This One Pan Pesto Chicken Pasta is a quick and tasty dinner idea! Made with tender chicken, pasta, and creamy pesto, everything cooks together in just one pan. Less mess, more yum!
It’s so easy to make that I sometimes wonder if I’m cheating! Just toss it all in, let it simmer, and dinner is ready. We all love it when dinner cleans up nicely—right? 😄
Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts are perfect for this dish. If you’re looking for a quicker option, rotisserie chicken is a fantastic substitute. Just shred it and add it in at the end to heat it through.
Pasta: While penne is a great choice, you can swap it with other pasta like fusilli or farfalle. Just make sure to adjust the cooking time based on the pasta type you choose.
Pesto: Store-bought basil pesto is convenient, but homemade is fresh and tasty. If you’re out of pesto, you can blend fresh basil, garlic, nuts like pine nuts or almonds, and olive oil for a quick alternative!
Broccoli: If you’re not a fan of broccoli or don’t have it on hand, feel free to use other vegetables like spinach, zucchini, or bell peppers. Just remember to adjust the cooking time to keep them tender yet crisp.
Parmesan Cheese: Grated Parmesan adds creaminess and flavor. If you want a dairy-free option, try nutritional yeast for a cheesy flavor, or use a dairy-free cheese alternative.
How Do You Ensure the Pasta is Perfectly Cooked?
Cooking pasta in the same pan as the other ingredients is a simple yet effective technique. Here’s how to get it just right:
- Use enough liquid. In this recipe, the chicken broth provides moisture. If using a different pasta type, check package instructions to adjust liquid amounts.
- Stir occasionally. This helps prevent the pasta from sticking to the pan and ensures even cooking.
- Keep an eye on the liquid level. If it looks too dry before the pasta is fully cooked, add a splash more broth or water.
- Test the pasta. A minute or two before the recommended cooking time, taste a piece to ensure it’s al dente (firm to the bite).
How to Make One Pan Pesto Chicken Pasta
Ingredients You’ll Need:
For the Dish:
- 2 boneless, skinless chicken breasts, sliced into strips
- 12 oz (340 g) penne pasta
- 1 cup cherry tomatoes
- 1 cup broccoli florets (optional)
- 3/4 cup basil pesto (store-bought or homemade)
- 3 cups chicken broth (or water)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook. Enjoy the convenience of making everything in just one pan, so cleanup will be a breeze afterward!
Step-by-Step Instructions:
1. Sauté the Chicken:
Start by heating the olive oil in a large skillet over medium heat. Once hot, add the sliced chicken breasts. Season them with salt and pepper, and cook for about 6-8 minutes, or until they turn golden and are cooked through. Once done, remove the chicken from the pan and set it aside.
2. Add Garlic:
In the same pan, add the minced garlic and sauté for about 1 minute. You want to cook it just until it’s fragrant, taking care not to let it burn.
3. Cook the Pasta:
Now it’s time for the pasta! Add the penne pasta, chicken broth, cherry tomatoes, and broccoli florets (if you’re using them) to the pan. Stir everything together and bring it to a boil.
4. Simmer:
Once boiling, lower the heat, cover the pan, and let it simmer for about 12-15 minutes. Stir occasionally to make sure the pasta cooks evenly and absorbs most of the liquid.
5. Combine Everything:
After the pasta is cooked to your liking, stir the cooked chicken back into the pasta along with the basil pesto. Mix everything gently until the pasta and chicken are well-coated and heated through.
6. Add Cheese and Serve:
Finally, sprinkle the grated Parmesan cheese over the top and stir to combine. Garnish with fresh basil leaves and more Parmesan if you’d like. Serve immediately, and dig into your delicious one pan pesto chicken pasta!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If you’re using frozen chicken, make sure to thaw it completely before cooking. You can thaw it overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Pat it dry before adding to the pan for the best results.
What If I Don’t Have Basil Pesto?
No worries! You can make a quick homemade pesto by blending fresh basil leaves, garlic, nuts (like pine nuts or walnuts), and olive oil until smooth. Alternatively, a mix of olive oil and fresh herbs with a bit of grated cheese can also work in a pinch!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in a pan over low heat, adding a splash of chicken broth if needed to loosen up the pasta. You can also microwave it in short bursts, stirring in between.
Can I Add Other Vegetables?
Definitely! Feel free to customize the dish with your favorite vegetables. Spinach, bell peppers, zucchini, or peas make great additions. Just make sure to adjust cooking times so they stay tender-crisp.
