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One-Pot Creamy Chicken Pesto Pasta with Sun-Dried Tomatoes

Close-up of creamy chicken pesto pasta featuring penne, sliced chicken breast, and sun-dried tomatoes.
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Make this restaurant-quality creamy chicken pesto pasta in one pot for an easy weeknight dinner that tastes rich and satisfying.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 pound penne pasta
  • 1/2 cup sun-dried tomatoes, drained (reserve 2 tablespoons of the oil)
  • 1/2 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes (adjust to your taste)
  • Salt and black pepper to taste
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup prepared basil pesto
  • 1/2 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Season the chicken pieces generously with salt and pepper.
  2. Heat the reserved sun-dried tomato oil and 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the diced onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic, oregano, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Add the uncooked penne pasta, sun-dried tomatoes, heavy cream, and chicken broth to the skillet. Stir well to combine everything.
  5. Bring the mixture to a simmer, then reduce the heat to medium-low, cover the skillet, and cook for 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid is absorbed.
  6. Remove the skillet from the heat. Stir in the basil pesto and the grated Parmesan cheese until the sauce is creamy and smooth.
  7. Return the cooked chicken to the skillet and stir to coat it in the sauce. Heat through for 1-2 minutes if needed.
  8. Serve immediately. Top each serving with extra Parmesan cheese.

Notes

  • For a brighter flavor, use fresh basil pesto. If you prefer a less rich sauce, you can substitute half of the heavy cream with whole milk.
  • If you do not have sun-dried tomatoes, you can substitute with 1 cup of halved cherry tomatoes added during the last 5 minutes of simmering the pasta.
  • This recipe works well with chicken thighs instead of breasts; adjust cooking time slightly.

Nutrition

Find it online: https://magazinemeal.com/chicken-pesto-pasta-creamy-one-pot/