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Creamy one-pot pesto chicken pasta in a large white Dutch oven, penne pasta coated in glossy green pesto cream sauce with golden chicken pieces, sun-dried tomatoes, and fresh basil leaves on top, g...
Sarah Mitchell

Creamy One-Pot Pesto Chicken Pasta

This creamy pesto chicken pasta comes together in one pot in 25 minutes — and yes, you cook the pasta right in the sauce. No boiling a separate pot of water, no draining, no extra dishes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breast, diced into 1-inch cubes
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2 1/2 cups chicken broth
  • 1 cup heavy cream
  • 12 ounces penne pasta (uncooked)
  • 1/3 cup basil pesto (store-bought or homemade)
  • 1/3 cup sun-dried tomatoes, chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
Garnish
  • Fresh basil leaves
  • Extra Parmesan cheese

Equipment

  • Large deep pot or Dutch oven (5-quart or larger)
  • Wooden spoon
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large deep pot or Dutch oven over medium-high heat.
  2. Season diced chicken with salt and pepper. Sear for 3-4 minutes until golden on all sides. Remove and set aside.
  3. Add minced garlic to the same pot and sauté for 30 seconds until fragrant.
  4. Pour in chicken broth and heavy cream. Bring to a boil while scraping up any browned bits from the bottom.
  5. Add uncooked penne pasta, stir well, and reduce heat to medium. Cover with a lid slightly ajar.
  6. Cook for 12-14 minutes, stirring every 3-4 minutes to prevent sticking, until pasta is al dente and sauce has thickened.
  7. Stir in pesto, sun-dried tomatoes, and cooked chicken. Cook for 2 more minutes until heated through.
  8. Remove from heat, stir in grated Parmesan, and garnish with fresh basil and extra Parmesan.

Notes

Stir every 3-4 minutes to prevent pasta from sticking to the bottom. If the sauce gets too thick before the pasta is done, add a splash of broth. The sauce will thicken more as it cools, so pull it off the heat when it's slightly thinner than you want.