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To make your One-Pot Creamy Pesto Chicken Pasta, gather these items: - 2 cups pasta (fusilli or penne works great) - 1 pound boneless, skinless chicken breast, diced - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 ½ cups chicken broth - 1 cup heavy cream - ¾ cup basil pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - ½ cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves for garnish You can swap out some ingredients if needed: - Use whole wheat pasta for a healthier option. - Swap chicken with cooked shrimp or tofu for a different protein. - Use vegetable broth instead of chicken broth for a vegetarian base. - Replace heavy cream with coconut milk for a dairy-free version. - Try different cheeses like mozzarella or pecorino if you want variety. Choosing fresh ingredients makes a big difference: - Look for firm, bright-colored chicken. It should smell fresh, not sour. - Choose pasta with a good texture, and pick a shape that holds sauce well. - Pick basil that is vibrant and fragrant. Avoid wilted leaves. - For tomatoes, select firm ones with a rich color. They should feel heavy for their size. - Always check the expiration dates on cream and pesto. Freshness matters! First, heat the olive oil in a large pot over medium heat. Add the diced chicken. Season with salt and pepper. Cook for about 5-7 minutes. You want the chicken to be golden brown and cooked through. Once done, remove the chicken and set it aside. In the same pot, add the minced garlic. Sauté it for about 1 minute. Be careful not to burn the garlic, as it can turn bitter. Now, pour in the chicken broth and bring it to a boil. Add the pasta, stirring occasionally. This helps prevent sticking. Lower the heat and cover the pot. Let it simmer for about 10-12 minutes, until the pasta is al dente. Once the pasta is cooked, it’s time to add the heavy cream and basil pesto. Stir everything together well. Let it simmer for an additional 2-3 minutes to thicken up. Return the cooked chicken to the pot. Add the halved cherry tomatoes too. Stir everything together and cook for another 2 minutes, just until heated through. Remove the pot from heat. Stir in the grated Parmesan cheese until it melts and makes the dish creamy. Taste it and adjust seasoning with more salt or pepper if needed. Dish out the creamy pesto chicken pasta onto plates or bowls. Garnish with fresh basil leaves. Add an extra sprinkle of Parmesan if you like. Enjoy your meal! To cook pasta just right, follow a few steps. Use a large pot filled with water. Add a pinch of salt to the water before boiling. This step adds flavor. Once the water boils, add the pasta. Stir it often to keep it from sticking. Cook until it is al dente, which means it should be firm yet tender. Taste it to check if it is done. This way, you avoid overcooking. To boost the flavor of your one-pot creamy pesto chicken pasta, consider adding a few extras. You can toss in some spinach or kale for a fresh touch. Sun-dried tomatoes add a nice tang. If you like heat, sprinkle in some red pepper flakes. These small changes can make your dish even more exciting. Feel free to experiment with herbs like thyme or oregano for more depth. For the best creaminess, timing is key. Once your pasta is al dente, stir in the heavy cream and pesto right away. This helps the sauce blend smoothly. Let it cook for a few minutes, but don’t rush. This allows the flavors to meld and creates that rich, creamy texture. Always check the heat; too high can curdle the cream. Keep it low and gentle for a perfect finish. {{image_2}} You can easily make this dish vegetarian. Just swap the chicken for chickpeas or tofu. Both options add protein and texture. Chickpeas give a nice bite, while tofu soaks up flavors well. Use firm tofu for the best results. Remember to sauté them until golden for added flavor. Adding vegetables boosts nutrition and adds color. You can toss in spinach, broccoli, or bell peppers. Just chop them into small pieces. Add them when you mix in the cream and pesto. They will cook quickly and stay vibrant. This way, you get a tasty, healthy meal in one pot. Feel free to switch up the pasta type. Fusilli and penne are great, but you can try spaghetti or farfalle too. Use whole wheat or gluten-free pasta for a healthier choice. Just remember to adjust the cooking time. Check the package instructions for perfect pasta. Each type adds a unique twist to your creamy pesto chicken pasta. To store your creamy pesto chicken pasta, let it cool first. Use an airtight container to hold the leftovers. This helps keep the dish fresh. You can store it in the fridge for about 3 to 4 days. Just make sure to check it before eating. If there are any off smells, it's best to toss it. Reheating this pasta is easy. You can use the microwave or the stovetop. If using the microwave, place the pasta in a bowl. Add a splash of water or cream to keep it moist. Heat in short bursts, stirring in between. On the stovetop, place the pasta in a pan. Add a bit of water and heat over low heat. Stir often until warm. Freezing this dish is a great option for meal prep. To freeze, let the pasta cool completely first. Then, transfer it to a freezer-safe container. You can also use freezer bags. Remove as much air as you can before sealing. This way, the pasta stays fresh for up to 3 months. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above. Enjoy your creamy pesto chicken pasta later! Yes, you can make this dish dairy-free. Use coconut cream instead of heavy cream. For cheese, try a dairy-free alternative. Check labels to ensure they fit your diet. To prevent pasta from sticking, stir it often while cooking. Add a splash of olive oil to the water before adding pasta. Make sure the water boils before adding the pasta. Absolutely! Homemade pesto adds a fresh taste. Blend fresh basil, garlic, nuts, and olive oil. Adjust the ingredients to fit your flavor preferences. It will make the dish even better. Yes, you can cook this in an Instant Pot. Sauté the chicken first, then add garlic. Pour in the broth and pasta. Cook on high pressure for 4-6 minutes. Release pressure and stir in cream and pesto. In this post, we covered key ingredients, cooking steps, and helpful tips. You learned how to sauté chicken, mix in creamy sauces, and choose fresh ingredients. I shared storage tips to keep leftovers tasty and ways to make variations to suit your taste. Remember, cooking is fun and you can adapt recipes as you wish. With these insights, you can create a delicious meal that your friends and family will love. Enjoy your cooking journey!

One-Pot Creamy Pesto Chicken Pasta

Indulge in a comforting bowl of One-Pot Creamy Pesto Chicken Pasta that's perfect for busy weeknights! With tender chicken, al dente pasta, and a rich basil pesto cream sauce, this easy recipe is not only delicious but also a breeze to make. In just 30 minutes, enjoy a flavorful meal that the whole family will love. Click through to discover this mouthwatering recipe and make dinner a delight tonight!
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Ingredients
  

2 cups pasta (fusilli or penne works great)

1 pound boneless, skinless chicken breast, diced

2 tablespoons olive oil

3 cloves garlic, minced

1 ½ cups chicken broth

1 cup heavy cream

¾ cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

½ cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Sauté the Chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the pot and set aside.

    Cook the Garlic: In the same pot, add minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.

      Add Pasta and Broth: Pour in the chicken broth and bring it to a boil. Add the pasta, stirring occasionally to prevent sticking. Reduce the heat to low and cover the pot, letting it simmer for about 10-12 minutes, or until the pasta is cooked al dente.

        Mix in Cream and Pesto: Once the pasta is cooked, stir in the heavy cream and basil pesto. Mix well until combined and let it simmer for an additional 2-3 minutes to thicken.

          Add Chicken and Tomatoes: Return the cooked chicken to the pot along with the cherry tomatoes. Stir everything together and cook for another 2 minutes until heated through.

            Finish with Cheese: Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning if necessary with more salt and pepper.

              Serve and Garnish: Dish the creamy pesto chicken pasta onto plates or into bowls. Garnish with fresh basil leaves and an extra sprinkle of Parmesan if desired.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings