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One Pot Creamy Pesto Chicken Pasta with Artichokes

This delicious one-pot creamy pesto chicken pasta with artichokes comes together quickly with minimal cleanup. Bursting with fresh flavors from basil pesto, tender chicken, and marinated artichokes, this dish delivers gourmet quality with simple preparation.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

Short pasta shapes like penne or fusilli work best as they hold the creamy sauce well. For a lighter version, substitute Greek yogurt or coconut milk for heavy cream. Add spinach or sun-dried tomatoes for extra nutrition.