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To make One-Pot Creamy Pesto Chicken Pasta, you will need: - 2 cups pasta (fusilli or penne recommended) - 1 pound boneless, skinless chicken breast, diced into bite-sized pieces - 2 tablespoons extra virgin olive oil - 3 cloves garlic, minced finely - 1 ½ cups low-sodium chicken broth - 1 cup heavy cream - ¾ cup basil pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - ½ cup freshly grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves for garnish I suggest using fusilli or penne for this dish. Both shapes hold sauce well. Fusilli's twists catch the creamy sauce perfectly. Penne's tubes allow sauce to slide in and coat each bite. Feel free to experiment with your favorite pasta, but these two work best for this recipe. To make your dish pop, add fresh basil leaves on top. They add a lovely color and fragrance. You can also sprinkle more grated Parmesan for extra flavor. If you like a bit of heat, add some red pepper flakes. To start, heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Once hot, add 1 pound of diced chicken breast. Season the chicken with salt and pepper to taste. Cook it for 5 to 7 minutes. Stir it occasionally. You want it golden brown and fully cooked. Once done, take the chicken out and set it aside on a plate. Next, in the same pot, add 3 finely minced cloves of garlic. Cook the garlic for about 1 minute. Stir it constantly until you smell that wonderful garlic scent. It should be fragrant and just starting to turn golden. Be careful not to burn it. Burnt garlic can ruin the flavor of your dish. Now, pour in 1 ½ cups of low-sodium chicken broth. Turn up the heat until it boils. Once it's bubbling, add 2 cups of pasta, like fusilli or penne. Stir it occasionally to keep it from sticking. Lower the heat and cover the pot. Let it simmer for 10 to 12 minutes. The pasta should be al dente and soak up most of the broth. To make a creamy sauce, use heavy cream. It blends well with pesto. Stir the cream in after cooking the pasta. This helps the sauce thicken nicely. Keep the heat low when mixing in the cheese. This prevents the sauce from breaking. Add Parmesan slowly for the best texture. To avoid overcooked pasta, check for doneness often. Cook it until it's al dente, meaning firm to the bite. Stir the pasta gently while it cooks. This helps keep it from sticking. Once the pasta absorbs most of the broth, it’s ready. Remove it from heat right away to stop the cooking process. To enhance flavors, add fresh herbs like basil or parsley. A squeeze of lemon juice brightens the dish. Cherry tomatoes add sweetness and color. You can also sprinkle in some red pepper flakes for heat. Don’t forget to taste as you go. Adjust salt and pepper to your liking. These small tweaks make a big difference! {{image_4}} You can switch up the protein in this dish. Instead of chicken, use shrimp or diced turkey. For a fun twist, try Italian sausage. Just make sure to cook it fully before adding it to the pasta. If you prefer a vegetarian meal, skip the meat. You can use mushrooms or chickpeas for protein. Tofu works great too! Just sauté them until golden before adding them to the pasta. Incorporating seasonal vegetables can elevate your dish. Think about adding spinach, zucchini, or bell peppers. You can toss them in with the garlic. This adds color and nutrients to your creamy pesto chicken pasta. To keep your One-Pot Creamy Pesto Chicken Pasta fresh, store it in an airtight container. Let it cool to room temperature before sealing. This helps avoid moisture buildup. You can store it in the fridge for up to three days. Always label your container with the date. This way, you can track how long it stays fresh. When you're ready to enjoy your leftovers, reheat them on the stove. Pour the pasta into a pot and add a splash of chicken broth or water. Heat it over medium-low heat. Stir often to ensure the pasta warms evenly. If you prefer using a microwave, place it in a microwave-safe bowl. Cover it with a damp paper towel to keep moisture in. Heat for about 2-3 minutes, stirring halfway through. If you want to save some for later, freezing is a great option. Let the pasta cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label the bags with the date. You can freeze the pasta for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use homemade pesto! It adds a fresh taste. Just blend fresh basil, garlic, nuts, cheese, and olive oil. Adjust the flavors to your liking. Homemade pesto can make your dish even more special. If you need a substitute for heavy cream, try using half-and-half or milk mixed with butter. This will give you a creamy texture. You can also use coconut cream for a dairy-free option. This keeps the dish rich and tasty. To make this dish gluten-free, simply use gluten-free pasta. Many brands offer great options that cook well. Check the cooking times, as they may vary from regular pasta. Enjoy your creamy pesto chicken pasta without worry! In this blog post, we explored how to create a delightful pasta dish. We covered essential ingredients, recommended pasta types, and optional garnishes. I shared step-by-step instructions for sautéing chicken, cooking garlic, and boiling pasta with broth. You learned tips for a creamy sauce and how to avoid overcooked pasta. We examined variations, including protein options and vegetarian choices. Finally, I provided storage tips for leftovers and answered common FAQs. Cooking can be fun and easy. Enjoy making this dish and share it with friends!

One-Pot Creamy Pesto Chicken Pasta

Indulge in a delicious one-pot creamy pesto chicken pasta that's sure to impress! This quick and easy recipe blends tender chicken, fresh cherry tomatoes, and rich basil pesto for a meal that's both comforting and flavorful. Perfect for busy weeknights, it takes just 30 minutes to prepare. Click through to explore the full recipe and discover how to create this creamy delight for your family tonight!
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Ingredients
  

2 cups pasta (fusilli or penne recommended)

1 pound boneless, skinless chicken breast, diced into bite-sized pieces

2 tablespoons extra virgin olive oil

3 cloves garlic, minced finely

1 ½ cups low-sodium chicken broth

1 cup heavy cream

¾ cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

½ cup freshly 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 the olive oil over medium heat. Once hot, add the diced chicken, seasoning it generously with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pot, transferring it to a plate, and set it aside.

    Cook the Garlic: In the same pot, add the minced garlic. Sauté for about 1 minute, stirring continuously, until the garlic is fragrant and just starting to turn golden. Take care not to burn it, as this will affect the flavor.

      Add Pasta and Broth: Pour in the chicken broth, raising the heat to bring it to a boil. Once boiling, add the pasta, stirring occasionally to prevent it from sticking together. Reduce the heat to low, cover the pot, and let it simmer for about 10-12 minutes, or until the pasta is cooked to al dente, absorbing most of the liquid.

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

          Add Chicken and Tomatoes: Return the sautéed chicken to the pot and add the halved cherry tomatoes. Gently fold everything together and heat through for another 2 minutes, until the tomatoes are warmed and the chicken is hot.

            Finish with Cheese: Remove the pot from heat and stir in the grated Parmesan cheese. Mix until the cheese is melted and the sauce is creamy. Taste the pasta and adjust the seasoning with additional salt and pepper if needed.

              Serve and Garnish: Dish out the creamy pesto chicken pasta into bowls or onto plates. Sprinkle with fresh basil leaves and, if desired, add an extra generous sprinkle of Parmesan cheese on top for added flavor and presentation.

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

                  Enjoy your delightful meal full of creamy, herby goodness!