One Pan Pesto Pasta with Chicken

One Pot Pesto Pasta with Chicken

This is weeknight cooking at its most efficient. Everything goes into one pot. The pasta cooks in the stock. The chicken cooks in the same pan. The sauce forms around it. No draining, no separate sauce pan, no unnecessary washing up. Just creamy, herby, comforting pesto chicken pasta ready in about 20 minutes.

One pot pasta isn’t some modern internet gimmick. It’s actually rooted in traditional home cooking. Italian kitchens have long cooked pasta in brothy, flavourful liquids for dishes like pasta e ceci or pasta e fagioli. The idea is simple, cook the pasta in something that has flavour so it absorbs it while releasing starch. That starch then thickens everything into a silky sauce.

This version leans fully into that principle. The pasta cooks directly in chicken stock, absorbing savoury depth. The cream cheese melts into the cooking liquid, the pesto adds that bold basil hit, and the starch from the pasta binds it all together into a glossy, creamy coating.

Add juicy chicken pieces and sweet cherry tomatoes for freshness, then finish with peppery rocket. It’s comforting but not heavy. Creamy but still bright. Simple but properly satisfying.

If you like food that tastes like you’ve made an effort but took almost none, this is your lane.

A little background on pesto and one pot cooking

Pesto originates from Genoa in northern Italy. Traditionally made with fresh basil, pine nuts, garlic, parmesan and olive oil, it’s a raw sauce, meaning it’s not cooked. The word “pesto” comes from the Italian word pestare, meaning to pound or crush, referencing the mortar and pestle used to make it.

While classic pesto is usually tossed through freshly drained pasta, modern home cooking often adapts it into creamy sauces for ease and indulgence. Combining pesto with cream cheese or cream creates a softer, more rounded flavour that coats pasta beautifully.

One pot pasta gained popularity in recent years because it simplifies cooking. But the logic behind it is sound. Cook the pasta in seasoned liquid and let the starch do the work. Less waste, more flavour.

This recipe takes that concept and pairs it with pesto and chicken for something that feels modern but grounded.

Why this one pot pesto pasta works so well

Cooking the chicken first builds flavour in the base of the pan.

Using butter and a little oil prevents burning while adding richness.

Adding the pasta directly into the stock allows it to absorb flavour as it cooks.

Keeping the pot covered traps steam and ensures even cooking.

The starch released from the pasta thickens the liquid naturally.

Cream cheese melts into the stock and starch to create instant creaminess without needing a roux.

Basil pesto brings herby brightness and saltiness.

Cherry tomatoes add sweetness and acidity.

Rocket stirred in at the end adds freshness and slight bitterness to balance the richness.

It’s all about balance. Creamy, savoury, fresh and herby in one bowl.

Equipment you’ll need

A large pot or deep sauté pan with a lid.

A wooden spoon or spatula.

A sharp knife and chopping board.

That’s it. One pot does the heavy lifting.

Ingredients

2 chicken breasts
20 g butter
500 ml chicken stock
250 g fusilli pasta
165 g cream cheese
165 g basil pesto
150 g cherry tomatoes, halved
25 g rocket
Salt and black pepper
Cooking oil

Optional to serve
Grated parmesan

How to make it

Cut the chicken breasts into bite-sized pieces and season generously with salt and black pepper.

Add the butter and a drizzle of cooking oil to a large pot over medium to high heat.

Once the butter has melted and starts to lightly brown, add the chicken.

Cook until there are no visible pink bits and the chicken is lightly golden.

Pour in the chicken stock and add the fusilli directly into the pot.

Bring to the boil.

Reduce the heat to low-medium, cover with a lid and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.

Turn off the heat.

Add the cream cheese and basil pesto. Stir well until fully melted and creamy.

Add the cherry tomatoes and stir through.

Fold in the rocket right at the end so it wilts slightly but keeps colour.

Taste and adjust seasoning.

Serve immediately, finished with grated parmesan if desired.

Tips for best results

Stir occasionally while the pasta cooks to prevent sticking.

If the pasta absorbs liquid too quickly, add a small splash of hot water.

If it looks slightly loose at the end, let it sit for 2 minutes. The starch will continue thickening.

Use good quality pesto for best flavour.

Cut the chicken evenly so it cooks at the same rate.

Add the rocket at the very end to preserve its freshness.

Storage and leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently on the hob or in the microwave with a splash of water to loosen the sauce.

The pasta will thicken as it sits, which is normal.

Freezing is possible but the texture may change slightly due to the cream cheese.

Leftovers also work well as a pasta bake with extra cheese on top.

FAQs

Can I use chicken thighs instead?
Yes. Thighs stay juicy and work beautifully here.

Can I use a different pasta shape?
Yes. Penne or rigatoni work well. Adjust cooking time as needed.

Can I make it vegetarian?
Yes. Omit the chicken and use vegetable stock.

Will jarred pesto work?
Yes. Good quality jarred pesto is perfect for speed.

Can I add extra vegetables?
Spinach, courgette or peas would work well.

Is it very creamy?
It’s creamy but balanced by pesto and tomatoes.

Creamy, herby, comforting and all done in one pot. This pesto chicken pasta is weeknight efficiency without sacrificing flavour.

Minimal washing up. Maximum payoff.