Easy Creamy Pesto Pasta with Jarred Pesto

Step-by-Step Creamy Pesto Pasta Recipe

Wondering what to make with pesto? The easiest answer is pasta. This jar pesto pasta recipe turns plain noodles into something bold—herby, cheesy, and creamy. Add crispy lemon breadcrumbs on top for a fresh, zesty crunch. They’re optional, but they take the dish to the next level. It’s one of those pesto recipes that turn everyday staples into something so tasty. Easy, quick, and perfect for a family meal. The recipe works with both pasta and ravioli. With ravioli, it’s a bit different — you add them at the end, once the sauce is ready. Just follow along, and you’ll know exactly what to do.

How to make pesto pasta with jarred pesto?

Before you cook, do a little prep. Take the pesto, butter, and cream out of the fridge about 30 minutes early. When they’re not cold, they blend better—and you’ll get that creamy, smooth pesto penne pasta you’re craving.

Let’s boil the pasta. Bring a large pot of water to a boil. Add a spoonful of salt and stir.

If you’re making this recipe with regular pasta (not ravioli), add the penne — or any pasta you like — to the boiling water. Give it a stir so it doesn’t stick.

Cook the pasta for 2 minutes less than the package says. You want it al dente—tender but still firm. Since it will finish in the pan with the sauce, it’s best to undercook it now. After a quick toss in the creamy basil pesto sauce, the texture will be just right.

Before you drain the pasta or ravioli, save some of that starchy pasta water. It’s a key ingredient in your pesto cream sauce, so keep extra in case you need to adjust. The pasta water makes the sauce silky, helps it coat the noodles, and brings everything together. Jump to the next steps for pasta here.

If you’re using ravioli, you’ll want the sauce and ravioli ready at the same time. Check the cooking time on the package — if it says 3 to 4 minutes, drop the ravioli into boiling water about 4 minutes before the sauce is done. Cook them al dente, just like the package says. Unlike pasta, don’t shorten the cooking time.

Salt the boiling water, then add the ravioli. Stir gently so they don’t stick together.

Don’t forget to save pasta water before you drain the ravioli.

How to make creamy pesto sauce?

About 5 minutes before the pasta is ready, start the sauce. 

Heat a pan over medium heat. If your stove has numbered settings, use 6 out of 9. Add a chunk of butter and let it melt. Once it melts, toss in the chili flakes and give it a quick stir.

Now pour in the heavy cream and mix it with the butter right away. Keep the heat at medium and don’t let it boil. That’s the secret to a smooth, creamy pesto sauce for pasta. High heat can make the sauce oily, or it can even split. 

Now add the pesto and stir until the sauce is smooth. Use good-quality pesto—if it doesn’t taste great on its own, it won’t make a delicious creamy pesto sauce.

Give it a taste. If it needs a pinch of salt, add it now—but go easy. Pesto and parmesan are already salty, so taste first. You might not need any extra at all. And that’s it—your easy creamy pesto sauce is ready. Just a couple of final touches left.

If you make this recipe with pasta

The next steps are for when you make this recipe with pasta. If you want to use ravioli instead, the steps are a bit different. Jump here to follow the step by step for ravioli.

Now for the pasta. It should be almost done — still firm to the bite. That’s how you get perfect al dente pasta. It will finish cooking in the sauce. Drain the pasta, but don’t rinse it. That bit of starch helps the sauce stick. Add the pasta straight to the pan while it’s still hot.

Now pour in a little pasta water. Want to know the exact amount we used in this pasta al pesto recipe? Check the recipe card below. Pasta water makes the sauce even creamier. Stir until everything blends into a smooth, creamy sauce.

That’s it—your pasta is ready!

If You Make This Recipe with Ravioli

If you’re making this recipe with ravioli, pour the pasta water into the sauce and give it a good stir. Then drain the ravioli and add them to the pan while they’re still hot. Gently toss to coat them in the sauce. Take your time here — ravioli are soft and can tear easily. That’s it — ravioli with creamy pesto sauce is ready!

If you’re searching for quick and flavorful pesto recipes for dinner, this one’s perfect. Easy-to-find ingredients, bold flavor, and ready in minutes.

