20 Delicious Pesto Cream Sauce Recipes Amazing

Ever find yourself in a dinner rut, longing for something that’s both effortlessly elegant and bursting with flavor? Look no further! Our roundup of 20 Delicious Pesto Cream Sauce Recipes is here to transform your meals into creamy, herby masterpieces. Perfect for busy weeknights or special occasions, these recipes promise to delight your taste buds and inspire your cooking. Dive in and discover your next favorite dish!

Chicken Pesto Cream Pasta

Dusk settles softly outside, and the kitchen fills with the comforting aroma of garlic and basil, a prelude to the cozy meal ahead. This Chicken Pesto Cream Pasta is a harmonious blend of creamy richness and vibrant herbaceous notes, a dish that feels like a warm embrace on any evening.

Ingredients

• 8 oz dried pasta (like penne or fusilli), for that perfect al dente bite
• 2 boneless, skinless chicken breasts, sliced into tender strips
• 1 cup heavy cream, lush and velvety
• 1/2 cup homemade or store-bought pesto, bursting with fresh basil and garlic
• 2 tbsp rich extra virgin olive oil, for sautéing
• 3 cloves garlic, minced, releasing their pungent aroma
• 1/4 tsp finely ground black pepper, adding a subtle heat
• 1/2 cup grated Parmesan cheese, for a salty, nutty finish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook for 8-10 minutes, until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chicken strips and cook for 5-7 minutes, until golden and no longer pink inside.
3. Lower the heat to medium-low. Add the minced garlic to the skillet and sauté for 1 minute, until fragrant but not browned.
4. Pour in the heavy cream, stirring gently to combine with the chicken and garlic. Let it simmer for 2-3 minutes, allowing the cream to thicken slightly.
5. Stir in the pesto and black pepper, mixing until the sauce is uniformly green and aromatic.
6. Add the drained pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
7. Sprinkle with grated Parmesan cheese, then remove from heat. Let it sit for 2 minutes to allow the flavors to meld.

Kindly savor the creamy texture that clings to each pasta strand, punctuated by the freshness of pesto and the tender bite of chicken. For an extra touch of elegance, serve with a sprinkle of red pepper flakes or a side of garlic bread to soak up the delectable sauce.

Shrimp and Pesto Cream Sauce Linguine

Floating through the kitchen on a quiet evening, the aroma of garlic and basil begins to weave its magic, promising a dish that’s both comforting and elegantly simple. This shrimp and pesto cream sauce linguine is a dance of flavors, where each ingredient plays its part to perfection.

Ingredients

• 8 oz linguine pasta, al dente perfection
• 1 lb large shrimp, peeled and deveined, with a succulent bounce
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced to release their fragrant essence
• 1 cup heavy cream, velvety and lush
• 1/2 cup homemade basil pesto, vibrant and herbaceous
• 1/4 cup grated Parmesan cheese, sharp and nutty
• Salt, just enough to elevate the flavors
• Finely ground black pepper, for a subtle kick

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook for 8-10 minutes, until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Remove and set aside.
3. In the same skillet, sauté the minced garlic for 30 seconds, just until fragrant. Tip: Avoid browning the garlic to keep its flavor sweet.
4. Pour in the heavy cream, stirring gently to combine with the garlic. Let it simmer for 2 minutes, allowing the cream to thicken slightly.
5. Stir in the pesto and Parmesan cheese until the sauce is smooth and homogenous. Tip: If the sauce is too thick, loosen it with a splash of the reserved pasta water.
6. Return the shrimp to the skillet, tossing gently to coat in the sauce. Season with salt and pepper to taste. Tip: For an extra layer of flavor, add a pinch of red pepper flakes.
7. Add the drained linguine to the skillet, tossing everything together until the pasta is evenly coated with the sauce.

Every forkful of this dish offers a creamy, pesto-kissed embrace, with the shrimp adding a sweet, oceanic contrast. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce, turning a simple meal into a moment to savor.

Pesto Cream Sauce Pizza

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about crafting a pizza that marries the boldness of pesto with the velvety smoothness of cream sauce. It’s a dish that invites you to slow down, to savor each step, and to enjoy the process as much as the result.

