Description
Make this simple, creamy chicken pesto pasta in one pot for a quick weeknight dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 12 ounces pasta (penne or rotini work well)
- 1/2 cup heavy cream
- 1/2 cup prepared basil pesto
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Season the chicken pieces with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- Add onion to the pot and cook until soft, about 3 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and bring to a boil. Add the pasta. Cook according to package directions, stirring occasionally, until the pasta is al dente.
- Reduce heat to low. Stir in the heavy cream, pesto, and sun-dried tomatoes.
- Return the cooked chicken to the pot. Stir well to combine and heat through for 2 minutes.
- Stir in the Parmesan cheese until the sauce is creamy. Taste and adjust seasoning if needed.
- Serve immediately.
Notes
- Use store-bought or homemade pesto for this recipe.
- For a richer flavor, use half-and-half instead of heavy cream.
- You can substitute chicken thighs for breasts if you prefer dark meat.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5
- Sodium: 750
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 3
- Protein: 40
- Cholesterol: 120