One Pan Chicken Pesto Pasta

Ingredients

• 15 ml (1 tablespoon), plus more if neededolive oil
• 14 g (1 tablespoon)butter
• 567 g (1¼ pounds)boneless, skinless chicken breasts, cut into bite-sized pieces
• 40 g (¼ cup)diced shallots, or yellow onion
• 3 clovesgarlic, peeled and thinly sliced
• 1 pint (about 300 g)cherry tomatoes
• 270 g (3 cups)broccoli florets
• 50 g (⅓ cup)chopped sun-dried tomatoes, in oil or dry
• 80 g (⅓ cup)basil pesto
• 200 g (2 cups)short pasta, such as gemelli
• 950 ml (4 cups)low-sodium chicken broth
• 2.5 g (½ teaspoon), more or less to tastekosher salt
• 1 g (¼ teaspoon)black pepper
• 2 pinches, optionalchilli flakes
• 30 ml (2 tablespoons)double cream
• 50 g (½ cup), dividedfreshly grated Parmesan cheese

Instructions

1. 1

   Heat the pan

   Heat the olive oil and butter in a large 30 cm (12-inch) frying pan over medium-high heat. Season the diced chicken with a generous pinch of kosher salt and freshly ground black pepper.

2. 2

   Brown the chicken

   When the pan is hot, arrange the chicken in an even layer. Cook for 4–6 minutes, until a deep golden crust forms, then turn and cook through. Transfer the chicken to a clean plate.

3. 3

   Cook the aromatics

   Turn the heat down to medium and add the shallots. Stir and cook until softened, adding a splash of oil if needed. Add the sliced garlic and cook for 1 minute, then transfer the shallots and garlic to the plate with the chicken.

4. 4

   Blister the tomatoes

   Add a teaspoon or so of olive oil to the pan, followed by the tomatoes. Cook, stirring occasionally, until their skins split and they begin to burst. Add the broccoli and press the tomatoes with the back of a spoon.

5. 5

   Simmer the pasta

   Add the pesto, sun-dried tomatoes and pasta, then stir in the chicken broth. Cover and bring to the boil. Remove the lid, lower the heat to medium or medium-high and simmer for 10 minutes, or until the pasta is tender.

6. 6

   Return the chicken

   Add the chicken, shallots and garlic back to the pan.

7. 7

   Finish the sauce

   Season with ½ teaspoon salt, ¼ teaspoon pepper and a couple of pinches of red pepper flakes, if using. Stir in a couple of tablespoons of double cream and simmer for 2–3 minutes. Mix in ¼ cup of the Parmesan.

8. 8

   Serve the pasta

   Serve with chopped fresh parsley or basil and extra Parmesan cheese.

What is one-pan chicken pesto pasta?

It is an American-style one-pan dinner combining pasta, chicken and vegetables in a pesto-based sauce. The flavours are Italian-inspired, with basil pesto and Parmesan alongside sun-dried tomatoes.

This version builds flavour by browning the chicken and softening the aromatics before simmering the pasta in broth. Cherry tomatoes burst into the cooking liquid, while broccoli adds colour and bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 429 calories, 35g protein, 39g carbs, 16g fat.

The pasta and tomatoes provide most of the carbohydrates, while the chicken contributes much of the protein. Olive oil, butter, pesto, cream and Parmesan supply much of the fat. Pair a serving with a green salad or extra vegetables for a more varied plate.

Choosing the ingredients

Pasta shape: Short pasta such as gemelli is easy to stir and serve. Shapes with twists or ridges also catch pesto and bits of tomato.

Pesto and tomatoes: Basil pesto supplies herbs and seasoning, while sun-dried tomatoes bring a more concentrated savoury flavour. Their oil can be used for cooking if they are packed in oil.

Build flavour in stages

Chicken: Give the pieces room in the pan so they brown rather than steam. Work in batches if the pan is crowded, then set the cooked chicken aside as directed.

Aromatics: Let the shallots soften before adding the garlic, which needs only a minute. This keeps the garlic from cooking for too long while the other ingredients are prepared.

Get the pasta texture right

Liquid: Once the broth is added, stir the pasta so it is distributed through the pan. Keep the pan covered only while bringing the mixture to the boil, then uncover it for the simmer.

Doneness: Start checking the pasta around the 10-minute mark. It should be tender; if it needs more time, continue simmering and check it again rather than relying only on the clock.

Watch the tomatoes and broccoli

Tomatoes: Cook them until their skins split and some begin to collapse. Pressing them with the back of a spoon releases their juices into the sauce.

Broccoli: Add the florets after the tomatoes have started to blister. They cook alongside the pasta, so keep them in florets of a fairly even size for more consistent tenderness.

Finish gently

Chicken: Return it to the pan after the pasta has simmered, along with the shallots and garlic. This gives it time to warm through without leaving it to cook throughout the whole pasta simmer.

Cream and cheese: Add the cream near the end, then simmer briefly before stirring in some Parmesan. Save the rest of the cheese for serving.

What to serve alongside it

Fresh finish: Chopped parsley or basil and extra Parmesan add a bright, savoury finish at the table. Add them just before serving so the herbs stay fresh.

Side dishes: A crisp green salad or simply dressed leafy vegetables can balance the rich, creamy pasta. Crusty bread is another option for scooping up any sauce left on the plate.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at roughly the same rate.
• Have the broth and other ingredients ready before adding the pasta, as the pan needs attention once it starts simmering.
• Use a frying pan large enough to hold the pasta and liquid without crowding.
• Stir the pasta after adding the broth to help separate pieces and distribute the pesto.
• Taste the sauce before serving and adjust the seasoning to suit your pesto and broth.
• Keep some Parmesan back for sprinkling over the finished portions.

Variations

• Use yellow onion: Swap it for the shallots as suggested in the ingredient list.
• Choose another short pasta: Use a similar-sized shape and check it for tenderness as it cooks.
• Add fresh herbs: Finish with parsley or basil, as suggested for serving.
• Adjust the chilli: Leave out the chilli flakes for a milder dish or add them to taste.
• Use dry sun-dried tomatoes: Add them as listed; if they seem firm, allow them to soften in the broth as the pasta simmers.

Common mistakes to avoid

• Crowding the chicken: It can steam instead of browning; cook it in batches if needed.
• Leaving the garlic too long: It can brown quickly; add it after the shallots and cook for only 1 minute.
• Skipping the tomato pressing: Some tomatoes may remain whole; press them gently to release their juices.
• Overcooking the pasta: It can turn soft; check it around 10 minutes and stop when tender.
• Adding all the Parmesan at once: The dish loses its finishing garnish; reserve some for serving.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat gently in a pan or microwave until hot throughout; add a splash of broth or water if the pasta has thickened.

Frequently asked questions