Print

Creamy One-Pot Chicken Pesto Pasta for a Quick Weeknight Dinner

Close-up of creamy chicken pesto pasta featuring penne, chicken pieces, and bright red sun-dried tomatoes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting Creamy Pesto Chicken Pasta in one pot. This recipe uses simple ingredients to create a rich, flavorful meal perfect for busy weeknights.

Ingredients

Scale
  • 1 pound penne pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon butter
  • 1/2 cup sun-dried tomatoes, drained (reserve 2 tablespoons of the oil)
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (adjust to your taste)
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup prepared basil pesto
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta, reserving about 1 cup of the starchy cooking water. Set the cooked pasta aside.
  2. While the pasta cooks, season the chicken pieces with salt and pepper.
  3. In the same large pot or a large skillet, melt the butter over medium heat. Add the reserved sun-dried tomato oil.
  4. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
  5. Add the seasoned chicken pieces to the pot. Cook until the chicken is browned on all sides and cooked through, about 5 to 7 minutes.
  6. Pour in the chicken broth, heavy cream, and pesto. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the sauce to a gentle simmer.
  7. Reduce the heat to low. Stir in the cooked pasta and the grated Parmesan cheese. Mix until the sauce thickens slightly and coats the pasta evenly.
  8. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  9. Stir in the chopped sun-dried tomatoes. Taste and adjust salt and pepper if needed. Serve immediately.

Notes

  • For a baked version, transfer the finished pasta to a baking dish, top with mozzarella cheese, and bake at 375°F (190°C) for 10 minutes until bubbly.
  • You can substitute store-bought pesto or use homemade basil pesto for the best flavor.
  • This recipe works well with short pasta shapes like penne, rotini, or farfalle.

Nutrition

Find it online: https://cookingbycarla.com/creamy-chicken-pesto-pasta-recipe/