There are days when I just don’t have the energy and don’t feel like cooking. You know the ones. The ones that are filled with appointments, after-school activities or work commitments. On those kinds of days, this One-pan Pesto Chicken Pasta is the perfect meal to make when I need to get dinner on the table quickly. It’s low-cost, filling, creamy, rich and comforting, but also means I don’t have to spend hours in the kitchen, which is a win for me … and a win for you! I use a whole head of broccoli in this recipe (stalk and all, so there is no waste), which means there is no having to fuss around with sides. It’s all made in the one pan and the result is minimal wash-up and outrageously delicious pasta, with minimal effort! I love this recipe so much that it features in my debut cookbook The Simple Dinner Edit, available now at all major retailers.
Now, when I say one pan, I mean it. Uncooked pasta is tossed into the pan (no cluttering up the stovetop or waiting for pasta water to boil!) and the starches released from the pasta help to thicken the luscious sauce. Don’t feel limited by the broccoli either, there are plenty of other delicious veggie variations, which I’ve listed below for you. It’s the ultimate recipe to use up any odds and ends in the fridge.
Meal prep it
This is the perfect recipe to make ahead of time, ready for when you need it! Refrigerate the cooked pasta for up to 3 days, or freeze it for up to 2 months. For best results, thaw it completely in the fridge overnight prior to reheating in the microwave or on the stovetop.
What other vegetables can I add in?
Aside from broccoli, you could add sliced green beans, sliced asparagus, finely chopped sundried tomatoes, sliced green beans, snow peas (mangetout), baby spinach leaves or cherry tomatoes. You can add up to 3 cups of vegetables.
How to perfectly cook one-pan pasta
To make a one-pan pasta dish (where the pasta is cooked in the pan with the sauce), it’s important that you use a heavy-based piece of cookware, such as a heavy-based casserole dish (cast-iron) or a thick-based, deep frying pan. Thin cookware will not heat evenly and may leave you with too much or too little liquid. The liquid needs to be simmering the entire time (gently with small bubbles). If it isn’t, modify the heat by turning it up or down slightly to maintain that simmer.
Watch how to make One-pan Pesto Chicken Pasta
Is One-pan Pesto Chicken Pasta suitable for leftovers?
Yes, One-pan Pesto Chicken Pasta can be refrigerated for up to 3 days. It can also be frozen for up to 2 months. For best results, thaw completely in the fridge overnight before reheating in the microwave or on the stovetop.
One-pan Pesto Chicken Pasta
“Made this tonight for my family – was such a hit! Super easy and so delicious.” Share PrintIngredients
- 2 tbsp olive oil
- 500 g (1 lb) boneless, skinless chicken breasts, diced
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp freshly cracked black pepper, plus extra to taste
- 40 g (1¾ oz) unsalted butter
- 1 tbsp freshly minced garlic
- 750 ml (3 cups) chicken stock
- 375 ml (1½ cups) thickened (whipping/heavy) cream
- 250 g (9 oz) short pasta (that takes between 8–9 minutes to cook)
- 1 head of broccoli, cut into florets, stalk finely sliced (or 2 cups vegetables of choice)
- 2 tbsp pesto, store-bought or homemade
- 100 g (1 cup) freshly grated parmesan
- Fresh basil leaves, to serve
Equipment
Instructions
- Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the chicken, salt and pepper. Cook, stirring, for 3–5 minutes until the chicken is just cooked through. Set aside.
- Add the butter and, once melted, add the garlic. Cook, stirring, for 30 seconds. Add the chicken stock and cream. Bring to a gentle simmer.
- Add the uncooked pasta, bring to a simmer, then cook for 4 minutes, uncovered, stirring occasionally.
- Scatter the broccoli (or vegetables of choice) on top of the pasta (see note 1). Place the lid on and cook for an additional 4 minutes, shuffling the pasta gently using your wooden spoon as required to ensure the pasta doesn’t stick to the bottom of the pan.
- Return the chicken to the pan and stir through the pesto and parmesan. Season with salt and pepper to taste, add fresh basil leaves and enjoy!
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
yurenevamarina85 says:
ameliaryan says:
So delicious and super easy recipe to follow!!
sheridan.brydon says:
Made this tonight, was delicious. The whole family loved it. Wasn’t sure if it was supposed to stay at bit creamy or not … as mine didn’t at all. Still tasted yummy.
jacquie.robertson says:
Easy to make and tasty. Fussy eaters ate it too
marthakrause says:
Fan favourite in our household. Both kids loved it and even nice next day for leftovers (when we dont demolish it the night before)