Creamy Pesto Chicken Pasta (one pot!)

By Rachel Cooks

Ingredients

3 tablespoons olive oil, divided
1 ½ pounds boneless skinless chicken breasts, cut into bite-sized cubes
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
½ cup diced onion ((1 small onion))
3 cloves garlic, minced or pressed
3 cups low sodium chicken broth, more if needed
8 oz. uncooked pasta ((penne or rotini work well))
1 cup heavy cream ((see note))
½ cup basil pesto
½ cup grated Parmesan cheese
fresh basil, for garnish

Prep Time15mins
Cook Time25mins
Servings4

Instructions

Before you start, measure out the cream and leave it out of the fridge so it can come to room temperature.

Heat 2 tablespoons olive oil in a large skillet (with lid available) over medium-high heat. Add the chicken to the pan, season with salt and pepper, and cook for 6 to 7 minutes, stirring occasionally, until lightly browned on all sides and cooked through. Remove the chicken from the pan, transferring it to a clean plate, and set aside. Discard any accumulated juices.

In the same pan over medium heat, heat 1 tablespoon olive oil; add the chopped onion and sauté for 2 to 3 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring constantly, or until fragrant.

Add the chicken broth and pasta. Bring to a boil over high heat, then reduce the heat to medium-low.

Cover the skillet and continue to cook for 12 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender. Add more broth or water as needed, but the majority of the liquid should be absorbed by the time the pasta has finished cooking.

Once the pasta is al dente, stir in the cream, pesto, Parmesan cheese, and cooked chicken. Simmer over low heat until the sauce has thickened slightly (don't boil).

Remove from heat, cover, and let rest for 5 minutes. This step improves the consistency of the sauce.

Taste and adjust the seasoning, adding more salt and pepper, if needed. Garnish with additional Parmesan and fresh basil, if desired.