Here’s the scene: you’re in the aisle with the little powdered sauce packets, each one promising “Italian Night” if you just add water and surrender your dignity. Those packets have their place—camping, apocalypse kits, the glove box of your existential crisis—but for normal weeknights? You deserve better. Better, not harder.
Enter One Pot Creamy Pesto Chicken Pasta—a silky, basil-perfumed bowl of yes that comes together in about 25 minutes, dirties one pot, and tastes like you actually tried (you did, barely). It’s Chicken Alfredo’s pesto-forward cousin who studied abroad and now says “al dente” with an accent. The sauce is lush. The chicken is tender. The pasta hangs on to every drop like it signed an NDA.
This is the dish you can cook with a podcast in your ears and a glass in your hand. It’s also the dish that makes guests say, “What is this?!” in that good, slightly accusatory way—like you’ve been holding out on them.
Here's the recipe:
Why You’ll Make This on Repeat
- All in one pot. No pasta colander yoga, no three-pan chaos. Fewer dishes, more living.
- 25 minutes, give or take a wiggle. The longest part is listening to the broth come to a boil while you pretend to tidy the counter.
- Creamy without being cloying. Milk + a touch of cream cheese = velvety sauce that clings without feeling like a dairy hostage situation.
- Flexible as yoga pants. Spinach? Great. Sun-dried tomatoes? Love it. Mushrooms? Toss ’em in. Or keep it plain and let the pesto sing.
- Crowd-pleaser energy. Kids inhale it, adults ask for seconds, leftovers (if any) reheat like a charm with a splash of broth.
The Cast (and What They’re Doing Here)
- 1 lb boneless, skinless chicken breast – cut into 1-inch pieces so it cooks fast and stays juicy. (Thighs work too; they bring more flavor and forgiveness.)
- 2 Tbsp butter – browns the chicken, browns your spirits.
- 2 cloves garlic, minced – we both know you’ll add extra.
- ½ lb penne pasta – ridges = sauce magnets. Bowties or rotini also play nice.
- 1½ cups chicken broth – small amount on purpose; we’re cooking pasta in the sauce.
- 1 cup milk – whole if you’ve got it; 2% also behaves.
- 3 oz cream cheese – the emulsifier that makes everything sleek.
- ⅓ cup basil pesto – homemade or store-bought; the good jar, not the one that tastes like lawn clippings.
- ¼ cup grated Parmesan – salty, nutty backbone.
- Freshly cracked black pepper & a pinch of crushed red pepper – wake-up calls.
- Optional but excellent: 3 cups fresh spinach (stirs in at the end) and ¼ cup sliced sun-dried tomatoes (chewy, tangy hits of flavor).
Salt note: between broth, pesto, and Parm, you may not need more. If you’re using low-sodium broth, season to taste.
One-Pot Pasta Rules (Tattoo These on Your Wooden Spoon)
- Heavy pot = even heat. Thin cookware will give you overcooked pasta on the edges and undercooked drama in the middle.
- Keep the lid on. Steam helps the pasta cook evenly.
- Strong simmer, not a rage boil. If it’s sleepy, pasta gets mushy.
- Stir every couple of minutes. You’re preventing clumps, not stirring a risotto.
- Respect the ratio. One-pot pasta is a chemistry exam disguised as dinner. Swap shapes within reason (penne, rotini, bowties), but wildcards like gluten-free, chickpea, or whole wheat absorb liquid differently and can throw the whole vibe. Save those for another method.
The Play-By-Play (Dinner in 25)
- Brown the chicken. Melt 2 Tbsp butter in a deep skillet or Dutch oven over medium heat. Add 1 lb chicken (1-inch pieces) and sauté until just browned at the edges. We’re not cooking through yet—just setting the stage.
- Garlic cameo. Add 2 minced cloves garlic; cook 1 minute until everything smells like an invitation.
- Pasta + broth in. Add ½ lb penne and 1½ cups chicken broth. Scrape up the browned bits—they are flavor, not mess.
- Lid on, simmer strong. Crank heat to medium-high until the broth boils, give the pasta a quick stir, lid back on, then drop heat to medium-low. Simmer ~8 minutes, stirring every two minutes. You’re looking for pasta that’s tender with a little bite and broth that’s mostly absorbed.
- Make it creamy. Add 1 cup milk, 3 oz cream cheese (cubed), and ⅓ cup pesto. Stir over medium heat until the cream cheese disappears and the sauce turns glossy and thick enough to coat a spoon.
- Finish with Parm. Stir in ¼ cup grated Parmesan until smooth.
- Optional goodness. Fold in 3 cups spinach and ¼ cup sun-dried tomatoes until the greens just wilt.
- Season & serve. Grind over black pepper, flick a pinch of red pepper flakes, taste for salt (especially if you used low-sodium broth). Serve immediately. Accept praise like it makes you uncomfortable.
Shape Talk: What Pasta Works (and What Doesn’t)
- Yes: penne, rotini, bowties. They hold sauce and cook predictably in small liquid volumes.
- Maybe: ziti, medium shells (watch timing; shells love to hide underdone pockets).
- Save for another day: gluten-free, whole wheat, chickpea, rice pasta. They drink liquid differently and can swing mushy or chalky in one-pot land. If you insist, start with less milk, add gradually, and keep a hawk eye.
