One-Pan Creamy Pesto Chicken Spaghetti
One-Pan Creamy Pesto Chicken Spaghetti
Ingredients
For the Chicken and Pasta
- 1 1/2 pounds chicken breast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 12 ounces spaghetti, uncooked
- 2 1/2 cups chicken broth
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Pesto Sauce
- 4 ounces cream cheese, softened, cut into cubes
- 1/2 cup basil pesto
For Garnish
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh basil leaves, chopped, as needed
Instructions
- 1
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add cubed chicken breast and cook, stirring occasionally, until browned on all sides and cooked through, about 5 to 7 minutes. Remove chicken from the pan and set aside.
⏱️ 7 min
- 2
To the same pan, add the uncooked spaghetti, chicken broth, chopped sun-dried tomatoes, salt, and black pepper. Bring the liquid to a boil, then reduce heat to medium-low. Cover the pan and simmer for 10 to 12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
⏱️ 12 min
- 3
Return the cooked chicken to the pan. Add the softened cream cheese cubes and basil pesto. Stir gently until the cream cheese has melted and the sauce is smooth and creamy, thoroughly coating all the pasta and chicken.
⏱️ 4 min
- 4
Stir in the grated Parmesan cheese until well combined and melted into the sauce.
⏱️ 2 min
- 5
Serve immediately, garnished with fresh basil leaves if desired.
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Creamy Pesto Chicken Spaghetti
Ingredients
For the Chicken and Pasta
- 1 1/2 pounds chicken breast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 12 ounces spaghetti, uncooked
- 2 1/2 cups chicken broth
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Pesto Sauce
- 4 ounces cream cheese, softened, cut into cubes
- 1/2 cup basil pesto
For Garnish
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh basil leaves, chopped, as needed
Instructions
- 1
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add cubed chicken breast and cook, stirring occasionally, until browned on all sides and cooked through, about 5 to 7 minutes. Remove chicken from the pan and set aside.
⏱️ 7 min - 2
To the same pan, add the uncooked spaghetti, chicken broth, chopped sun-dried tomatoes, salt, and black pepper. Bring the liquid to a boil, then reduce heat to medium-low. Cover the pan and simmer for 10 to 12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
⏱️ 12 min - 3
Return the cooked chicken to the pan. Add the softened cream cheese cubes and basil pesto. Stir gently until the cream cheese has melted and the sauce is smooth and creamy, thoroughly coating all the pasta and chicken.
⏱️ 4 min - 4
Stir in the grated Parmesan cheese until well combined and melted into the sauce.
⏱️ 2 min - 5
Serve immediately, garnished with fresh basil leaves if desired.