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One-Pot Creamy Pesto Pasta for Quick Weeknight Dinners

A white bowl filled with creamy pesto pasta (fusilli) topped with shaved Parmesan cheese and fresh basil leaves.
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Make this easy, one-pot creamy pesto pasta for a comforting weeknight meal. This recipe delivers rich, velvety flavor with minimal cleanup, perfect for busy schedules.

Ingredients

Scale
  • 1 pound pasta (penne or rotini work well)
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup prepared basil pesto (homemade or store-bought)
  • 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
  • Fresh basil leaves for garnish

Instructions

  1. Place the pasta, vegetable 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, then reduce the heat to maintain a steady simmer. Cook, stirring often, until the pasta is nearly tender and most of the liquid has been absorbed, about 12 to 15 minutes.
  3. Remove the pot from the heat. Stir in the heavy cream, basil pesto, and Parmesan cheese until the sauce is smooth and coats the pasta evenly.
  4. If the sauce seems too thick, add a splash of reserved pasta water or milk until you reach a velvety consistency.
  5. Taste the pasta and season with salt and black pepper as needed.
  6. Serve immediately in bowls, topping each serving with extra Parmesan cheese and fresh basil leaves.

Notes

  • For a non-vegetarian meal, you can add 1 pound of cooked, diced chicken breast during step 4 when stirring in the pesto.
  • To make this dish gluten-free, use your favorite gluten-free pasta shape.
  • If you prefer a brighter, less rich sauce, reduce the heavy cream by half and substitute with half a cup of reserved pasta water.

Nutrition

Find it online: https://cookingbycarla.com/easy-creamy-pesto-pasta-one-pot-dinner/