Imagine a dish that combines the rich, herbal flavors of pesto, tender chicken, and creamy sauce - all prepared in just one pot with minimal cleanup. This Creamy One Pot Pesto Chicken is about to become your new weeknight dinner hero, promising restaurant-quality taste with home-cooking simplicity. Whether you're a busy professional, a home cook looking for an easy meal, or someone who craves Italian-inspired comfort food, this recipe will transform your dinner routine from mundane to magnificent!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound chicken breast, diced
- 1 cup pesto sauce
- 1 cup heavy cream
- 2 cups pasta
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 pound of diced chicken breast, 1 cup of pesto sauce, 1 cup of heavy cream, 2 cups of pasta (such as penne or fusilli), 1 cup of halved cherry tomatoes, 1 tablespoon of olive oil, and salt and pepper to taste.
- In a large pot or deep skillet, heat the olive oil over medium heat. Once the oil is hot, add the diced chicken breast. Season the chicken with salt and pepper to taste.
- Cook the chicken for about 5-7 minutes, stirring occasionally, until it is browned and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken from the pot and set it aside on a plate.
- In the same pot, add the 2 cups of pasta and enough water to cover the pasta by about an inch. Bring the water to a boil, then reduce the heat and let it simmer according to the package instructions until the pasta is al dente, usually about 8-10 minutes.
- While the pasta is cooking, prepare the creamy pesto sauce. In a separate bowl, combine the 1 cup of pesto sauce and 1 cup of heavy cream. Whisk them together until smooth and well blended.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the rest. Return the drained pasta to the pot.
- Add the cooked chicken back into the pot with the pasta. Pour the creamy pesto sauce over the chicken and pasta, stirring to combine everything evenly.
- If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency. Stir in the halved cherry tomatoes and cook for an additional 2-3 minutes until the tomatoes are warmed through.
- Remove the pot from heat and taste the dish. Adjust the seasoning with more salt and pepper if necessary.
- Serve the creamy one pot pesto chicken hot, garnished with additional pesto or grated Parmesan cheese if desired. Enjoy your meal!
Tips
- Use fresh, high-quality pesto for the most vibrant flavor - homemade is best, but a good store-bought version works wonderfully.
- Don't overcook the chicken - remove it from the pot as soon as it reaches 165°F to ensure maximum tenderness.
- Reserve pasta water before draining - this starchy liquid is a secret weapon for adjusting sauce consistency and adding depth to your dish.
- Choose pasta shapes that hold sauce well, like penne or fusilli, which capture the creamy pesto perfectly.
- For extra richness, consider using half-and-half instead of heavy cream if you want a slightly lighter version.
- Fresh cherry tomatoes add a burst of freshness, but you can also use sun-dried tomatoes for a more intense flavor profile.
- If you want to make this dish ahead, it reheats beautifully - just add a splash of cream or pasta water to restore the sauce's creamy texture.
Nutrition Facts
Calories: 645kcal
Carbohydrates: 27g
Protein: 43g
Fat: 42g
Saturated Fat: 17g
Cholesterol: 168mg