Ingredients

• 1 pre-made pizza dough, store-bought or homemade, soft and pliable
• 1/2 cup heavy cream, rich and velvety
• 1/4 cup basil pesto, vibrant and aromatic
• 1 cup shredded mozzarella cheese, mild and melty
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1 tbsp extra virgin olive oil, fruity and lush
• 1/2 tsp garlic powder, warm and pungent
• 1/4 tsp salt, fine and sea-derived
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 425°F (218°C) to ensure a crispy crust.
2. Roll out the pizza dough on a lightly floured surface to your desired thickness, aiming for an even layer to promote uniform cooking.
3. In a small saucepan over low heat, warm the heavy cream until it begins to simmer gently, then stir in the basil pesto until fully incorporated. Tip: Avoid boiling the cream to prevent separation.
4. Brush the rolled-out dough with extra virgin olive oil, then evenly spread the pesto cream sauce over the surface, leaving a small border for the crust.
5. Sprinkle the shredded mozzarella and grated Parmesan cheese over the sauce, ensuring even coverage for a perfectly cheesy bite.
6. Season lightly with garlic powder, salt, and black pepper, adjusting to your preference but remembering the cheeses will add saltiness.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Tip: Rotate the pizza halfway through baking for even browning.
8. Let the pizza rest for 2 minutes before slicing to allow the cheese to set slightly. Tip: Use a pizza cutter for clean slices and a sharp knife for any stubborn spots.

Silky from the cream, herbaceous from the pesto, and with just the right amount of chew in the crust, this pizza is a celebration of textures and flavors. Serve it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, or enjoy it as is, letting each bite transport you to a place of quiet contentment.

Vegetable Lasagna with Pesto Cream Sauce

Mornings like these, when the light filters softly through the kitchen window, call for dishes that comfort and nourish in equal measure. This vegetable lasagna, layered with vibrant greens and a velvety pesto cream sauce, is just that—a hug in a baking dish.

Ingredients

• 9 lasagna noodles, oven-ready and golden-edged
• 2 cups ricotta cheese, creamy and lightly tangy
• 1 large egg, farm-fresh and beaten
• 1/4 cup basil pesto, aromatic and freshly blended
• 2 cups heavy cream, rich and silky
• 1 cup grated Parmesan cheese, sharp and nutty
• 2 cups baby spinach, tender and bright green
• 1 cup sliced mushrooms, earthy and umami-rich
• 1 tablespoon olive oil, extra virgin and fruity
• 1 teaspoon garlic powder, warm and pungent
• 1/2 teaspoon salt, finely ground
• 1/4 teaspoon black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. In a medium bowl, gently mix the ricotta cheese, beaten egg, and a pinch of salt until just combined—overmixing can make the filling dense.
3. Spread a thin layer of olive oil over the bottom of a 9×13 inch baking dish to prevent sticking.
4. Layer 3 lasagna noodles at the bottom of the dish, slightly overlapping for full coverage.
5. Evenly spread half of the ricotta mixture over the noodles, then sprinkle with half of the spinach and mushrooms.
6. Repeat the layers once more, finishing with a final layer of noodles.
7. In a small saucepan, warm the heavy cream over medium heat until it just begins to simmer, then whisk in the pesto and garlic powder for a fragrant sauce.
8. Pour the pesto cream sauce evenly over the top layer of noodles, ensuring it seeps into the edges.
9. Sprinkle the grated Parmesan cheese on top for a golden, crispy crust.
10. Cover with aluminum foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until bubbly and lightly browned.
11. Let the lasagna rest for 10 minutes before slicing—this allows the layers to set beautifully.

Perfectly layered, each bite offers a harmony of creamy, cheesy, and earthy flavors, with the pesto adding a bright note. Serve it with a crisp green salad to contrast the richness, or enjoy a slice on its own under the afternoon sun.

Pesto Cream Sauce Gnocchi

Sometimes, the simplest dishes carry the most comfort, especially when they’re draped in a velvety pesto cream sauce that clings lovingly to each tender gnocchi pillow.

Ingredients

• 1 pound store-bought or homemade potato gnocchi, pillowy and soft
• 2 tablespoons rich extra virgin olive oil
• 3 cloves garlic, minced finely for a fragrant punch
• 1 cup heavy cream, luxuriously thick
• 1/2 cup homemade or store-bought basil pesto, vibrant and herby
• 1/4 cup grated Parmesan cheese, sharp and nutty
• Salt, just a pinch to balance the flavors
• Freshly ground black pepper, for a subtle heat
• Fresh basil leaves, torn for a bright garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat for the gnocchi.
2. While the water heats, warm the olive oil in a large skillet over medium heat, then add the minced garlic, sautéing until golden and fragrant, about 1 minute.
3. Pour in the heavy cream, stirring gently to combine with the garlic, and let it simmer until slightly thickened, about 3 minutes.
4. Stir in the pesto until the sauce is uniformly green and aromatic, then reduce the heat to low to keep warm.
5. Add the gnocchi to the boiling water, cooking until they float to the surface, about 2-3 minutes, then drain well.
6. Toss the drained gnocchi gently in the pesto cream sauce until evenly coated, then sprinkle with Parmesan cheese, salt, and pepper, stirring to combine.
7. Divide the gnocchi among warm plates, garnishing each serving with torn fresh basil leaves for a pop of color and freshness.

