A healthy and delicious one-pot creamy pesto chicken pasta that's ready to eat in just 30 minutes. This is 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 is it super versatile, but it's also a super quick and easy family dinner (that everyone will eat without any fuss... winning!)
Whether it's this one-pot creamy pesto chicken pasta, my favourite fettuccine carbonara, the famous TikTok pasta, an easy tuna pasta bake or lasagne... where there's pasta involved, there's sure to be empty bowls!
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Why You're Going To Love This Recipe
This is one of my family's favourite dinners. It's packed full of Mediterranean flavours, with protein-rich chicken and creamy basil pesto.
- 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 perfect for those 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 family's tastes. Scroll down to see my simple substitution and suggestions.
What You Need
Italian-style 30-minute 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.
- Olive oil.
- Chicken - you can use thinly sliced bite-sized pieces of skinless chicken breasts for this recipe. Alternatively, you can substitute the chicken breasts for sliced boneless chicken thighs or tenderloins. If you have leftover rotisserie chicken, you can add it at the end and mix through until hot.
- Onion and garlic - this gives the pasta a classic flavour. Choose a medium-sized 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 (I like the Barilla brand of basil pesto with pine nuts), or you can make your own homemade pesto sauce using a food processor or Thermomix.
- Cream - thickened cream or heavy cream (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. Alternatively, you could sprinkle over some grated mozzarella cheese.
Equipment Required
One of the best things about this easy chicken pesto pasta recipe is that it's a complete meal made all in one large pot! The chicken and onion are sauteed in the saucepan; the pasta is then added and cooked, and then the whole dish is assembled together in that one pot. A great way to end a busy and long day!
- A large saucepan or large skillet - with a lid!
Step By Step Instructions
It takes minimal effort and just a few simple ingredients to make this easy chicken recipe! Say hello to easy meals that are on the table in less than 30 minutes!
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 a pan and add the sliced chicken. Cook the chicken over high heat 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 over low heat / medium heat until soft and translucent.
Step 3 - Cook The Pasta
Place the chicken stock liquid (chicken broth) and pasta into the pan.
Bring to a rolling boil and then reduce to a simmer, cover and leave until you have al dente pasta and the liquid has almost completely disappeared.
Step 4 - Mix Through Other Ingredients
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 in the baby spinach and cherry tomatoes until combined and warmed through.
Serve with shredded or grated parmesan cheese and season with salt and black pepper - add as much as you like when serving!
Expert Tips
This one pot creamy pesto chicken pasta is such a quick and tasty mid-week meal, and any leftovers make a popular lunch, served either cold (like a pasta salad), or reheated.
- 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, as they coat well in the creamy pesto sauce.
- Chicken stock - Choose a store-bought chicken stock liquid or make your own by using the ratio of 1 teaspoon of chicken stock powder for each cup of water.
- Basil pesto - You can use a store-bought pesto for easy convenience, or you can make your own using fresh basil.
- Storing - Store any leftover pasta in an airtight container in the fridge for up to 2 days. Reheat thoroughly before consuming (or serve cold).
- Freezing - 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.
FAQs
Such a versatile recipe; here's a few ideas for substituting the ingredients to suit your family's 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 with coconut cream for a dairy-free option.
- For a meat-free option, replace the chicken with cooked salmon.
I suggest using a short textured or ridged pasta, such as spirals, penne pasta or rigatoni, in this dish as the surface of these shapes makes it easy for the creamy pesto sauce to adhere to, as well as soak into the crevices of a hollow pasta.
Long, thin pasta such as spaghetti, linguine, or fettuccine is most suited to a thin sauce, such as an olive oil or tomato-based sauce, as this will coat the strands evenly.
Related Recipes
We all love a chicken dinner, right?! Well, here are a few of my favourite chicken dinners (that are also totally kid-approved)!
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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, rigatoni
- 750 ml (3 cups) chicken stock liquid
- 150 g basil pesto
- 125 g (½ cup) 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 or you can make your own.
- Variations - 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 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.
- Storing - store any leftover pasta in an airtight container in the fridge for up to 2 days. Reheat thoroughly before consuming (or serve cold).
- Freezing - 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.
Ciara
A winner!! We've made this several times and it is delicious each and every time.
Lucy
Yay!
Kendall
Absolutely love this recipe , we call this one pot wonder in our house sooo delish !.
Lucy
Fantastic!