This One Pot Creamy Pesto Chicken Pasta was inspired by those little packets of powdered pasta sauce mix I always see in the grocery store. While those little packets are probably great for camping, stocking a bomb shelter, or keeping in your emergency hurricane supplies, I think regular weeknights call for something better. Better but not harder. This Creamy Pesto Chicken Pasta comes together in about 25 minutes, is super luscious and creamy, and uses just a few simple ingredients. ;)
Chicken, Spinach, and Tomatoes Optional
This recipe idea started as just pasta and sauce. Because sometimes that’s all you need to be satisfied. But I like to rummage through my pantry, fridge, and freezer to find leftover ingredients that can be added to whatever I’m cooking. So I ended up with this creamy pesto chicken pasta, with spinach and sun dried tomatoes. But I ate it as just pasta and sauce during testing and it still made me do the happy chair wiggle.
What Type of Pasta Should I Use?
I used penne pasta, but bowties or rotini would also work well. Because this pasta to broth ratio is very important in one pot pastas I can’t vouch for alternative pastas like gluten-free, rice, chickpea, or even whole wheat pasta. They absorb broth differently than semolina pasta and may not work the same in this recipe.
Tips for Success with “one pot” Pastas
One pot pastas can be tricky for some because the pasta is cooked in a much smaller amount of liquid than traditional pasta cooking methods. Here are a few tips to make sure your one pot pasta cooks evenly and to the right texture:
- Make sure you’re using quality cookware. Use cookware that is thick, heavy, and transfers heat evenly. Thin cookware will leave some pasta overcooked and some pasta undercooked.
- Use a burner that is close in size to your cookware. This will help the pot heat evenly and cook the pasta evenly.
- Make sure the broth maintains a strong simmer throughout the cooking time. If it’s not simmering, the pasta will become mushy.
- Stir every few minutes to prevent sticking and make sure the pasta cooks evenly.
- Keep the pot covered to trap steam, which will help cook the pasta.
Love one pot chicken pasta recipes? Check out my One Pot Creamy Cajun Chicken Pasta or One Pot Creamy Mushroom Pasta!
One Pot Creamy Pesto Chicken Pasta
Servings 4Ingredients
- 1 lb. boneless, skinless chicken breast ($5.56)
- 2 Tbsp butter ($0.26)
- 2 cloves garlic ($0.16)
- 1/2 lb. penne pasta ($0.40)
- 1.5 cups chicken broth ($0.20)
- 1 cup milk ($0.32)
- 3 oz. cream cheese* ($0.29)
- 1/3 cup basil pesto ($0.73)
- 1/4 cup grated Parmesan ($0.44)
- freshly cracked pepper ($0.03)
- 1 pinch crushed red pepper ($0.02)
Optional Add-Ins
- 3 cup fresh spinach ($0.90)
- 1/4 cup sliced sun dried tomatoes ($1.10)
Instructions
- Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside.
- While the chicken is cooking, mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more.
- Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil.
- Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
- Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
- If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve.
See how we calculate recipe costs here.
Notes
Nutrition
Video
Scroll down for the step by step photos!
Love one pot pasta? Check out my One Pot Meals category for more!
How to Make Creamy Pesto Chicken Pasta – Step by Step Photos
Cut one pound of boneless, skinless chicken breast into 1-inch pieces. Add 2 Tbsp butter to a deep skillet and melt over medium heat. Add the chicken pieces and sauté until the chicken is slightly browned on the outside. Add 2 cloves of minced garlic and sauté for one minute more. (I’m using an OXO 4-quart covered skillet)
Add 1/2 lb. uncooked penne pasta and 1.5 cups of chicken broth to the skillet. Stir briefly to dissolve any browned bits from the bottom of the skillet.
Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil.
Once the broth comes to a full boil, give the pasta a brief stir, replace the lid, turn the heat down to medium-low and let it continue to simmer for about 8 minutes, or until the pasta is tender and most of the broth absorbed. Stir the pasta every two minutes or so as it simmers, replacing the lid each time.
Add 3 oz. cream cheese (cut into chunks), 1/3 cup pesto, and 1 cup milk to the skillet. Stir and cook the mixture over medium until the cream cheese has fully melted and the sauce is creamy.
Once the cream cheese has fully melted in, add 1/4 cup grated Parmesan and stir to combine.
If you’re adding spinach and sun dried tomatoes, like I did, add them once the sauce is finished and stir just until the spinach has wilted, then remove the skillet from the heat.
Whether you are using spinach and sun dried tomatoes or not, finish the creamy pesto chicken pasta off with some freshly cracked pepper and a pinch of crushed red pepper flakes. The little pops of flavor that these two bring to the dish really take it to the next level!
Dive in! :)
Could I substitute the cream cheese and milk with heavy cream instead?
Yes, that should work fine. The flavor will be less tangy, obviously, but it will be deliciously creamy.
I have family members who are lactose intolerant. Can I use a dairy free cream cheese?
Yes you should be just fine. Enjoy!
Was looking for something different to make for dinner and came across this recipe. WOW absolutely simple and delicious and I had all the ingredients so I figured I’d give it a go. The family loved it
how is there 41g of fat in a serving of this dish? Even if you used whole milk with the cream cheese, and parmesan I can’t see how it’s that high
The nutrition data provided is calculated using all ingredients listed on the recipe card, including any ingredient listed as optional. Keep in mind that recipes that involve marinades, breading, salad dressings, oil for frying, or salt for cooking pasta and potatoes may be skewed because some of these ingredients will be discarded and not included in the final edible portion.
I made this tonight with spinach noodle pasta and chopped up broccoli.. I found I had to increase the liquids quite a bit to get the spinach pasta to soften. Ended up using 1 litre of chicken broth and double the milk (1%). I used 4 oz of low fat cream cheese as well. I omitted the chili pepper. I would say it turned out reasonably well. I like the idea of bacon and artichokes being added.
My picky husband just told me we should add this to the “rotation.” Even my toddler likes it. Don’t think I’ve met a recipe on this site I didn’t like! Does seem to be a theme that I end up having to use more chicken broth than expected in one pot pastas, but otherwise no complaints!
My family goes NUTS for this dish!!
This recipe slaps
I made this today. My family absolutely loved it. I’m definitely making it again soon
This recipe really knocked it out of the park for me. I made extra to share with friends the next day, which was easy to do, as all the ingredients came in packaging conducive to doubling e.g. 1 lb pasta, 6 oz. cream cheese, etc. I’m vegetarian, so I omitted the chicken and added the fresh spinach. I used vegetable broth, and fat free milk, and it still turned out very creamy and decadent. I’ll take it one step further next time and use low cal/low carb pasta and low fat cream cheese, because with how much I can eat of this delicious dish, I will soon become round as I am tall.
This dish is AMAZING! I make it at least once a week because of how quick and easy it is. Thinking of adding some bacon pieces to it just to shake it up every once in a while.
This is so yummy! I added artichoke hearts (unmarinated). I found it needed a bit more broth for the pasta to be tender. Will definitely make this again.
This is awesome!!! Super easy for a weeknight meal and easy to customize. Looking forward to the leftovers for lunch. Adding to the rotation!!
Would almond or soy milk work in this recipe.?
Very curious about this — does Almond milk work?
I think it would change the flavour unless it was unsweetened and “original” in flavour.
I used almond milk in mine and it turned out delish!
Super easy and yummy! Adding it to the lineup!
I made this last weekend and it was fantastic!
I did make a couple changes but only because I had different items in the cupboard. I doubled the recipe, I used bow tie pasta and when I realized I only had 1 cup of milk I also used 1 cup of 1/2 & 1/2. It came out great!