One Pot Creamy Chicken Pesto Pasta with Broccoli
This one-pot chicken pesto pasta is loaded with broccoli, tomatoes, and mushrooms—creamy, dreamy, and ready in 30 minutes!
or read on for step-by-step instructions with photos
The Perfect Weeknight Pesto Chicken Fettuccine Dinner
This creamy chicken pesto pasta with broccoli, tomatoes, and mushrooms is rich, cozy, and full of herby pesto flavor. Everything cooks together in one pot—including the fettuccine—making it perfect for busy nights when you want something easy, fast, and satisfying with almost no cleanup.
Why You’ll Love This Creamy Chicken Pesto Pasta
One-pot magic: Cook your pasta, chicken, and veggies all in one pot for minimal mess and maximum flavor.
Flavor-loaded: Pesto and sour cream create a creamy, tangy sauce that clings to the pasta perfectly.
Quick: Using store-bought pesto (my favorite brand in FAQs!) keeps prep simple. Dinner’s on the table in 30 minutes or less.
What’s Ahead in This Recipe
My Tips: How to keep pasta from clumping and get perfectly juicy chicken.
Serving Suggestions: What to serve with chicken pesto pasta for a complete meal.
Substitutions: Ingredient swaps for chicken, dairy, or different pastas.
Storage: The best way to store, reheat, or even freeze leftovers.
FAQs: Answers to your top questions like the best store-bought pesto brands and which pasta shapes work best for one-pot meals.
But first, I’ll walk you through this one-pot chicken pesto fettuccine recipe step-by-step, so it turns out perfect on your first try.
Let’s get cooking!
What you’ll need
Ingredients for One-Pot Chicken Pesto Pasta
1 boneless, skinless chicken breast
½ pound (225 g) fettuccine pasta
1 pint (225 g) button mushrooms, quartered
½ head broccoli, cut into florets
2 plum tomatoes, diced
¾ cup basil pesto (store-bought or homemade)
½ cup sour cream
3 cups water
1 tablespoon extra virgin olive oil
salt & pepper, to taste
Equipment
Medium-sized pot with lid
Knife and cutting board
Wooden spoon and tongs
Makes: 2 portions
Prep: 5 min Cook: 25 min
How to Make Chicken Pesto Pasta
Step 1
Sear the chicken breast.
Season the chicken breast with salt and pepper. In a medium-sized pot, heat the olive oil over medium-high. Sear the chicken until golden brown and about 80% cooked through. Set it aside on a plate and cover to keep warm.
Step 2
Cook the mushrooms and fettuccine.
Add the quartered mushrooms to the same pot and cook over medium heat until they shrink and release their moisture.
Pour in the water and increase the heat to bring it to a boil. Add the fettuccine, stirring to make sure it’s fully submerged.
Reduce the heat to medium, cover the pot, and cook for 5 minutes, stirring occasionally to prevent sticking. Adjust the heat as needed to maintain a gentle boil.
Step 3
Add broccoli to the one pot pasta.
After 5 minutes, check that the pasta is partially cooked and still mostly covered in water. If needed, add a splash of water.
Stir in the broccoli florets, cover, and cook for another 5 minutes, stirring occasionally to ensure even cooking.
Step 4
Add cooked chicken and tomatoes.
While the pasta simmers, slice or cube the seared chicken. It should be cooked through from residual heat but still juicy. A slight pink center is okay—it’ll finish cooking in the pasta.
After 5 minutes, stir the chicken and diced tomatoes into the pot. Cook for 2 more minutes to heat everything through.
Step 5
Stir in pesto, sour cream, and serve.
Taste the pasta, making sure it’s al dente and that the chicken is fully cooked. If needed, cook a little longer, adding a splash of water to prevent sticking.
Remove from heat and stir in the pesto, sour cream, and another pinch of salt and pepper. Mix until creamy and well coated. Let the pasta rest for a couple of minutes before serving to allow the flavors to meld.
My Tips for the Best One Pot Chicken Pesto Pasta
Keep a gentle simmer: For one pot chicken pesto pasta, maintaining a low, steady simmer with the lid on helps the pasta cook evenly by trapping steam.
Stir often to prevent sticking: Fettuccine tends to clump in one-pot recipes, so stir frequently to keep the pasta separated and ensure even cooking.
