One Pot Creamy Pesto Chicken Pasta

x 1

A quick one-pot creamy pesto pasta with chicken. Optional add-ins: spinach and sun dried tomatoes.

If using low-sodium broth, season to taste. Leftovers keep up to 3 days in the fridge; add extra broth when reheating.

Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Servings

4

deep skillet
lid
knife
cutting board
Pasta
Main Dish
Quick
Kid Friendly
Comfort Food
Chicken
Dinner
Lunch
One Pot
Meal Prep

Main

Ingredients

  • 1 pound boneless skinless chicken breast cut into 1-inch pieces
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1/2 pound penne pasta uncooked
  • 1 1/2 cups chicken broth
  • 1 cup milk
  • 3 ounces cream cheese cut into chunks
  • 1/3 cup basil pesto
  • 1/4 cup grated Parmesan
  • freshly cracked pepper
  • crushed red pepper pinch

Preparation

  1. Cut the chicken into 1-inch pieces.
  2. Melt the butter in a deep skillet over medium heat and add the chicken. Cook until slightly browned.
  3. While the chicken cooks, mince the garlic, then add the garlic to the skillet and sauté for one minute more.
  4. Add the uncooked penne and chicken broth to the skillet and stir to deglaze.
  5. Place a lid on the skillet, increase heat to medium-high and bring to a boil. Stir briefly, replace the lid, reduce heat to medium-low, and simmer about 8 minutes or until pasta is tender and most broth is absorbed, stirring every few minutes.
  6. Once pasta is tender and most broth absorbed, add the milk, cream cheese, and pesto. Stir and cook over medium until cream cheese has melted into a creamy sauce.
  7. Add the grated Parmesan and stir to combine.
  8. Finish with freshly cracked pepper and a pinch of crushed red pepper, then serve.

Optional Add-Ins

Ingredients

  • 3 cups fresh spinach
  • 1/4 cup sun dried tomatoes sliced

Preparation

  1. If using, add the spinach and sun dried tomatoes after the sauce is finished. Stir until the spinach wilts, then remove from heat.