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Easy One-Pot Creamy Pesto Pasta

A bowl filled with penne pasta coated in vibrant green creamy pesto pasta, topped generously with grated Parmesan cheese.

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Compose a rich, velvety pesto cream sauce for a quick, flavorful weeknight dinner. This simple recipe minimizes cleanup by cooking everything in one pot.

Ingredients

Scale
  • 12 oz pasta (penne or farfalle recommended)
  • 4 cups water or low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup prepared basil pesto (homemade or store-bought)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup reserved pasta water
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • Optional: 1 cup cooked chicken breast, diced

Instructions

  1. Place the pasta, water or broth, and olive oil into a large pot or Dutch oven. Bring the mixture to a boil over high heat.
  2. Once boiling, reduce the heat to medium-low to maintain a steady simmer. Cook, stirring frequently to prevent sticking, until the pasta is nearly al dente and most of the liquid has been absorbed, about 10 to 12 minutes.
  3. Stir in the heavy cream, basil pesto, and minced garlic. Continue to simmer gently for 2 minutes, stirring constantly until the sauce begins to thicken slightly.
  4. Remove the pot from the heat. Stir in the 1/2 cup of Parmesan cheese and 1/4 cup of the reserved pasta water (add more water if you prefer a thinner sauce). Mix until the sauce is smooth and coats the pasta.
  5. If using, stir in the cooked chicken now. Season with salt and pepper to your preference.
  6. Serve immediately in bowls, topping each serving with extra grated Parmesan cheese.

Notes

  • For a vegetarian meal, omit the chicken. You can add 1 cup of cherry tomatoes during the last 5 minutes of simmering for color and freshness.
  • If your pesto is very thick, you may need slightly more reserved pasta water to achieve a velvety texture.
  • This recipe works well with gluten-free pasta; adjust the cooking time according to the package directions.

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