Creamy One Pot Pesto Pasta

This creamy pesto chicken pasta has become my lifeline on busy weeknights when I need something comforting yet quick. The one-pot method means fewer dishes and more flavor as everything cooks together in a harmonious blend of herbs, cheese, and tender chicken.

I first created this recipe when looking for something better than those powdered sauce packets at the grocery store. While they might be good for camping or emergency supplies, I wanted something that delivered real, rich flavor without extra effort. Now my family requests this at least twice a month, and the leftovers disappear by lunch the next day.

Ingredients

• Boneless skinless chicken breast: Cut into 1-inch pieces provides lean protein and cooks quickly when cubed evenly
• Butter: Adds richness and helps brown the chicken for more flavor
• Fresh garlic cloves: Create an aromatic foundation for the entire dish
• Penne pasta: Works perfectly in this one-pot method with its cooking time and sauce-grabbing ridges
• Chicken broth: Forms the cooking liquid and flavor base while the pasta absorbs it
• Milk: Creates silkiness in the sauce without making it too heavy
• Cream cheese: Adds incredible body and velvety texture to the sauce
• Basil pesto: Brings herbaceous flavor and bright color to the dish
• Grated Parmesan cheese: Adds salty depth and helps thicken the sauce
• Black pepper and crushed red pepper flakes: Provide perfect seasoning balance
• Fresh spinach: Wilts beautifully into the hot pasta adding color and nutrition
• Sun dried tomatoes: Contribute sweet tanginess and chewy texture

Step-by-Step Instructions

Prepare the Chicken:

Cut chicken breast into uniform 1-inch pieces to ensure even cooking. Melt butter in a deep skillet over medium heat until it begins to foam. Add chicken pieces in a single layer without overcrowding and cook until slightly golden on the outside but not necessarily cooked through. This browning creates flavor compounds that will enhance your entire dish.

Add the Aromatics:

Add minced fresh garlic to the partially cooked chicken and continue cooking for one full minute. Keep stirring to prevent the garlic from burning while allowing its fragrance to bloom in the butter. You should notice an immediate aromatic shift in your kitchen as the garlic releases its essential oils.

Cook the Pasta:

Add your dry penne pasta directly to the skillet along with chicken broth. Stir thoroughly to scrape up any flavorful browned bits from the bottom of the pan. Cover the skillet with a tight-fitting lid and increase heat to medium-high until the broth reaches a full boil. This steam-cooking environment is crucial for properly cooking the pasta in limited liquid.

Simmer to Perfection:

Once boiling, quickly stir once, replace the lid, and reduce heat to medium-low. Allow pasta to simmer for approximately 8 minutes until tender and most broth has been absorbed. Stir briefly every two minutes to prevent sticking and ensure even cooking. The pasta should absorb most but not all of the liquid, leaving just enough to form the base of your sauce.

Create the Creamy Sauce:

Add milk, chunked cream cheese, and pesto to the cooked pasta. Stir continuously over medium heat until cream cheese completely melts and incorporates into a smooth sauce. The sauce may look slightly thin at first but will thicken upon standing. Add grated Parmesan and stir until fully melted and incorporated into the sauce.

Incorporate Optional Add-ins:

If using, add fresh spinach and sliced sun dried tomatoes to the hot pasta. Stir gently until spinach wilts into the sauce, which should take less than a minute. The residual heat will perfectly cook the spinach without making it mushy. Remove from heat immediately once spinach is wilted to prevent overcooking.

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My absolute favorite part of this dish is how the pesto transforms an ordinary cream sauce into something special. I discovered this combination by accident when trying to use up pantry ingredients during a snowstorm, and my family was so impressed they thought I had spent hours in the kitchen. The bright herbaceous notes cut through the richness perfectly, creating what my daughter now calls our "fancy pasta."

Success With One-Pot Pasta

The secret to perfectly cooked one-pot pasta lies in maintaining consistent heat. Your pot should be heavy enough to distribute heat evenly throughout the cooking process. I learned through multiple attempts that thin cookware leads to pasta that cooks unevenly, with some pieces overdone and others still crunchy. A thick-bottomed skillet with a tight-fitting lid works best.

Always keep the pasta at a moderate simmer throughout cooking. Too high a heat and the liquid evaporates before the pasta cooks. Too low and the pasta becomes mushy from sitting too long in the liquid. Listen for that gentle bubbling sound which indicates the perfect temperature range for al dente pasta.

The pasta continues absorbing liquid after cooking, so serve immediately for ideal texture. If your sauce seems a bit thin when you first finish cooking, give it a minute or two to thicken before serving. The residual starch from the pasta works magic on the consistency.

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Ingredient Substitutions

This recipe welcomes creative variations based on what you have available. Boneless chicken thighs work beautifully in place of breast meat, offering even more flavor and moisture. For a vegetarian version, substitute the chicken with a pound of sautéed mushrooms or a can of drained white beans.

While penne pasta yields reliable results, rotini or farfalle also perform well in this one-pot method. The crucial factor is using traditional semolina pasta rather than alternative varieties. Gluten-free, whole wheat, or bean-based pastas absorb liquid differently and may require recipe adjustments.

The dairy components offer flexibility too. Half and half can replace the milk for extra richness, while Neufchâtel cheese makes a lighter substitute for cream cheese. Dairy-free alternatives work with careful attention to consistency, though the sauce may not achieve quite the same velvety texture.

Storage And Reheating

For best results, store leftovers in shallow airtight containers in the refrigerator for up to three days. The pasta will continue absorbing sauce as it sits, resulting in a thicker consistency when chilled. When reheating, add a splash of milk or broth to revive the creamy texture.

Microwave reheating works well at 50% power in 30-second intervals, stirring between each until heated through. This gentle approach prevents the sauce from separating. Alternatively, reheat on the stovetop over low heat, adding liquid gradually while stirring constantly.

Portion leftovers into individual containers for quick grab-and-go lunches. The flavors actually develop nicely overnight, making next-day servings particularly delicious. Just be sure to refrigerate promptly after the initial meal for food safety.

Frequently Asked Questions

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless chicken thighs can be used in place of chicken breasts. They offer a slightly richer flavor and remain juicy even when cooked.

→ What other pasta shapes work for this dish?

Penne works best for its ridges, but bowties or rotini are great alternatives. Avoid gluten-free or rice pasta as they absorb liquid differently.

→ Can I use store-bought pesto?

Yes, store-bought pesto works perfectly. Choose a good-quality brand for the best flavor, or use homemade if you prefer.

→ How do I prevent the pasta from sticking?

Stir the pasta every few minutes while cooking, and ensure the pot's lid is on to trap steam and maintain even cooking.

→ What should I serve with this dish?

A simple green salad with balsamic dressing or garlic bread pairs wonderfully with this creamy dish. Roasted vegetables are also a great side.

→ Can I freeze leftovers?

While the dish is best fresh, you can freeze leftovers for up to 3 months. Keep in mind cream-based sauces may separate slightly after thawing.

→ How do I reheat this dish?

Reheat in the microwave or on the stovetop over low heat, adding a splash of broth to loosen the sauce until heated through.