Description
Creamy pesto chicken pasta made in one pot and perfect for meal prep. Quick to make, full of flavor, and reheats beautifully all week.
Ingredients
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons butter
2 cloves garlic, minced
8 oz penne pasta (about 2 ½ cups dry)
1½ cups low-sodium chicken broth
1 cup milk
3 oz cream cheese, cubed
â…“ cup basil pesto
¼ cup grated Parmesan cheese
Freshly cracked black pepper, to taste
Pinch of crushed red pepper flakes
Optional: 3 cups fresh spinach
Optional: ¼ cup sliced sun-dried tomatoes
Instructions
1. In a deep skillet or pot, melt the butter over medium heat. Add the chicken and cook until lightly browned.
2. Stir in the minced garlic and sauté for another minute.
3. Add the uncooked penne and chicken broth. Stir well to loosen any browned bits from the pan.
4. Cover, raise the heat to bring it to a boil, then reduce to medium-low and simmer for about 8 minutes. Stir every 2 minutes and re-cover the pan each time.
5. Once the pasta is tender and most of the broth is absorbed, pour in the milk. Add the cream cheese and pesto. Stir and cook until the cream cheese is melted and the sauce becomes smooth.
6. Stir in the Parmesan until melted. Add optional spinach and sun-dried tomatoes if using, and cook until spinach wilts.
7. Season with black pepper and a pinch of red pepper flakes. Serve warm.
Notes
For extra creaminess, stir in an additional splash of milk before reheating.
Use whole wheat or chickpea pasta for a higher fiber alternative.
Great for freezing in single portions.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: One-Pot & Easy Meals
- Method: Stovetop
- Cuisine: American