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One Pot Creamy Pesto Chicken Pasta with Artichokes

This creamy pesto chicken pasta 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 perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

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

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

Use marinated artichokes for extra flavor; cut chicken into uniform pieces for consistent cooking; pasta should be just covered by broth for proper cooking