One-Pot Creamy Pesto Chicken Pasta is an easy 30-minute meal that has only one dish to clean up! Cream Cheese makes this pesto pasta nice and creamy and using chicken broth instead of water to cook the pasta adds extra flavor.
- 1lb boneless, skinless chicken breasts. Cut into chunks
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/2 lb short pasta like fusilli, penne, rigatoni, or farfalle
- 1 15oz can chicken broth
- 4 ounces cream cheese. Cut into cubes.
- 1/3 cup basil pesto
- 1/2 cup grated parmesan cheese
- Salt and Pepper
- Pinch of red pepper flakes
- Season the chicken breast cubes with a heavy pinch of salt and pepper.
- Heat the olive oil in a large, deep skillet or dutch oven over medium heat. Once hot, add the chicken and cook until the chicken is slightly browned on all sides. It’s okay if the chicken isn’t 100% cooked through at this point. Add the garlic and sauté for an addition 30 seconds to 1 minute until the garlic is soft and fragrant.
- Add the uncooked pasta and broth to the skillet. Stir together and scrape any browned bits off the bottom. Cover the skillet with a lid, increase heat to medium-high, and bring to a boil.
- Once boiling, reduce heat so it maintains a simmer. Cook for about 8-9 minutes until the pasta is tender and the liquid is mostly absorbed. Stir the pasta every 2-3 minutes, immediately replacing the lid, so nothing sticks to the bottom.
- Once the pasta is cooked (the chicken should also be cooked through at this point), stir in the cream cheese, pesto, parmesan cheese, and red pepper flakes. Stir until the cream cheese has melted and everything is combined. Taste and season with salt and pepper, to taste.
- Category: Mains, Pasta
- Method: Stovetop
- Cuisine: American