Creamy pasta dishes used to be one of the things I missed most after cutting out dairy.

This dairy free creamy pesto chicken pasta brings all those rich flavors back without upsetting your stomach.

The sauce gets its silky texture from oat milk and a fresh homemade basil pesto, so you do not need any heavy cream or cheese.

Juicy chicken and sweet cherry tomatoes make the meal filling enough for a regular weeknight dinner.

It is simple, comforting, and proof that dairy free food can taste just as good as the original.

Why This Recipe Is a Keeper

Ultra Creamy Texture – Oat milk and dairy-free butter create a rich sauce that rivals traditional heavy cream.

Cheesy Pesto Taste – Nutritional yeast gives the fresh basil pesto a savory, cheesy flavor without any dairy.

Sweet Blistered Tomatoes – Fresh cherry tomatoes burst with juicy brightness that balances the velvety pasta sauce.

Quick Weeknight Dinner – You can easily cook this complete, satisfying chicken pasta in about thirty minutes.

Here’s What You’ll Need

For the Pesto

2 cups Fresh Basil Leaves, Packed
1/3 cup Pine Nuts, Toasted
2 Garlic Cloves
3 tbsp Nutritional Yeast
1 tbsp Lemon Juice
1/2 tsp Salt
1/2 cup Olive Oil

For the Pasta

12 oz Penne
1 1/2 lb Boneless Skinless Chicken Breasts
1 tsp Salt
1/2 tsp Black Pepper
1 tbsp Olive Oil
2 tbsp Dairy Free Butter
1 cup Cherry Tomatoes, Halved
1 tbsp All Purpose Flour
1 1/4 cups Unsweetened Plain Oat Milk
2 cups Baby Spinach

How to Make It

Step 1

Add the basil, pine nuts, garlic, nutritional yeast, lemon juice, and salt to a food processor. With the motor running, stream in the olive oil and blend until smooth.

Step 2

Cook the penne in salted water according to package directions. Reserve 1 cup of the pasta water, then drain.

Step 3

Slice the chicken breasts in half horizontally and season with salt and pepper. Cook in the olive oil in a large skillet over medium-high heat for 5-6 minutes per side until golden and 165°F, then rest and slice.

Step 4

Reduce the heat to medium and melt the dairy free butter in the same skillet. Add the cherry tomatoes and cook for 2 minutes until just blistered, then sprinkle in the flour and stir for 30 seconds.

Step 5

Slowly whisk in the oat milk and simmer for 2-3 minutes until it thickens. Add the spinach and stir until wilted.

Step 6

Remove the skillet from the heat and stir in the pesto, which keeps the basil bright green. Add the penne and toss, adding splashes of pasta water until the sauce is silky.

Step 7

Top with the sliced chicken and serve warm.

Recipe Tips

Pick the Right Kind of Oat Milk

From my experience, you should always check the label to confirm your oat milk says both unsweetened and unflavored. Even cartons labeled “original” often sneak in vanilla or sugar that can ruin a savory pasta dinner.

I recommend using an extra-creamy or barista-style oat milk if you can find one. These styles have a thicker body that mimics heavy cream without needing any dairy.

Let the Pine Nuts Cool Before Blending

When you toast pine nuts, they hold onto heat for a surprisingly long time. If you pour them straight from the warm pan into the food processor, that heat will warm up the basil leaves and make them turn dark.

You will get the best results if you spread the toasted nuts out on a small plate for five minutes first. Blending room-temperature nuts keeps your homemade pesto looking bright and fresh.

Move the Skillet Off the Heat for the Pesto

My favorite trick for colorful pasta is pulling the skillet completely away from the hot burner before you stir in the pesto. Fresh basil is very delicate and turns a muddy brownish-green color when it boils.

The gentle heat left in the cooked pasta and sauce is plenty to warm the pesto through. This keeps the sauce looking vibrant green and preserves the fresh herb flavor.

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