| Prep Time: 5 minutes | Cook Time: 15–20 minutes | Yield: 4 servings |
Tired of juggling three pots just to get dinner on the table? This One-Pot Chicken Pesto Pasta is the ultimate weeknight game-changer. It’s an incredibly delicious meal that achieves gourmet-level flavor using just one pot and a mere 20 minutes of your time. No draining required, and minimal dishes to wash!
This recipe takes the classic, bright flavor of basil pesto and combines it with tender chicken, chewy pasta, and sweet cherry tomatoes. As the pasta cooks, it releases starch directly into the liquid, creating a rich, creamy sauce without needing heavy cream or butter. The result is a vibrant, fresh, and deeply satisfying Italian-inspired meal that is guaranteed to become your new favorite easy 20-minute pesto dinner.
Why You’ll Love This One-Pot Recipe
- Unbeatable Simplicity: Everything cooks in one pot—from the chicken to the sauce.
- Super Fast: Perfect for a busy evening, ready in about 20 minutes from start to finish.
- Naturally Creamy: The starch from the pasta thickens the cooking liquid into a luxurious sauce.
- Bright & Fresh Flavor: Pesto, lemon, and tomatoes give this dish a delicious, sunny flavor profile.
What It Tastes Like
This pasta dish is savory, herbaceous, and creamy. The basil pesto dominates the flavor, providing a nutty, fresh, and slightly garlicky base. The chicken is tender and complements the savory notes, while the tomatoes burst to add a necessary tangy sweetness. It is a light yet incredibly satisfying dish, far richer than a standard pasta toss thanks to the starchy, emulsified sauce.
Ingredients & Quantities
This recipe serves 4 people easily and can be doubled in a large Dutch oven.
- 1 Tablespoon Olive Oil
- 1 pound Boneless, Skinless Chicken Breast, cut into 1-inch cubes
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 4 cups Chicken Broth (low sodium)
- 1 cup Water
- 8 ounces Dried Short Pasta (penne, rotini, or medium shells)
- 1 cup Cherry Tomatoes, halved
- 1/2 cup Prepared Basil Pesto (fresh or jarred)
- 1/4 cup Grated Parmesan Cheese (plus extra for serving)
- 2 cups Fresh Baby Spinach
Step-by-Step Instructions
- Sauté Chicken: In a large, heavy-bottomed pot or Dutch oven, heat the 1 tablespoon olive oil over medium-high heat. Add the 1 pound chicken cubes and season with 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sauté for 3–4 minutes until the chicken is lightly browned on all sides.
- Add Pasta & Liquid: Pour in the 4 cups chicken broth and 1 cup water. Scrape up any browned bits from the bottom of the pot. Bring the liquid to a boil. Once boiling, add the 8 ounces dried short pasta.
- Simmer: Reduce the heat to medium-low, cover the pot, and simmer for 12–15 minutes, or until the pasta is cooked through and most of the liquid has been absorbed. Stir frequently during the last 5 minutes to prevent sticking. Pro Tip: If the liquid absorbs too quickly, add 1/4 cup more water or broth.
- Finish the Sauce: Once the pasta is done, remove the pot from the heat. Stir in the 1 cup halved cherry tomatoes, 1/2 cup basil pesto, 1/4 cup grated Parmesan cheese, and 2 cups fresh baby spinach. Stir gently until the spinach wilts and the pesto and cheese have combined with the remaining liquid to form a thick, creamy sauce.
- Serve: Taste and adjust salt and pepper if needed. Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of pine nuts (optional).
Storage & Meal Prep
- Fridge: Store cooled leftovers in an airtight container for up to 3 days. The pasta will continue to absorb the sauce as it sits.
- Reheating: Reheat individual portions in the microwave, adding a splash of chicken broth or milk to bring back some creaminess.
- Meal Prep: This is a good meal prep option. While the sauce will thicken a lot overnight, the flavors remain delicious.
Frequently Asked Questions
Can I use pre-cooked chicken? Yes, use 2 cups of shredded rotisserie chicken or pre-cooked chicken. Add it during the last step, when you add the pesto and cheese, to ensure it only warms through.
Can I make the sauce thicker? The sauce should thicken naturally as the starch emulsifies. If you prefer it even thicker, stir in 1-2 tablespoons of cream cheese (or mascarpone) at the end, or let the final dish sit for an extra 5 minutes before serving.
What if I don’t have chicken broth? You can substitute vegetable broth or water, but you should increase the salt slightly to compensate for the loss of flavor.
Conclusion
This One-Pot Chicken Pesto Pasta is your new secret weapon for the ultimate quick weeknight dinners. It’s minimal effort, maximum flavor, and delivers the kind of creamy, comforting meal that makes everyone happy. Enjoy your extra time (and clean kitchen)!
