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 sun-dried tomatoes, sliced green beans, snow peas (mangetout), 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.
Print
One-pan Pesto Chicken Pasta
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.
- Total Time: 25 mins
- Yield: 4 1x
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 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 mins 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.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: pasta, one pan meal, chicken pasta
- Method: pan
- Cuisine: Italian
Selina says:
Mine was so very runny any thick at all and I used 1/2 cup less water.
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