Creamy Pesto Chicken Pasta Perfection!

• One-Pot Wonder: Less dishes? Yes, please! Everything cooks together in a single pot for easy cleanup.
• Ready in Minutes: From fridge to table in under 30 minutes – perfect for busy weeknights.
• Kid-Approved: The creamy pesto sauce and tender chicken are a guaranteed hit with the little ones.
• Customizable: Swap out the chicken for sausage, add veggies – make it your own!
• Flavor Explosion: The vibrant pesto, creamy sauce, and juicy chicken create an unforgettable taste.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 ounces pasta (penne, rotini, or your favorite shape)
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese, plus more for serving
• Optional: cherry tomatoes, spinach, or other veggies

How to Make

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken, season with salt and pepper, and cook until browned on all sides and cooked through. Remove the chicken from the pot and set aside.Note: Don’t overcrowd the pot! Cook the chicken in batches if necessary to ensure proper browning.
2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Pour in the chicken broth and bring to a boil. Add the pasta and cook according to package directions, or until the pasta is al dente.Tip: Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
4. Reduce the heat to low and stir in the heavy cream, pesto, and Parmesan cheese. Simmer for a few minutes until the sauce has thickened slightly.
5. Return the cooked chicken to the pot and stir to combine. Heat through.
6. Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired. Enjoy the applause!

Tips & Tricks

Want to take this dish to the next level? Here are a few of my favorite tricks:

• Flavor Boosters: Add a pinch of red pepper flakes for a little heat, or a squeeze of lemon juice for brightness.
• Time Saver: Use pre-cooked rotisserie chicken to cut down on prep time even further!
• Veggie Power: Toss in some chopped broccoli, bell peppers, or zucchini during the last few minutes of cooking for extra nutrients.
• Storage Savvy: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Make Ahead: You can prep the chicken and chop the veggies ahead of time to make weeknight cooking a breeze.

Dietary Variations

Need to adapt this recipe to fit your family’s needs? No problem!

• Gluten-Free: Use gluten-free pasta.
• Dairy-Free: Substitute the heavy cream with coconut cream or cashew cream, and use a dairy-free Parmesan alternative.
• Vegetarian: Omit the chicken and add more vegetables, such as mushrooms or roasted red peppers.

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! Penne, rotini, bowties, or even shells would work well in this recipe. Just be sure to adjust the cooking time according to the package directions.