One-Pot Chicken Pesto Pasta: A Flavorful Weeknight Classic

A no-fuss dinner blending creamy basil sauce with meat, noodles, and sun-kissed tomatoes.

By Medha deb

Created on Sep 15, 2025

A no-fuss dinner blending creamy basil sauce with meat, noodles, and sun-kissed tomatoes.

One-Pot Chicken Pesto Pasta: Simple, Savory, and Satisfying

Weeknight dinners demand recipes that are both quick and comforting. One-pot chicken pesto pasta delivers on both counts, combining herby basil pesto, juicy chicken, sun-dried and cherry tomatoes, and tender pasta into a deeply flavored meal—all with minimal cleanup. If you crave a dish that brings together punchy flavors and effortless preparation, this pasta recipe is about to become your new go-to.

Why One-Pot Meals Win Weeknights

If you’ve ever groaned at a sink full of pots and pans after dinner, you’ll understand the magic of a true one-pot recipe. A single vessel means simple cooking, easier stirring, and less washing. With one-pot chicken pesto pasta, everything—chicken, pasta, sauce, and veggies—cooks together, allowing their flavors to blend beautifully. The result is a wholesome, deeply flavored meal that leaves you with just one pot to wash.

Effortless cleanup—especially appealing after a busy day.
Enhanced flavors—the main ingredients simmer together, absorbing each other’s richness.
Flexible portions—easy to double or halve for families or solo dinners.
Adaptable protein—leftover chicken or even turkey works perfectly.

Ingredients: Flavorful and Few

One of the enduring strengths of this dish is its short ingredient list. Excluding pantry staples like salt, pepper, and water, you’ll need only eight major ingredients. These were selected for their big flavor impact and ability to add color and texture.

Boneless, skinless chicken thighs (for extra juiciness)—can substitute with leftover turkey
Basil pesto (store-bought or homemade)
Pasta (penne, fusilli, or your favorite short cut)
Sun-dried tomatoes (for tangy sweetness)
Cherry tomatoes (for fresh, bright flavor)
Garlic (essential for depth)
Dried basil (amplifies herby notes in the pesto)
Olive oil (for sautéing)

Tip: This recipe is highly forgiving—swap out the veggies or protein to use whatever you have on hand.

Step-by-Step: Making Chicken Pesto Pasta in One Pot

Here’s how to bring this easy yet impressive meal to the table:

Sauté the Chicken:
Heat a heavy pot or deep skillet over medium-high heat. Add a splash of olive oil, then season diced chicken thighs with salt, pepper, dried basil, and a generous pinch of garlic. Sauté until the chicken is golden and fully cooked. For a shortcut, leftover rotisserie chicken or turkey can be added at the end instead of sautéing now.
Deglaze and Boil:
Remove the chicken with a slotted spoon. Pour about 4 cups of water into the pot, using a wooden spoon to scrape up any browned bits (they’re packed with flavor).
Add Pasta:
When the water begins to boil, stir in a teaspoon of salt, then add the pasta. Cook uncovered, stirring often, so the pasta cooks evenly and absorbs water and flavor as it goes.
Combine Ingredients:
Once pasta is al dente (with a little bite left), return the chicken to the pot. Stir in sun-dried tomatoes, halved cherry tomatoes, and a generous helping of basil pesto. Mix to coat everything evenly, letting the flavors meld for a few minutes over low heat.
Finish and Serve:
Turn off the heat. Enjoy as-is, or optionally top with shredded Parmesan, fresh basil, or a drizzle of olive oil.

Ingredient Table: One-Pot Chicken Pesto Pasta

Ingredient	Notes
Chicken thighs	Juicy, flavor-packed; can sub with turkey or rotisserie chicken
Basil pesto	Homemade or store-bought
Pasta	Short shapes like penne or fusilli work best
Sun-dried tomatoes	For a sweet, savory, tangy punch
Cherry tomatoes	Adds freshness and juiciness
Garlic	For aromatic depth
Dried basil	Optional for extra herby flavor
Olive oil	For sautéing; finish with a drizzle if desired
Salt & pepper	Season to taste
Water	For cooking pasta using an absorption method

Versatile Twists: Make This Recipe Your Own

This pasta’s greatest strength is its flexibility. Here are a few ways to personalize or repurpose the dish:

Protein swaps: Use leftover Thanksgiving turkey, rotisserie chicken, or even sautéed shrimp.
Vegetarian: Omit the meat and add sautéed mushrooms, zucchini, or roasted peppers.
Pasta salad: Let the cooled pasta stand, then serve chilled for a flavorful, portable meal.
Toppings: Add toasted pine nuts, a dollop of ricotta, or your favorite cheese for extra richness.

