One Pot Creamy Pesto Chicken Pasta
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
74868 kcal
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Course
Main Course, Dinner
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Cuisine
American
One Pot Creamy Pesto Chicken Pasta
Description
This One Pot Creamy Pesto Chicken Pasta begins by cutting boneless, skinless chicken breast into bite-sized pieces and sautéing it in butter until lightly browned. Garlic is added to enhance flavor. Uncooked penne pasta and chicken broth are combined in the skillet, and the mixture is brought to a boil and then simmered to cook the pasta through while absorbing the broth and cooking juices.
Once the pasta is tender and the liquid mostly absorbed, ingredients including milk, cream cheese, basil pesto, and grated Parmesan are stirred in to form a creamy sauce coating the pasta and chicken. Seasonings such as black pepper and crushed red pepper add subtle heat and balance. This one-pot method reduces cleanup and allows flavors to meld.
The dish yields a smooth, slightly tangy and herbaceous sauce from the pesto, with tender chicken pieces throughout. It can be customized by adding fresh spinach or sun-dried tomatoes for extra texture and flavor. The cream cheese adds richness and body to the sauce, making it smooth and satisfying as a main course.
Markers on the cream cheese packaging can be used to measure out three ounces conveniently. Cooking the pasta directly in broth and then folding in the sauce ingredients creates a seamless dish that is both practical and flavorful.
Ingredients
- 1 lb. chicken breast $6.25, boneless, skinless
- 2 Tbsp butter $0.28
- 2 cloves garlic $0.16
- 1/2 lb. penne pasta $0.67
- 1.5 cups chicken broth $0.20
- 1 cup milk $0.19
- 3 oz. cream cheese $0.80
- 1/3 cup basil pesto $0.73
- 1/4 cup Parmesan Cheese $0.44, grated
- black pepper $0.03, freshly cracked
- 1 pinch crushed red pepper $0.02
Optional Add-Ins
- 3 cup spinach $0.90, fresh
- 1/4 cup sun-dried tomatoes $1.10, sliced
Instructions
- Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside.
- While the chicken is cooking, mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more.
- Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil.
- Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
- Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
- If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve.
Notes
- Cream cheese blocks often have ounce markings on the wrapper; use these to easily measure 3 ounces for the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 74868 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 748.68kcal | 37% |
| Carbohydrates | 52.55g | 18% |
| Protein | 41.75g | 84% |
| Fat | 41.53g | 64% |
| Sodium | 1099.28mg | 46% |
| Fiber | 4.1g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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