One-Pot Creamy Pesto Chicken Pasta Recipe

Ingredients

Main Ingredients

• 1 lb. boneless, skinless chicken breast
• 2 Tbsp butter
• 2 cloves garlic
• 1/2 lb. penne pasta
• 1.5 cups chicken broth
• 1 cup milk
• 3 oz. cream cheese
• 1/3 cup basil pesto
• 1/4 cup grated Parmesan
• freshly cracked pepper
• 1 pinch crushed red pepper

Optional Add-Ins

• 3 cup fresh spinach
• 1/4 cup sliced sun dried tomatoes

Instructions

1. Cut the chicken breast into 1-inch pieces. In a deep skillet, melt the butter over medium heat. Add the chicken to the skillet and cook until it is slightly browned on the outside.
2. Mince the garlic cloves while the chicken cooks. Add the garlic to the skillet and sauté with the chicken for one more minute to release its aroma.
3. Pour the uncooked penne pasta and chicken broth into the skillet with the chicken and garlic. Stir well to loosen any browned bits on the bottom. Cover with a lid, increase heat to medium-high, and bring the broth to a full boil.
4. When boiling, stir the pasta quickly, replace the lid, and reduce the heat to medium-low. Let the pasta simmer for about 8 minutes until tender and most broth is absorbed, stirring briefly every two minutes and re-covering quickly.
5. Once pasta is tender, add milk, cream cheese chunks, and basil pesto to the skillet. Cook over medium heat, stirring constantly until the cream cheese melts completely and the sauce thickens. Stir in grated Parmesan until combined.
6. If using, fold in fresh spinach and sun dried tomatoes. Stir until the spinach wilts, then remove the skillet from heat. Season with freshly cracked pepper and a pinch of crushed red pepper before serving.

Notes

• Cream cheese blocks often have markings on the outer wrapping to indicate each ounce, which can help accurately measure 3 ounces.
• Stirring the pasta during simmering prevents it from sticking to the skillet and ensures even cooking.
• You can substitute penne pasta with other short pasta shapes like rigatoni or rotini.
• For a dairy-free version, use coconut milk and omit cheese, or use dairy-free alternatives.
• Fresh spinach wilts quickly; avoid overcooking to maintain its bright color and nutrients.