Homemade Basil Pesto: Freshness in Every Spoonful

Basil pesto is the linchpin of this dish. If you have a few extra minutes and fresh basil on hand, homemade pesto will take the flavor to another level. Here’s how to make a classic basil pesto:

2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts (or walnuts for a twist)
2–3 garlic cloves
1/3 cup olive oil (plus more as needed)
Salt and pepper, to taste

Blend all ingredients in a food processor until smooth. Store in an airtight jar in the fridge for up to a week, or freeze for months of easy weeknight meals.

Tips for Perfect One-Pot Pasta Every Time

Stir the pasta frequently during the absorption stage to prevent sticking and uneven cooking. Add a touch more water if the pan dries before the pasta is tender.
Taste and adjust after combining all ingredients. Sometimes a squeeze of lemon juice, pinch of red pepper flakes, or more salt is all it needs to pop.
Don’t overcook the pasta. It continues to soften as it sits in the pot with the sauce, so stop just shy of al dente.
Want less cleanup? Use a deep, wide skillet or Dutch oven with a tight-fitting lid for best results.

Serving Suggestions

This chicken pesto pasta is hearty enough to stand alone, but simple accompaniments turn it into a full meal:

Crusty bread—for mopping up extra sauce
Simple green salad—lightens up the plate and adds crunch
Extra Parmesan—offers a nutty, salty finish
Chilled white wine—pairs especially well with herby, lemony pasta

Storing and Reheating Leftovers

One-pot chicken pesto pasta stores beautifully. Place cooled leftovers in an airtight container and refrigerate for up to four days. To reheat, add a splash of water or broth and warm gently on the stovetop or in the microwave, stirring once or twice for even heating.

Pasta salad variation: For lunches or picnics, serve the pasta cold—its robust flavors only deepen over time.

Frequently Asked Questions (FAQs)

Can I use homemade or store-bought pesto?

Both work beautifully! Homemade pesto provides fresher, customizable flavor, while store-bought is convenient and consistent. Just choose the option that fits your schedule and taste.

Is this recipe kid-friendly?

Absolutely. The flavors are approachable—herby, creamy, and savory—with just enough brightness from the tomatoes. Pesto has a bold flavor, but the other ingredients balance it well. For pickier eaters, you can reduce the amount of sun-dried tomatoes or add extra cheese.

What if I only have chicken breasts?

Feel free to substitute boneless, skinless chicken breasts. Be careful not to overcook, as they can dry out faster than thighs. Cut them into bite-size pieces for even cooking.

Can I freeze leftovers?

Pasta can be frozen, but it’s best enjoyed fresh or refrigerated for a few days. If you do freeze it, expect the pasta texture to be softer upon thawing.

Is this dish gluten-free?

No—unless you substitute gluten-free pasta. All other ingredients are gluten-free. Be sure your pesto does not contain added gluten if using store-bought.

Pro Tips for One-Pot Pasta Perfection

Stir Often: Prevents pasta from sticking.
Add Liquid as Needed: If pasta absorbs water quickly, add a bit more in small increments.
Finish with Freshness: A handful of chopped basil at the end enlivens the whole dish.
Crowd-Pleaser: Double the ingredients to serve a larger gathering or have lunch leftovers for the week.

Conclusion: The Go-To Weeknight Winner

Whether it’s a busy Tuesday or just a night when you’re short on time, one-pot chicken pesto pasta brings bold flavor, comfort, and simplicity to the dinner table. With just a few ingredients and a quick cleanup, it’s sure to become a staple in your weeknight meal rotation. Enjoy the medley of herby pesto, juicy chicken, and tomatoes—and the joy of extra free time after dinner!

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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