One Pan Pesto Chicken Pasta

Key Ingredients & Substitutions

Rotini Pasta: This shape is great for holding onto the pesto and sauce. You can substitute with penne, fusilli, or even gluten-free pasta for a different texture. Just keep an eye on cooking times.

Chicken Breast: I like using chicken breast for its mild flavor. If you prefer, substitute with boneless thighs for more juiciness, or even tofu for a vegetarian option!

Cherry Tomatoes: They add sweetness and color. If they’re out of season, feel free to use diced regular tomatoes or skip them altogether. Canned tomatoes work too, but drain some of the liquid first.

Broccoli and Asparagus: These veggies bring freshness and crunch. Swap in any seasonal veggies like bell peppers, zucchini, or spinach for variety.

Basil Pesto Sauce: Store-bought pesto saves time, but you can make your own for a fresher taste. If you’re looking for an alternative, sun-dried tomato pesto or even a spinach-based pesto can work well.

How Do I Cook the Pasta Perfectly in One Pan?

Cooking pasta in one pan means less cleanup! The key is to ensure the pasta gets enough liquid to absorb flavor and become tender. Here’s how to do it:

• After adding the uncooked pasta to the chicken broth, make sure to stir it well so that it doesn’t stick to the bottom.
• Keep the heat at medium-low after boiling; this allows the pasta to cook evenly without becoming mushy.
• Stir occasionally to prevent it from clumping. You’re aiming for al dente texture, so taste it a couple of minutes before the time is up!

One Pan Pesto Chicken Pasta

Ingredients You’ll Need:

For the Pasta Dish:

• 2 cups rotini pasta (uncooked)
• 2 tablespoons olive oil
• 1 lb (450g) chicken breast, cut into strips
• 1 cup cherry tomatoes
• 1 cup broccoli florets
• 1 cup asparagus, trimmed and cut into pieces
• 3 cups chicken broth
• 1 cup basil pesto sauce
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

How Much Time Will You Need?

This delicious One Pan Pesto Chicken Pasta will take about 30 minutes total! You’ll spend around 10 minutes on prep and about 20 minutes cooking. With everything happening in one pan, cleanup is a breeze!

Step-by-Step Instructions:

1. Cook the Chicken:

Start by heating the olive oil in a large skillet or deep pan over medium-high heat. Add the chicken strips, sprinkle with salt and pepper, and cook for about 5-7 minutes. Keep an eye on them—they should be golden brown and cooked through. Once done, remove the chicken from the pan and set it aside.

2. Sauté the Garlic:

In the same pan, add the minced garlic and let it sauté for about 1 minute. This will bring out a wonderful aroma in the kitchen!

3. Cook the Pasta and Veggies:

Next, add the uncooked rotini pasta, chicken broth, broccoli florets, and asparagus pieces to the pan. Stir everything well and bring it to a lovely boil.

4. Simmer and Cook:

Once boiling, reduce the heat to medium-low, cover the pan, and let it simmer for about 10 minutes. Stir occasionally to make sure the pasta is cooking evenly. You want the pasta to be tender and most of the liquid absorbed.

5. Mix in the Goodies:

Add the cherry tomatoes, the cooked chicken, and the basil pesto sauce back into the pan. Stir everything together and heat it for another 2-3 minutes until everything is warmed through.

6. Creamy Finish:

Remove the pan from heat and mix in the grated Parmesan cheese. Stir well until everything is beautifully combined and creamy.

7. Serve and Enjoy:

Garnish your dish with chopped fresh basil and additional Parmesan cheese just before serving. Enjoy your flavorful One Pan Pesto Chicken Pasta!

Can I Use Whole Wheat Pasta Instead of Rotini?

Absolutely! Whole wheat pasta is a great option for added fiber and nutrients. Just keep an eye on the cooking time, as whole wheat pasta may require a minute or two longer to cook compared to regular rotini.

What Vegetables Can I Substitute in This Recipe?

You can customize the vegetables to your liking! Feel free to use bell peppers, zucchini, spinach, or even peas. Just make sure to add quick-cooking veggies towards the end of the cooking process to prevent overcooking.

How Can I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm gently on the stove or in the microwave, adding a splash of chicken broth or water to keep it moist.

Can I Make This Recipe Vegetarian?

Yes! Simply replace the chicken with cooked chickpeas or extra vegetables like mushrooms for a hearty option. You can also use vegetable broth instead of chicken broth for a fully vegetarian dish.