35-Minute One-Pot Creamy Chicken Pesto Pasta Recipe – Amazing

Ever have one of those nights when you need dinner on the table fast, but still want something that tastes like you actually cared? That’s exactly why I fell in love with my one-pot creamy chicken pesto pasta. It’s become our family’s go-to when we’re starving and short on time – rich, comforting, and ready in about 30 minutes flat. The best part? Just one pot means I’m not stuck scrubbing dishes all night. I’ll never forget the first time I made this – my husband took one bite and said “This tastes like it came from a fancy Italian restaurant!” Now it’s in our weekly rotation, and I bet it’ll become one of yours too.

Why You’ll Love This One-Pot Creamy Chicken Pesto Pasta

This recipe checks all the boxes for busy weeknights (or lazy weekends when you just don’t feel like cooking up a storm):

• One-pot wonder: Cook everything in a single pot – fewer dishes means more time for yourself
• Ready in 30 minutes: From fridge to table faster than takeout could arrive
• Restaurant-quality flavor: The creamy pesto sauce tastes indulgent but comes together with just a few simple ingredients
• Perfectly balanced: Tender chicken, al dente pasta, and that luscious sauce make it a complete meal in one bowl
• Crowd-pleaser: Kids and adults go crazy for this – my picky nephew asks for seconds every time!

Ingredients for One-Pot Creamy Chicken Pesto Pasta

Here’s everything you’ll need to make magic happen in one pot (I promise it’s all simple stuff you might already have!):

• 12 oz penne pasta – or whatever short pasta shape you love (I’m partial to rigatoni when I’m feeling fancy)
• 1 lb boneless, skinless chicken breast, diced into 1-inch pieces (pro tip: slightly frozen chicken is easier to cut!)
• 2 tbsp olive oil – this gets everything started with that perfect sizzle
• 3 cloves garlic, minced (don’t skimp – this is flavor central)
• 1 cup heavy cream – the key to that luscious sauce
• 1/2 cup basil pesto – store-bought works great, but homemade is next-level if you’ve got it
• 1/2 cup grated parmesan cheese, packed (the good stuff from the refrigerated section, not the shaker bottle!)
• 1/2 tsp salt and 1/4 tsp black pepper – to make all those flavors pop
• 2 cups chicken broth – your secret weapon for perfectly cooked pasta

See? Nothing weird or complicated – just real ingredients that come together in the most delicious way. Now let’s get cooking!

Equipment You’ll Need

Good news – you probably already have everything you need! Here’s the short list of kitchen tools that’ll make this one-pot wonder a breeze:

• Large pot (about 5-6 quart size – this baby’s gonna hold all the goodness)
• Wooden spoon (my favorite for scraping up all those tasty browned bits)
• Measuring cups & spoons (eyeballing works in a pinch, but let’s be real – measurements matter here)
• Cutting board & sharp knife (for prepping that chicken and garlic)

That’s seriously it! No fancy gadgets required – just basic tools for a seriously delicious meal.

How to Make One-Pot Creamy Chicken Pesto Pasta

Alright, let’s get cooking! This is where the magic happens – turning simple ingredients into a creamy, dreamy pasta dish with just one pot. I’ll walk you through each step so you get perfect results every time.

Step 1: Cook the Chicken

First, heat your olive oil in that big pot over medium-high heat. Once it shimmers (you’ll see little ripples in the oil – that’s your cue), toss in your diced chicken. Here’s my trick: don’t stir right away! Let it sit for a minute to get a nice golden sear. Then stir occasionally until the chicken is cooked through – about 5-7 minutes total. You’ll know it’s ready when there’s no pink left and those beautiful brown bits start forming on the bottom of the pot (that’s flavor gold, my friend!). Add the minced garlic right at the end – just 30 seconds is enough to make your kitchen smell amazing without burning it.

Step 2: Build the Sauce

Now for the good stuff! Pour in your chicken broth, heavy cream, and pesto. This is where I grab my wooden spoon and scrape up all those tasty browned bits from the chicken – they’ll dissolve into the sauce making it extra flavorful. Give it a good stir until everything’s combined into the most gorgeous green-hued liquid. Don’t worry if it looks thin now – it’ll thicken up beautifully as the pasta cooks. The aroma at this point is insane – my neighbors always know when I’m making this!

