One Pot Creamy Pesto Chicken Pasta with Artichokes – Easy Weeknight Dinner
One Pot Creamy Pesto Chicken Pasta with Artichokes
Say hello to your new favorite weeknight dinner! This creamy pesto chicken pasta with artichokes combines tender chicken, flavorful pesto, and savory artichokes in a single pot for maximum flavor with minimal cleanup. Ready in under 30 minutes, this dish delivers restaurant-quality taste that will have everyone asking for seconds.
Why You’ll Love This Recipe
• One pot means easy cleanup
• Packed with protein and Mediterranean flavors
• Perfect for meal prep and leftovers
• Kid-friendly and adult-approved
• Customizable with your favorite ingredients
Ingredients
- 1 lb boneless, skinless chicken breasts, cubed
- 12 oz pasta (penne or fusilli work best)
- 1 jar (12 oz) marinated artichoke hearts, drained and chopped
- 1/2 cup basil pesto
- 1 cup heavy cream or Greek yogurt for lighter option
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 small onion, diced
- 4 cups chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Step-by-Step Instructions
Step 1: Prepare the Base
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
Step 2: Cook the Chicken
Add cubed chicken to the pot and season with salt and pepper. Cook until chicken is browned on all sides, about 5-6 minutes. The chicken doesn’t need to be cooked through at this stage.
Step 3: Add Pasta and Liquid
Pour in the uncooked pasta and chicken broth. Bring to a boil, then reduce heat to a simmer. Cook for 10-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
Step 4: Create the Creamy Sauce
Stir in the pesto, heavy cream, and Parmesan cheese. Add the chopped artichoke hearts. Cook for another 2-3 minutes until the sauce thickens slightly.
Step 5: Final Touches
Taste and adjust seasoning if needed. If the sauce is too thick, add a splash of broth or water. Garnish with fresh basil leaves and extra Parmesan before serving.
Expert Tips
Choosing Your Ingredients
Pesto Selection: Use high-quality store-bought pesto or make your own for the freshest flavor. Traditional basil pesto works best, but sun-dried tomato pesto adds a nice twist.
Cooking Perfect Pasta
One Pot Technique: The key to successful one-pot pasta is using the right amount of liquid. The pasta should be just covered by the broth, allowing it to cook evenly without becoming mushy.
Chicken Tips
Even Cooking: Cut chicken into uniform pieces for consistent cooking. Pat chicken dry before seasoning to ensure proper browning.
Artichoke Preparation
Flavor Boost: Use marinated artichokes for extra flavor. If using canned, rinse well and pat dry. Fresh artichokes can be used but require pre-cooking.
FAQ Section
Can I make this recipe dairy-free?
Yes! Substitute the heavy cream with coconut cream and use nutritional yeast instead of Parmesan. Choose a dairy-free pesto or make your own without cheese.
How long do leftovers last?
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth to refresh the sauce.
Can I freeze this pasta?
While possible, creamy sauces can separate when frozen. For best results, freeze just the cooked chicken and sauce base, then cook fresh pasta when ready to serve.
What pasta shapes work best?
Short pasta shapes like penne, fusilli, or rigatoni work best as they hold the creamy sauce well. Avoid long pasta like spaghetti for this one-pot method.
Can I add vegetables?
Absolutely! Spinach, cherry tomatoes, or sun-dried tomatoes pair beautifully. Add delicate greens at the end, and heartier vegetables earlier in the cooking process.
Ready to transform your weeknight dinners? This creamy pesto chicken pasta with artichokes is the perfect balance of convenience and gourmet flavor. With minimal cleanup and maximum taste, it’s sure to become a family favorite!
One Pot Creamy Pesto Chicken Pasta with Artichokes
Ingredients
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Add cubed chicken to the pot and season with salt and pepper. Cook until chicken is browned on all sides, about 5-6 minutes. The chicken doesn’t need to be cooked through at this stage.
- Pour in the uncooked pasta and chicken broth. Bring to a boil, then reduce heat to a simmer. Cook for 10-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
- Stir in the pesto, heavy cream, and Parmesan cheese. Add the chopped artichoke hearts. Cook for another 2-3 minutes until the sauce thickens slightly.
- Taste and adjust seasoning if needed. If the sauce is too thick, add a splash of broth or water. Garnish with fresh basil leaves and extra Parmesan before serving.
