One Pot Creamy Pesto Pasta (Print Version)
# Ingredients:
01 -
1 lb boneless, skinless chicken breast
02 -
2 tablespoons butter
03 -
2 cloves garlic, minced
04 -
1/2 lb penne pasta
05 -
1.5 cups chicken broth
06 -
1 cup milk
07 -
3 oz cream cheese
08 -
1/3 cup basil pesto
09 -
1/4 cup grated Parmesan cheese
10 -
Freshly cracked black pepper
11 -
1 pinch crushed red pepper
→ Optional Add-Ins
12 -
3 cups fresh spinach
13 -
1/4 cup sliced sun-dried tomatoes
# Instructions:
01 -
Cut the chicken breast into evenly sized 1-inch pieces. Melt the butter in a deep skillet over medium heat. Add the chicken and cook until slightly browned on the outside.
02 -
Mince the garlic and add to the skillet with the chicken. Sauté for one more minute.
03 -
Add uncooked pasta and chicken broth to the skillet. Stir to dissolve any browned bits on the bottom of the skillet. Cover, increase the heat to medium-high, and bring the broth to a boil.
04 -
Once the broth is boiling, stir briefly, replace the lid, and lower the heat to medium-low. Allow to simmer for about 8 minutes, stirring every two minutes, until the pasta is tender and most of the broth has been absorbed.
05 -
Add milk, cream cheese (cut into chunks), and basil pesto to the skillet. Stir and cook over medium heat until the cream cheese has fully melted and incorporated into the sauce.
06 -
Add grated Parmesan to the skillet and stir to combine.
07 -
If using, add fresh spinach and sliced sun-dried tomatoes. Stir until spinach has wilted, then remove the skillet from heat. Top with freshly cracked black pepper and crushed red pepper before serving.
# Notes:
01 -
Keep the pot covered during cooking to ensure the pasta cooks evenly. Stir every few minutes to prevent sticking.
02 -
Use a heavy-bottomed skillet for even heat distribution to avoid overcooking or undercooking the pasta.
03 -
Adjust the seasoning based on the broth's salt level. Low-sodium broth may require additional salt.