One-Pot Creamy Pesto Chicken Pasta Recipe

One-Pot Creamy Pesto Chicken Pasta is a quick, flavorful dinner that comes together in about 30 minutes and leaves you with only one pan to clean. Tender chicken, short pasta, basil pesto and cream cheese combine to create a rich, silky sauce. Cooking the pasta in chicken broth instead of water boosts the depth of flavor so every bite tastes more savory and satisfying.

Pesto is an easy way to add bright, herbaceous flavor to many dishes. If you have extra basil pesto on hand, it is delicious with salmon, tossed with simple pasta, or used in appetizers like pesto and feta phyllo cups. You can also try a lemon-parsley pesto variation for a lighter, citrusy twist.

Ingredients you’ll need for this recipe:

• Chicken Breasts – Boneless and skinless, cut into bite-sized chunks. Boneless, skinless thighs can be used as a substitute.
• Olive Oil – For browning the chicken.
• Garlic – Minced, to build flavor.
• Pasta – ½ lb short pasta such as farfalle, penne, fusilli or rigatoni works best.
• Chicken Broth – Use broth instead of water to cook the pasta for added richness.
• Cream Cheese – Adds creaminess to the sauce when stirred in at the end.
• Basil Pesto – Homemade or store-bought, about ⅓ cup.
• Parmesan Cheese – Finely grated, for depth and saltiness.
• Spices – Salt, black pepper, and a pinch of crushed red pepper flakes for a mild kick.

Use a large, deep skillet or Dutch oven with a tight-fitting lid so the pasta cooks evenly in the liquid. A deep sauté pan works well, and the lid is important to trap steam and cook the pasta through without needing to add extra liquid.

Begin by seasoning and browning the chicken in olive oil. The pieces do not need to be fully cooked before you add the pasta because they will finish cooking while the pasta simmers. Sauté the garlic briefly after the chicken has some color, then add the uncooked pasta and the chicken broth. Scrape any flavorful browned bits from the bottom of the pan and bring the mixture to a covered simmer.

When the pasta is tender and most of the liquid is absorbed, stir in the cream cheese, grated Parmesan and pesto. The heat from the pan will melt the cream cheese into a smooth sauce that coats the pasta and chicken. Season to taste with salt, pepper and a pinch of red pepper flakes if you like a little heat.

Serve the pasta hot with a sprinkle of fresh parsley or extra Parmesan. This dish pairs well with a simple green salad and crusty bread to soak up any remaining sauce. Leftovers reheat nicely and can be refreshed with a splash of broth or a little extra pesto if the sauce has firmed up.

Try these other One-Pot Pasta Recipes:

• One-Pot Spicy Sausage Pasta
• One-Pot Creamy Cajun Chicken Pasta
• Instant Pot Mac & Cheese
• One-Pot Spinach Artichoke Pesto Pasta
• One-Pot Lighter Beef Stroganoff
• Slow Cooker Mac & Cheese
• One-Pot Sun Dried Tomato Pasta

Note: The author has also published a cookbook titled A Little Something Sweet, which contains single-serve dessert recipes.

Recipe