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.
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.
- 2 cups fresh broccoli florets
- 2 tablespoons lemon juice
- 2 teaspoons olive oil
- 1 cup frozen peas
- 1 pound boneless skinless chicken thighs cut into 1-inch pieces
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/3 cup prepared pesto
- 1 teaspoon salt-free seasoning blend
- 1 cup uncooked gemelli or spiral pasta
- Carbohydrate 7.91291875093074 g
- Cholesterol 94.120416775 mg
- Fat 5.29871541585 g
- Fiber 2.7057499568782 g
- Protein 25.329012676291 g
- Saturated Fat 1.25150592487573 g
- Serving Size 1 1 serving (197g)
- Sodium 148.76673455009 mg
- Sugar 5.20716879405254 g
- Trans Fat 1.01355857522563 g
- Calories 182 calories
Step-by-step
- 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, 2-3 minutes longer or until pasta is tender and chicken is no longer pink, stirring occasionally.
- Add peas; heat through.
- Stir in pesto.
My Go-To Weeknight Dinner: One-Pot Chicken Pesto Pasta
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and, most importantly, delicious. That's why this One-Pot Chicken Pesto Pasta recipe has become a staple in my kitchen. It’s a lifesaver on those hectic evenings when I'm juggling work deadlines, school pick-ups, and everything in between. The best part? It's all cooked in one pot, minimizing cleanup – another huge win in my book!
The beauty of this recipe lies in its simplicity. It combines the savory flavor of chicken with the vibrant taste of pesto and the satisfying texture of perfectly cooked pasta. I often adapt it based on what I have on hand. Sometimes I'll add different vegetables like spinach or zucchini, depending on the season. Other times, I might swap the chicken for shrimp or sausage for a fun twist. The possibilities are endless!
The key to this recipe's success is using high-quality ingredients. Fresh pesto, made from homegrown basil whenever possible, elevates the dish to another level. But even store-bought pesto works perfectly well in a pinch. I always make a big batch of pesto in the summer when my basil plants are overflowing, then freeze it in portions for those busy weeknights when I need a quick and easy meal. This ensures I always have this flavorful sauce ready to go.
Beyond its convenience, this dish is surprisingly healthy and nutritious. It’s packed with protein from the chicken and a good source of fiber from the pasta and vegetables. It's a balanced meal that leaves me feeling satisfied and energized, without the guilt of indulging in a heavy, time-consuming dinner.
I often serve this dish with a simple side salad for a complete and refreshing meal. Sometimes I add a crusty bread to soak up the delicious sauce, but honestly, the pasta is so flavorful that it rarely needs anything else.
This recipe is more than just a meal; it's a testament to the fact that delicious and healthy food doesn't have to be complicated. It's a go-to weeknight wonder that has become a favorite in my household and one I’m excited to share with you. Try it – I’m sure it will quickly become one of your favorites too!
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Add more veggies: Feel free to experiment with other vegetables like bell peppers, mushrooms, or sun-dried tomatoes.
- Change the protein: Swap chicken for shrimp, sausage, or even chickpeas for a vegetarian option.
- Make it creamy: Stir in a dollop of cream cheese or heavy cream at the end for a richer sauce.
- Use different pasta: Any short pasta shape will work well in this recipe.
I hope you enjoy this easy and delicious One-Pot Chicken Pesto Pasta recipe as much as I do! Let me know in the comments how it turns out.
