Print

One Pot Creamy Pesto Chicken Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

One Pot Creamy Pesto Chicken Pasta is a quick and comforting dish made with tender chicken, herby basil pesto, and a creamy Parmesan sauce—all cooked in a single skillet for easy cleanup and big flavor in just 25 minutes.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: One Pot
  • Cuisine: Italian-American
  • Diet: Halal

Ingredients

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 12 oz penne pasta (uncooked)
  • 3 cups chicken broth
  • 1 cup milk
  • 4 oz cream cheese
  • 1/3 cup basil pesto
  • 1/2 cup grated Parmesan cheese
  • Freshly cracked black pepper, to taste
  • Pinch of crushed red pepper flakes
  • Optional: 2 cups fresh spinach
  • Optional: 1/3 cup sun dried tomatoes

Instructions

  1. Melt butter in a deep skillet over medium heat. Add chicken and cook until lightly browned, about 5–6 minutes.
  2. Add garlic and sauté for 1 minute until fragrant.
  3. Stir in uncooked penne and chicken broth, scraping up any browned bits. Cover and bring to a boil, then reduce heat and simmer for about 8 minutes, stirring occasionally, until pasta is tender and most of the broth is absorbed.
  4. Add milk, cream cheese, and pesto. Stir until the cream cheese is melted and sauce is smooth.
  5. Stir in Parmesan until well combined. Add spinach and sun dried tomatoes, if using, and cook just until spinach wilts.
  6. Season with black pepper and crushed red pepper flakes. Serve warm.

Notes

  • Use chicken thighs for extra flavor or substitute shrimp, adding it at the end.
  • Vegetarian version: skip chicken and add extra veggies like mushrooms or zucchini.
  • If you don’t have cream cheese, use heavy cream and extra Parmesan.
  • Best served fresh; reheat with a splash of broth or milk if needed.
  • Store in the fridge for up to 3 days or freeze for up to 3 months (sauce may separate).

Nutrition