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One-Pot Chicken Pesto Pasta

When my garden basil goes nuts, I make pesto and keep it frozen in small containers for the right opportunity, like this saucy one-pot chicken with pasta. —Kimberly Fenwick, Hobart, Indiana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon salt-free seasoning blend
  • 2 teaspoons olive oil
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2 tablespoons lemon juice
  • 1 cup uncooked gemelli or spiral pasta
  • 2 cups fresh broccoli florets
  • 1 cup frozen peas
  • 1/3 cup prepared pesto


  • Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan.
  • In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes.
  • Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.
Nutrition Facts
1 cup: 404 calories, 18g fat (4g saturated fat), 76mg cholesterol, 646mg sodium, 29g carbohydrate (4g sugars, 4g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.
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Average Rating:
  • Paula
    Aug 8, 2020

    Made this tonight. Loved it! I added sautéed onions and garlic and then at the end I added 1/2 cup heavy cream and 1/4 c Parmesan cheese. I did not cook the broccoli as long as suggested so it would remain firm. Delicious!!

  • SharonScanlan
    Aug 5, 2020

    No comment left

  • Charlene
    Aug 5, 2020

    Where is the pesto in this recipe?

  • tennis-twin
    Sep 26, 2019

    It was OK - nothing special. I agree with other reviewers that it needed something else. Even though I added some garlic powder, it still needs more flavor. Probably won't make it again.

  • dlynsmith9
    Jul 4, 2019

    This was a very easy and delicious recipe. I did not have broccoli or peas, so I used asparagus and zucchini. My husband said that he would eat it again.

  • LPHJKitchen
    Apr 26, 2018

    This dish was one of my personal favorites. I love pesto and this was a simple way to use it. It was a light and filling dish that had a quick prep time. Great for weeknights or a nice weekend meal!

  • GeeRea
    Oct 16, 2016

    I used 1/2 lb shrimp and broth made from cooking the shrimp shells, 5 oz mini bowtie pasta, 1/2 sweet red pepper, juice from 1 lemon, 1/3 c. homemade pesto, plus salt and pepper w parmesan on top. No broccoli. I believe 1/2 cup of peas would be sufficient for 3 servings

  • jstowellsupermom
    Jun 29, 2016

    Great meal!! Easy to make & delicious!

  • shannondobos
    May 25, 2016

    I was pleasantly surprised at this dish. It truly was so easy, and I feel like the lemon juice gave the pesto an extra kick. You really could taste it. This would be a fun one to change up the pesto variety with. I'm also usually quite skeptical about anything "one pot", as I find the liquid or cook time is inevitably off. Not in this case though! It really was exactly what I was looking for - a quick, tasty supper that everyone liked.

  • DianeC23
    Apr 26, 2016

    The basil pesto made this dish smell wonderful, but the taste wasn't one we liked. We ate it, but won't be making it again. I think the sauce needs something besides just pesto -- something to mix with it.