Step 3: Simmer the Pasta

Here comes the hands-off part! Add your uncooked pasta to the pot and give it a gentle stir to submerge everything. Bring it to a boil, then immediately reduce the heat to medium-low. Cover with a lid and let it simmer for 12-15 minutes. About halfway through, give it a quick stir to prevent sticking. Test the pasta at 12 minutes – you want it al dente with just a slight bite. The sauce should be creamy and coat the back of a spoon perfectly. Finally, stir in the parmesan cheese, salt, and pepper – watch how the cheese melts into the sauce making it even more luscious!

And that’s it! From pot to plate in no time flat. Now grab your fork and dig into that creamy, pesto-y goodness.

Tips for Perfect One-Pot Creamy Chicken Pesto Pasta

Here’s my hard-earned wisdom for making this dish absolutely foolproof every time:

• Watch that pasta! Set a timer – overcooked noodles turn mushy fast in one-pot meals. You want them al dente with just a slight bite.
• Salt to taste at the end. Different broths and parmesan vary in saltiness, so adjust after everything’s combined.
• Keep the heat medium-low when simmering. Too high and the sauce reduces too quickly before pasta cooks through.
• Stir halfway to prevent sticking – those noodles love to clump together if left alone too long.
• Let it rest 5 minutes off heat before serving. The sauce thickens beautifully as it cools slightly.

Trust me – these little tricks make all the difference between good and “wow, can I have seconds?”

Variations for One-Pot Creamy Chicken Pesto Pasta

The beauty of this recipe is how easily you can make it your own! Here are my favorite ways to mix things up:

• Veggie boost: Toss in a handful of baby spinach or chopped sun-dried tomatoes during the last 2 minutes of cooking
• Dairy-free: Swap heavy cream for coconut milk and use nutritional yeast instead of parmesan (still crazy delicious!)
• Protein swap: Try shrimp or Italian sausage instead of chicken – just adjust cooking times accordingly
• Extra herby: Stir in fresh basil leaves right before serving for an extra pop of freshness

Don’t be afraid to play around – this recipe is practically begging for your personal touch!

Serving Suggestions

This pasta is plenty satisfying on its own, but here’s how I love to round out the meal: crusty garlic bread for soaking up every last drop of sauce, or a simple arugula salad with lemon vinaigrette to cut through the richness. Maybe both if we’re feeling fancy!

Storage and Reheating

Leftovers? No problem! Store this pasta in an airtight container in the fridge for 3-4 days – though honestly, it never lasts that long in my house. When reheating, splash in a little chicken broth or water to loosen up the sauce. My trick? Microwave in 30-second bursts, stirring between each, until it’s creamy and piping hot again. The sauce might thicken in the fridge, but that extra liquid brings it right back to life. Pro tip: double the recipe and pack some for lunch – it reheats like a dream!

Nutritional Information

Here’s the scoop on what you’re eating (but remember – these are estimates and will vary based on your exact ingredients):

• Calories: 580 per serving
• Protein: 35g (that chicken really packs a punch!)
• Carbs: 45g
• Fiber: 3g
• Fat: 32g (but it’s the good kind that makes this so creamy and delicious)

Not too shabby for a meal that tastes this indulgent, right? Now go enjoy every bite without guilt!

Frequently Asked Questions

Can I use frozen chicken?
Absolutely! Just thaw it first (overnight in the fridge works best) and pat it dry – wet chicken won’t brown properly. If you’re really in a pinch, you can cook from frozen, but you’ll need to add a few extra minutes to the cooking time.

How can I make this gluten-free?
Easy peasy! Swap regular pasta for your favorite gluten-free penne (I like the brown rice varieties). Just check the package for cooking times – some GF pastas need less time than regular noodles.

Can I make this ahead?
You bet! It reheats beautifully. Store cooled pasta in an airtight container for up to 4 days. When ready to eat, splash in a little broth or water while reheating to bring back that creamy texture.

What if I don’t have heavy cream?
No worries! Half-and-half works in a pinch (though the sauce won’t be quite as rich). For a lighter version, try whole milk mixed with a tablespoon of butter – still delicious!

Now that you’ve got all the answers, what are you waiting for? Try this one-pot creamy chicken pesto pasta tonight and share your delicious results with me – I’d love to see your creations!

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