Quick, easy, and creamy chicken pesto pasta made from simple ingredients in one pot on the stovetop in about 30 minutes. This dish is full of basil pesto flavor and plenty of cheese for a satisfying weeknight meal.
This is one of the creamiest and most flavorful pasta dishes you can make. It builds on a classic basil pesto pasta by adding tender chicken pieces and a rich, cheesy pesto sauce. It’s elegant enough to serve guests yet quick enough for busy weeknights.
How to make chicken pesto pasta?
- Prep the pot – Heat the olive oil in a large nonstick pot over medium-high heat.
- Cook the chicken – Add the chicken pieces and sauté until they are no longer pink on the outside.
- Add seasonings – Stir in the garlic, salt, and pepper and cook for about one minute until fragrant.
- Bring to a boil and simmer – Add the chicken broth, milk, pesto sauce and uncooked pasta. Bring to a boil, then reduce the heat and simmer uncovered until the pasta is al dente and most of the liquid has been absorbed.
- Finish – Remove from heat, stir in the shredded cheese and add the cherry tomatoes if using.
- Serve – Toss everything until the cheese has melted and serve immediately.
What sides to serve with creamy chicken pesto pasta?
Roasted vegetables pair wonderfully with creamy pasta. Consider roasting a mix such as green beans, asparagus or carrots for color and texture.
Soup is another great accompaniment—light brothy soups or a tomato-based soup complement the richness of the pesto pasta.
Salads add freshness: a simple chopped Italian salad, cucumber-tomato salad, or a mixed green salad work well.
Bread is perfect for sopping up sauce—garlic bread, cheesy breadsticks, or soft dinner rolls are crowd-pleasers.
Variations for basil pesto chicken pasta
Add vegetables – Fold in cherry tomatoes, sun-dried tomatoes, broccoli, spinach, asparagus, artichokes, or peas for extra color and nutrition.
Try different proteins – Substitute or add bacon, shrimp, leftover turkey, or Italian sausage for a flavor twist.
Make it lighter – Use low-fat cheese and milk or substitute a lighter milk alternative, keeping in mind flavor changes.
Extra creaminess – Stir in a bit of Alfredo sauce for a richer, silkier texture.
Cheese swaps – Try Pecorino Romano, Asiago, ricotta, or goat cheese for varied flavor profiles.
Spicy version – Add red pepper flakes or a pinch of chili for heat.
Bake it – Transfer to a 13 x 9-inch casserole dish, top with extra cheese, and bake at 350°F until bubbly, about 25–30 minutes.
Low-carb option – Use zucchini noodles (zoodles) instead of pasta; zoodles cook fast and should be sautéed briefly rather than simmered with the sauce.
Tips and Techniques
Use full-fat ingredients – For maximum creaminess, full-fat milk and cheese work best.
Homemade vs. store-bought pesto – Either is fine. Homemade pesto can brighten the dish if you have fresh basil on hand.
Best pasta shapes – Rotini and penne are excellent choices because they hold the sauce well, but use your favorite pasta.
Make ahead – This dish can be prepared a day in advance and stored in an airtight container in the refrigerator. Reheat gently on the stove.
Thicken the sauce – Add more cheese and simmer uncovered until excess liquid reduces.
Thin the sauce – Add extra broth or water a little at a time until you reach the desired consistency.
Pesto quantity – Start with about 1/2 cup pesto and adjust to taste for a milder or bolder pesto flavor.
Time-savers – Use shredded rotisserie chicken when short on time.
Nonstick pot – Cooking in a nonstick pot reduces the chance of pasta sticking or burning; stir frequently while simmering.
Fresh herbs – Garnish with chopped parsley or basil for color and fresh flavor.
More One Pot Pasta Recipes
- Garlic Chicken Pasta (One Pot)
- One Pot Chicken Pasta (Chicken Fajita Pasta)
- Creamy Spinach Pasta (One Pot)
- One Pot Italian Sausage Pasta
- Buffalo Chicken Pasta (One Pot)
- Chicken Bacon Ranch Pasta (One Pot)
Recipe
One Pot Chicken Pesto Pasta
Abeer Rizvi
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Ingredients
- 2 tablespoon Olive oil
- 2 Boneless chicken breasts, cut into 1-inch cubes
- 2 cloves Garlic, finely minced
- Salt, to taste
- Pepper, to taste
- 2 cups Chicken broth (low sodium)
- 2 cups Milk (2% or whole)
- ½ cup Basil pesto sauce
- 1 box Rotini pasta, 12 oz (penne works too)
- ½ cup Shredded cheese (combination of mozzarella and parmesan)
- 1 cup Cherry tomatoes, halved (optional)
- 1 tablespoon Fresh herbs (parsley or basil), finely chopped for garnish
Instructions
- Heat the oil in a large nonstick pot over medium-high heat.
- Add the chicken and sauté until the outside is no longer pink (it will finish cooking with the pasta).
- Stir in the garlic, salt and pepper and cook until the garlic is fragrant.
- Add the chicken broth, milk, pesto and uncooked pasta. Bring everything to a boil.
- Reduce heat to medium and simmer uncovered, stirring often, until the pasta is tender and al dente and the liquid is mostly absorbed.
- Remove from heat, stir in the shredded cheese and fold in cherry tomatoes if using.
- Mix until the cheese is melted and garnish with fresh herbs. Serve immediately.
Notes
- See the tips above for suggestions on variations, timing, and ingredient swaps.
- Store leftovers in a sealed container in the refrigerator for up to 2 days and reheat gently on the stove or in the microwave.
Nutrition
Carbohydrates: 64 g
Protein: 24 g
Fat: 18 g
Saturated Fat: 5 g
Cholesterol: 41 mg
Sodium: 646 mg
Potassium: 481 mg
Fiber: 3 g
Sugar: 8 g
An automated tool was used to calculate the nutritional information. Values are estimates and may vary.
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