Save There is nothing better for a busy weeknight than a big pan of chicken pesto pasta where everything cooks together and cleanup is minimal. Tender chicken, juicy tomatoes, and nutty Parmesan blend into al dente pasta, all brought to life with a generous swirl of bright basil pesto. Each bite bursts with flavor and comfort, and the entire meal goes from fridge to table in just over half an hour.
The first time I tried a one-pan pasta dish, I honestly questioned whether it would actually work. Not only did it work, but I loved how every component soaked up the herbaceous pesto and juicy chicken flavor.
Ingredients
- Boneless skinless chicken breasts: Choose thicker breasts for juicier bites cut them evenly so they cook through without drying out
- Penne pasta: Any short pasta will work but penne holds the sauce beautifully look for high-quality dried pasta for the best bite
- Olive oil: Use extra-virgin for the best flavor good oil gives richness to both chicken and vegetables
- Low-sodium chicken broth: Helps the pasta cook while infusing everything with deep savory notes pick a broth with no additives for a clean taste
- Salt and freshly ground black pepper: These seasonings are your base always taste as you go to avoid over-seasoning
- Onion: Finely chop for a subtle sweetness that forms the flavor backbone look for firm onions with no soft spots
- Garlic: Minced fresh garlic will always beat pre-minced jars for flavor aim for plump cloves
- Cherry tomatoes: Halved tomatoes burst and mingle into your sauce pick ones with glossy skins for the brightest flavor
- Baby spinach: Adds earthy freshness and lovely color rinse well and pat dry to avoid excess moisture
- Basil pesto: Homemade or store-bought both work well but check ingredient quality good pesto smells boldly of fresh basil
- Grated Parmesan cheese: Buy a wedge and grate it yourself for maximum melt and flavor make sure it smells nutty and not bitter
Instructions
- Cook the Chicken:
- Heat olive oil in your largest deep skillet over medium-high. Scatter in your evenly cut chicken pieces along with a light sprinkle of salt and pepper. Sauté for a few minutes until the chicken is browning on all sides and just cooked through. Lift out with a spoon and set aside on a clean plate catching any of the savory pan juices.
- Soften the Aromatics:
- Using the same pan and remaining oil add finely chopped onion. Let it cook over medium heat for a couple of minutes until softened and translucent. Add minced garlic and stir until the kitchen smells absolutely irresistible usually under a minute.
- Simmer the Pasta and Tomatoes:
- Pour in your uncooked pasta straight from the box then add chicken broth and halved cherry tomatoes. Stir to combine then crank up the heat until you get a bubbling boil. Drop the heat down to a simmer cover with a lid and cook for about ten to twelve minutes. Lift the lid to stir every few minutes so nothing sticks and soaks up flavor. You will know it is ready when the pasta is just al dente and most broth is absorbed.
- Fold in Chicken and Spinach:
- Add your cooked chicken and any collected juices right back into the pan. Tumble in the spinach leaves and give everything a thorough toss. The heat will wilt the spinach in just a minute or two leaving everything vibrant and green.
- Finish with Pesto and Parmesan:
- Slide the pan off the heat. Spoon in the basil pesto and sprinkle in the grated Parmesan. Stir and turn until the sauce becomes glossy and coats everything evenly. Taste a little bite and tweak with extra salt and pepper if needed.
- Serve and Enjoy:
- Ladle big scoops onto plates or into bowls. Top with extra Parmesan and, if you have it, a sprinkle of fresh basil. Eat right away while steamy and saucy.
Save The Parmesan cheese is truly the secret star here bringing everything together in a creamy salty finish. Watching my family dig in and ask for seconds is honestly one of my favorite midweek moments and even picky eaters seem to fall for the sweet cherry tomatoes and cheesy sauce.
Storage Tips
Let leftovers cool fully before storing. Keep refrigerated in an airtight container and it will stay fresh for up to three days. To reheat add a splash of broth or water before microwaving or warming on the stove. This prevents the pasta from stiffening and keeps the sauce creamy.
Ingredient Substitutions
Swap the chicken for boneless turkey or leave it out altogether for a vegetarian take. If you do not have penne try rotini or even farfalle. For gluten-free needs use your favorite gluten-free short pasta and double check your pesto for allergens or wheat.
Serving Suggestions
Pair your pasta with a crisp green salad or a side of roasted vegetables for extra nutrition and crunch. Garlic bread makes it even more comforting and a chilled glass of Pinot Grigio really cuts through the creamy sauce.
Cultural Context
One-pan pastas offer a modern twist on Italian cooking streamlining flavors into one simple dish without sacrificing depth. This Italian-American style recipe brings basil pesto and Parmesan together in a way that is both cozy and practical for busy households.
Seasonal Adaptations
Swap in arugula or kale instead of spinach during the cooler months. Stir in asparagus tips or zucchini during late spring for freshness. In winter reach for sun-dried tomatoes in place of cherry tomatoes for deeper sweetness.
Success Stories
I often hear from friends who doubted the one-pan technique but once they saw that the pasta cooks right in the sauce they never looked back. My seven-year-old now asks for seconds every single time. You might even catch yourself sneaking a forkful straight from the pan.
Freezer Meal Conversion
While pasta can lose its perfect bite from freezing this meal holds up if cooled quickly and packed tightly. I freeze individual portions and let them gently thaw overnight in the fridge. When ready to eat heat slowly with a drizzle of broth stirred in.
Save This one-pan chicken pesto pasta will quickly become a family favorite for weeknights. Enjoy every forkful warm and saucy with just the right hit of creamy cheese.
Recipe FAQs
- → Can I use other types of pasta?
Yes, any short pasta such as rigatoni or fusilli works well in this dish.
- → Is homemade pesto recommended?
Homemade or store-bought pesto both add rich flavor. Choose according to convenience or taste preference.
- → How can I make this vegetarian?
Simply omit the chicken and substitute vegetable broth for a meat-free version packed with veggies.
- → What wine pairs best?
A crisp white like Pinot Grigio complements the bright pesto and tender chicken beautifully.
- → Can I swap spinach for another green?
Yes, arugula or kale provide distinct flavors and work well as alternatives in this dish.
- → What is the best way to reheat leftovers?
Gently warm in a covered skillet over low heat, adding a splash of broth to keep pasta moist.