This One Pan Pesto Chicken Pasta is a breeze to make! Juicy chicken, pasta, and creamy pesto come together in one pot, making cleaning up a snap. Yum!
The best part? You won’t have to deal with a mountain of dishes afterward. I love how quick and tasty it is—perfect for busy nights or when I just want comfort food. 🍝
Key Ingredients & Substitutions
Chicken Breast: This lean meat cooks quickly and absorbs flavors well. If you’re looking for a substitute, turkey breast can work nicely. For a plant-based option, try chickpeas or tofu.
Pasta: Gemelli or fusilli are perfect for holding onto the pesto sauce. You can use penne, rotini, or any pasta shape you prefer. Just ensure the cook time aligns with your chosen pasta.
Broccoli: Broccoli florets add great texture and color. Broccolini is a lovely alternative. You could also use spinach or kale for a touch of leafy greens.
Pesto: Store-bought pesto is convenient, but homemade can be a fun project! If you’re short on basil, try a sun-dried tomato or arugula pesto instead. In a pinch, you can use a green sauce.
Half-and-Half: I often use half-and-half for its creaminess, but heavy cream will make it richer. For lighter options, try using milk or a non-dairy milk with a bit of cornstarch to thicken it.
How Do You Ensure Perfectly Cooked Pasta Without Overcooking?
Cooking pasta in the same pan with other ingredients is efficient, but it needs attention to avoid overcooking! Follow these tips for success:
- Make sure there’s enough liquid to cover the pasta completely. This helps it cook evenly.
- Stir gently every few minutes to prevent sticking.
- Check the pasta for doneness a minute or two before the package suggests, aiming for al dente—it should still have a slight bite.
- If the liquid absorbs too quickly, add more broth or water as needed to avoid burning.
How to Make One Pan Pesto Chicken Pasta
Ingredients You’ll Need:
For the Main Dish:
- 1 lb (450g) chicken breast, cut into bite-sized pieces
- 10 oz (280g) gemelli or fusilli pasta
- 2 cups broccoli florets (can substitute with broccolini)
- 1 cup cherry tomatoes
- 2 cups chicken broth
- 1 cup half-and-half or heavy cream
- 1/2 cup basil pesto (store-bought or homemade)
- 1 tbsp olive oil
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 2 cloves garlic, minced
- 1/4 tsp red chili flakes (optional, for a mild kick)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped (for garnish)
How Much Time Will You Need?
You’ll need about 30 minutes for this recipe. This includes around 10 minutes for prepping the ingredients and 20 minutes for cooking everything in one pan. Enjoy a quick and delicious meal with minimal cleanup!
Step-by-Step Instructions:
1. Cooking the Chicken:
Start by heating the olive oil in a large skillet or sauté pan over medium-high heat. Once hot, add the bite-sized chicken pieces. Lightly season with salt and pepper. Cook the chicken for about 5-6 minutes until the outside is golden and it’s mostly cooked through. Remove the chicken from the pan and set it aside.
2. Sautéing Garlic:
In that same pan, add the minced garlic. Sauté for about 30 seconds until it’s fragrant, being careful not to let it burn.
3. Adding Liquid:
Now, pour in the chicken broth and half-and-half (or cream). Bring this mixture to a simmer while stirring gently.
4. Mixing in the Pasta and Veggies:
Add the uncooked pasta, broccoli florets, and cherry tomatoes to the pan. Ensure the pasta is fully submerged in the liquid. This helps it cook evenly.
5. Simmering:
Cover the pan with a lid. Let it simmer gently, stirring occasionally, for about 10-12 minutes until the pasta is cooked al dente and the liquid has mostly absorbed. This is where all the flavors come together!
6. Combining Ingredients:
Return the cooked chicken to the pan. Stir in the pesto and grated Parmesan cheese. Mix everything well to coat the pasta and chicken evenly, heating it through for about 2-3 minutes.
7. Final Seasoning:
Taste your dish and adjust the seasoning with salt, pepper, and red chili flakes if you like a bit of heat.
8. Garnishing and Serving:
Remove the pan from heat and sprinkle extra Parmesan cheese and chopped fresh basil on top for a beautiful finish.
9. Enjoy!
Serve your creamy, flavorful one-pan pesto chicken pasta immediately. Enjoy every bite!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to fully thaw it first. The best method is to transfer the frozen chicken to the fridge for 24 hours before cooking. If you’re in a hurry, you can also thaw it in a sealed bag submerged in cold water for a faster option.
How Can I Make This Dish Vegetarian?
To make this dish vegetarian, you can substitute the chicken with bite-sized pieces of tofu or chickpeas for protein. Ensure to replace the chicken broth with vegetable broth and keep the other ingredients the same for a delicious vegetarian version!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm them on low heat in a skillet to prevent drying out, adding a splash of broth or cream if needed to bring back some creaminess.
Can I Use a Different Type of Pasta?
Absolutely! While gemelli or fusilli are great choices, you can use any pasta shape you prefer, like penne, rotini, or bow ties. Just keep an eye on the cooking time, as different pasta shapes may require more or less time to cook.