What goes with pesto pasta? A delicious lemon breadcrumb topping! Now that the pasta is ready, you can make the topping in just a few minutes. It’s optional—you can enjoy your penne pesto pasta as it is. But if you want extra flavor and crunch, the topping really takes it to the next level.

Here’s how to make lemon breadcrumbs.

Before you start, put the grated Parmesan into a large cold bowl. You’ll add the hot breadcrumbs to it later.

Heat your pan to medium—we use 6 out of 9 on our stove. Pour in the olive oil. Add the chili flakes and stir to release the flavor.

Then toss in the lemon zest, give it a quick stir.

Add the breadcrumbs. Don’t forget a pinch of salt.

Toast the lemon breadcrumbs for 5 to 6 minutes. Stir constantly. When they turn golden, they’re done! Pour them into a cold bowl with parmesan.

Stir right away. Make sure the bowl is cold, so the breadcrumbs don’t keep toasting. Don’t leave them in the pan—they’ll burn!

That’s it. Your delicious lemon breadcrumb topping for penne al pesto is ready!

Time to plate.

Spoon your pasta with basil pesto cream sauce into a bowl. Add a generous sprinkle of crispy lemon breadcrumbs on top. It’s one of the easiest pesto dinner ideas—quick, simple, and seriously delicious.

You don’t need store-bought breadcrumbs for the topping. You can also make it with leftover bread. It’s called pangrattato—a traditional Italian breadcrumb topping. It adds crunch and goes perfectly with Italian pesto pasta. Want the step-by-step recipe? You can check it here.

Ingredients (Detailed Tips & Substitutions)

Now that you’ve seen the steps, let’s take a closer look at the equipment and ingredients for this recipe.

Equipment:

• Pot for boiling pasta
• Pan for the sauce
• Strainer

Ingredients for pesto pasta (For exact amounts, see the recipe card below.)

• Pasta – We’re using penne pasta because its shape holds the sauce well, but any pasta you like will work just fine.
• Pesto – We’re using classic basil pesto with parmesan from the store. If you have homemade, that works great too. Basil pesto pasta turns out herby, aromatic, and rich in taste.

• Unsalted butter – This one really matters. Our pesto cream sauce recipe already has plenty of salt from the pesto and the pasta water. So go with unsalted butter to keep it from getting too salty.
• Heavy cream – Use cream with 30% fat to get that rich, creamy sauce. Don’t go lower, or the sauce might split. That’s not just for this recipe. You need it for any pasta recipe with cream: creamy tomato pasta, creamy pasta sauce with heavy cream and butter, Gigi Hadid vodka pasta… anything! Lower-fat cream can split when you heat it. So always go with 30% fat.
• Chili flakes – just a light kick. Your pasta won’t turn out spicy!
• Just a pinch of salt – but only if you need it. Taste the sauce first. Both pesto and pasta water already add salt to this penne pesto. So taste before adding more, and don’t oversalt.

You can see that the ingredients are really simple. And there’s always a jar of pesto sitting in the fridge, right? And a package of penne in the cupboard.

Next, let’s take a quick look at the equipment and ingredients for the lemon breadcrumb topping.

Equipment:

• Pan for breadcrumbs
• Grater for lemon zest and parmesan

Ingredients for lemon breadcrumb topping:

• Zest from 1 lemon — only the yellow part. Avoid the white pith. It can make your topping bitter.
• Olive oil
• Breadcrumbs
• A pinch of chili flakes and salt
• Parmesan — grate it finely so it melts right into the hot breadcrumbs.

Common Mistakes and What to Do Instead

You don’t need fancy ingredients or special tools to make the best pesto pasta recipe. But there are a few easy mistakes that can ruin the texture or flavor. Here’s what to watch out for—and what to do instead to get it just right.

How to get pesto pasta not to separate?

• Keep the heat at medium. Don’t let your heavy cream pesto sauce boil—it can split or turn oily. Stir constantly after you add pesto. 
• Use good-quality pesto. If it doesn’t taste great on its own, it won’t in your sauce either.
• Always stir the pesto before you use it. Oil collects on top, so mix it well to get all the flavor, not just the oil.
• Add a splash of pasta water to your butter pesto sauce. It makes it smooth, silky, and combines everything.
• Let butter, pesto, and cream sit at room temperature for 30 minutes before cooking. Cold ingredients don’t blend as well, and your sauce can split.
• If your sauce starts to separate, take it off the heat and stir gently until it comes back together.

