One Pot Creamy Pesto Chicken Pasta Recipe
This One Pot Creamy Pesto Chicken Pasta is a quick and delicious meal that combines tender chicken breast, al dente penne pasta, and a rich, creamy pesto sauce. Cooked entirely in one skillet, this comforting dish features cream cheese and Parmesan for added richness, fresh spinach for a burst of color and nutrition, and sun-dried tomatoes for a tangy finish. Perfect for a busy weeknight dinner, it’s both flavorful and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Protein
- 1 lb. boneless, skinless chicken breast
Dairy
- 2 Tbsp butter
- 1 cup milk
- 3 oz. cream cheese
- 1/4 cup grated Parmesan
Pasta & Grains
- 1/2 lb. penne pasta
Vegetables & Herbs
- 2 cloves garlic
- 3 cup fresh spinach
- 1/4 cup sliced sun dried tomatoes
Liquids
- 1.5 cups chicken broth
Condiments & Seasonings
- 1/3 cup basil pesto
- freshly cracked pepper
- 1 pinch crushed red pepper
Instructions
- Prepare the chicken: Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken pieces and cook until they are slightly browned on the outside, ensuring they begin to release their juices and develop flavor.
- Sauté garlic: While the chicken is cooking, mince the garlic cloves. Add the minced garlic to the skillet with the chicken and continue to sauté for one more minute until fragrant, being careful not to burn the garlic.
- Add pasta and broth: Add the uncooked penne pasta and chicken broth to the skillet with the chicken and garlic. Stir the mixture well to dissolve any browned bits stuck to the bottom of the skillet, which adds depth of flavor. Cover with a lid, increase heat to medium-high, and bring the broth to a boil.
- Simmer pasta: Once boiling, give the pasta a quick stir, replace the lid, and reduce the heat to medium-low. Let the pasta simmer gently for about 8 minutes or until tender and most of the broth is absorbed. Stir the pasta every two minutes to prevent sticking, and quickly replace the lid each time to retain moisture and heat.
- Create creamy sauce: When the pasta is tender, add the milk, cream cheese (cut into chunks), and basil pesto to the skillet. Stir continuously over medium heat until the cream cheese fully melts and integrates into a smooth, creamy sauce. Then, stir in the grated Parmesan until evenly combined.
- Finish with spinach and sun-dried tomatoes: Add fresh spinach and sliced sun dried tomatoes to the skillet. Stir gently until the spinach wilts into the sauce. Remove the skillet from heat, then season with freshly cracked pepper and a pinch of crushed red pepper. Serve immediately for a warm, flavorful meal.
Notes
- Use fresh basil pesto for the best flavor; store-bought works well in a pinch.
- Stir the pasta frequently during simmering to prevent burning and sticking to the skillet.
- For a lighter version, substitute half-and-half for whole milk.
- You can swap penne pasta for other short pasta shapes like rigatoni or fusilli.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
