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- 12 oz penne pasta - 2 cups chicken broth - 1 cup cooked chicken breast - 1 cup cherry tomatoes - 1/2 cup basil pesto - 1/2 cup heavy cream - 1 cup fresh spinach - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic - Salt and pepper In this recipe, each ingredient plays a key role. The penne pasta gives a hearty base. Chicken broth adds depth and flavor. Cooked chicken breast makes it filling. Cherry tomatoes bring a burst of sweetness. Basil pesto infuses vibrant herbal notes. Heavy cream lends a rich, smooth texture. Fresh spinach adds color and nutrients. Grated Parmesan cheese enhances the dish with umami. Olive oil helps sauté the garlic, which builds a strong flavor foundation. Salt and pepper allow you to adjust seasoning to your taste. - Fresh basil leaves - Additional Parmesan cheese Garnishing with fresh basil leaves adds a pop of color and freshness. Extra Parmesan cheese offers a creamy finish. These small touches make your meal look and taste even better. Enjoy this dish with your family. It’s a simple way to bring joy to the dinner table. - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Add 2 cloves of minced garlic and sauté for about 1 minute. The garlic should smell good, but do not let it brown. - Pour in 2 cups of chicken broth and bring it to a simmer. - Stir in 12 oz of penne pasta. Cook according to package instructions, which is usually 10-12 minutes. Stir the pasta occasionally so it cooks evenly. - When the pasta is al dente, add 1 cup of shredded cooked chicken, 1 cup of halved cherry tomatoes, and 1/2 cup of heavy cream to the pot. Mix everything well. - Lower the heat and let it cook for another 3-5 minutes until all ingredients are heated through. - Remove the pot from heat. Stir in 1/2 cup of basil pesto, 1 cup of fresh spinach, and 1/2 cup of grated Parmesan cheese until well combined. - Season your dish with salt and pepper to taste. - Let it sit for a couple of minutes. This helps it thicken before you serve. To get your pasta just right, cook it al dente. This means the pasta should be firm but not hard. Start by boiling the pasta in chicken broth. Follow the package instructions, usually around 10-12 minutes. Stir it often to keep it from sticking. For a creamy texture, add heavy cream after the pasta cooks. This helps create a rich sauce. Mix it well and heat it gently. Add herbs and spices to make your dish pop. Fresh basil can brighten the meal. A pinch of red pepper flakes adds heat. Don't forget salt and pepper to taste. You can choose between homemade pesto or store-bought. Homemade pesto has a fresh taste. Store-bought is quick and easy. Both work well in this recipe. Using the right pot makes cooking smoother. A large pot is best for one-pot meals. It allows enough space for all the ingredients to mix. Essential tools include a wooden spoon for stirring and a measuring cup for liquids. A good knife helps with chopping veggies. Having these tools ready makes cooking easier and more fun. {{image_2}} You can easily switch up the pasta in this recipe. Try gluten-free penne if you need. It works just as well! You can also use other pasta shapes like fusilli or rigatoni. For protein, shredded chicken works great. But you can also use tofu for a vegetarian meal. Shrimp cooks fast and adds a nice twist too. To make this dish vegetarian, simply leave out the chicken. You can add more veggies instead, like bell peppers or zucchini. For a vegan option, swap the heavy cream with coconut milk or a vegan cream. You can also skip the cheese or use a dairy-free alternative. If you want a low-calorie version, use less cream and cheese. You can even use a light broth to cut down on calories. Adding different veggies can change the taste. Try adding broccoli, peas, or artichoke hearts for more texture. Each veggie adds a new layer of flavor. You can also mix in different sauces. If you love spice, try a spicy arrabbiata sauce. For a twist, a creamy Alfredo sauce can also work. The key is to keep experimenting until you find your favorite mix! Store your leftover One Pot Pesto Chicken Pasta in an airtight container. This keeps it fresh. Place it in the fridge. It will last about 3 to 4 days. Make sure to let it cool down first. This helps prevent excess moisture. To freeze your pasta, let it cool completely. Divide it into portions. Use freezer-safe bags or containers. Squeeze out excess air before sealing. It can stay good for about 2 to 3 months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove with a splash of chicken broth. You can prepare ingredients ahead of time. Chop your cherry tomatoes and shred the chicken. Store them in separate containers in the fridge. This saves time on busy days. If you want to store pre-cooked pasta, toss it with a bit of olive oil. This prevents it from sticking together. Making this dish is quick. It takes about 10 minutes to prep and 25 minutes to cook. So, you can enjoy a tasty meal in just 35 minutes! Yes, you can use raw chicken! Just cut it into small pieces. Add it to the pot with garlic and olive oil. Cook it through before adding the broth and pasta. This way, it will be juicy and full of flavor. You can pair this dish with many sides. Here are some ideas: - Garlic bread - Caesar salad - Steamed vegetables - A light green salad These options add freshness and balance to your meal. Enjoy! In this post, we explored making One Pot Pesto Chicken Pasta. We covered the main ingredients, steps, and tips for a creamy, tasty dish. You learned how to customize it and store leftovers. Remember, this meal is easy and flexible. Try different proteins or veggies to suit your taste. With a few simple steps, you can enjoy a delightful dinner that brings joy. Happy cooking!

One Pot Pesto Chicken Pasta

Satisfy your dinner cravings with this easy one pot pesto chicken pasta recipe! In just 25 minutes, you can create a creamy, flavorful dish using simple ingredients like penne pasta, tender chicken, and fresh spinach. Perfect for busy weeknights, this meal is not only delicious but also hassle-free. Ready to elevate your dinner game? Click to explore the full recipe and make mealtime a breeze!
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Ingredients
  

12 oz (340g) penne pasta

2 cups chicken broth

1 cup cooked chicken breast, shredded or diced

1 cup cherry tomatoes, halved

1/2 cup basil pesto

1/2 cup heavy cream

1 cup fresh spinach

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.

    Add the chicken broth and bring it to a simmer.

      Stir in the penne pasta and cook according to package instructions, usually around 10-12 minutes, stirring occasionally.

        Once the pasta is al dente, add the shredded chicken, cherry tomatoes, and heavy cream to the pot. Stir well to combine.

          Lower the heat and continue to cook for an additional 3-5 minutes until everything is heated through.

            Remove the pot from heat and stir in the basil pesto, fresh spinach, and grated Parmesan cheese until well mixed.

              Season with salt and pepper to taste.

                Let it sit for a couple of minutes to thicken slightly before serving.

                  Garnish with fresh basil leaves and additional Parmesan cheese if desired.

                    Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings