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.
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.
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.
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.
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.
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Teneille says:
My kids regularly ask for “hulk pasta”. Such a good way to get them eating some veggies
Nicole says:
Hi Teneille, “hulk pasta” – oh I love that! 💚💚💚 So happy this is a hit and thanks for the rating. Nic x
Katelyn says:
Love this! Has become a weekly meal it’s so easy to make and absolutely delicious, toddler approved
Nicole says:
Just what I love to hear, Katelyn! 🙌🏻 Thanks so much for the rating. Nic x
Ben says:
It’s delicious but I feel like there’s too much stock? Mine didn’t thicken up very well and was quite runny. Apart from that, it’s a great recipe.
Nicole says:
Hi Ben, I’m sorry to hear this as it’s definitely not the vibe we’re going for! I use a cast-iron pan, which gets super hot and reduces liquid beautifully, but I realise that many people might be using teflon or stainless steel … not sure which you are using. There is a lot going on in the pan. Your excellent question has prompted me to look at the recipe again to see if I can improve it … Step 3 now reads: ‘Add the uncooked pasta, bring to a simmer, then cook for 4 minutes, uncovered, stirring occasionally.’ I’m hoping that by noting you have to bring it to a simnmer first BEFORE you cook for 4 minutes, it might allow more time for the liquid to thicken. Hope this helps! Nic x
Ben says:
Hi Nicole, that’s great! I’ll try this next time. Thank you
Nicole says:
My pleasure! Nic x
Selina says:
Mine was so very runny any thick at all and I used 1/2 cup less water.
Bec Q says:
I love the flavours of this one, but each time I’ve made it the sauce doesn’t thicken up at all. It ends up more like a soup! I think I’ll try halving the chicken stock and cream volumes next time. Hopefully it doesn’t stick to the bottom.
Nicole says:
Hi Bec! So glad you’re loving the flavours – that’s a great start! If the sauce is ending up soupy, it’s likely not reducing enough during cooking, which may mean that the pan isn’t retaining enough heat. It’s important that a wide, deep pan is used (not a pot), as this allows for excess liquid to evaporate. The simmer also needs to be at a steady, gentle bubble – too low and it won’t thicken. You can definitely try reducing the stock and cream a little, but just keep an eye on it and be ready to add a splash more liquid if the pasta starts sticking. Let me know how you go! Nic xx
Hayley says:
Love this one! It’s become a go-to recipe in our house. Has anyone tried making it with pulse pasta?
Nicole says:
Hi Hayley, so glad you enjoyed this! I haven’t tried pulse pasta myself. Because the pasta is cooked from raw in the sauce, I’m worried about using pulse pasta, as it can release a lot of starches. But as long as you keep an eye on the liquid ratio (adding more water as needed), it should be fine. Hope this helps and thanks for the rating, Nic xx
Vanessa says:
Have made this a few times now, as per your recipe and it’s a real hit – and so quick and easy. I also use the mafalde corte pasta which makes it look and feel a little bit spesh. Thanks Nic.
Nicole says:
Hi Vanessa, love the sound of the mafalde corte … that’s a beautiful pasta to use! Thanks for the rating! Nic x
Emma says:
I have done so many of SHE recipes which everyone loves and are on point every time but this one the family found it way too salty. Next time I try it I will not use salt in the chicken cooking stage & reduce the chicken stock to 500ml and add 250ml of water.
Jaime says:
Made this tonight for my family – was such a hit! Super easy and so delicious.
Claudia says:
I’ve made this twice in 6 months. Both times it has been delicious! New family favorite!
Sonia says:
This recipe is a favourite at my house.
I use bone broth in mine for some extra protein, add half a zucchini and 100g of baby spinach for some extra veg, and I’ll also include a full tub of the ‘I Pastai’ fresh pesto (180g) that I pick up from Woolworths.
I’ve also found that a standard 300mL tub of thickened cream was more than enough for this recipe.
It freezes and reheats well, and my hubby enjoys eating the leftovers at work.
Thanks, Nic for another easy dinner winner!
lanalyons says:
Amazing flavors! And fussy kids ate it (6 & 3) so that’s a 5 star win