Add-Ins & Remix Ideas (a.k.a. What’s Lurking in Your Fridge)
- Mushroom Moment: sauté sliced creminis with the butter before the chicken. Earthy depth, big payoff.
- Peas in a Pod: toss in 1 cup frozen peas in the last 2 minutes. Sweet pop, extra veg.
- Roasted Red Pepper Riff: strips of jarred peppers folded in at the end. Color! Drama! Vitamin C!
- Lemon Lift: zest a lemon over the finished pot and squeeze in 1–2 tsp juice. The brightness is chef’s-kiss.
- Thigh High: swap breast for boneless thighs; same size pieces, same method, even juicier result.
- No Chicken? No Problem. Skip it and add more veg; you’ll still have a creamy pesto pasta that slaps.
Troubleshooting (When Dinner Tries You)
- “My pasta is uneven—some chewy, some mush.” Your pot was too thin or your burner too small for the pot. Next time: heavier pan, burner that matches the base, stir every two minutes, lid on.
- “Too much liquid left at 8 minutes.” Keep simmering uncovered for 1–2 minutes, stirring. The starch will tighten the sauce.
- “Sauce is too thick.” Splash in broth or milk, a little at a time, off heat, until it glosses and flows.
- “Bland?” Your pesto or Parm might be shy. Add a pinch of salt, more Parm, a hit of lemon, or a tiny extra spoon of pesto.
- “Split sauce?” Heat was too high after dairy went in. Pull off the heat, add a tablespoon of cold milk, whisk like you mean it. It’ll usually come back together.
Serving Moves (Because You’re Extra)
- Finish line flourish: a drizzle of good olive oil and a final snow of Parmesan.
- Green sidekick: a simple arugula salad with balsamic vinaigrette. Bitter + creamy = harmony.
- Bread for the win: garlic bread for swiping the saucy bits you swore you wouldn’t chase.
- Wine whisperer: a crisp Pinot Grigio or a Sauvignon Blanc classic. If red, choose a soft Chianti or Montepulciano and let them be friends, not rivals.
Storage & Reheat (a.k.a. Tomorrow You Thanks You)
- Fridge: airtight container, up to 3 days. The pasta will keep sipping sauce, so expect a tighter texture.
- Reheat: low heat on the stovetop or microwave in short bursts with a splash of broth or milk to loosen. Stir between bursts.
- Freeze: technically yes, up to 3 months, but cream sauces can separate and pesto browns. If you’re freezing, undercook the pasta by a minute and expect a different (still tasty) texture on the other side.
Quick FAQ (So You Don’t Have to DM Me at 9:47 p.m.)
Can I use thighs instead of breasts?
Absolutely. Same cut size, same timing, arguably juicier.
Can I skip the cream cheese?
You can, but you’ll lose that ultra-silky emulsion. Sub ¼ cup heavy cream or 2 Tbsp mascarpone if you’re fancy.
Low-sodium broth here—do I need salt?
Probably a pinch. Taste at the end after Parm goes in.
Whole wheat or gluten-free pasta—is it a no?
For one-pot, yes-ish. They absorb differently and love to misbehave. If you try, adjust liquids gradually and babysit.
Can I double this?
Sure. Use a wider pot so the pasta sits mostly submerged, and extend the simmer by a couple minutes if needed. Stir heroically.
The Recipe Card (Pin It, Print It, Tape It to the Inside of a Cabinet)
One Pot Creamy Pesto Chicken Pasta
Serves: 4 | Time: ~25 minutes | Difficulty: Weeknight-proof
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 2 Tbsp butter
- 2 cloves garlic, minced
- ½ lb (8 oz) penne pasta
- 1½ cups chicken broth
- 1 cup milk
- 3 oz cream cheese, cubed
- ⅓ cup basil pesto
- ¼ cup grated Parmesan
- Freshly cracked black pepper, to taste
- Pinch crushed red pepper
- Optional: 3 cups fresh spinach, ¼ cup sliced sun-dried tomatoes
Method
- In a deep skillet/Dutch oven, melt butter over medium heat. Brown chicken pieces until just golden. Add garlic; cook 1 minute.
- Add penne and broth, scraping up browned bits. Cover. Bring to a boil, then reduce to medium-low and simmer ~8 minutes, stirring every 2 minutes, until pasta is tender and most liquid absorbed.
- Add milk, cream cheese, and pesto. Stir over medium heat until cream cheese melts and sauce is creamy.
- Stir in Parmesan. Fold in spinach and sun-dried tomatoes (if using) until spinach wilts.
- Finish with black pepper and a pinch of red pepper. Taste for salt. Serve immediately.
Chef’s little secrets:
- Lemon zest on top = instant brightness.
- If the sauce tightens while it sits, a splash of warm milk brings it back to glossy life.
- Keep a good jar of pesto on standby; mediocre pesto tastes like disappointment.
Parting Shot
This isn’t survival food. This is thrival food—one pot, big flavor, no drama. It’s what you make when you want to eat like someone with a private chef but clean up like someone who lives alone and owns two forks. Put it in your rotation and watch it quietly become the dish you “just threw together” that everyone requests by name.
