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One-pot chicken pesto pasta in a bowl topped with Parmesan cheese

One-Pot Chicken Pesto Pasta

Course Main Course
Cuisine American, Italian
Keyword chicken pesto pasta, pantry staples, under 30 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Calories 433 kcal
Author Cheryl Malik


  • 1 cup cooked chicken diced
  • 8 ounces uncooked penne pasta about 2 cups
  • 2 tablespoons salt plus 1/4 teaspoon
  • 1/2 cup pesto
  • 1/4 cup half and half or heavy cream or milk
  • 1/4 cup Parmesan cheese freshly grated
  • 1/4 teaspoon pepper


  1. Boil pot of water, adding 2 tablespoons of salt. Cook pasta and drain. Reserve 1/2 cup of pasta water and place to side.

  2. Add half and half to pasta and toss. Add some pasta water gradually until sauce is creamy. (You do not have to use entire 1/2 cup.) Add the rest of the ingredients and toss.

Recipe Notes

  • Raw chicken: Cut into bite-sized pieces and cook in oil on a skillet over medium-high heat. Season with salt and stir. Cook until browned all over, about 5 minutes.
  • For vegetarian: Omit chicken.
  • For gluten-free: Use gluten-free pasta.
Nutrition Facts
One-Pot Chicken Pesto Pasta
Amount Per Serving
Calories 433 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 39mg13%
Sodium 717mg31%
Potassium 226mg6%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 3g3%
Protein 20g40%
Vitamin A 742IU15%
Calcium 156mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.