A healthy and delicious one pot creamy pesto chicken pasta that's ready to eat in just 30 minutes! An easy midweek dinner that the whole family will love. The combination of pesto, spinach, tomatoes and parmesan mixed through a big bowl of creamy chicken pasta is simply the best!
We are big, BIG fans of pasta in our house!
Not only does it taste delicious, it's also a super quick and easy family dinner (that everyone will eat without any fuss... winning!)
Whether it's this creamy pesto chicken pasta, my favourite 4 ingredient carbonara, the famous TikTok pasta, tuna pasta bake or lasagne... when there's pasta involved, there's sure to be empty bowls!
Why You're Going To Love This Recipe
This is one of my family's favourite dinners.
It's packed full of flavour, protein-rich chicken and creamy basil pesto goodness. YUM!
- One pot - forget about washing up tons of dishes, this entire pasta recipe is made in just one pot! How great is that!?
- 30 minute recipe - from start to finish, you'll have a big bowl of creamy pesto chicken pasta ready to eat in just 30 minutes.
- Family dinner - from the fussiest of toddlers to the hungriest of teenagers, this is such a popular family dinner. Plus it's great the busy weeknights when you need a quick, easy and filling meal on the table in no time.
- Freezer-friendly - pop any leftovers in an airtight container in the freezer for up to 3 months.
- Versatile - this recipe is incredibly versatile. Switch and change the ingredients to suit your families tastes. Scroll down to see my simple substitution suggestions.
What You Need
This 30 minute one pot creamy pesto chicken pasta is made using just a handful of ingredients:
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- chicken - you can use thinly sliced chicken breast for this recipe. Alternatively you can substitute the chicken breasts for sliced chicken thighs or tenderloins.
- onion and garlic - this gives the pasta a classic flavour. Choose a brown onion (or a yellow onion). You can use store-bought minced garlic in a jar or you can mince your own garlic cloves.
- pasta - choose any variety of short pasta you like. I generally use spirals, but penne and rigatoni work great too!
- chicken stock - choose a store-bought chicken stock liquid or make your own by mixing 1 teaspoon of chicken stock powder through every 1 cup of water.
- basil pesto - you can use a store-bought pesto pasta (I like the Barilla brand of basil pesto) or you can make your own.
- cream - thickened (such as Bulla cream).
- baby spinach and cherry tomatoes
- parmesan - either grate from a block of parmesan, or use store bought shredded or shaved parmesan.
Step By Step Instructions
It couldn't be easier to make this one pot wonder!
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
Step 1 - Cook The Chicken
Heat oil in pan and add sliced chicken. Cook chicken until browned and cooked through.
Set the chicken aside while you cook the pasta.
Step 2 - Saute In Pan
Without washing the pot, add the garlic and onion and saute until soft and translucent.
Step 3 - Cook The Pasta
Place the chicken stock liquid and pasta into the pan.
Bring to the boil and then reduce to a simmer, cover and leave until the pasta is cooked through and the liquid has almost completely disappeared.
Step 4 - Mix Together
Place the cooked chicken back into the pot and stir gently until heated through.
Add the cream and pesto and continue to stir until warmed and mixed well.
Gently fold through the baby spinach and cherry tomatoes until combined.
Serve with shredded or grated parmesan cheese. Add as much as you like when serving!
Expert Tips & FAQ's
This is such a versatile recipe. Here's a few ideas for substituting the ingredients to suit your families tastes:
- Switch the basil pesto for sun-dried tomato pesto.
- Use chicken thighs or tenderloins in place of the chicken breasts.
- Use sun-dried tomatoes in place of the cherry tomatoes.
- Use regular spinach chopped, instead of baby spinach.
- Replace the cream for coconut cream for a dairy-free option.
- For a meat-free option, replace the chicken with cooked salmon.
Store any leftover pasta in an airtight container in the fridge for up to 2 days. Reheat thoroughly before consuming (or serve cold).
Freeze any leftovers in an airtight container for up to 3 months. Allow to defrost in the fridge before reheating or reheat directly from frozen in the microwave.
More Chicken Dinner Recipes
We all love a chicken dinner! Here's a few of my favourite chicken dinners (that are also kid-approved!):
- Creamy Oven Baked Chicken, Bacon & Rice - this is the BEST dinner! Pop everything into a baking dish, leave it to cook in the oven and you'll end up with a creamy chicken, bacon and rice casserole that the entire family will fall in love with.
- Slow Cooker Butter Chicken - butter chicken is always a favourite with kids as it's creamy and mild.....and this slow cooker version couldn't be easier to make!
- Apricot Chicken - the sweet chicken and apricot sauce is perfect served with rice and green vegetables.
- Creamy Tuscan Chicken - one of my all-time favourite dinners! This has the most delicious fall-apart creamy chicken with lots of sun-dried tomatoes and a sauce that's just 'bowl licking' good. Delicious served with pasta!
- Oven Baked Chicken Parma Balls - just like a pub parma but in delicious little meatballs! Serve with pasta or mashed potato and veggies.
- Chicken Fried Rice - a quick and easy midweek dinner that's perfect for using up leftover chicken.
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One Pot Creamy Pesto Chicken Pasta
Ingredients
- 1 tbs olive oil
- 400 g chicken breast fillets or thighs, sliced thinly
- 1 onion finely chopped
- 1 tsp minced garlic
- 250 g pasta any short pasta like spiral, penne, rigatone
- 3 cups (750ml) chicken stock liquid
- 150 g basil pesto
- ½ cup (125g) cream thickened
- 80 g baby spinach leaves
- 250 g cherry tomatoes halved
- parmesan cheese grated, shredded, or shaved, to serve
Instructions
- Heat the olive oil in a pot or deep saucepan. Cook the chicken on medium-high heat until browned and cooked through. Set aside.
- Reduce the heat to medium and place the onion and garlic into the pot/pan. Saute until translucent.
- Add the pasta and chicken stock liquid and bring to the boil. Reduce heat and simmer, covered until the pasta is cooked and the liquid has nearly disappeared.
- Add the chicken and stir until heated through.
- Add the pesto and the cream and stir until heated through.
- Add the baby spinach and cherry tomatoes and stir until the spinach has just started to wilt.
- Serve with parmesan cheese.
Notes
- chicken - you can use thinly sliced chicken breast for this recipe. Alternatively you can substitute the chicken breasts for sliced chicken thighs or tenderloins.
- pasta - choose any variety of short pasta you like. I generally use spirals, but penne and rigatoni work great too!
- chicken stock - choose a store-bought chicken stock liquid or make your own by mixing 1 teaspoon of chicken stock powder through every 1 cup of water.
- basil pesto - you can use a store-bought pesto pasta (I like the Barilla brand of basil pesto) or you can make your own.
- switch the basil pesto for sun-dried tomato pesto
- use chicken thighs or tenderloins in place of chicken breasts
- use sun-dried tomatoes in place of the cherry tomatoes
- use regular spinach chopped, instead of baby spinach
- replace the cream for coconut cream for a dairy-free option
- for a meat-free option, replace the chicken with cooked salmon.
Kendall
Absolutely love this recipe , we call this one pot wonder in our house sooo delish !.
Lucy
Fantastic!