One Pot Chicken Pesto Pasta

I’m a big fan of recipes that just use one pot, sheet pan or baking dish. It means less clean up and they all seem to come together quickly. One Pot Chicken Pesto Pasta is another great, quick and easy all-in-one meal.

There is tons of flavor in this casserole, mostly coming from the pesto, which I think is a great spring or summer flavor. I love basil and the pesto adds that herby kick, while the tomatoes bring a bit of sweetness to the dish.

The Prep Work

To cut the raw chicken for this recipe, cut it while it’s still cold and use a Santoku-Style Trimmer. Its sharp Double-D® edge cuts cleanly through the meat for easy prep.

The only other cutting to do is to halve the cherry tomatoes. Cutco’s Mini Cheese Knife is the ideal size for cutting them.

There’s a little trick to this recipe that adds both flavor and more protein. The pasta is boiled in chicken bone broth instead of water or regular broth.

Bone broth is pure protein and just one cup provides nine grams of protein. As far as flavor goes, there isn’t much of a difference between bone broth and regular broth, but it does have a bit of deeper flavor. For the added protein, it’s worth using it in this dish.

Making and Serving the Dish

The pasta is cooked, stirring it occasionally, until the bone broth is cooked off. Then the cooked chicken is tossed into the pot along with spinach, cherry tomatoes, prepared pesto and heavy cream. Gently stir it all together with a large spoon like a Basting Spoon.

Add salt and pepper to taste and some shredded Parmesan cheese to serve.

One Pot Chicken Pesto Pasta is a colorful and delicious all-in-one meal that I think will become part of your regular menu rotation.

Nutrition (per serving): 675kcal, 35.8g total fat, 137mg cholesterol, 933mg sodium, 30.8g carbohydrate, 5.1g fiber, 56.2g protein