead of heavy cream for a lighter sauce.
Jami Powell says
We think this is the best go-to pasta when you want something delicious and easy!