This One Pot Creamy Pesto Chicken Pasta is the kind of weeknight dinner I love to make when I need something hearty, creamy, and comforting without spending hours in the kitchen. Everything cooks together in one pot, which means less cleanup and a rich, flavorful pasta dish ready in just 25 minutes.

Why You’ll Love This Recipe

I like how this pasta comes together so quickly with just a handful of ingredients, yet still feels like a restaurant-quality dish. The pesto adds a burst of herby flavor that blends beautifully with the creamy sauce, and the tender chicken makes it a filling meal on its own. I also appreciate how flexible it is—I can toss in extras like spinach, sun dried tomatoes, or mushrooms depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• boneless, skinless chicken breast

• butter

• garlic

• penne pasta

• chicken broth

• milk

• cream cheese

• basil pesto

• grated Parmesan

• freshly cracked black pepper

• crushed red pepper

• optional: fresh spinach and sun dried tomatoes

Directions

1. I start by cutting the chicken into bite-sized pieces. In a deep skillet, I melt butter over medium heat and cook the chicken until it’s slightly browned.

2. I add minced garlic and sauté for about a minute more.

3. Next, I stir in uncooked penne pasta and chicken broth, scraping up any browned bits from the pan. I cover the skillet, bring it to a boil, then reduce to medium-low and let it simmer about 8 minutes, stirring occasionally, until the pasta is tender and most of the broth is absorbed.

4. Once the pasta is ready, I add milk, cream cheese, and pesto. I stir until the cream cheese melts and the sauce turns creamy.

5. I mix in Parmesan until combined. If I’m using spinach and sun dried tomatoes, I stir them in just until the spinach wilts.

6. Finally, I season with black pepper and a pinch of red pepper flakes before serving.

Servings and timing

This recipe makes 4 servings. It takes about 5 minutes of prep time and 20 minutes of cook time, so I have a full meal on the table in around 25 minutes.

Variations

• I sometimes swap penne for rotini or bowties, which hold the sauce nicely.

• Chicken thighs work just as well as breasts if I want richer flavor.

• For a vegetarian option, I leave out the chicken and double up on spinach, mushrooms, or roasted vegetables.

• Shrimp also makes a great substitute for chicken, but I add it at the very end so it doesn’t overcook.

• If I don’t have cream cheese, I use a splash of heavy cream and extra Parmesan for creaminess.

Storage/Reheating

I find this pasta tastes best fresh since the noodles keep soaking up the sauce as it sits. But if I have leftovers, I store them in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of broth or milk to loosen the sauce and warm it gently on the stovetop or in the microwave. Freezing is possible for up to 3 months, but the cream sauce can separate and the pesto may darken once thawed.

FAQs

Can I make this recipe with whole wheat or gluten-free pasta?

I don’t recommend it for this one pot method since alternative pastas absorb liquid differently and may not cook evenly.

What kind of pesto works best?

I usually use store-bought basil pesto for convenience, but homemade pesto works wonderfully too.

Can I make this ahead of time?

I don’t like to make it fully ahead since the pasta softens in the sauce, but I sometimes prep the chicken and garlic earlier in the day to speed things up at dinner.

How can I make this lighter?

I swap cream cheese for reduced-fat cream cheese or even plain Greek yogurt, and I use more vegetables to balance the richness.

What can I serve with this pasta?

I like pairing it with garlic bread to soak up extra sauce and a simple green salad for freshness. Roasted vegetables also make a great side.

Conclusion

This One Pot Creamy Pesto Chicken Pasta has become a go-to in my kitchen because it’s fast, filling, and packed with flavor. I love how everything comes together in a single pan, making cleanup just as easy as the cooking. Whether I keep it simple with just pasta and sauce or load it up with spinach and sun dried tomatoes, it always satisfies.

Print