Kneading the gnocchi into the sauce ensures each piece is enveloped in the creamy, herby mixture, creating a dish that’s as comforting to eat as it is beautiful to behold. Serve it alongside a crisp white wine for an effortless yet elegant meal.

Grilled Salmon with Pesto Cream Sauce

Lazy summer evenings call for dishes that are both comforting and effortlessly elegant, much like this grilled salmon adorned with a velvety pesto cream sauce. It’s a dish that whispers of leisurely dinners under the fading light, where each bite is a blend of smoky, herby, and creamy notes.

Ingredients

• 4 (6-ounce) salmon fillets, skin-on for that crisp texture
• 1 tablespoon rich extra virgin olive oil
• 1/2 teaspoon finely ground sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 cup heavy cream, lush and velvety
• 1/4 cup homemade basil pesto, vibrant and aromatic
• 1 tablespoon unsalted butter, for a glossy finish

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F, to ensure a perfect sear without burning.
2. Brush the salmon fillets lightly with olive oil and season both sides with sea salt and black pepper, enhancing their natural flavors.
3. Place the salmon skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy and releases easily from the grill grates.
4. Gently flip the salmon and cook for another 3-4 minutes, until the flesh is opaque and flakes easily with a fork.
5. While the salmon rests, warm the heavy cream in a small saucepan over low heat until it just begins to simmer, stirring occasionally to prevent scorching.
6. Whisk in the basil pesto until the sauce is smooth and uniformly green, then stir in the butter until melted and the sauce is glossy.
7. Drizzle the pesto cream sauce over the grilled salmon just before serving, allowing the flavors to meld beautifully.

What makes this dish truly stand out is the contrast between the smoky, slightly charred salmon and the cool, creamy pesto sauce. Serve it alongside a crisp, green salad or over a bed of al dente pasta for a meal that feels both indulgent and refreshingly simple.

Pesto Cream Sauce Stuffed Mushrooms

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that feels like a hug in every bite. These pesto cream sauce stuffed mushrooms are a testament to the joy of simple ingredients coming together to create something unexpectedly luxurious.

Ingredients

• 12 large, firm white mushrooms, stems removed and reserved
• 1/4 cup rich extra virgin olive oil
• 1/2 cup finely grated Parmesan cheese, aged for a nutty depth
• 1/4 cup heavy cream, velvety and smooth
• 2 tbsp homemade basil pesto, vibrant and aromatic
• 1 clove garlic, minced to a fragrant paste
• 1/4 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper, for a subtle heat

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. In a skillet over medium heat, warm the olive oil and sauté the reserved mushroom stems and minced garlic until golden, about 5 minutes. Tip: This builds a flavor base that’s irreplaceable.
3. Remove from heat and stir in the pesto, heavy cream, Parmesan, salt, and pepper, blending until the mixture is uniformly creamy. Tip: The consistency should coat the back of a spoon.
4. Generously fill each mushroom cap with the pesto cream mixture, mounding slightly. Tip: A small spoon or piping bag can make this step neater.
5. Arrange the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.

How the mushrooms emerge from the oven, their tops crisply golden and the filling luxuriously creamy, is a sight to behold. Serve them warm, perhaps atop a slice of crusty bread to soak up any escaped sauce, for a dish that’s as visually appealing as it is delicious.

Pesto Cream Sauce Risotto

Dusk settles softly outside, and in the quiet of the kitchen, the idea of a comforting, creamy risotto feels just right. This pesto cream sauce risotto is a gentle embrace of flavors, blending the freshness of basil with the richness of cream, a dish that feels both indulgent and soothing.

