One-pot Chicken Pesto Pasta: Quick Family Dinner

Weeknight fix: creamy one-pot chicken pesto pasta in 25 minutes, minimal dishes, pantry staples, and flavor kids and adults crush.

You want dinner that hits hard on flavor, not your schedule. This one-pot chicken pesto pasta delivers the trifecta: fast, creamy, and ridiculously satisfying. No boiling a separate pot, no sauce juggling, no chaos—just toss, simmer, stir, done. It’s the kind of meal that makes you look like a pro even when you’re running on fumes. If you can stir a spoon and say “yep, that’s delicious,” you’re qualified.

What Makes This Recipe So Good

• Ready in about 25 minutes: From pan to plate faster than delivery, and yes, it tastes better.
• True one-pot method: Pasta cooks right in the broth with the chicken, so you get concentrated flavor and no draining.
• Silky, clingy sauce: Starch from the pasta plus pesto, cream, and Parmesan creates a glossy sauce that actually hugs the noodles.
• Kid-friendly, adult-approved: Mild basil pesto, juicy chicken, and the right amount of creaminess. Add chili flakes if you want heat.
• Flexible and forgiving: Swap pasta shapes, use rotisserie chicken, add veggies—this dish says “sure, why not.”
• Pantry-forward: Broth, pasta, pesto, Parmesan—stuff you probably have right now. TBH, that’s half the win.
• Balanced: Protein, carbs, and greens in one bowl. Add more veg if you like to go heavy on the green.

What You’ll Need (Ingredients)

• 2 tablespoons olive oil
• 1.25 pounds boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
• 1 1/4 teaspoons kosher salt, divided (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 3–4 garlic cloves, minced
• 3 1/2 cups low-sodium chicken broth (about 830 ml), plus more as needed
• 12 ounces short pasta (penne, rotini, fusilli; ~340 g)
• 1/2 cup basil pesto (120 g), store-bought or homemade
• 1/2 cup heavy cream or half-and-half (120 ml)
• 1/2 cup finely grated Parmesan (45 g), plus more for serving
• 1 cup cherry tomatoes, halved (optional)
• 2 cups baby spinach (about 60 g), loosely packed
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon unsalted butter (optional, for extra gloss)
• Fresh basil, torn, for garnish

Instructions

1. Warm a large deep skillet or Dutch oven over medium-high heat. Add the olive oil. Pat the chicken dry, season with 1 teaspoon salt and the black pepper, and add to the hot pan in a single layer.
2. Sear the chicken for 4–5 minutes, stirring once or twice, until lightly browned and just cooked through. Don’t worry if the fond (brown bits) forms—it’s flavor gold.
3. Reduce heat to medium. Add the garlic and cook 30 seconds until fragrant. Don’t let it burn; burnt garlic = bitterness no one asked for.
4. Pour in the chicken broth and scrape up the fond. Add the dry pasta and remaining 1/4 teaspoon salt. Stir to make sure every piece of pasta is moistened and submerged.
5. Bring to a strong simmer, then reduce heat to maintain a lively bubble. Cook uncovered for 9–11 minutes, stirring every minute or two to prevent sticking. Keep an eye on the liquid; add a splash more broth or water if the pasta looks dry before it’s al dente.
6. When the pasta is just shy of al dente and most of the liquid is absorbed, stir in the cherry tomatoes (if using). Cook 1–2 minutes to soften.
7. Reduce heat to low. Stir in the pesto and cream. Gently simmer 1–2 minutes; the sauce will thicken as the starch emulsifies with the fat. Do not boil vigorously or the cream can split.
8. Add the Parmesan and butter (if using). Stir until melted and glossy. If the sauce looks too thick, loosen with a splash of warm broth; if it’s thin, simmer 1–2 minutes more.
9. Fold in the spinach until just wilted, about 30–60 seconds. Finish with lemon juice and red pepper flakes (if using). Taste and adjust salt and pepper.
10. Serve hot with extra Parmesan and torn fresh basil. Bask in the compliments like it’s your job.

How to Store

Cool completely, then refrigerate in an airtight container for 3–4 days. The sauce thickens as it chills; on reheating, add a splash of broth, milk, or water to bring back that silky texture. Reheat gently on the stovetop over low heat or in the microwave at 50% power, stirring in between bursts.

Freezing? You can, but cream sauces can separate after thawing. If you plan to freeze, IMO it’s best to cook the pasta and chicken, skip the cream and Parmesan, and add them fresh when reheating for the best texture. If freezing fully finished pasta anyway, thaw overnight in the fridge and reheat gently with extra liquid and a little fresh Parmesan to re-emulsify.

