This easy one-pot creamy pesto chicken pasta recipe delivers a complete dinner in about 30 minutes with only one deep skillet or Dutch oven to clean. Tender chicken, penne pasta, milk, chicken stock, basil pesto, garlic, and Parmesan cook together for a rich, silky meal that serves about four people.
Every bite combines juicy browned chicken with pasta coated in a creamy basil sauce that tastes fresh, garlicky, savory, and lightly cheesy. Because the pasta cooks directly in the broth and milk, its starch helps thicken the sauce naturally while the pesto is stirred in at the end to keep its bright basil flavor.
Jump to RecipeWhy You’ll Love This Recipe
This is the kind of dinner that feels special enough for company but is simple enough for a busy weeknight. The chicken, pasta, and creamy sauce cook in one vessel, so you do not need to boil the penne separately or wash an extra pasta pot.
The flavor comes from a short list of familiar ingredients. Garlic builds a savory foundation, chicken stock seasons the pasta from the inside, milk gives the sauce a gentle creaminess, and basil pesto brings fresh herbs, garlic, and nutty richness to the finished dish.
Unlike recipes that rely on heavy cream, this version uses one cup of milk combined with four cups of chicken stock. The pasta releases starch as it simmers, creating a luscious sauce without changing the specified ingredient formula.
If you enjoy comforting pasta dinners with a different vegetable focus, our creamy cauliflower pasta is another cozy recipe to add to your menu.
Ingredients You’ll Need
Gather everything before you turn on the stove. Since the cooking moves quickly at the beginning, having the chicken cut, garlic minced, and cheese grated will make the process relaxed and orderly.
- Chicken: Use one pound of boneless, skinless chicken breasts cut into even 1-inch pieces. Uniform pieces cook at the same rate and make each serving easy to scoop.
- Pasta: Eight ounces of uncooked penne works especially well because its ridges and hollow centers hold the creamy pesto sauce.
- Liquid: Four cups of chicken stock or low-sodium chicken broth plus one cup of milk provide the cooking liquid. Low-sodium broth gives you more control over the final seasoning.
- Pesto: One-half cup of prepared basil pesto is stirred in after the pasta cooks. For a homemade option, try this simple basil pesto idea.
- Cheese and garnish: Freshly grated Parmesan finishes the sauce, while two tablespoons of chopped fresh basil add color and a fresh herbal note.
- Seasonings: Olive oil, kosher salt, freshly ground black pepper, and two minced garlic cloves complete the recipe.
Choose a large, deep skillet or Dutch oven with enough room for the pasta to simmer without splashing. A wide cooking surface also helps the chicken brown rather than steam.
How to Make It Step-by-Step
Step 1: Heat one tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken pieces with kosher salt and freshly ground black pepper, then add them to the hot oil in a single layer when possible.
Step 2: Cook the chicken for about 3–4 minutes, turning occasionally, until the outside is lightly browned. It does not need to be fully cooked yet because it will finish cooking with the pasta; if the pan is crowded, transfer the chicken to a plate while you continue.
Step 3: Add the minced garlic to the pan and cook for 30–60 seconds. Stir constantly and watch closely, stopping as soon as the garlic smells fragrant so it does not scorch on the hot surface.
Step 4: Pour in the chicken stock and milk, scraping the bottom gently to loosen any browned bits. Stir in the uncooked penne, then return the chicken and any accumulated juices to the skillet.
Step 5: Bring the liquid to a boil, then reduce the heat to maintain a steady simmer. Cover the pan and cook for approximately 15 minutes, stirring every few minutes to prevent the pasta from sticking and to help its starch thicken the liquid.
Step 6: Check that the penne is tender and that the thickest chicken piece reaches 165°F internally. If the pasta needs a little more time, continue simmering briefly while checking the liquid so the bottom does not dry out.
Step 7: Stir in the one-half cup of basil pesto and one-quarter cup of freshly grated Parmesan after cooking. Adding these ingredients at the end keeps the pesto tasting fresh and lets the Parmesan melt into the warm sauce.
