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This delicious One Pot Creamy Pesto Chicken Pasta is the perfect midweek meal. Family-friendly, quick and easy... does it get any better than that!?

One Pot Creamy Pesto Chicken Pasta

This delicious One Pot Creamy Pesto Chicken Pasta is the perfect midweek meal. Family-friendly, quick, easy and on the table in just 30 minutes.
5 from 5 votes
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Course: Dinner
Cuisine: Italian, Pasta
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 serves
Calories: 414kcal

Equipment

  • Stove-top

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

RECIPE NOTES & TIPS
Ingredients Info:
  • 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.
More Recipe Tips:
Substitutions - 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.

Nutrition

Calories: 414kcal | Carbohydrates: 38g | Protein: 22g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 500mg | Potassium: 542mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2170IU | Vitamin C: 15.7mg | Calcium: 87mg | Iron: 1.6mg