Ingredients

• 1 cup Arborio rice, pearly and plump
• 4 cups chicken stock, warm and fragrant
• 1/2 cup heavy cream, velvety and rich
• 1/4 cup basil pesto, vibrant and herby
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp unsalted butter, creamy and golden
• 1 small onion, finely diced and sweet
• 2 cloves garlic, minced and pungent
• Salt, to enhance all flavors

Instructions

1. In a large pan, melt the unsalted butter over medium heat until it’s frothy and golden.
2. Add the finely diced onion and minced garlic, sautéing until they’re translucent and fragrant, about 3 minutes.
3. Stir in the Arborio rice, coating each grain in butter, and toast lightly for 2 minutes until the edges become slightly translucent.
4. Begin adding the warm chicken stock one ladle at a time, stirring constantly until each addition is fully absorbed before adding the next. This process should take about 18-20 minutes.
5. Once the rice is al dente and the mixture is creamy, reduce the heat to low and stir in the heavy cream and basil pesto until fully incorporated.
6. Remove from heat and fold in the grated Parmesan cheese, allowing the residual heat to melt it into the risotto.
7. Season with salt to taste, ensuring the flavors are balanced and vibrant.

Kindly let the risotto rest for a minute before serving, allowing the flavors to meld beautifully. The texture should be luxuriously creamy, with each grain of rice offering a slight bite. For a touch of elegance, garnish with a drizzle of pesto and a sprinkle of Parmesan, turning this simple dish into a feast for the senses.

Pesto Cream Sauce and Sun-Dried Tomato Penne

Just as the evening light fades into a soft glow, there’s something deeply comforting about preparing a meal that feels like a warm embrace. This dish, with its creamy pesto and sun-dried tomatoes, is a testament to the joy of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• 8 oz penne pasta, with ridges to hold the sauce
• 1/2 cup heavy cream, rich and velvety
• 1/4 cup basil pesto, vibrant and herbaceous
• 1/3 cup sun-dried tomatoes in oil, julienned and intensely sweet
• 2 cloves garlic, minced and pungent
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp unsalted butter, for a silky finish
• Salt, to enhance all the flavors

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Stir in the sun-dried tomatoes and cook for another minute to soften them slightly and infuse the butter with their flavor.
4. Reduce the heat to low and pour in the heavy cream, stirring gently to combine. Allow the mixture to warm through without boiling, about 2 minutes.
5. Add the pesto and Parmesan cheese to the skillet, stirring until the cheese melts and the sauce becomes homogenous. Tip: If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Drain the pasta and add it directly to the skillet, tossing to coat evenly in the sauce. Cook for an additional minute to allow the flavors to meld. Tip: For an extra touch of freshness, garnish with torn basil leaves before serving.

As you take your first bite, the creamy pesto clings to each ridge of the penne, while the sun-dried tomatoes offer bursts of sweetness against the savory backdrop. Serve it alongside a crisp green salad or with a slice of crusty bread to soak up every last drop of sauce.

Pesto Cream Sauce Chicken Alfredo

Evenings like these call for a dish that wraps you in comfort, a meal that feels like a gentle embrace after a long day. This pesto cream sauce chicken Alfredo is just that—a creamy, herby delight that marries the richness of Alfredo with the vibrant freshness of pesto.

Ingredients

• 2 boneless, skinless chicken breasts, tender and evenly sized
• 1 cup heavy cream, luxuriously thick
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1/4 cup basil pesto, freshly made or high-quality store-bought
• 2 cloves garlic, minced with care
• 8 oz fettuccine pasta, sturdy and ribbon-like
• 2 tbsp unsalted butter, rich and golden
• 1 tbsp olive oil, extra virgin and fruity
• Salt and freshly ground black pepper, to season with love

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, season the chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook until golden brown and cooked through, about 6-7 minutes per side. Remove and let rest before slicing.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream, stirring gently to combine.
4. Reduce heat to low and whisk in the Parmesan cheese until the sauce is smooth and slightly thickened, about 2-3 minutes. Stir in the pesto until fully incorporated.
5. Add the cooked pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a tablespoon at a time to reach desired consistency.
6. Slice the rested chicken and arrange over the pasta. Serve immediately, garnished with additional Parmesan and a sprinkle of black pepper.

Unassuming yet unforgettable, this dish boasts a velvety sauce that clings to each strand of pasta, with the chicken adding a satisfying heft. For a twist, serve it alongside a crisp, green salad to cut through the richness, or enjoy it as is, in all its creamy glory.