Let it rest before serving: Once everything’s combined, let your chicken pesto pasta rest off heat for 2–3 minutes. This helps the sauce thicken slightly and the flavors meld together.
Any pot will work: While most one pot pasta recipes recommend a heavy-bottomed pot or Dutch oven, I’ve had great results with a lightweight, enamel-coated aluminum pot. Just stir often, keep it covered, and adjust the heat to hold a gentle simmer.
Cook the chicken separately: Searing the chicken breast until it’s 80% cooked before resting helps maintain moisture and tenderness. Plus, you don’t need to deal with cutting raw chicken, yay!
What to Serve with Creamy Chicken Pesto Fettuccine
Salads: A Mediterranean-style chopped salad adds brightness with cucumbers, tomatoes, and fresh herbs. Or keep it classic with a Caesar salad with homemade creamy Caesar dressing. For something heartier, try my make-ahead kale power salad—packed with chickpeas, crunchy veggies, and tahini dressing.
Vegetable sides: Serve your chicken pasta with marinated green beans or roasted Mediterranean vegetables for vibrant contrast and easy prep. For something savory and smoky, try my skillet brussels sprouts with bacon fat.
Bread: Crusty sourdough or warm focaccia is perfect for mopping up all that creamy pesto sauce. For a more indulgent side, my cheese-stuffed grilled garlic bread is loaded with gooey cheese and smoky garlic flavor—truly next level!
Substitutions
Pasta: You can use any pasta shape you like—penne, rigatoni, spaghetti, or even gluten-free noodles all work. Just follow the package cooking time and adjust when you add the veggies (I suggest broccoli in the last 5 minutes and chicken and tomatoes in the last 2).
Chicken: Swap the chicken breast for thighs, leftover rotisserie chicken, bacon, cooked shrimp, or even sliced turkey. For a vegetarian version, just omit the meat altogether (see below).
Pesto: No pesto? No problem. Try a mix of freshly chopped herbs (like basil, parsley, or chives), or boost flavor with citrus zest, roasted garlic, or chili flakes. For a nutty twist, stir in a spoonful of brown butter.
Sour cream: You can use cream cheese, heavy cream, goat cheese, or even a splash of milk with extra pesto for a lighter version. Want to go extra creamy? Add a few tablespoons of classic béchamel sauce or homemade chicken velouté for a luxurious texture.
Tomatoes: If you’re out of fresh tomatoes, canned diced tomatoes or oil-packed sun-dried tomatoes make great stand-ins and add a bit of extra umami.
To make it vegetarian: Skip the chicken and double up on the mushrooms—portobello or shiitake work great for a meatier texture. You can also toss in veggies like spinach, zucchini, or bell peppers to bulk it up and add color.
Storage
Fridge: Store leftover chicken pesto pasta in an airtight container in the fridge for up to 5 days.
To Reheat: Reheat in the microwave or in a skillet over low heat. Add a splash of water or milk to loosen the sauce and stir often to ensure even warming without clumping.
Freezer: Freeze in a sealed container for up to 3 months. Keep in mind the pasta will have a softer texture after thawing.
For best results, transfer leftovers to an oven-safe dish, top with breadcrumbs and cheese, before freezing.
When ready to bake, defrost in the fridge overnight. Bake at 375°F, covered, for 20–25 minutes, then uncover and bake for another 10–15 minutes until golden brown and bubbly.
This baked version makes a cozy, make-ahead meal where the softer texture won’t matter as much.
One-Pot Pasta FAQs
What’s the best store-bought pesto for pasta dishes?
The best store-bought pesto for pasta dishes, in my opinion, is Kirkland Signature Basil Pesto from Costco. It’s kept in the refrigerated section, made with real D.O.P. Genovese basil, and tastes surprisingly fresh. If Costco isn’t accessible, Trader Joe’s has a great option too, or check your local Italian market.
Can I use other pasta shapes in this one-pot fettuccine recipe?
Yes, you can substitute the fettuccine in this one-pot pasta recipe with any shape you like—penne, rigatoni, or spaghetti all work well. Just adjust the cooking time to match the package directions and make sure the pasta stays fully submerged during cooking.
What’s the ideal pasta-to-liquid ratio for one-pot dishes?