What’s Great About This

• Minimal cleanup: One pot to rule them all. Your sink will thank you.
• Faster than takeout: Meaning dinner actually shows up on time for once.
• Customizable: Switch proteins, add veggies, play with pesto styles. It’s a template, not a trap.
• Family-friendly: Comfort-food energy with real ingredients and balanced macros.
• Leftovers perform: Holds up well for lunch the next day; just loosen with liquid when reheating.
• Budget-savvy: Uses pantry staples and stretches chicken further with pasta and greens. FYI, that’s smart cooking.

Pitfalls to Watch Out For

• Boiling the cream: High heat can make the sauce break. Keep it to a gentle simmer at the finish.
• Too much liquid: One-pot pasta hinges on the right ratio. If you add extra broth early, you’ll get soup. Add small splashes only as needed.
• Not stirring: Pasta can stick to the bottom. Stir every minute or two during the simmer.
• Overcooked pasta: Kill the heat when it’s al dente; it will continue to soften in the hot sauce.
• Salty surprises: Parmesan and pesto add salt. Taste before adding extra.
• Adding pesto too early: Pesto can darken or taste flat if boiled. Stir it in near the end.
• Wrong pot choice: Use a wide, heavy pot or deep skillet for even evaporation and easy stirring.

Mix It Up

• Protein swaps: Try Italian sausage (browned first), rotisserie chicken (stir in at the end), or shrimp (sear, remove, and add back at finish).
• Veg boost: Add asparagus pieces, zucchini half-moons, or peas during the last 3–4 minutes of simmering. Sun-dried tomatoes are a win, too.
• Pesto variations: Try arugula-walnut pesto, kale-almond pesto, or sun-dried tomato pesto for a different vibe.
• Dairy-light: Use half-and-half instead of cream, or swap in evaporated milk. For dairy-free, use full-fat coconut milk and a dairy-free “Parmesan.”
• Gluten-free: Use a sturdy gluten-free pasta and reduce the initial broth to 3 cups. Stir often; GF pasta releases more starch.
• Lemon-forward: Add extra zest and a little more juice for a brighter, lighter profile.
• Extra-green: Stir in chopped kale (cook a bit longer) or frozen spinach (thawed and squeezed).
• Spice it up: Calabrian chile paste or a pinch of cayenne turns the dial without overpowering the pesto.

FAQ

Can I use store-bought pesto?

Absolutely. Use a good-quality jar you like the taste of—look for olive oil, basil, nuts, and cheese high on the ingredient list. If it’s super thick, you may not need as much Parmesan; if it’s thin, add a bit more cheese to balance.

What pasta shape works best for one-pot cooking?

Short shapes like penne, rotini, fusilli, or cavatappi are ideal. They cook evenly, trap sauce, and are easier to stir without breaking. Long pasta can clump, so if you use it, break it in half and stir more frequently.

How do I keep the pasta from turning mushy?

Cook at a steady simmer, not a rolling boil, and stir often. Start tasting at the 8–9 minute mark and stop when it’s just al dente—the residual heat will finish the job. Remember, you can always add a splash more liquid, but you can’t un-cook noodles.

Can I make this without cream?

Yes. Use an extra 1/4 cup broth and 2 tablespoons olive oil for a lighter, dairy-light finish, or swap in half-and-half. For dairy-free, full-fat coconut milk is your best friend; add a squeeze of lemon to keep it bright. IMO the Parmesan still matters—use a dairy-free alternative if needed.

Why did my sauce separate or look oily?

It likely boiled too hard after adding pesto and cream. Keep the heat low and stir, letting the starch emulsify the fat gently. If it separates, whisk in a splash of hot broth and a bit more grated Parmesan off the heat to bring it back.

Can I make this in an Instant Pot?

Yes. Sauté the chicken and garlic, add pasta and 3 cups broth, then pressure cook on High for 4 minutes (short shapes), quick release, and stir in pesto, cream, and Parmesan on Keep Warm until creamy. Add spinach, lemon, and season to finish. Adjust liquid by a splash if needed.

How many servings does this make?

It yields about 4 hearty servings or 5 lighter ones, depending on appetites and add-ins. If you’re feeding big eaters, toss in extra spinach and an extra 2–3 ounces of pasta with a bit more broth.

Can I use thighs instead of breasts?

Definitely. Boneless, skinless thighs stay juicy and forgiving. Sear them the same way; you might want to trim excess fat so the sauce doesn’t turn overly rich.

In Conclusion

When you need dinner that respects your time and your taste buds, this one-pot chicken pesto pasta delivers on both. It’s fast, it’s creamy, and it’s flexible enough to meet you where your pantry is. Stir, simmer, finish with pesto magic—then accept the compliments like the humble kitchen hero you are. That’s weeknight cooking upgraded, no sweat.