I grew up in a household where weeknights were all about quick, hearty meals, and weekends were for slow-cooked feasts. But let me tell you—some of the best recipes come from a little weeknight magic.
This One-Pot Creamy Chicken Pesto Pasta is my go-to for those nights when I want something that tastes gourmet but takes almost no effort.
This dish is loaded with juicy chicken, a creamy basil pesto sauce, and perfectly cooked pasta—all in one pot. No extra dishes, no stress, just comfort food that comes together fast.
Plus, it’s packed with fresh ingredients, so you can feel good about every bite.
Pro Tips for Maximum Flavor
- Use fresh basil pesto: If you have time, blend fresh basil, garlic, olive oil, Parmesan, and pine nuts for a homemade pesto that takes this dish to another level.
- Sear the chicken well: A good golden-brown crust on the chicken adds serious flavor.
- Don’t skip the lemon juice: It balances the richness and keeps the flavors fresh.
- Make it vegetarian: Skip the chicken and add mushrooms or zucchini for a plant-based version.
Serving Suggestions
This pasta is a meal on its own, but if you want to go all out:
- Serve with crusty garlic bread for extra indulgence.
- A simple arugula salad with balsamic dressing balances the creaminess.
- Pair with a glass of chilled white wine (like Sauvignon Blanc) for a restaurant-worthy dinner.
One-Pot Creamy Chicken Pesto Pasta: A Comfort Meal with Fresh Flavors
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
Ingredients
For the Pasta:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for heat)
- 3 cups chicken broth (low-sodium)
- 1 ½ cups whole milk (or half-and-half for extra creaminess)
- 12 ounces penne or rotini pasta
For the Creamy Pesto Sauce:
- ½ cup basil pesto (store-bought or homemade)
- ½ cup heavy cream (or substitute with Greek yogurt for a lighter option)
- ½ cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach (optional, for added greens)
- ½ cup mozzarella cheese (optional, for extra gooeyness)
- 2 tablespoons butter (for richness)
- Juice of ½ lemon (brightens up the flavors)
Toppings:
- Extra grated Parmesan
- Fresh basil leaves
- Crushed red pepper flakes
Instructions
-
Sear the Chicken
Heat olive oil in a large pot or deep skillet over medium-high heat. Add the chicken, season with salt, black pepper, and red pepper flakes, and cook until golden brown and fully cooked (about 5-6 minutes). Remove from the pan and set aside. -
Build the Base
In the same pot, add garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and milk, then bring to a simmer. -
Cook the Pasta
Stir in the uncooked pasta and let it cook, stirring occasionally, for about 12-14 minutes until al dente. If the liquid reduces too much before the pasta is cooked, add an extra ½ cup of broth. -
Make It Creamy
Reduce the heat to low. Stir in the pesto, heavy cream, Parmesan, and butter. Mix well until everything is creamy and combined. -
Add the Veggies & Chicken
Toss in the cooked chicken, cherry tomatoes, and spinach (if using). Stir until the spinach wilts slightly. -
Final Touch
Squeeze in lemon juice, sprinkle mozzarella on top (if using), and stir everything together. Let it sit for a couple of minutes so the flavors blend. -
Serve & Enjoy
Top with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes. Serve warm!
Notes
Easily customizable—swap the protein, add veggies, or make it lighter with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: ~550 per serving
- Sugar: 4g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