The ideal pasta-to-liquid ratio for one-pot pasta dishes depends on the sauce. For more liquidy sauces like tomato or meat-based ones, a 1:2 ratio (½ pound pasta to 2 cups water) usually works best.
For recipes like this one, where the sauce (pesto and sour cream) is stirred in at the end, aim for a 1:3 ratio to prevent sticking and create enough starchy water to bring the sauce together.
That’s it, enjoy!
Cooking pasta in a single pot has become my go-to for busy nights. It’s simple, creates less dishes, and the results are always satisfying. Once you try it, I have a feeling you’ll be hooked too.
Store-bought pesto makes this recipe even easier. Using Kirkland’s basil pesto cuts prep time way down without losing flavor. It’s one of my favorite shortcuts, and it works beautifully here with just a few additional fresh ingredients.
Want more one-pot pasta inspiration?
Try my bison bolognese with tagliatelle—so easy we made it while camping! Or, spice things up with rigatoni amatriciana with bacon and pickled jalapeños.
Summary
One Pot Creamy Chicken Pesto Pasta Recipe
Simplify dinner with this easy one-pot chicken pesto fettuccine! All the ingredients come together in a single pot for minimal cleanup with maximum flavor.
Makes: 2 portions Prep: 5 min Cook: 25 min
Dietary Notes: Egg-free
Ingredients
1 boneless, skinless chicken breast
½ pound (225 g) fettuccine pasta
1 pint (225 g) button mushrooms, quartered
½ head broccoli, cut into florets
2 plum tomatoes, diced
¾ cup basil pesto (store-bought or homemade)
½ cup sour cream
3 cups water
1 tablespoon extra virgin olive oil
salt & pepper, to taste
Instructions
Sear the chicken. Season with salt and pepper. In a medium-sized pot, heat olive oil over medium-high heat. Sear chicken until golden and 80% cooked, about 5–6 minutes. Set aside and cover to keep warm.
Cook mushrooms and pasta. Add mushrooms and sauté until softened. Pour in the water and bring to a boil. Add fettuccine, stir to submerge, cover, and reduce to medium heat. Simmer for 5 minutes, stirring occasionally.
Add broccoli. Stir in broccoli florets and continue simmering, covered, for another 5 minutes. Add a splash of water if needed to keep pasta mostly submerged.
Add chicken and tomatoes. Cube the seared chicken and add to the pot with diced tomatoes. Cook for 2 more minutes to heat through.
Stir in pesto and sour cream. Remove from heat and mix in pesto, sour cream, and additional salt and pepper to taste. Let rest for 2–3 minutes before serving for the flavors to meld.
Top Tips
Use high-quality pesto: If you're going with store-bought, choose a refrigerated option like Kirkland Signature Basil Pesto from Costco. It delivers that fresh, herby flavor without the effort of homemade.
Simmer gently and stir often: A steady, low simmer and regular stirring keeps the pasta from clumping and ensures even cooking.
Cook chicken separately: Sear the chicken until it’s about 80% cooked, then let it rest. This keeps it juicy and tender—and saves you from cutting raw chicken. Win-win!
Further reading: For more, check out my tips, serving suggestions, substitutions, storage tips, and FAQs!
Did you make this one-pot chicken pesto pasta?
Leave a comment below or tag me on Instagram @onecreativecook—I’d love to see your version and hear how it turned out!
More Chicken Recipes You’ll Love
Rotisserie chicken pot pie with puff pastry: This cozy classic uses store-bought puff pastry and rotisserie chicken for an easy shortcut with gourmet-style results.
Cozy chicken soup: Made with whole pieces of chicken, onion, and potato, this is the kind of minimal-prep soup you'll want when you need quick comfort.
Easy grilled jerk-marinated chicken: This bold, spicy grilled chicken gets its kick from a fiery homemade jerk marinade—perfect for summer cookouts or camping trips.
Air fryer balsamic chicken thighs: Crispy on the outside, juicy inside—these quickly marinated chicken thighs are packed with savory umami and ready in under 30 minutes.
Tangy pickle-brined chicken thighs: Soak your chicken in leftover pickle brine overnight for incredible tenderness and pickle-y flavor. It’s the easiest way to elevate a weeknight meal.
