Best 3 One Pot Chicken Pesto Pasta Recipes

Indulge in the vibrant flavors of the Mediterranean with our One-Pot Chicken Pesto Pasta, a culinary masterpiece that combines the freshness of basil pesto, the succulent taste of chicken, and the comforting warmth of pasta. This delectable dish is not only a symphony of flavors but also a testament to convenience, prepared entirely in one pot for a quick and easy meal.

Our recipe collection offers three variations to cater to your dietary preferences and taste buds. The classic One-Pot Chicken Pesto Pasta is a harmonious blend of tender chicken, vibrant pesto, and perfectly cooked pasta, sure to satisfy any palate. For those with a vegetarian inclination, the One-Pot Veggie Pesto Pasta offers an equally delightful experience, replacing chicken with a medley of colorful vegetables. And for those seeking a gluten-free alternative, the One-Pot Gluten-Free Chicken Pesto Pasta utilizes gluten-free pasta without compromising on flavor.

Each recipe is meticulously crafted with step-by-step instructions, ensuring culinary success even for novice cooks. Gather your ingredients and let the symphony of flavors unfold in your kitchen. Prepare to be captivated by the aromatic fusion of basil, garlic, and Parmesan cheese, complemented by the juicy chicken and al dente pasta.

Embark on a culinary journey with our One-Pot Chicken Pesto Pasta recipes. Savor the delightful combination of flavors, appreciate the convenience of one-pot cooking, and indulge in a meal that nourishes both your body and soul.

Let's cook with our recipes!

ONE-POT CHICKEN PESTO PASTA

One-Pot Chicken Pesto Pasta image

When my garden basil goes nuts, I make pesto and keep it frozen in small containers for the right opportunity, like this saucy one-pot chicken pesto pasta recipe. -Kimberly Fenwick, Hobart, Indiana

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 teaspoon salt-free seasoning blend
2 teaspoons olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons lemon juice
1 cup uncooked gemelli or spiral pasta
2 cups fresh broccoli florets
1 cup frozen peas
1/3 cup prepared pesto

Steps:

Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan., In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes., Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.

Nutrition Facts : Calories 404 calories, Fat 18g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 646mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

ONE-POT CREAMY PESTO CHICKEN PASTA

One-Pot Creamy Pesto Chicken Pasta image

Pesto lovers, this recipe is for you! We loaded this pasta dish with a creamy pesto sauce, fresh spinach and flavor-packed chicken for an easy weeknight meal the whole family will love.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 package (16 oz) boneless skinless chicken breasts, cut into 1/2-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
3 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz container)
8 oz uncooked farfalle (bow-tie) pasta (about 3 cups)
4 oz (half of 8-oz package) cream cheese, cut into 1-inch cubes
1/2 cup refrigerated basil pesto (from 7-oz container)
1 package (8 oz) fresh spinach, coarsely chopped
1/4 cup chopped fresh basil leaves
2 tablespoons shredded Parmesan cheese

Steps:

In 5- to 5 1/2-quart Dutch oven, heat oil over medium-high heat; season chicken with salt, pepper and garlic powder. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. With slotted spoon, transfer to plate, and keep warm.
Add chicken broth and pasta to Dutch oven; heat to boiling over high heat. Reduce heat to medium; simmer 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
Add cream cheese and pesto, stirring frequently, until cheese is melted. Stir in chicken; cook 1 to 2 minutes, stirring occasionally, until chicken is heated through.
Gradually stir in spinach until starting to wilt. Just before serving, garnish with basil and Parmesan cheese.

Nutrition Facts : Calories 450, Carbohydrate 36 g, Cholesterol 70 mg, Fat 4, Fiber 3 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 2 g, TransFat 0 g

ONE-POT PESTO CHICKEN PASTA RECIPE BY TASTY

One-Pot Pesto Chicken Pasta Recipe by Tasty image

Here's what you need: boneless, skinless chicken tenders, olive oil, garlic, low-sodium chicken broth, sun-dried tomatoes, whole wheat pasta, salt, red pepper flakes, baby spinach, garlic, fresh basil, salt, black pepper, walnuts, olive oil, fresh parmesan cheese

Provided by Melissa Boyajian

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 lb boneless, skinless chicken tenders
1 tablespoon olive oil
3 cloves garlic
16 fl oz low-sodium chicken broth
4 oz sun-dried tomatoes, drained
8 oz whole wheat pasta
¼ teaspoon salt
¼ teaspoon red pepper flakes
3 oz baby spinach
1 clove garlic
4 oz fresh basil, roughly chopped
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons walnuts
3 oz olive oil
4 tablespoons fresh parmesan cheese

Steps:

For the pesto, add garlic, basil, salt, pepper, and walnuts into the bowl of a food processor.
Turn on the food processor and slowly add the olive oil in a steady stream and puree thoroughly.
Add the parmesan and pulse to incorporate. Set aside.
In a large pot, heat olive oil on medium-high heat. Season chicken and brown on both sides. Cook thoroughly for 8-10 minutes. Remove chicken from pan and set aside.
Sauté garlic for 1-2 minutes, or until fragrant. Add the chicken broth, sun-dried tomatoes, pasta, salt, and red pepper flakes and mix until combined. Cover.
Bring liquid to a boil. Reduce heat and simmer for 10-15 minutes, or until pasta is al dente.
Add spinach and stir until wilted.
Add cooked chicken and pesto.
Serve immediately.
Enjoy!

Nutrition Facts : Calories 1129 calories, Carbohydrate 90 grams, Fat 63 grams, Fiber 6 grams, Protein 50 grams, Sugar 17 grams

Tips:

Use fresh ingredients. Fresh pesto, chicken, and vegetables will give your pasta dish the best flavor.
Don't overcook the chicken. Chicken is best when it is cooked through but still tender. Overcooked chicken will be dry and tough.
Use a good quality pesto. A good pesto will have a bright, herbaceous flavor. You can make your own pesto or use a store-bought brand.
Add some vegetables to your pasta. Vegetables will add color, flavor, and nutrients to your dish. Some good vegetables to add include broccoli, zucchini, and sun-dried tomatoes.
Season your pasta to taste. Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lemon juice or a splash of white wine.

Conclusion:

This one-pot chicken pesto pasta is a quick and easy weeknight meal that is sure to please the whole family. It is made with simple ingredients that you probably already have on hand, and it can be on the table in under 30 minutes. The pasta is cooked in a creamy pesto sauce that is made with fresh basil, olive oil, Parmesan cheese, and garlic. The chicken is tender and juicy, and the vegetables add a pop of color and flavor. This dish is perfect for a busy weeknight or a casual weekend lunch.