Creamy Pesto One Pot

This filling One Pot Creamy Pesto Chicken Pasta turns basic kitchen staples into a fancy dinner in just 25 minutes. The smooth sauce wraps around each pasta piece perfectly, while juicy chicken and extra mix-ins make a complete meal that's fancy enough for company but simple enough for busy weeknights.

I came up with this meal during a hectic week when I needed something that looked impressive but took no effort. Now my family asks for it all the time, and it's become what I make when friends come over - they always want to know how I made it.

• Boneless skinless chicken breasts: chopped into 1-inch chunks for quick cooking and juicy bites all through the dish
• Butter: builds a tasty base and browns the chicken for extra flavor
• Fresh garlic: gives that amazing smell that makes the whole dish better
• Penne pasta: those little ridges hold onto the creamy sauce in every mouthful
• Chicken broth: looks like too little but perfectly cooks the pasta while starting the sauce
• Milk and cream cheese: work together for that velvety texture that makes this dish so cozy
• Basil pesto: adds that fresh, herby kick and signature taste without extra work
• Grated Parmesan: brings that salty, rich flavor that makes everything taste better
• Black pepper and crushed red pepper: give just the right amount of kick
• Optional fresh spinach and sun-dried tomatoes: bring color, nutrients and different textures

Easy Cooking Directions

Brown the Chicken:

Melt butter in a big skillet over medium-high heat until it bubbles. Spread chicken pieces out in one layer, let them cook without moving for 2-3 minutes until they're golden on the bottom. Turn them over and cook another 3-4 minutes until almost done. Getting that golden color on the chicken really packs in the flavor for the whole dish.

Add Aromatics:

Turn heat down to medium and throw in the minced garlic with the chicken. Stir it around constantly for just 30-60 seconds until you can smell it but before it browns. You want the garlic to smell amazing but not burn, or it'll make everything taste bitter.

Create the Base:

Toss the uncooked penne into the skillet, then pour chicken broth over it. Mix everything so all pasta gets wet as much as possible. Put a tight lid on the skillet and wait for it to bubble. The steam inside will cook all the pasta evenly.

Cook the Pasta:

Keep it bubbling gently for about 8-10 minutes, giving it a stir every 2 minutes so nothing sticks. Keep cooking until the pasta is just firm and most liquid is gone. The pasta should still have a little bite since it'll cook a bit more in the next steps.

Create the Creamy Sauce:

Turn the heat to low. Pour in milk and add cream cheese, stirring non-stop until the cream cheese completely melts into the sauce. You'll see it change from watery to creamy really fast at this point.

Finish the Dish:

Mix in the pesto, Parmesan, black pepper, and red pepper flakes if you want them. Stir everything until it's all blended and hot. If you're using spinach and sun-dried tomatoes, fold them in now and let the heat from the pasta wilt the spinach.

Pin it

For me, it's the fresh basil in the pesto that really makes this dish special. I found this recipe during a super cold winter when I couldn't get fresh herbs, and it made me feel like it was summer again. Now my kids think of this pasta as our Friday movie night food, when we all squeeze onto the couch with bowls of this creamy goodness.

Smart Pasta Choices

The kind of pasta you pick really changes how well this one-pot method works. Penne does great because of how long it takes to cook and how it holds sauce. Rotini and bow ties can work too, but be careful about swapping in different pastas. Gluten-free, rice, or chickpea pastas soak up water differently and might not end up as creamy. Whole wheat pasta usually needs more liquid and more time to cook, so you'd need to change things around.

Pin it

Amazing One-Pot Method

This dish turns out great when you get how the one-pot pasta trick works. Unlike normal pasta cooking where you need tons of water, this way uses just enough liquid to cook the pasta and make sauce at the same time. Good pots and pans really matter here. Thick-bottomed pans spread heat evenly, so you don't get some pasta overcooked while other bits stay hard. A burner that matches your pan size also helps cook everything the same. The liquid should bubble steadily the whole time you're cooking—too low and your pasta gets mushy, too high and all the liquid boils away before the pasta gets soft.

Make It Your Way

You can easily change this recipe based on what you've got in your kitchen. Besides spinach and sun-dried tomatoes, lots of people tell me they've had great results with cooked mushrooms, bell peppers, or even artichoke hearts. Want it spicier? Add more red pepper flakes or a splash of hot sauce at the end. If you don't want it quite so creamy, just use a bit less cream cheese. In summer, I often toss in halved cherry tomatoes right at the end for fresh pops of flavor. This flexibility makes the recipe perfect for using up veggies that might go bad soon.

Handling Leftovers

This pasta tastes best fresh, but storing and reheating it right can keep it pretty good. Keep cooled pasta in sealed containers in the fridge for up to three days. When you reheat it, the trick is adding moisture back in. A splash of chicken broth or milk stirred in before gentle warming keeps the pasta from getting dry and clumpy. Warm it in the microwave on medium with a damp paper towel on top, or heat it slowly on the stove, stirring often. Sometimes I turn leftovers into something new by adding extra broth to make it more like soup, then finishing with fresh Parmesan on top.

Frequently Asked Questions

→ Which pasta type holds sauce best?

Penne is a great choice since it has ridges to grip the sauce. Bowties or rotini work too.

→ Is it okay to use thighs instead of breasts?

Sure, boneless thighs are a fine swap. Cut them evenly so they cook same-time.

→ Can I skip the chicken for veggie-only?

Absolutely! Sautéed mushrooms or zucchini are great add-ins. Just keep the pasta-to-broth balance in check.

→ Can I make it ahead of time?

It’s best hot and fresh, but leftovers last three days in the fridge. Reheat with broth to loosen it up.

→ Can I use fresh pesto?

Go for homemade basil pesto if you can! It’s super fresh and flavorful for this dish.

→ What sides would go well?

Pair with garlic bread, a balsamic-tossed green salad, or roasted veggies like mushrooms or carrots.

→ What’s the best way to store leftovers?

Put them in the fridge in a container. They’re good for three days, but don’t forget extra broth when reheating.

→ Can the dish handle freezing?

Freezing works for up to three months. Just know cream sauces might separate, and pesto can darken a bit.