Delicious one-pan pesto chicken pasta served with fresh ingredients.

One-Pan Pesto Chicken Pasta

ByCasey Monroe

Why Make This Recipe

One-pan Pesto Chicken Pasta is the perfect dish for busy weeknights or a cozy weekend dinner. It combines tender chicken, creamy pasta, and fresh broccoli, all cooked in one pan for less cleanup. The vibrant flavor of pesto adds a nice touch, making this meal satisfying and delicious.

How to Make One-Pan Pesto Chicken Pasta

Ingredients:

  • 2 tbsp olive oil
  • 500 g (1 lb 2 oz) boneless, skinless chicken breasts, diced
  • 1 tsp sea salt flakes, plus extra to taste
  • ½ tsp freshly cracked black pepper, plus extra to taste
  • 2½ tbsp unsalted butter
  • 1 tbsp freshly minced garlic
  • 3 cups (750 ml) chicken stock
  • 1½ cups (375 ml) thickened (heavy) cream
  • 250 g (9 oz) short pasta (that takes between 8–9 minutes to cook)
  • 1 head of broccoli, cut into florets, stalk finely sliced (or 2 cups vegetables of choice)
  • 2 tbsp pesto, store-bought or homemade
  • 1 cup (100 g) freshly grated parmesan
  • Fresh basil leaves, to serve

Directions:

  1. Heat the olive oil in a large, heavy-based frying pan over medium-high heat. Add the chicken, salt, and pepper. Cook, stirring, for 3–5 minutes until the chicken is just cooked through. Set aside.
  2. Add the butter to the pan. Once melted, add the minced garlic and cook, stirring, for 30 seconds. Pour in the chicken stock and cream. Bring to a gentle simmer.
  3. Add the uncooked pasta to the pan and bring it to a simmer. Cook for 4 minutes, uncovered, stirring occasionally.
  4. Scatter the broccoli (or your choice of vegetables) on top of the pasta. Cover the pan and cook for an additional 4 minutes, gently stirring the pasta using a wooden spoon to keep it from sticking.
  5. Return the chicken to the pan. Stir in the pesto and parmesan. Season with extra salt and pepper to taste. Top with fresh basil leaves and enjoy!

How to Serve One-Pan Pesto Chicken Pasta

Serve the pasta warm, directly from the pan. You can add more parmesan on top if you like. This dish pairs well with a simple green salad or garlic bread for a complete meal.

How to Store One-Pan Pesto Chicken Pasta

If you have leftovers, let the pasta cool and transfer it to an airtight container. Store it in the refrigerator for up to 3 days. Reheat in a pan over low heat, adding a splash of chicken stock or water to keep it creamy.

Tips to Make One-Pan Pesto Chicken Pasta

  • Use fresh pasta for an even quicker cooking time.
  • Feel free to switch out the broccoli for any veggies you have on hand, like bell peppers or spinach.
  • Make sure to stir occasionally to prevent the pasta from sticking to the bottom.

Variation

You can add sun-dried tomatoes for a burst of flavor or switch to a different protein, like shrimp or tofu, for a change.

FAQs

  1. Can I use whole wheat pasta?

    • Yes, you can use whole wheat pasta. Just check the cooking time as it may vary.

  2. Is this dish suitable for meal prep?

    • Absolutely! It stores well and can be reheated for quick lunches or dinners.

  3. Can I use jarred pesto instead of homemade?

    • Yes, jarred pesto is a convenient option and works perfectly in this recipe. Just find one you enjoy!