One Pot Chicken Pesto Pasta

Indulge in the simplicity of One Pot Chicken Pesto Pasta

A delightful, time-saving dinner option adored by pasta enthusiasts. This recipe combines tender pasta, succulent chicken, and a luscious parmesan and pesto sauce, all expertly crafted in a single pot. With minimal cleanup and maximum flavor, savor each bite of this culinary masterpiece effortlessly. Experience the ease of preparation and minimal cleanup as everything cooks in just one pot, showcasing a perfect harmony of ingredients. If you’re a pasta lover, explore our other delightful recipes like One Pot Mac & Cheese, One Pan Shrimp and Orzo Dinner, and One Pan Lemon Chicken Gnocchi.


– 1 tablespoon olive oil

– 400 grams chicken breasts

– 1 tablespoon unsalted butter

– 4 minced garlic cloves

– 600 ml chicken stock

– 200 ml heavy cream

– 200 grams broccoli

– 250 grams uncooked pasta

– 2 tablespoons basil pesto

– 100 grams parmesan cheese

– 1 teaspoon salt

– 1/2 teaspoon ground black pepper

– Fresh basil for garnish

Nutritional Information:

– 519 Calories

– 29 g Fat

– 26 g Protein

– 38 g Carbs

– 4 g Sugars


1. Cook the Chicken:

– Heat olive oil in a large pan over medium heat.

– Season chicken breasts with salt and pepper, then dice them into bite-sized pieces.

– Cook chicken for 5-6 minutes until fully cooked; set aside.

РIn the same pan, melt butter, add minced garlic, and saut̩ until fragrant.

– Pour in chicken stock and heavy cream, bringing the mixture to a gentle simmer.

2. Add Pasta:

– Add broccoli florets and uncooked pasta to the pan, ensuring they’re submerged in the liquid.

– Cover the pan and simmer for 12-15 minutes until the pasta is al dente and broccoli is tender.

– Stir in basil pesto and Parmesan cheese, mixing until the sauce is creamy.

– Remove from heat and let it sit for a few minutes to thicken the sauce.

– Give the pasta a final toss to coat it evenly with the sauce.

– Serve garnished with additional Parmesan cheese and fresh basil leaves if desired.


– Save time by using pre-cooked or rotisserie chicken, shredding or dicing it during the final steps.

– Customize with your favorite vegetables like bell peppers, peas, spinach, or mushrooms.

– For a lighter version, use half-and-half or milk instead of heavy cream.

– Vegetarians can substitute chicken with tofu, chickpeas, or plant-based protein and use vegetable stock.

– Experiment with different pesto variations like sun-dried tomato, spinach, or homemade with various herbs.

– Leftovers can be stored in the refrigerator for 3-4 days in an airtight container.

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