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One-Pot Chicken Pesto Pasta

Name: One-Pot Chicken Pesto Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 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

9 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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 pesto pasta recipe. —Kimberly Fenwick, Hobart, Indiana

One-Pot Chicken Pesto Pasta Recipe photo by Taste of Home

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Ingredients

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

Directions

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.

One-Pot Chicken Pesto Pasta Tips

Can I use a homemade pesto?

Making your own fresh pesto is an easy thing to do especially if you have an abundance of fresh basil. Just follow our step-by-step guide on how to make pesto. You'll find you end up with a brighter, fresher tasting pasta.

Can I use something other than chicken thighs?

While chicken thighs are a flavorful meat, you can easily substitute chicken breasts or pork chops instead. If you’re a seafood lover, try adding large shell-on shrimp but skip the browning step. Just add them the last 5 minutes of cooking.

What else can I add to this chicken pesto pasta recipe?

Try adding other veggies! You’ll want to pick vegetables that have a similar texture to raw broccoli so the cooking time will stay the same. Some good options are cauliflower, thinly sliced carrots or Brussel sprouts. Onion lovers can add pearl onions or coarsely chopped white or yellow onions.

Can pesto chicken pasta be reheated?

Surprisingly, we’ve found the microwave reheats pasta really well. Spoon out a single portion into a microwave-safe bowl, cover loosely and microwave at medium power until heated through, about 2-3 minutes. If you need to heat all the leftover pasta at once, place it in a saucepan over medium heat. Cook, stirring frequently, until heated through. You may need to add a little water if the pasta is too dry. (Check out these other reheating tips!)

Research contributed by James Schend, Taste of Home Deputy Editor, Culinary

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.