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One-Pot Creamy Chicken Pesto Pasta with Sun-Dried Tomatoes

Close-up of creamy chicken pesto pasta featuring fusilli, diced chicken, and sun-dried tomatoes in a white bowl.
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Create a rich, comforting, and flavorful chicken pesto pasta dinner using just one pot. This recipe delivers a creamy sauce and tender chicken, perfect for a quick weeknight meal.

Ingredients

Scale
  • 1 pound penne pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1/2 cup sun-dried tomatoes, drained and roughly chopped (reserve 2 tablespoons of the oil)
  • 1/2 cup yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (adjust to your preference)
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup prepared basil pesto
  • 1/2 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Heat the olive oil and 2 tablespoons of reserved sun-dried tomato oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the diced onion to the pot and cook until softened, about 3 minutes. Add the minced garlic, oregano, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Stir in the uncooked penne pasta and the chopped sun-dried tomatoes. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to maintain a simmer.
  5. Cook, stirring frequently to prevent sticking, until the pasta is nearly al dente and most of the liquid is absorbed, about 10 to 12 minutes.
  6. Stir in the heavy cream, basil pesto, and Parmesan cheese until the sauce is smooth and creamy.
  7. Return the cooked chicken to the pot. Stir gently to combine and heat through for 2 minutes.
  8. Serve immediately, topping each portion with extra grated Parmesan cheese.

Notes

  • For a tangier flavor, substitute half of the heavy cream with half-and-half.
  • If you prefer a baked finish, transfer the mixture to a baking dish, top with mozzarella cheese, and bake at 375°F (190°C) for 10 minutes until bubbly.
  • Use high-quality basil pesto for the best flavor in this simple Italian pasta recipe.

Nutrition

Find it online: https://www.unfoldrecipes.com/one-pot-creamy-chicken-pesto-pasta/