Go Back
- 12 oz penne pasta - 2 tablespoons olive oil - 1 pound boneless, skinless chicken breasts, diced - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 1 cup heavy cream - 1/2 cup pesto sauce - 1/2 cup grated Parmesan cheese - Salt and pepper to taste The main ingredients create a rich and creamy flavor. The penne pasta acts as a perfect base. The chicken adds protein, and the garlic brings a great aroma. Cherry tomatoes give a burst of sweetness, while spinach adds color and nutrition. Heavy cream makes the sauce smooth and luscious. Pesto sauce adds fresh herb notes, and Parmesan ties it all together with richness. - Large pot or Dutch oven - Wooden spoon or spatula - Knife and cutting board - Measuring cups and spoons Having the right tools helps make cooking easy. A large pot or Dutch oven lets you cook everything in one place. A wooden spoon or spatula helps stir the ingredients well. A sharp knife and a cutting board make chopping safe and simple. Measuring cups and spoons ensure you get the right amounts. - Fresh basil leaves - Extra grated Parmesan cheese Garnishes make the dish look nice and add flavor. Fresh basil leaves add a pop of color and freshness. Extra grated Parmesan gives a rich, cheesy finish. You can choose to add these based on your taste. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add 1 pound of diced chicken breasts. Cook the chicken for about 5-7 minutes. Make sure it turns brown and is cooked through. Season it with salt and pepper to add flavor. When done, remove the chicken and set it aside. Next, add 3 cloves of minced garlic to the pot. Sauté it for about a minute until it smells great. Then, toss in 1 cup of halved cherry tomatoes. Cook them for 2-3 minutes until they soften a bit. Pour in 1 cup of heavy cream, and add 1/2 cup of pesto sauce. Stir everything well to mix. Bring this mixture to a gentle simmer. Now, add 12 ounces of penne pasta directly into the pot. Make sure the pasta is submerged in the sauce. If needed, add 2 cups of water to cover the pasta. Bring the pot to a boil. Once boiling, lower the heat and cover the pot. Let it simmer for about 12-15 minutes. Stir it occasionally until the pasta is al dente. After cooking, mix in 1 cup of fresh spinach and 1/2 cup of grated Parmesan cheese. Stir until the spinach wilts and the cheese melts. Adjust the taste with salt and pepper if needed. Let it sit for a few minutes before serving. To get the best creamy sauce, use heavy cream. It makes the sauce rich and smooth. If you want more flavor, add a little more pesto. This will enhance the taste. Stir well to combine all the flavors. Let the sauce simmer. This helps it thicken and become even creamier. Cooking the penne just right is key. Start by boiling water in your pot. Add a pinch of salt for flavor. When the water boils, add the penne. Stir it well to prevent sticking. Cook it for 12-15 minutes, stirring occasionally. Taste it a minute before the time is up. You want it firm but not hard. When serving, use a big bowl. This makes it easy to mix and show off the dish. Top with fresh basil leaves for a pop of color. A sprinkle of extra Parmesan cheese adds flavor too. Serve it hot and enjoy your meal! {{image_2}} You can swap chicken for other proteins. Try diced turkey or shrimp for a twist. Tofu works well for a plant-based meal. Just cook it until it's golden. You can also use pre-cooked chicken to save time. While penne is great, you have choices! Fusilli, rotini, or farfalle all work nicely. Gluten-free pasta is also an option if needed. Just adjust your cooking time as pasta shapes vary. Want to boost flavor? Add a splash of lemon juice for brightness. You can include red pepper flakes for heat. Fresh herbs like thyme or oregano add depth too. Try sun-dried tomatoes for a sweet, tangy kick. To store leftovers of your One-Pot Creamy Pesto Chicken Penne, let it cool first. Once cool, transfer it to an airtight container. It will stay fresh in the fridge for up to three days. Make sure to label the container with the date. This way, you won’t forget when you made it. When you’re ready to enjoy your leftovers, reheat them on the stove or in the microwave. If using the stove, place the dish in a pan over low heat. Add a splash of water or cream to keep it creamy. Stir often until warmed through. If using the microwave, cover it and heat in short bursts. Stir in between to ensure even heating. You can also freeze this dish for later. Place cooled portions in freezer-safe containers or bags. Squeeze out as much air as possible before sealing. It will last up to three months in the freezer. To reheat, let it thaw overnight in the fridge. Then, follow the reheating tips above. Enjoy your tasty meal again! Yes, you can use whole wheat penne. Whole wheat pasta adds fiber and is healthier. It cooks slightly different, so check the package for timing. Whole wheat penne may have a nuttier flavor, which complements the dish well. To lighten this dish, you can swap heavy cream for milk or a non-dairy option. Use less pesto for fewer calories. Adding more vegetables, like zucchini or bell peppers, boosts nutrition too. You can also reduce the amount of cheese. You can replace heavy cream with half-and-half or whole milk mixed with a bit of flour. Coconut milk is a great non-dairy choice too. For a lighter option, use Greek yogurt, but add it at the end to avoid curdling. You now have a clear plan to make a delicious pasta dish. We covered the main ingredients, essential tools, and garnishes. I shared step-by-step cooking instructions, tips for a creamy sauce, and how to store leftovers. We also explored variations for chicken and pasta. Remember, cooking can be fun and easy! Use your creativity to make this dish your own. Following these guidelines will ensure you enjoy every bite. Happy cooking!

One-Pot Creamy Pesto Chicken Penne

Indulge in the deliciousness of One-Pot Creamy Pesto Chicken Penne! This easy recipe combines juicy chicken, fresh veggies, and rich pesto, all cooked in one pot for minimal cleanup. Perfect for busy weeknights, this meal is creamy, dreamy, and packed with flavor. Ready in just 30 minutes, it's sure to impress your family and friends. Click through to discover the full recipe and elevate your dinner game today!
Print Recipe Pin Recipe

Ingredients
  

12 oz penne pasta

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts, diced

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup fresh spinach

1 cup heavy cream

1/2 cup pesto sauce (store-bought or homemade)

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook for about 5-7 minutes until browned and cooked through. Season with salt and pepper.

    Add the minced garlic to the pot and sauté for an additional minute until fragrant.

      Stir in the cherry tomatoes and cook for another 2-3 minutes to soften them slightly.

        Pour in the heavy cream and add the pesto sauce, stirring well to combine all ingredients. Bring the mixture to a gentle simmer.

          Add the penne pasta directly into the pot, ensuring it's submerged in the sauce. Add 2 cups of water if needed to cover the pasta. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow it to simmer, stirring occasionally, for about 12-15 minutes or until the pasta is al dente.

            Once the pasta is cooked, stir in the fresh spinach and grated Parmesan cheese. Mix until the spinach wilts and the cheese melts into the sauce. Adjust seasoning with salt and pepper if necessary.

              Remove from heat and let the dish sit for a few minutes to thicken.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                  - Presentation Tips: Serve hot, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese for a lovely finish.