There are a lot of recipes on my website that I love… but if you came over to my house on a random Tuesday night, this is probably what we’d be eating.

This is my go-to meal when I don’t feel like cooking, when I need something I know my kids will actually eat, or when I just want comfort food without making another bowl of spaghetti with marinara. It’s incredibly simple, but somehow it always hits the spot. It feels a little more special than traditional pasta, but takes almost no extra effort.

It actually took me a long time to write this recipe down because I’ve never really made it from a recipe. It’s one of those meals that I just eyeball and taste as I go. So don’t be afraid to do the same! Think of these measurements as a starting point rather than a strict rule. Different brands of pesto vary in flavor and saltiness, so I always recommend tasting and adjusting as you go.

I’ve included two versions. The first is the one I make most often because it’s ridiculously quick and still delicious. The second takes just a few extra minutes by starting with a simple roux, but it creates a richer, creamier sauce that stays silky even as leftovers.

I also highly recommend using Barilla Protein+ pasta. It honestly tastes just like regular pasta, but the extra protein and fiber help keep you fuller longer. If you want to make it an even heartier meal, stir in some shredded chicken at the end.

Version 1: My Everyday Pesto Pasta with Peas

Ingredients

• 1 (12 oz) box Barilla Protein+ pasta
• 4–5 tablespoons pesto (start with 4 and add more to taste)
• ¾ cup heavy cream
• ⅓ cup finely grated Parmesan (shaker-style)
• 1 cup frozen peas
• Optional: 3 cups cooked shredded chicken

Instructions

1. Cook the pasta according to the package directions. During the last 2–3 minutes of cooking, add the frozen peas to the same pot.
2. Reserve about ½ cup of the pasta water, then drain the pasta and peas.
3. Return everything to the pot over low heat. Stir in the heavy cream, pesto, and Parmesan until the cheese is melted and everything is well coated.
4. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
5. Stir in the shredded chicken, if using, and serve immediately.

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Version 2: Creamy Pesto Pasta with Peas

This version takes just a few extra minutes but is my favorite if I know we’ll have leftovers. The sauce is extra creamy, reheats beautifully, and feels a little more indulgent while still coming together quickly.

Ingredients

• 1 (12 oz) box Barilla Protein+ pasta
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• ½ cup heavy cream
• ¾ cup milk
• ½–¾ cup freshly grated Parmesan cheese
• ¼ cup finely grated Parmesan (shaker-style)
• 5–6 tablespoons pesto, or to taste
• ¼–½ teaspoon garlic powder, to taste
• 1 cup frozen peas
• Salt, to taste
• Optional: 3 cups cooked shredded chicken

Instructions

1. Cook the pasta according to the package directions. During the last 2–3 minutes of cooking, add the frozen peas. Before draining, reserve about 1 cup of the pasta water.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Whisk in the flour and cook for about 1 minute, until lightly golden.
3. Slowly whisk in the heavy cream and milk until smooth. Continue stirring until the sauce begins to thicken.
4. Stir in the freshly grated Parmesan and finely grated Parmesan until melted and smooth.
5. Add the pesto and garlic powder. Taste, then season with salt if needed.
6. Add the cooked pasta, peas, and shredded chicken (if using). Toss until everything is evenly coated, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
7. Serve warm with extra Parmesan on top, if desired.

Notes

Rotisserie chicken is my favorite shortcut for making this an easy weeknight meal.

Freshly grated Parmesan melts much more smoothly than pre-shredded Parmesan.

Every brand of pesto is a little different, so don’t be afraid to adjust the amount to your taste.

The sauce will thicken as it sits. When reheating leftovers, stir in a splash of milk until it’s creamy again.