One-pan Pesto Chicken Pasta
Servings: 4
One-pan Pesto Chicken Pasta is the ultimate fuss-free dinner for busy weeknights! It's super quick to prepare and all cooked in the one-pan, so there is minimal fuss and minimal cleanup.
Ingredients
- 2 tbsp olive oil
- 500 g 1 lb 2 oz boneless, skinless chicken breasts, diced
- 1 tsp sea salt flakes plus extra to taste
- ½ tsp freshly cracked black pepper plus extra to taste
- 2½ tbsp unsalted butter
- 1 tbsp freshly minced garlic
- 3 cups 750 ml chicken stock
- 1½ cups 375 ml thickened (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
- 1 cup 100 g freshly grated parmesan
- Fresh basil leaves to serve
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!
Notes
Note 1 – It’s okay if some of the vegetables become submerged, but try not to stir them through; they will steam as the pasta and sauce cook. It's important that the pasta remains as submerged beneath the sauce as possible to ensure it cooks evenly.
Make Ahead
Prep the chicken and vegetables up to 3 days prior.Leftovers
Refrigerate for up to 3 days. Freeze for up to 2 months. For best results, thaw completely in the fridge overnight before reheating in the microwave or on the stovetop.Scan for full recipe:
