A silky, restaurant-worthy pasta dish made with garlic, heavy cream, milk, Parmesan cheese, and vibrant pesto. This creamy pesto pasta is ultra-satisfying, comes together in just 15 minutes, and requires minimal ingredients. It’s a perfect solution for busy weeknights, quick lunches, or an easy dinner that tastes like a gourmet meal. The creamy sauce coats each noodle in rich, herby goodness, and it’s endlessly customizable with your favorite proteins or vegetables.

Why You’ll Love This Recipe

• Quick and easy — ready in about 15 minutes from start to finish

• Creamy, rich flavor with fresh herbaceous notes from the pesto

• Requires only a few simple ingredients

• Great base for adding vegetables or protein

• Kid-friendly and picky-eater approved

• Leftovers taste just as good and reheat easily

• Adaptable for gluten-free or dairy-free diets

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 ounces (½ pound) pasta – fettuccine, spaghetti, or your favorite shape

• 3 tablespoons salted butter – for sautéing the garlic and creating a rich base

• 4 cloves garlic – finely minced or grated for maximum flavor

• 1 cup heavy cream – provides the luxurious creamy texture

• ½ cup whole milk – helps thin the cream slightly without sacrificing richness

• ¼ cup basil pesto – store-bought or homemade, adds the fresh herb flavor

• ⅓ cup grated Parmesan cheese – melts into the sauce for a salty, cheesy finish

• Salt – to taste, for seasoning the sauce and pasta water

Directions

1. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve ½ cup of the pasta water before draining.

2. While the pasta is cooking, heat a large skillet over medium heat. Add the butter and let it melt completely.

3. Add the minced garlic and sauté for 30 to 60 seconds, stirring constantly, until fragrant. Avoid browning the garlic.

4. Pour in the heavy cream and milk. Stir well and bring the mixture to a gentle simmer for about 1 minute.

5. Add the pesto and stir until evenly combined. Reduce heat to low.

6. Stir in the grated Parmesan cheese and mix until it fully melts into the sauce, creating a smooth and creamy texture.

7. Use tongs to transfer the cooked pasta directly into the sauce. Toss the pasta thoroughly to coat each strand.

8. If the sauce is too thick, add a bit of the reserved pasta water (a tablespoon at a time) until it reaches your desired consistency.

9. Taste and adjust seasoning with salt as needed.

10. Serve hot with extra Parmesan sprinkled on top if desired.

Servings and timing

• Servings: 2 generous portions

• Prep time: 5 minutes

• Cook time: 10 minutes

• Total time: 15 minutes

Variations

• Add protein: Stir in cooked chicken, shrimp, or bacon for a heartier meal.

• Vegetarian mix-ins: Toss in baby spinach, sun-dried tomatoes, sautéed mushrooms, or roasted bell peppers.

• Vegan version: Use plant-based butter, coconut or oat cream, dairy-free pesto, and nutritional yeast instead of Parmesan.

• Spicy kick: Add red pepper flakes or a dash of hot sauce to bring some heat.

• Lemon twist: Add a squeeze of fresh lemon juice or a bit of zest to brighten the flavor.

• Different cheese: Try Pecorino Romano or Asiago for a different cheesy profile.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4–5 days.

• Freezer: Freeze in individual portions in airtight containers for up to 3 months. Note that the sauce may separate slightly when thawed.

• Reheating: Reheat gently on the stove or in the microwave with a splash of milk or water to rehydrate the sauce and bring back its creamy texture. Stir frequently for even heating.

FAQs

What kind of pasta works best for creamy pesto pasta?

Fettuccine, spaghetti, penne, and shells all work well. Choose a pasta shape that holds sauce nicely.

Can I use half-and-half instead of heavy cream?

Yes, but the sauce will be slightly less rich. You can also use a mix of half-and-half and milk for a lighter version.

Is jarred pesto okay to use?

Absolutely. While homemade pesto offers fresh flavor, high-quality store-bought pesto is a convenient and tasty alternative.

How do I prevent the sauce from clumping?

Make sure to stir constantly when adding Parmesan cheese and keep the heat on low. Adding cheese at high heat can cause clumping.

Can I make this ahead of time?

Yes, you can make the sauce ahead and store it separately from the pasta. Combine and heat together just before serving.

How can I make this gluten-free?

Use your favorite gluten-free pasta. Everything else in the recipe is naturally gluten-free.

What can I use instead of Parmesan?

Try Pecorino Romano, Asiago, or a dairy-free cheese alternative if you’re avoiding dairy.

How do I know when the sauce is the right thickness?

The sauce should coat the back of a spoon and cling to the pasta. If too thin, simmer for a minute longer. If too thick, add pasta water.

Can I add vegetables to this dish?

Yes. Try adding cooked peas, spinach, zucchini, or even broccoli for a more nutrient-packed meal.

Will the sauce separate when reheated?

It might slightly, but you can restore it by adding a splash of milk or cream and stirring while reheating over low heat.

Conclusion

This creamy pesto pasta recipe delivers gourmet-level flavor with minimal effort. Whether you’re cooking for two or need a quick dinner idea after a long day, this dish is guaranteed to satisfy. It’s rich, flavorful, and versatile — easy to customize with your favorite additions or enjoy as-is for a comforting, crave-worthy meal.