One Pot Creamy Pesto Chicken Pasta
Let Me Tell You About My Slight Obsession With One Pot Creamy Pesto Chicken Pasta
Okay, so picture this: it’s raining outside, there are socks with holes in them scattered around the living room (don’t judge), and all I want is something warm and a little bit fancy, but without a sink full of dishes glaring at me after. That’s when One Pot Creamy Pesto Chicken Pasta comes to my rescue. Honestly, I’ve made some truly questionable one-pot recipes in the past (remember the time I forgot the pasta? let’s not talk about it), but this one turned out so good it has become one of my midweek go-tos. My cousin even called it “magic green chicken pasta” the first time I made it for her, which, I mean, I’ll take it.
Why You’ll Love This (Or, At Least, Why I Do)
I whip this up when the fridge is looking a bit sad or my brain just can’t handle more than one pot. My family goes crazy for the creamy, herby sauce—especially when I let them sprinkle on way too much parmesan at the end (which, by the way, is never too much in my book). Also, less washing up. That’s maybe my favorite part. Oh, and you get to eat it straight form the pot if you’re feeling rebellious (no judgment; I do it, too). Did I mention it’s great for using up that bag of spinach that’s kinda judging you from the back of the fridge?
What You’ll Need (Plus All My Lazy Substitutions)
- 2 chicken breasts, diced (thighs are juicier if you ask me—but breasts are what I usually have)
- 2 cups dried pasta (penne, fusilli, bowties, whatever’s lurking in your pantry—one time I even used broken-up linguine, and guess what? Still tasty!)
- 2 tablespoons olive oil (or that half stick of butter if you’re feeling wild)
- 3 cloves garlic, minced (jarred is fine, and I won’t tell anyone)
- 1/2 teaspoon salt (give or take, I just do a few good pinches)
- 1/4 teaspoon black pepper
- 2 cups chicken broth (I sometimes use veggie stock, or even water plus a bouillon cube—no shame)
- 1/2 cup cream (single, double, or even milk in a pinch, to be honest)
- 1/3 cup basil pesto (store-bought is my usual, but if you make your own, you’re already winning at life)
- 2 big handfuls baby spinach (or kale, or skip it if your kids are anti-green)
- 1/2 cup grated parmesan (my grandmother always insisted on Parmigiano Reggiano, but honestly, anything works, even the stuff in the green can…)
- Optional: cherry tomatoes, red pepper flakes, a squeeze of lemon juice at the end (I’m a sucker for a bit of zing)
Alright, Let’s Get Cooking!
- Grab a biggish pot (I use my battered Dutch oven, but any large saucepan will do—heck, I once used a wok, it was fine), and heat the olive oil over medium heat. Toss in your chicken pieces, sprinkle with salt and pepper, and cook until they’re just starting to brown. About 4-5 minutes. This is where I usually sneak a taste (because how can you not?).
- Add the garlic. Sizzle it for about 30 seconds. If you burn it, just start over. Trust me, I’ve tried to salvage burnt garlic, and it never works (unless you like bitter pasta, which, no thanks).
- Pour in the broth and cream. Then dump in your pasta. Give it a good stir. Don’t worry if it looks a bit soupy at first—it thickens up as the pasta cooks.
- Bring to a gentle boil, then lower the heat so it’s just simmering. Stir every couple of minutes so nothing sticks (sometimes it still clumps up at the bottom—just scrape it, no one will know). Leave the lid off if you want it thicker, or pop it on for a creamier sauce.
- Check your pasta after about 10 minutes. If it’s still too hard, add a splash more broth or water. When it’s almost done, stir in the pesto and spinach. Watch it wilt. It always looks like too much but somehow disappears (like socks in my house).
- Finish with parmesan and any extras: cherry tomatoes, a sprinkle of red pepper flakes, maybe that squeeze of lemon (I forget half the time, but it’s good). Taste for seasoning. Then serve. Or, just eat it from the pot—I won’t tell.
Honestly, Here’s What I’ve Learned (The Hard Way)
- If you use whole wheat pasta, add extra liquid and give it a bit more time—or it’ll turn out weirdly chewy.
- The sauce thickens as it sits, so don’t panic if it seems runny at first.
