Description
A simple and delicious one-pot chicken pesto pasta recipe. This dish is perfect for a quick weeknight dinner or a healthy family meal.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 pound pasta (penne, rotini, or farfalle work well)
- 4 cups chicken broth
- 1 cup pesto
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
- Add pasta and chicken broth to the pot. Bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until pasta is cooked al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Stir in pesto and Parmesan cheese until well combined and heated through.
- Season with salt and pepper to taste.
- Garnish with fresh basil if desired. Serve immediately.
Notes
- For a creamier sauce, stir in a splash of heavy cream at the end.
- Add your favorite vegetables like spinach, cherry tomatoes, or broccoli florets along with the pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American