Want a simple pasta dinner with minimal cleanup? This Chicken Pesto Pasta is made in one pot and ready in about 30 minutes. Tender pieces of chicken are cooked with pasta, mushrooms and roasted tomatoes, then tossed with a vibrant pesto for a flavorful, family-friendly meal.
One-pot pasta recipes are perfect for busy weeknights. They reduce dishes, concentrate flavor as the pasta releases its starch, and make a silky sauce without extra effort. Over the years I’ve simplified this chicken pesto pasta so it’s faster to make while keeping every bit of the flavor.
Why you’ll love this recipe:
- Satisfying and crowd-pleasing — pesto, chicken and pasta make a comforting combination.
- Ready in about 30 minutes with minimal cleanup thanks to the one-pot method.
- Flexible — swap pasta shapes, proteins or vegetables to suit your pantry.
- Easy to make vegetarian by replacing chicken with white beans or another plant-based protein.
Recipe ingredients
Pesto is one of my go-to sauces because it’s bright, versatile and quick to prepare. You can make it ahead and keep it in the refrigerator for several days or freeze it for longer storage. This recipe uses simple ingredients you likely have or can substitute easily.
- Chicken: Boneless, skinless chicken breasts are used here. Thighs or ground chicken work as well. You can also stir in pre-cooked shredded or rotisserie chicken at the end. For a vegetarian version, substitute with canned or cooked white beans.
- Pesto: Homemade pesto gives the best flavor and color, but a good quality store-bought pesto is convenient and works fine.
- Pasta: Short shapes like rotini, fusilli, farfalle or penne are ideal because they hold sauce well. Whole wheat or gluten-free options work depending on your preference.
- Veggies: Baby bella mushrooms and roasted cherry tomatoes are used here. Fresh cherry tomatoes or a handful of sun-dried tomatoes can be substituted. Feel free to add spinach, peas or zucchini.
Quantities and the full ingredient list appear in the recipe card below.
How to make this recipe
This one-pot chicken pesto pasta comes together quickly with only about 10 minutes of prep. The key is to brown the chicken first, then sauté the mushrooms, add the pasta and liquid, and finish by stirring in pesto and tomatoes.
Pro tip: If you make pesto ahead of time, this becomes a true 30-minute meal. Pesto keeps up to a week in the fridge and freezes well for months.
- Season chicken breasts on both sides and cut into 1″ pieces.
- Heat 1 tablespoon oil in a large sauté pan over medium heat. Add the chicken and cook, stirring occasionally, until lightly browned and cooked through, about 5–6 minutes. Transfer chicken to a bowl and set aside.
- Add the remaining tablespoon of oil to the pan and sauté the mushrooms with salt and pepper until their liquid evaporates and they soften, about 5 minutes. Add minced garlic and cook another 30 seconds.
- Add the dry pasta and water (or broth) to the pan and stir. Bring to a boil, then reduce heat to medium-low and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. The pasta will release starch and the liquid will thicken into a sauce.
- Stir in the cooked chicken, pesto and roasted tomatoes. Heat gently until everything is warmed through. Remove from heat and finish with freshly grated Parmesan and optional toasted walnuts.
Recipe FAQs
Yes. Pesto is a traditional Italian sauce typically made from basil, olive oil, Parmesan and pine nuts (or other nuts). It’s great tossed with pasta, spread on sandwiches or used as a marinade.
A general guideline is about 1/2 cup of pesto for 8 ounces of pasta, but adjust to taste based on how saucy you like your pasta.
Yes. Reheat leftovers in the microwave or a skillet until warmed through. If the pasta seems dry, stir in a splash of olive oil or a little extra pesto before reheating.
Recipe notes
- Make-ahead pesto: Homemade pesto can be prepared a few days ahead or frozen for longer storage. Thaw or chill before using.
- Roasted cherry tomatoes add concentrated sweetness and depth; substitute with fresh cherry tomatoes or sun-dried tomatoes if needed.
- To keep the dish vegetarian, omit the chicken and add white beans or extra vegetables for protein and texture.
- Leftovers will keep in the refrigerator for up to 5 days—reheat gently to preserve texture and flavor.
One Pot Chicken Pesto Pasta — Recipe Card
Servings: 6 | Prep Time: 10 mins | Cook Time: 20 mins | Total: 30 mins
Summary: Tender chicken, pasta and mushrooms cooked in one pan, finished with basil pesto and roasted tomatoes for a quick, flavorful dinner.
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1″ pieces
- 2 tablespoons oil, divided (avocado, olive, or other neutral oil)
- 8 ounces baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 8 ounces fusilli or other short pasta
- 3.5 cups water or chicken broth
- 1/2 cup basil pesto (homemade or store-bought)
- 1 cup roasted cherry tomatoes (or fresh cherry tomatoes / 1/2 cup sun-dried)
- Salt and pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup toasted walnut pieces, optional for serving
Instructions
- Season chicken and cut into pieces.
- Heat 1 tablespoon oil in a large sauté pan over medium heat. Cook chicken until browned and cooked through, 5–6 minutes. Remove and set aside.
- Add remaining oil to the pan and sauté mushrooms with salt and pepper until softened and liquid has evaporated, about 5 minutes. Add garlic and cook 30 seconds.
- Add pasta and water (or broth). Bring to a boil, then reduce to medium-low and simmer 10–12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
- Stir in chicken, pesto and roasted tomatoes. Heat through, remove from heat, then top with Parmesan and optional toasted walnuts. Serve warm.
Nutrition (per serving)
Calories: 483 kcal • Carbohydrates: 34 g • Protein: 35 g • Fat: 23 g • Sodium: 467 mg • Fiber: 2 g
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see what you made.