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One-Pot 30-Minute Creamy Pesto Pasta

A close-up shot of penne pasta coated in vibrant green creamy pesto pasta, topped with grated cheese and red pepper flakes.
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Make this rich, velvety pesto pasta in one pot in just 30 minutes. This easy recipe delivers comforting, Alfredo-style flavor with minimal cleanup, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 pound penne pasta
  • 4 cups chicken broth or water
  • 1 cup heavy cream
  • 1 cup prepared basil pesto (store-bought or homemade)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions

  1. Place the penne pasta, chicken broth, minced garlic, and red pepper flakes (if using) into a large pot or Dutch oven.
  2. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and cook for 10 to 12 minutes, stirring occasionally, until the pasta is nearly tender and most of the liquid is absorbed.
  3. Remove the pot from the heat. Stir in the heavy cream and basil pesto until fully combined.
  4. Add the Parmesan cheese and stir until the sauce is smooth and creamy. The residual heat will melt the cheese and thicken the sauce slightly.
  5. Season the pasta with salt and black pepper to your preference.
  6. Serve immediately in bowls, topping each serving with extra Parmesan cheese.

Notes

  • For a richer sauce, use half-and-half instead of heavy cream, or add 2 tablespoons of butter along with the cream.
  • If you want to add protein, cook 1 pound of diced chicken breast separately and stir it in at the end with the cream.
  • If the sauce seems too thick after resting, stir in a splash of reserved pasta water or milk until you reach your desired consistency.

Nutrition

Find it online: https://cookingbycarla.com/creamy-pesto-pasta-recipe-easy-30-minute-dinner/