Step 8: If the sauce seems too thick, add a small amount of milk or broth and stir until it reaches a creamy, spoon-coating consistency. Serve immediately with chopped fresh basil and extra Parmesan if desired.
Pro Tips for the Best Pasta
The most important technique is frequent stirring during the covered simmer. Pasta can settle against the bottom of a deep pan, especially as the liquid thickens, so give it a careful stir every few minutes and make sure the pieces remain surrounded by liquid.
Do not boil the pesto for the full cooking time. Basil pesto is at its most fragrant when folded in after the pasta and chicken are fully cooked, which protects its fresh basil and garlic character.
Freshly grate the Parmesan from a wedge whenever possible. It melts more smoothly into the warm sauce than shelf-stable pre-grated cheese and gives the finished pasta a more velvety texture.
Keep the heat moderate once the liquid reaches a boil. A strong, rapid boil can cause the milk to behave unpredictably and may leave the outside of the chicken overcooked before the penne is tender.
For another bold one-pot pasta dinner to compare with this creamy version, take a look at our spicy one-pot puttanesca pasta. It has a savory, tomato-based profile that makes a nice change from basil pesto.
Serving Suggestions
Serve this pasta as soon as the pesto and Parmesan are mixed in, while the sauce is glossy and loose. A scattering of fresh basil makes the green pesto color stand out, while extra Parmesan adds a salty, nutty finish.
The dish is filling on its own, but a crisp green salad or a simple side of steamed vegetables can add freshness. Warm bread is also useful for catching the last spoonfuls of sauce from the bowl.
For a menu built around easy chicken dinners, you can pair the creamy pasta with our pineapple ginger chicken recipe inspiration on another evening. For dessert after a cozy meal, these slow-cooked baked apples offer a warm, fruit-filled finish.
Storage and Reheating
Cool leftovers promptly and store them in a covered container in the refrigerator. The pasta will continue to absorb sauce as it sits, so it may be thicker the next day than it was straight from the skillet.
Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a small amount of milk or chicken broth as needed to loosen the sauce and bring back its creamy texture.
For the best texture, reheat only the portion you plan to eat. Finish it with a little Parmesan and fresh basil after warming rather than cooking the pesto for a long time.
Easy One-Pot Creamy Pesto Chicken Pasta
Ingredients
Method
- Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken with kosher salt and freshly ground black pepper, then cook for 3–4 minutes until lightly browned; transfer it to a plate if the pan is crowded.
- Add the minced garlic to the same pan and cook for 30–60 seconds, stirring constantly, just until fragrant. Do not let the garlic become deeply brown, since it can turn bitter.
- Pour in the chicken stock and milk, then stir in the uncooked penne. Return the browned chicken and any juices from the plate to the pan.
- Bring the mixture to a boil, reduce the heat, cover, and simmer for approximately 15 minutes. Stir every few minutes so the pasta cooks evenly and does not stick, continuing until the pasta is tender and the chicken reaches 165°F internally.
- Remove the pan from the heat and stir in the basil pesto and freshly grated Parmesan. If the sauce is too thick, loosen it with a small amount of milk or broth.
- Serve the pasta immediately with chopped fresh basil and additional Parmesan if desired. Spoon plenty of sauce over each portion so every bite includes chicken, pasta, and pesto.
Notes
Final Thoughts
This easy one-pot creamy pesto chicken pasta is a dependable dinner when you want comfort, flavor, and minimal cleanup. In about 30 minutes, the skillet transforms simple pantry and refrigerator staples into tender penne coated in a creamy, garlicky basil sauce.
Remember the small details that make the recipe work: brown the chicken lightly, stir the pasta while it simmers, check that the chicken reaches 165°F, and add the pesto and Parmesan at the end. Those steps protect the texture of the pasta and keep the basil flavor bright.
Bring the skillet straight to the table, garnish each serving with fresh basil, and enjoy the sauce while it is warm and silky. Once you make it, this practical chicken pasta is likely to become one of the easiest satisfying dinners in your regular rotation.