Pesto Cream Sauce Dip with Artichokes

Under the soft glow of the kitchen light, there’s something deeply comforting about blending the vibrant green of pesto with the creamy, indulgent texture of a sauce meant for dipping. This pesto cream sauce dip, enriched with the subtle tang of artichokes, is a testament to the joy of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• 1 cup heavy cream, cold and lush
• 1/2 cup basil pesto, freshly made or high-quality store-bought, bursting with herbaceous flavor
• 1/2 cup marinated artichoke hearts, drained and finely chopped, offering a tender bite
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1 clove garlic, minced, for a pungent kick
• 1 tbsp lemon juice, freshly squeezed, to brighten the dish
• 1/2 tsp salt, to enhance all the flavors
• 1/4 tsp black pepper, freshly ground, for a slight heat

Instructions

1. In a medium saucepan over low heat, gently warm the heavy cream until it begins to steam, about 3 minutes, stirring occasionally to prevent a skin from forming.
2. Whisk in the basil pesto until fully incorporated, creating a smooth, vibrant green base.
3. Add the finely chopped artichoke hearts, grated Parmesan, minced garlic, lemon juice, salt, and black pepper to the saucepan, stirring to combine all ingredients evenly.
4. Continue to cook the mixture on low heat for 5 minutes, allowing the flavors to meld together, stirring frequently to ensure the sauce does not stick to the bottom of the pan.
5. Remove the saucepan from the heat and let the dip sit for 2 minutes to thicken slightly before serving.

Perfectly balanced between creamy and herbaceous, this dip carries the gentle crunch of artichokes and the sharpness of Parmesan. Serve it warm with a side of crusty bread or as a luxurious topping for grilled vegetables, and watch as it becomes the centerpiece of any gathering.

Pesto Cream Sauce over Grilled Vegetables

Yesterday, as the golden hues of sunset painted the kitchen, I found myself craving something that marries the earthiness of grilled vegetables with the velvety embrace of a pesto cream sauce. It’s a dish that feels like a gentle whisper of summer, inviting you to savor each bite slowly.

Ingredients

• 1 cup of fresh basil leaves, vibrant and fragrant
• 1/2 cup of rich extra virgin olive oil
• 1/4 cup of pine nuts, lightly toasted
• 2 cloves of garlic, minced with care
• 1/2 cup of heavy cream, luxuriously thick
• 1/2 cup of grated Parmesan cheese, aged and nutty
• 1 lb of assorted vegetables (zucchini, bell peppers, eggplant), sliced into even, grillable pieces
• Salt, a pinch to awaken the flavors
• Freshly ground black pepper, for a subtle kick

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a food processor, combine the fresh basil leaves, extra virgin olive oil, pine nuts, and minced garlic. Pulse until the mixture is smooth, scraping down the sides as needed for an even blend.
3. Transfer the pesto to a small saucepan over low heat. Stir in the heavy cream and grated Parmesan cheese until the sauce is warm and uniformly combined. Keep the heat low to avoid curdling the cream.
4. Season the sliced vegetables with salt and freshly ground black pepper. Grill them for 3-4 minutes on each side, or until they display appealing grill marks and are tender to the touch.
5. Arrange the grilled vegetables on a serving platter. Drizzle the warm pesto cream sauce generously over the top, allowing it to cascade down the sides.

Each forkful brings a harmonious blend of smoky vegetables and the creamy, herbaceous sauce, a testament to the beauty of simple ingredients transformed. For an extra touch of elegance, serve alongside a crusty baguette to soak up every last drop of sauce.

Pesto Cream Sauce and Bacon Carbonara

Now, as the evening light fades, there’s something deeply comforting about the idea of blending the vibrant freshness of pesto with the rich, smoky depth of bacon in a carbonara. It’s a dish that feels both indulgent and surprisingly simple, a testament to the magic that happens when a few quality ingredients come together.

Ingredients

• 8 oz of thick-cut, smoky bacon, diced into 1/2-inch pieces
• 3 large, farm-fresh eggs, at room temperature
• 1/2 cup of freshly grated Parmesan cheese, plus extra for serving
• 1/2 cup of heavy cream, chilled
• 1/4 cup of vibrant green basil pesto, homemade or store-bought
• 12 oz of dried spaghetti, preferably bronze-cut for better sauce adherence
• 2 cloves of garlic, minced to a fine paste
• 1/2 tsp of freshly ground black pepper, for a subtle heat
• 1/4 tsp of sea salt, to enhance the flavors

Instructions

1. In a large skillet over medium heat, cook the diced bacon until crispy and golden, about 8-10 minutes. Transfer to a paper towel-lined plate, reserving 2 tbsp of the bacon fat in the skillet.
2. While the bacon cooks, whisk together the eggs, grated Parmesan, heavy cream, pesto, minced garlic, black pepper, and sea salt in a medium bowl until smooth.
3. Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of the pasta water before draining.
4. Return the reserved bacon fat to the skillet over low heat. Add the drained spaghetti and toss to coat evenly.
5. Remove the skillet from the heat. Quickly stir in the egg mixture and reserved pasta water, tossing continuously to create a creamy sauce that coats the pasta without scrambling the eggs.
6. Fold in the crispy bacon, reserving a small amount for garnish.
7. Serve immediately, garnished with the remaining bacon and extra grated Parmesan.