How to make pesto sauce creamy?

• Add the heavy cream to the butter and stir to combine. Then add the pesto and mix until the sauce is smooth.
• Keep the heat at medium—don’t let the sauce boil.
• Save some pasta water right before you drain the pasta.
• Add a splash of pasta water to the sauce. It helps the butter, pesto, and cream blend into a silky pesto-heavy cream sauce.

What to do if the sauce is too thin?

• Pour in a splash of heavy cream and stir until the sauce looks smooth and creamy again.

How to make pesto sauce thicker for pasta?

If your sauce turns out too thin, don’t worry. Here’s what to do:

• Add pasta water a little at a time, then stir and check the texture.
• If the sauce still feels too thin, simmer it gently until it thickens.
• Drain the pasta well before you add it to the sauce. If it’s too wet, it can thin out the sauce.
• Use only the amount of pasta water listed in the recipe card below when you cook the creamy pesto jar sauce.
• Remember, the sauce might look a bit thin before you add the pasta. So if the sauce looks a bit thinner, don’t worry—your pasta will soak up some of the liquid once you add it. That way, your pasta with pesto cream sauce turns out perfectly creamy.

How to make sure pasta is not overcooked?

• Don’t cook the pasta until it’s soft before you add it to the sauce. You’ll cook it for another minute or two in the sauce, and it will end up too soft.
• How to do it right? Cook the pasta about 2 minutes less than what the package says. Then finish cooking it right in the heavy cream pesto sauce so it soaks up the flavor and stays perfectly al dente.

How to make pesto pasta taste better?

• Use good-quality pesto. It should taste great before you add it to the sauce.
• Use heavy cream with at least 30% fat. This way, your dish will be creamy and herby.
• Add chili flakes to balance the creamy and herby flavors.
• Add butter to make your penne with pesto extra rich.

How to make pesto pasta less boring?

• Your creamy pesto penne is creamy, herby, and rich. So you need something that adds contrast. 
• Go for lemon breadcrumbs. They bring a zesty, fresh taste to your pasta. You can use store-bought breadcrumbs or leftover bread.

How much pesto to add to pasta? 

• For 2 servings of pasta, add about 5–6 tablespoons of pesto. That’s around 3 tablespoons per serving.
• Add the same amount—or even a bit more—heavy cream to make an easy pesto cream sauce.

How to make sure your sauce is not too salty?

• If you’re making a jarred pesto pasta recipe, remember that store-bought pesto already has a lot of salt. Parmesan cheese is salty, too. And pasta water has salt in it as well. So, always taste before you add more.
• Add salt at the end, after your sauce is ready and the heavy cream is in.
• If you salted your pasta water well, you might not need any extra salt at all.

What pasta goes with pesto?

The shape of your pasta matters—it changes how the sauce clings and how the dish tastes. Some shapes hold creamy sauces better than others.

The best pasta for pesto sauce is short pasta shapes that grab the sauce well. Go for pasta with ridges or hollow centers like:

• Penne
• Rigatoni
• Fusilli

These shapes hold onto the pesto in every bite, so the sauce doesn’t slide off. You get creamy, rich flavor all the way through.

If you love long pasta, you can, of course, make pesto tagliatelle, pappardelle, bucatini, or any other long shape you have. So if there’s long pasta in your pantry, there’s no reason to skip one of the easiest pesto recipes for dinner!

Stuffed pasta also works great. You’ll definitely enjoy creamy pesto ravioli or tortellini with pesto cream sauce. Just check the cooking time and cook them 2 minutes less.

What is the best pesto-to-pasta ratio?

For 200 g (7 oz) of uncooked pasta—about 400 g (14 oz) cooked—use around 5–6 tablespoons of pesto. Add heavy cream, butter, and a pinch of chili flakes—and you’ve got one of the easiest and tastiest pesto dinner recipes.

Homemade vs Store-Bought Pesto + Storage

Let’s talk about choosing between homemade and store-bought pesto. Then see how to store pasta leftovers in the fridge and reheat them for a quick meal.

Homemade Pesto vs Store-Bought

You can make a quick pasta with either store-bought or homemade pesto. Curious which one is better for you? Let’s look at the flavor, cost, and prep time.

