Creamy One-Pot Pesto Chicken Pasta
A quick and delicious one-pot meal combining the flavors of creamy pesto, tender chicken, and pasta.
Equipment
- 1 large pot for cooking pasta
- 1 knife for cutting chicken
- 1 cutting board
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts
- 8 oz pasta of your choice
- 1 cup pesto sauce
- 4 oz cream cheese
- 1/2 cup grated Parmesan cheese
Additional Ingredients
- 2 cloves garlic minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces and season with salt and pepper. Mince garlic and set aside.
- In a large pot, heat olive oil over medium heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
- Remove chicken from pot. Add pasta to the same pot with enough water to cover and cook according to package instructions until al dente. Reserve 1 cup of pasta water.
- Return chicken to the pot with the pasta. Add pesto, cream cheese, and half of the reserved pasta water. Stir until cream cheese melts and forms a creamy sauce. Add more pasta water if needed.
- Stir in grated Parmesan cheese and adjust seasoning with salt and pepper if necessary.
Serving
- Serve the pasta hot, garnished with additional Parmesan cheese if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: For extra creaminess, ensure your cream cheese is at room temperature before adding it to the pasta. Ingredient Substitutions: You can use any type of pasta or substitute cream cheese with a dairy-free alternative for a lighter version. How to Serve: Serve hot with a sprinkle of fresh basil or parsley. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare all ingredients in advance and store them separately until ready to cook.