Unassuming at first glance, this dish reveals layers of flavor with each bite—the creamy sauce clinging to the pasta, the salty crisp of bacon, and the fresh, herbal notes of pesto. Try serving it with a simple green salad to cut through the richness, or enjoy it as is for a truly comforting meal.

Pesto Cream Sauce with Roasted Garlic Bread

Evenings like these call for something comforting yet effortlessly elegant, a dish that wraps you in its aromatic embrace without demanding too much of your time or energy. This pesto cream sauce, paired with golden roasted garlic bread, is just that—a simple pleasure that feels like a warm hug on a plate.

Ingredients

• 1 cup fresh basil leaves, vibrant and fragrant
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1/3 cup pine nuts, lightly toasted
• 2 garlic cloves, peeled and minced
• 1/2 cup rich extra virgin olive oil
• 1 cup heavy cream, velvety and smooth
• 1 loaf crusty artisan bread, sliced
• 3 tbsp unsalted butter, softened
• 2 tbsp roasted garlic, mashed into a paste
• 1/4 tsp sea salt, finely ground

Instructions

1. Preheat your oven to 375°F to prepare for roasting the garlic bread.
2. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, and minced garlic. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and emulsified. Tip: Scrape down the sides as needed to ensure everything is evenly incorporated.
4. In a saucepan over medium heat, warm the heavy cream until it just begins to simmer, then reduce the heat to low.
5. Stir the prepared pesto into the warm cream until fully blended. Keep the sauce on low heat to maintain warmth without boiling. Tip: A gentle heat prevents the sauce from separating.
6. Mix the softened butter with the roasted garlic paste and sea salt. Spread this mixture evenly over the slices of artisan bread.
7. Place the bread on a baking sheet and toast in the preheated oven for 5-7 minutes, or until the edges are golden and crisp. Tip: Watch closely to avoid burning, as oven temperatures can vary.
8. Once the garlic bread is ready, ladle the warm pesto cream sauce into a serving bowl.

Offering a lush, creamy texture with the bright, herbaceous notes of basil, this pesto cream sauce clings lovingly to each bite of the crispy, garlicky bread. For an extra touch of indulgence, drizzle a little more olive oil over the top before serving, or sprinkle with additional Parmesan for a salty finish.

Pesto Cream Sauce Mac and Cheese

On a quiet evening like this, there’s something deeply comforting about the idea of blending the bold, herby brightness of pesto with the creamy, indulgent embrace of mac and cheese. It’s a dish that feels both familiar and exciting, a twist on the classic that invites you to slow down and savor each bite.

Ingredients

• 8 oz elbow macaroni, cooked al dente
• 2 cups heavy cream, velvety and rich
• 1/2 cup basil pesto, vibrant and fragrant
• 2 cups sharp cheddar cheese, freshly grated
• 1/2 cup Parmesan cheese, finely grated
• 2 tbsp unsalted butter, creamy and golden
• 1 clove garlic, minced to release its aromatic oils
• 1/2 tsp salt, to enhance all flavors
• 1/4 tsp black pepper, freshly ground for a subtle kick

Instructions

1. In a large saucepan over medium heat, melt the unsalted butter until it’s just beginning to bubble, about 1 minute.
2. Add the minced garlic to the butter, sautéing until fragrant, approximately 30 seconds, being careful not to let it burn.
3. Pour in the heavy cream, stirring gently to combine with the butter and garlic, and bring to a gentle simmer.
4. Reduce the heat to low and gradually whisk in the sharp cheddar and Parmesan cheeses until the sauce is smooth and fully melted, about 3 minutes.
5. Stir in the basil pesto, salt, and black pepper, blending until the sauce is uniformly green and aromatic.
6. Add the cooked elbow macaroni to the sauce, tossing gently to ensure each piece is lovingly coated.
7. Cook for an additional 2 minutes on low heat, allowing the pasta to absorb some of the sauce’s flavors.
8. Remove from heat and let sit for 1 minute; the sauce will thicken slightly as it cools.

Zesty and creamy, this pesto cream sauce mac and cheese offers a delightful contrast between the sharpness of the cheeses and the fresh, herbal notes of the pesto. Serve it in a warm bowl, perhaps with a sprinkle of extra Parmesan on top, or alongside a crisp green salad to cut through the richness.