Time

Of course, a creamy pesto sauce with jarred pesto is quicker. You can go straight to cooking the pasta and the sauce.

Homemade pesto is also quick, but it does take a little more effort. The only part that takes time is prepping the basil. You can blend it in a food processor, or go old school with a mortar and pestle. The whole thing takes about 15 minutes.

So if you want to save time, the store-bought pesto pasta recipe wins this one.

Flavor

The recipe for homemade pesto is simple. Just blend fresh basil, Parmesan, pine nuts, olive oil, garlic, and salt. When you make homemade pesto, use extra virgin olive oil. It has a rich flavor, and traditional pesto uses it for a reason—it’s part of what gives that classic Italian taste.

So, if you want a special flavor like homemade basil pesto, make it yourself. You control the taste! Want it cheesier? Add more Parmesan. Love strong olive oil flavor? Add more oil. Craving a bold basil taste? Add more basil.

This kind of pesto is the perfect base for the best pasta with pesto—because it’s made just the way you like it.

But if you’ve found a store-bought pesto that you like, it’s perfect for a quick creamy pesto pasta sauce recipe. You still get great flavor and can make easy, quick meals with pesto anytime.

Cost

Homemade pesto usually costs more than pesto from the grocery store. That’s because the ingredients—especially Parmesan and pine nuts—can be expensive.

So if you want something more budget-friendly, try easy creamy pesto pasta made with pesto from the grocery store. It’s cheaper, still tastes great, and works perfectly for those quick meals with pesto on a busy weeknight. 

Got leftover pesto? Here is how to use it.

Store, Freeze, Reheat

Whether you’re saving leftovers or doing some pesto pasta meal prep, you’ll want to know the best way to store and reheat it.

How to store

Keep leftover pasta in an airtight container in the fridge. Only reheat the amount you plan to eat—don’t put it back in the fridge after reheating. The recipe for creamy pesto sauce is super quick—it takes just a few minutes. So you can always cook it fresh while your pasta is boiling!

How long is pesto pasta good in the fridge?

You can store pesto and heavy cream pasta in the fridge for up to 3 days—just make sure it’s in an airtight container.

Can you freeze pesto pasta?

It’s best not to freeze creamy pesto sauce. Since it contains cream, it can separate after you defrost it and lose its smooth texture.

How to reheat pesto pasta?

Got leftover pesto pasta with heavy cream? Don’t let it go to waste! With a little trick, you can bring that delicious flavor and texture right back—whether you’re reheating it on the stove or in the microwave.

First things first: add liquid

Penne pasta with pesto tends to soak up sauce as it sits, especially if it’s a pesto sauce with heavy cream. That can leave it dry when you reheat it. So, the secret? Add a splash of liquid before you warm it up.

Use a tablespoon of milk, water, or—best of all—some leftover pasta water.

(Pro tip: when you’re cooking your pasta the first time, save some of that water and keep it in the fridge. It works magic on leftovers.)

Stove Method (Best for That Creamy Texture)

1. Place your creamy pesto penne pasta in a wide pan.
2. Add 1 tablespoon (about 20 g) of liquid per serving—milk, water, or pasta water all work great.
3. Heat over medium, stir constantly. The sauce will get smooth and creamy again.
4. Once it’s nice and hot, you’re ready to eat.

Microwave Method (Quick & Easy)

1. Pop the pasta into a microwave-safe bowl.
2. Add 1 tablespoon of liquid to loosen the sauce.
3. Microwave for 1 to 2 minutes. Stir in between.
4. That’s it—hot, creamy penne pasta pesto in minutes.

Whether it’s a cozy lunch or dinner, reheating dishes with pesto doesn’t have to be a struggle. Now you know exactly how to bring your pasta with creamy pesto sauce back to life—rich, creamy, and just as tasty the second time around!

Add-Ins, Diet-Friendly Tips + More Recipes

One of the best things about creamy pesto pasta recipes is how quick they are. Plus, you can keep it simple or load it up with extra flavor, texture, and nutrients. Whether you’re sticking to a specific diet or just want to switch it up, there are so many amazing pesto pasta add-ins to try.

Wondering What to Put in Pesto Pasta?

Let’s go through some easy, delicious ideas.

Add more protein

To make your creamy pasta pesto more filling, toss in some protein! It’s an easy way to turn your pasta into a complete meal.

