One Pot Creamy Pesto Chicken Pasta with Artichokes – Easy Dinner Recipe
One Pot Creamy Pesto Chicken Pasta with Artichokes
Looking for a delicious, healthy pasta dish that comes together in just one pot? This Creamy Pesto Chicken Pasta with artichokes is your new go-to weeknight dinner! Bursting with fresh flavors from basil pesto, tender chicken, and marinated artichokes, this dish proves that gourmet meals don’t require complicated recipes or multiple pans. The creamy pesto sauce coats every strand of pasta perfectly, while the artichokes add a delightful tangy note that balances the richness.
What makes this recipe truly special is its simplicity. Everything cooks together in one pot, meaning less cleanup and more time to enjoy your meal. Whether you’re cooking for a family dinner or meal prepping for the week, this versatile dish adapts to your needs while delivering restaurant-quality flavors.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz pasta (penne, fusilli, or your favorite shape)
- 1 cup basil pesto (homemade or store-bought)
- 1 (14 oz) jar marinated artichoke hearts, drained and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Step-by-Step Instructions
Step 1: Prepare the Base
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then add to the pot. Cook for 5-7 minutes until golden brown and cooked through. Remove chicken and set aside.
Step 2: Sauté Aromatics
In the same pot, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
Step 3: Combine Ingredients
Add the uncooked pasta to the pot along with chicken broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally, until pasta is al dente.
Step 4: Create the Creamy Sauce
Stir in the heavy cream, pesto, and chopped artichoke hearts. Return the cooked chicken to the pot. Simmer for 2-3 minutes until everything is heated through and the sauce has thickened slightly.
Step 5: Final Touches
Remove from heat and stir in Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh basil leaves before serving.
Expert Tips
- Pasta Choice: Short pasta shapes like penne, fusilli, or rigatoni work best as they hold the creamy sauce well.
- Pesto Quality: For the best flavor, use high-quality pesto or make your own with fresh basil, pine nuts, and quality olive oil.
- Cream Alternatives: For a lighter version, substitute Greek yogurt or coconut milk for the heavy cream.
- Vegetable Add-ins: Feel free to add spinach, sun-dried tomatoes, or roasted red peppers for extra nutrition and flavor.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth to refresh the sauce.
FAQ
Can I make this dish ahead of time?
Yes! This pasta reheats well, though the sauce may thicken upon cooling. Add a little broth or cream when reheating to restore the creamy consistency.
Is this recipe gluten-free?
You can easily make it gluten-free by using your favorite gluten-free pasta. The other ingredients are naturally gluten-free.
Can I use frozen artichokes?
Absolutely! Thaw frozen artichokes completely and pat them dry before adding to the dish. Marinated artichokes from a jar add more flavor, but frozen work well too.
How can I make this dish vegetarian?
Simply omit the chicken and use vegetable broth instead of chicken broth. You might want to add extra vegetables like mushrooms or zucchini for more substance.
What’s the best way to prevent the pasta from sticking?
Make sure to stir the pasta occasionally while it cooks in the broth. Using a heavy-bottomed pot also helps prevent sticking and ensures even cooking.
One Pot Creamy Pesto Chicken Pasta with Artichokes
Ingredients
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then add to the pot. Cook for 5-7 minutes until golden brown and cooked through. Remove chicken and set aside.
- In the same pot, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Add the uncooked pasta to the pot along with chicken broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally, until pasta is al dente.
- Stir in the heavy cream, pesto, and chopped artichoke hearts. Return the cooked chicken to the pot. Simmer for 2-3 minutes until everything is heated through and the sauce has thickened slightly.
- Remove from heat and stir in Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh basil leaves before serving.
