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

Close-up of creamy chicken pesto pasta featuring penne, chunks of chicken, and sun-dried tomatoes, garnished with basil.
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Make this rich, creamy pesto chicken pasta in one pot for fast cleanup. This recipe uses simple ingredients to create a satisfying, family-friendly weeknight dinner ready in under 35 minutes.

Ingredients

Scale
  • 1 pound penne pasta
  • 1 tablespoon olive oil (from sun-dried tomato jar, if available)
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup sun-dried tomatoes, drained (reserve oil if using oil-packed)
  • 1/2 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup prepared basil pesto
  • 1/2 cup grated Parmesan cheese
  • 1 cup fresh spinach (optional)

Instructions

  1. Cook the chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through. Remove the chicken and set it aside.
  2. Sauté aromatics: Add the diced onion to the pot and cook until softened, about 3 minutes. Add the minced garlic, oregano, smoked paprika, salt, pepper, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Cook the pasta: Pour in the chicken broth and bring the mixture to a boil. Add the penne pasta and stir. Reduce the heat to medium-low, cover, and cook for 10 to 12 minutes, stirring occasionally to prevent sticking, until the pasta is nearly tender and most of the liquid is absorbed.
  4. Make it creamy: Stir in the heavy cream, basil pesto, and sun-dried tomatoes. Return the cooked chicken to the pot. Simmer gently for 2 to 3 minutes until the sauce thickens slightly and the chicken is heated through.
  5. Finish the dish: Remove the pot from the heat. Stir in the Parmesan cheese and fresh spinach, if using, until the spinach wilts. Serve immediately for a flavorful chicken pesto pasta dinner.

Notes

  • For a richer flavor, use the oil from the sun-dried tomato jar instead of plain olive oil to sauté the chicken and onions.
  • If you prefer a baked version, transfer the mixture to a baking dish, top with extra mozzarella and Parmesan, and bake at 375°F (190°C) for 15 minutes until bubbly.
  • This recipe works well with rotisserie chicken if you want to cut down on prep time for this quick weeknight pasta dinner.

Nutrition

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