• Try vegetarian chicken, crispy tofu, or hearty mushrooms.
• We love using smoked tofu—cut it into cubes, fry it, and use it as a topping. It’s crispy, smoky, and adds awesome texture.
• Veggies like broccoli, asparagus, edamame, or peas are naturally high in protein—and they go really well with a creamy pesto sauce with store-bought pesto.

Add a simple side salad

Balance out the richness of your creamy pesto penne pasta with a fresh side salad. It’s an easy way to round out your pesto meal.

Here are a few ideas:

• Arugula with grated parmesan cheese and lemon juice
• Iceberg lettuce with olives and cheese
• Raw spinach with sun-dried tomatoes and pine nuts

Make it spicy (if you like heat)

If you like a little kick in your pasta, here are a few easy pesto pasta add-ins to spice things up: 

• Sprinkle on red pepper flakes, black pepper, or chili powder.
• Add peppery greens like arugula, rocket, or watercress for natural heat.

These options pair beautifully with creamy pasta pesto. And they don’t overpower the sauce.

Love cheese? Add more!

Pesto pasta with premade pesto already has cheese, and you’re adding cream too. Want it even richer? Just add more cheese—it never hurts!

• Top with grated parmesan cheese—a classic choice that always works
• Or try feta for a briny, tangy twist.
• To take your pesto pasta with heavy cream to the next level, pair some cheese with a crunchy topping—pine nuts or walnuts work great!

Add some crunch: pangrattato or lemon breadcrumbs

Want to upgrade your texture game? Add a crunchy topping!

• Toasted nuts (like pine nuts) are always a good move.
• Lemon breadcrumbs add a fresh citrus crunch, and they take about the same time to make as creamy pesto sauce with store-bought pesto.
• Or make pangrattato —Italian-style breadcrumbs made from leftover bread. It takes a bit longer than a pesto penne pasta recipe, but it’s worth it. The chunks are crispy, golden, and so good!

With the right add-ins, you can switch up your creamy pesto recipes any time—whether you want more flavor, extra protein, or just want to change things up a bit. Let’s look at a few easy ways to enjoy creamy pesto pasta and still keep it balanced.

Want to keep it healthier?

Yes, you can absolutely enjoy heavy cream and pesto sauce pasta without going overboard—and without losing any flavor. It’s all about balance. Here’s how:

• Add protein – it makes your pasta more filling. Need ideas? Try simple vegetarian options like tofu, beans, or plant-based meat.
• Serve with veggie-packed sides – dips like hummus or bean spreads work great.
• Always include a fresh salad – even a simple combo like cherry tomatoes and red onion works beautifully with meals with pesto. Toss it with your favorite dressing for an easy win.

Want more ideas? We’ve got tons of ways to make your creamy pesto pasta meal healthier and still super tasty. See more tips here.

Make It gluten-free

Want to enjoy pasta without the gluten? Just swap regular pasta for gluten-free options made from buckwheat, corn, or chickpea flour. They hold up well and pair perfectly with creamy pesto.

Pro tip: Undercook your gluten-free pasta just a little—because we’ll finish cooking it in that delicious pesto sauce with cream. This way, it soaks up all the flavor and stays perfectly tender!

What to Serve With Pesto Pasta?

Want to make your pasta feel a little more special? Add a side dish for pesto pasta that brings extra flavor and texture to your meal. Here are a few easy and tasty ideas:

• Garlic bread – crispy, golden, and perfect for scooping up every last bit of that creamy pesto sauce.
• Simple green salad – drizzle with olive oil, add a few drops of balsamic vinegar, and top with Parmesan shavings.
• A small antipasti mix – sun-dried tomatoes, feta cheese, and olives.

Mix and match your favorites, and you’ve got yourself a complete and comforting pesto meal!

More Creamy Pasta Recipes

Craving more easy pasta dishes? We’ve got you covered! When you’re in the mood for something rich and creamy, here are a few favorites to try next:

• Alfredo lasagna – creamy lasagna with spinach, made without ricotta.
• Sweet potato pasta – a rich and creamy pasta sauce made with sweet potato and feta.
• Pasta with ricotta and spinach – rich sauce made with ricotta cheese and frozen spinach.
• Burrata pasta – an easy, quick pasta made with burst tomatoes and creamy burrata on top.

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