- I used to dump all the pesto in at the start, but it loses some of that herby punch. Stir it in at the end, trust me.
- One time I tried using Greek yogurt instead of cream. It split and looked kind of sad (still tasted okay, though!).
- If your chicken sticks, just scrape it off—it means more flavor!
Mixing It Up – What Works (And Once, What Didn’t)
- I’ve swapped out chicken for sausage—delicious, though a bit richer.
- Totally vegetarian with mushrooms and peas is a winner (I toss in a pinch of smoked paprika, which sounds odd but really works).
- Once, I tried adding sun-dried tomatoes and olives. Actually, it was just a bit too much going on. Wouldn’t do that again—live and learn!
- If you’re dairy sensitive, coconut milk and vegan pesto work surprisingly well.
Do You Actually Need Special Equipment?
All I ever use is a big pot and a wooden spoon. If you don’t have a Dutch oven, use your biggest saucepan. In a pinch (and I mean, I’ve done this once), I made it in a rice cooker on the sauté setting. Not perfect, but hey, it worked!
Storing Leftovers (If You Have Any)
Technically, this keeps in the fridge for about three days in an airtight container. But honestly, in my house it never lasts more than a day! The sauce does thicken up, so add a splash of water or broth when reheating. I think it tastes even better the next day—so if you’re lucky enough to have leftovers, congrats!
How I Like To Serve It (A Family Ritual)
We usually eat this straight out of the pot, sitting around the coffee table. If I’m feeling fancy, I’ll serve with garlic bread or a super simple green salad (just lettuce, olive oil, a squeeze of lemon, and this easy salad idea—I skip the fancy bits). A glass of white wine for the adults is tradition, but honestly, iced tea is just as good.
Pro Tips (Because I’ve Made Every Mistake)
- Don’t rush the simmering step. I once cranked the heat to finish faster and ended up with dry pasta and burnt bits at the bottom. Low and slow, mate.
- If you want extra creaminess, stir in a spoonful of cream cheese at the end (I tried it once when I was out of cream, and now I do it on purpose).
- Actually, I find it works better if you let it sit for 5 minutes after cooking—everything soaks up and gets extra tasty.
FAQ – Real Questions From Actual Friends (And Me, Too)
- Can I use rotisserie chicken?
- Absolutely, just skip the initial cooking step—throw it in right after the garlic. Makes it even quicker.
- Is store-bought pesto really okay?
- Yes! I use it 95 percent of the time. If you want to make your own, here’s a good guide. But really, use whatever’s handy.
- What if I don’t eat dairy?
- You can swap in coconut milk and vegan cheese; it’s not exactly the same, but it’ll still be super tasty.
- Does this freeze well?
- To be honest, it gets a bit mushy after freezing. I wouldn’t recommend it, but if you must, freeze in portions and defrost gently. It’s still better than takeaway.
- Can I double the recipe?
- Yep! Just use a bigger pot and watch the liquid. You might need a splash or two extra so it doesn’t dry out.
- Why did my pasta stick?
- Sometimes it does, sometimes it doesn’t—I can’t explain it. Just scrape it up and enjoy the crispy bits (some folks even prefer those!).
Alright, that’s my not-so-perfected, actually-used-in-my-own-kitchen guide to One Pot Creamy Pesto Chicken Pasta. If you give it a go, let me know how yours turns out—or if you discover an even better shortcut, I’m all ears. (And if you want to geek out over more fun chicken recipes, that’s a rabbit hole worth falling into.)
Ingredients
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 3 cups chicken broth
- 8 ounces penne pasta (uncooked)
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
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1Heat olive oil in a large pot over medium-high heat. Add chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-6 minutes. Remove chicken and set aside.
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2In the same pot, add minced garlic and sauté for 1 minute until fragrant.
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3Pour in chicken broth and bring to a boil. Add uncooked penne pasta and cook, stirring occasionally, until pasta is al dente and most of the liquid is absorbed, about 10-12 minutes.
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4Reduce heat to low. Stir in heavy cream, basil pesto, and grated Parmesan cheese. Mix until the sauce is creamy and well combined.
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5Return cooked chicken to the pot along with cherry tomatoes. Stir and cook for another 2-3 minutes until heated through.
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6Serve hot, garnished with fresh basil leaves if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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