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Overhead shot of creamy pesto pasta in a bowl.

Creamy Pesto Pasta (30-Minute Meal!)

This 30-minute creamy pesto pasta has a smooth, thick sauce that sticks to every noodle and never separates.
5 from 15 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 5 people
Calories 737 kcal

Ingredients
 
 

  • 1 lbs Penne pasta uncooked
  • 2 tablespoon Olive oil
  • 3 cloves Garlic minced
  • 1 ½ cups Heavy cream
  • ½ cup Milk or half and half
  • ½ cup Parmesan cheese grated
  • ½ teaspoon Chili flakes
  • Salt and black pepper to taste
  • ½ cup Pesto

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the penne until it is al dente (usually 1 minute less than the package instructions). Reserve ½ cup of pasta water before draining the noodles.
  • While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and chili flakes, sautéing for about 1 minute until the garlic is fragrant but not browned.
  • Pour in the heavy cream and milk. Bring the mixture to a gentle simmer. Let it cook for 2–3 minutes, stirring occasionally, until the liquid begins to thicken slightly.
  • Whisk in the grated parmesan cheese until completely melted and the sauce is smooth. Season with salt and black pepper to taste, keeping in mind that the pesto and cheese already contain salt.
  • Reduce the heat to low. Stir in the pesto and the reserved pasta water.
  • Adding the pesto at the very end of the heat preserves its bright green color and fresh basil flavor.
  • Add the cooked penne to the skillet. Toss the pasta thoroughly until every noodle is evenly coated in the thick, creamy sauce. Serve immediately while hot.

Notes

  • Don't Overcook the Garlic: Sauté the garlic only until it is fragrant (about 60 seconds). If the garlic turns brown or burnt, it will make the entire cream sauce taste bitter.
  • Prevent Pesto Discoloration: Always stir the pesto in at the very end over low or residual heat. High heat can oxidize the basil, turning the vibrant green sauce into a dull olive-brown color.
  • The Power of Pasta Water: Never skip the reserved pasta water. The starches in the water act as a natural bridge that helps the oily pesto and the watery cream bind together into a smooth, unified sauce.
  • Grate Your Own Cheese: For the smoothest texture, grate your Parmesan from a fresh block. Pre-shredded cheeses are coated in potato starch to prevent clumping in the bag, which can make your pasta sauce feel slightly grainy.
  • Salt Management: Taste your sauce before adding extra salt. Since both the pesto and the Parmesan cheese are naturally salty, you may only need a tiny pinch to finish the dish.

Nutrition

Calories: 737kcalCarbohydrates: 74gProtein: 20gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 92mgSodium: 480mgPotassium: 328mgFiber: 4gSugar: 7gVitamin A: 1739IUVitamin C: 1mgCalcium: 260mgIron: 2mg
Keyword Creamy Pesto Pasta
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