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“Such a great dish! I think we’ve had it at least twice a month now for a year and it’s here to stay. 😋 Quick and easy, and so delicious! Also always a hit when we make it for guests.”

Céline

Chicken, Spinach, and Tomatoes Optional

This recipe idea started as just pasta and sauce. Because sometimes that’s all you need to be satisfied. But I like to rummage through my pantry, fridge, and freezer to find leftover ingredients that can be added to whatever I’m cooking. So I ended up with this creamy pesto chicken pasta, with spinach and sun dried tomatoes. But I ate it as just pasta and sauce during testing and it still made me do the happy chair wiggle.

Ingredients

Here’s what you’ll need to make this delicious one pot creamy pesto chicken pasta:

• Chicken Breast: I use boneless, skinless chicken breasts whenever I make this recipe, but boneless chicken thighs will also work. Be sure to cut your chicken up into evenly sized 1-inch pieces.
• Butter: Browns the chicken and adds extra flavor to the sauce.
• Garlic: Mince two cloves of fresh garlic and sauté it with the chicken for even more flavor.
• Pasta: Penne pasta is the one I always reach for whenever I make this recipe. It cooks perfectly using this one-pot method, and the little ridges grip onto all that creamy pesto sauce.
• Chicken Broth: This helps cook the pasta perfectly and creates a yummy sauce with all those browned chicken bits.
• Milk & Cream Cheese: These provide the creamy components in the sauce.
• Basil Pesto: Use homemade or store-bought; either will work.
• Grated Parmesan: Adds a salty, umami kick to the dish.
• Black Pepper & Crushed Red Pepper: Season to taste.
• Fresh Spinach & Sun Dried Tomatoes: Optional vegetables that add texture and color.

What Type of Pasta Should I Use?

I used penne pasta, but bowties or rotini would also work well. This pasta to broth ratio is very important in one-pot pastas.

Here are a few tips to ensure your one pot pasta cooks evenly:

• Keep the pot covered to trap steam.
• Use quality cookware that transfers heat evenly.
• Make sure the broth maintains a strong simmer throughout the cooking time.
• Stir every few minutes to prevent sticking.

Serving Suggestions

This recipe is already a complete meal, but I would recommend pairing it with homemade garlic bread or a simple green salad tossed with balsamic vinaigrette.

Storage & Reheating

This creamy pesto chicken pasta is best served fresh. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or on the stovetop with extra broth. You can also freeze it for up to 3 months, but keep in mind that cream-based sauces tend to separate when thawed.

Recipe Instructions

1. 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 until it is slightly browned.
2. Add minced garlic to the skillet and sauté for one more minute.
3. Add uncooked pasta and chicken broth to the skillet. Stir to dissolve any browned bits.
4. Cover the skillet and bring it to a boil, then reduce the heat and simmer for about 8 minutes, stirring every few minutes.
5. Once the pasta is tender, add milk, cream cheese, and pesto. Stir until the cream cheese has melted into the sauce.
6. If using, add fresh spinach and sun dried tomatoes. Stir until the spinach wilts, then season and serve.