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Creamy Pesto Chicken Pasta (One-Pot!) Recipe

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4.3 from 72 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

This Creamy Pesto Chicken Pasta is a comforting one-pot meal combining tender chicken, flavorful pesto, and creamy Parmesan sauce with perfectly cooked pasta. Ready in just 45 minutes, it’s an easy weeknight dinner that delivers rich flavors with minimal cleanup.

Ingredients

Protein

  • 1 ½ pounds boneless skinless chicken breasts, cut into bite-sized cubes

Vegetables & Aromatics

  • ½ cup diced onion (about 1 small onion)
  • 3 cloves garlic, minced or pressed

Liquids

  • 3 tablespoons olive oil, divided
  • 3 cups low sodium chicken broth, more if needed
  • 1 cup heavy cream (room temperature)

Pantry

  • 8 oz. uncooked pasta (penne or rotini recommended)
  • ½ cup basil pesto
  • ½ cup grated Parmesan cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper

Garnish

  • Fresh basil leaves
  • Additional Parmesan cheese (optional)

Instructions

  1. Measure Cream: Measure out the heavy cream and leave it out at room temperature before starting to ensure it incorporates smoothly into the sauce.
  2. Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with kosher salt and black pepper, and cook for 6 to 7 minutes, stirring occasionally, until lightly browned and fully cooked. Remove the chicken from the skillet and set aside on a clean plate. Discard any accumulated juices.
  3. Cook Aromatics: In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the diced onion and sauté for 2 to 3 minutes until softened. Stir in the minced garlic and cook for another 1 minute, until fragrant.
  4. Add Pasta and Broth: Pour in the chicken broth and add the uncooked pasta to the skillet. Bring the mixture to a boil over high heat.
  5. Simmer Pasta: Once boiling, reduce heat to medium-low and cover the skillet with a lid. Let the pasta cook for 12 to 15 minutes, stirring occasionally to prevent sticking. Add additional broth or water if the liquid dries up too fast; most of the liquid should be absorbed when pasta is tender.
  6. Add Sauce and Chicken: When pasta is al dente, stir in the room temperature heavy cream, basil pesto, grated Parmesan cheese, and the cooked chicken. Simmer gently over low heat, stirring constantly, until the sauce thickens slightly. Avoid boiling at this stage to keep the sauce creamy.
  7. Let Rest: Remove the skillet from heat, cover it, and let the pasta rest for 5 minutes. This resting period allows the sauce to thicken further and helps flavors meld.
  8. Serve: Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh basil leaves and additional Parmesan cheese before serving warm.

Notes

  • Using penne or rotini pasta works best as they hold the creamy sauce well.
  • Bringing the heavy cream to room temperature before adding prevents it from curdling.
  • If the pasta absorbs all the liquid before becoming tender, add more broth or water ¼ cup at a time.
  • Use low sodium chicken broth to better control the saltiness of the dish.
  • Fresh basil garnish adds a bright flavor contrast to the creamy, rich pasta.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://saraflavors.com/creamy-pesto-chicken-pasta-one-pot-recipe/