Name: One Pot Creamy Pesto Chicken Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces; 2 tbsp butter; 3 cloves garlic, minced; 12 oz penne pasta (or other short pasta like rotini or bowties); 3 cups chicken broth; 1 cup milk; 4 oz cream cheese; 1/3 cup basil pesto (store-bought or homemade); 1/4 cup grated Parmesan; Freshly cracked black pepper, to taste; Pinch of crushed red pepper; 1 cup fresh spinach (optional); 1/4 cup sun-dried tomatoes, chopped (optional)

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This One Pot Creamy Pesto Chicken Pasta is a rich, comforting, and ridiculously easy dinner that I can pull together in about 25 minutes. Tender bites of chicken simmer with pasta in a creamy pesto-infused sauce, all made in one skillet. No need to boil pasta separately or make a complicated sauce—this dish proves that simple can still be luxurious.

Why You’ll Love This Recipe

I love this recipe because it’s the kind of meal that feels indulgent but is super low-effort. Everything cooks in one pot, so cleanup is minimal. The sauce turns out silky and rich thanks to the combo of cream cheese, milk, and basil pesto. I sometimes toss in fresh spinach or sun-dried tomatoes when I have them, but honestly, the base of chicken, pasta, and sauce is satisfying enough on its own.

What really seals the deal for me is how adaptable this dish is. I can throw it together with pantry staples, adjust the protein, or sneak in some veggies—and it still turns out creamy, cozy, and packed with flavor every single time. One Pot Creamy Pesto Chicken Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast (or thighs)
Butter
Garlic
Penne pasta (or other short pasta like rotini or bowties)
Chicken broth
Milk
Cream cheese
Basil pesto (store-bought or homemade)
Grated Parmesan
Freshly cracked black pepper
Crushed red pepper
Fresh spinach (optional)
Sun-dried tomatoes (optional)

Directions

I start by cutting the chicken into 1-inch pieces, then sauté it in butter until golden and just cooked through.
I add the garlic and stir it in for a minute until fragrant.
Then I pour in the uncooked pasta and chicken broth, giving everything a good stir to deglaze the skillet.
I let it simmer for about 10–12 minutes, stirring occasionally, until the pasta is tender and most of the broth is absorbed.
Once the pasta is ready, I lower the heat and stir in the milk and cream cheese until melted and smooth.
Then I fold in the basil pesto, grated Parmesan, and any optional veggies like spinach or sun-dried tomatoes.
I finish with a few cracks of black pepper and a pinch of crushed red pepper, then serve it hot right from the skillet.

Servings and timing

This recipe serves 4 people and takes approximately 25 minutes to make—5 minutes of prep time and 20 minutes of cook time. It’s perfect for busy weeknights or anytime I want something fast but satisfying.

Variations

I sometimes swap the chicken for Italian sausage or leftover rotisserie chicken for a quicker option.
When I’m in the mood for something veggie-packed, I add sautéed mushrooms, roasted red peppers, or steamed broccoli.
For an extra cheesy version, I stir in a handful of shredded mozzarella at the end.
I’ve also made this with sun-dried tomato pesto instead of basil pesto for a tangier twist.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave with a splash of milk to loosen the sauce. This dish doesn’t freeze well because of the dairy, but it’s so tasty, I rarely have leftovers for long anyway.

FAQs

Can I use a different type of pasta?

Short pastas like bowties or rotini work well. I don’t recommend using gluten-free or whole wheat pasta here, since they absorb liquid differently and may not cook properly using the one-pot method.

Do I have to use cream cheese?

The cream cheese helps make the sauce super creamy and smooth. If I need a substitute, I sometimes use heavy cream or a splash of half-and-half, but the texture may not be as thick.

Is basil pesto the only option?

Nope! I’ve tried sun-dried tomato pesto and even arugula pesto, and both work beautifully. It just depends on the flavor profile I’m going for.

Can I make this vegetarian?

Absolutely. I just skip the chicken and use vegetable broth instead of chicken broth. Adding mushrooms or extra veggies helps keep it hearty.

What if I don’t have Parmesan?

While Parmesan adds a lot of savory depth, I’ve used Pecorino Romano or even a little shredded mozzarella in a pinch. It’s still delicious.

Conclusion

This One Pot Creamy Pesto Chicken Pasta has become a staple in my kitchen because it’s fast, flavorful, and endlessly versatile. Whether I keep it simple with chicken and pasta or load it up with veggies, it always hits the spot. It’s one of those meals I can count on when I need comfort food in a hurry—and it never disappoints.