Pesto Cream Sauce Turkey Panini

On a quiet afternoon, when the kitchen feels like a sanctuary, there’s something deeply comforting about crafting a sandwich that’s both hearty and refined. The pesto cream sauce turkey panini is a melody of flavors, each bite a reminder of the simple joys in life.

Ingredients

• 2 slices of artisanal sourdough bread, thickly cut
• 1/2 cup of creamy pesto sauce, vibrant green with fresh basil
• 1/4 cup of heavy cream, rich and velvety
• 4 oz of roasted turkey breast, thinly sliced and moist
• 1/2 cup of mozzarella cheese, shredded and meltingly soft
• 1 tbsp of unsalted butter, golden and fragrant

Instructions

1. In a small saucepan over low heat, gently warm the creamy pesto sauce with the heavy cream, stirring until fully combined and slightly thickened, about 3 minutes. Tip: Keep the heat low to prevent the sauce from separating.
2. Preheat a panini press to 375°F. While heating, assemble the sandwich by spreading the pesto cream sauce evenly on one slice of sourdough bread.
3. Layer the roasted turkey breast and shredded mozzarella cheese on top of the sauce, then cap with the second slice of bread.
4. Spread the unsalted butter on the outer sides of the sandwich. Tip: Buttering the bread ensures a golden, crispy exterior.
5. Place the sandwich in the panini press and cook for 5 minutes, or until the bread is toasted and the cheese has melted. Tip: Press down gently to compact the sandwich without squeezing out the fillings.

Zesty and satisfying, this panini offers a crunch that gives way to the creamy, herby interior. Serve it with a side of crisp pickles or a light salad for a meal that feels both indulgent and balanced.

Pesto Cream Sauce and Spinach Stuffed Shells

Evenings like these call for a dish that feels like a warm embrace, something that marries comfort with a touch of elegance. Pesto cream sauce and spinach stuffed shells are just that, a harmonious blend of creamy, herby, and earthy flavors tucked into tender pasta shells.

Ingredients

• 12 oz jumbo pasta shells, with ridges to hold the filling
• 2 cups whole milk ricotta cheese, creamy and smooth
• 1 cup freshly grated Parmesan cheese, sharp and nutty
• 1 large egg, farm-fresh and lightly beaten
• 2 cups fresh baby spinach, finely chopped and vibrant green
• 1/2 cup basil pesto, homemade or store-bought, fragrant and herby
• 1 cup heavy cream, rich and velvety
• 2 cloves garlic, minced and pungent
• 1/4 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a rolling boil and cook the pasta shells for 9 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. Drain the shells and rinse under cool water to stop the cooking process. Set aside.
4. In a mixing bowl, combine the ricotta, Parmesan, egg, spinach, salt, and pepper. Mix until well blended. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld.
5. Carefully stuff each shell with the ricotta mixture, about 1 tablespoon per shell, and arrange them in a greased baking dish.
6. In a small saucepan over medium heat, warm the heavy cream and garlic until it begins to simmer, about 3 minutes. Remove from heat and stir in the pesto.
7. Pour the pesto cream sauce evenly over the stuffed shells. Tip: Use the back of a spoon to gently spread the sauce if needed.
8. Bake for 25 minutes, until the sauce is bubbly and the edges of the shells are lightly golden.

Once baked, the shells emerge tender, with a filling that’s creamy yet light, and a sauce that’s luxuriously smooth with a punch of basil. Serve them atop a drizzle of extra pesto for an added layer of flavor, or alongside a crisp green salad to cut through the richness.

Pesto Cream Sauce Drizzled over Bruschetta

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about preparing a dish that marries simplicity with indulgence. Pesto cream sauce drizzled over bruschetta is just that—a humble beginning transformed into something extraordinary.

Ingredients

• 1 cup fresh basil leaves, vibrant and fragrant
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1/3 cup pine nuts, lightly toasted
• 2 garlic cloves, minced with care
• 1/2 cup rich extra virgin olive oil
• 1/2 cup heavy cream, luxuriously thick
• 1 loaf crusty artisan bread, sliced into 1/2-inch pieces
• 2 tbsp unsalted butter, softened
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt, flaky and bright

Instructions

1. Preheat your oven to 375°F, allowing it to reach the perfect temperature for toasting.
2. Arrange the bread slices on a baking sheet. Lightly brush each slice with softened butter for a golden finish.
3. Toast in the oven for 5-7 minutes, until the edges are just crisp but the center remains tender.
4. While the bread toasts, combine basil, Parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped.
5. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified.
6. In a small saucepan, warm the heavy cream over low heat, stirring gently to prevent scorching.
7. Whisk the pesto into the warmed cream until fully incorporated, then season with salt and pepper.
8. Drizzle the pesto cream sauce generously over the toasted bread slices just before serving.

Now, the bruschetta carries a creamy pesto that clings to each nook, its herbal brightness cut by the richness of cream. Serve it alongside a crisp white wine, or as a starter that promises more good things to come.

Pesto Cream Sauce with Grilled Chicken and Asparagus

Beneath the soft glow of the kitchen light, there’s something deeply comforting about combining simple, fresh ingredients into a dish that feels like a warm embrace. This recipe, with its vibrant pesto and creamy sauce, paired with the smoky char of grilled chicken and the crisp tenderness of asparagus, is a testament to the beauty of balancing flavors and textures.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total), patted dry
• 1 bunch of fresh asparagus, woody ends trimmed
• 1/2 cup of heavy cream, rich and velvety
• 1/4 cup of homemade or store-bought pesto, bright and herbaceous
• 2 tbsp of unsalted butter, creamy and golden
• 1 tbsp of olive oil, extra virgin and fruity
• 1/2 tsp of salt, finely ground
• 1/4 tsp of black pepper, freshly cracked
• 1/4 tsp of garlic powder, for a subtle kick

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure a perfect sear without burning.
2. Season the chicken breasts evenly with salt, black pepper, and garlic powder, massaging the spices gently into the meat for full flavor penetration.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F, letting it rest for 5 minutes before slicing to retain its juices.
4. While the chicken rests, toss the asparagus with olive oil and a pinch of salt, then grill for 3-4 minutes, turning occasionally, until lightly charred and tender-crisp.
5. In a small saucepan over low heat, melt the butter, then whisk in the heavy cream and pesto until the sauce is smooth and uniformly green, heating through for about 2-3 minutes without boiling.
6. Slice the rested chicken diagonally into thick strips, arranging them alongside the grilled asparagus on a platter, drizzling generously with the warm pesto cream sauce.

Just as the last drizzle of sauce coats the chicken, the dish comes together with a harmony of textures—the creamy sauce clinging to the juicy chicken, the asparagus offering a crisp contrast. Serve it over a bed of al dente pasta or with crusty bread to soak up every last drop of sauce, turning a simple meal into a memorable feast.

Pesto Cream Sauce and Roasted Red Pepper Pasta

Nestled in the quiet of the kitchen, the aroma of basil and roasted peppers begins to weave a story of comfort and simplicity, a dish that speaks to the soul with every forkful.

Ingredients

• 1 cup fresh basil leaves, vibrant and fragrant
• 1/2 cup roasted red peppers, smoky and sweet
• 1/2 cup heavy cream, rich and velvety
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 2 cloves garlic, minced and pungent
• 1/4 cup pine nuts, toasted and buttery
• 1/2 tsp salt, fine and sea-derived
• 1/4 tsp black pepper, freshly ground
• 1/4 cup extra virgin olive oil, fruity and robust
• 8 oz pasta of choice, sturdy and ribbed

Instructions

1. Preheat your oven to 400°F. Place the red peppers on a baking sheet and roast for 20 minutes until their skins blister and char slightly, enhancing their sweetness.
2. While the peppers roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
3. In a food processor, combine the roasted red peppers, basil leaves, garlic, pine nuts, salt, and black pepper. Pulse until finely chopped.
4. With the processor running, slowly drizzle in the olive oil until the mixture becomes a smooth pesto.
5. In a large skillet over medium heat, warm the heavy cream until it begins to simmer gently. Stir in the pesto and Parmesan cheese, blending until the sauce is uniform and creamy.
6. Add the cooked pasta to the skillet, tossing to coat evenly. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is achieved.
7. Serve immediately, garnished with additional Parmesan and a sprinkle of pine nuts for texture.

Silky strands of pasta cradle the vibrant pesto cream sauce, each bite a harmony of creamy richness and the bright, herbaceous notes of basil. For an extra touch of elegance, serve alongside a crisp, green salad dressed in a light vinaigrette.

Conclusion

Kitchens across North America can now rejoice with these 20 Delicious Pesto Cream Sauce Recipes! Whether you’re a seasoned chef or a cooking novice, there’s something here to tantalize your taste buds. Don’t just take our word for it—dive in, try these recipes, and let us know which ones stole your heart. Loved what you made? Share the love and this article on Pinterest for fellow foodies to discover!

Bella Bacinos