Creamy Chicken Pesto Pasta with Sweet Peas

Why You’ll Love This Pasta

Pesto pasta is a fast, satisfying comfort dish, and cooking it all in one pot keeps things easy and efficient. This version adds tender chicken and sweet peas for a balanced, family-friendly meal.

The sauce turns silky thanks to a splash of cream and grated Parmesan. I like rigatoni because the pesto and peas tuck into the tubes, so each bite is packed with flavor, but any short pasta will work.

What You’ll Need

• olive oil
• 1/2 onion, diced
• garlic, minced
• boneless skinless chicken breasts, cut into cubes
• chicken stock (low sodium preferred)
• a splash of cream
• rigatoni or another short pasta
• Parmesan cheese, grated
• frozen peas
• pesto sauce

How To Make A Creamy One-Pot Chicken Pesto Pasta

• Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and garlic and cook until the onion softens and becomes translucent, about 1–2 minutes.

• Add the chicken cubes and brown quickly, about 1–3 minutes per side depending on thickness. The chicken will finish cooking with the pasta.

• Pour in 2½ cups chicken broth and add a splash (about 2 tbsp) of cream. Add 2½ cups rigatoni and bring the pot to a boil.

• Reduce heat to a simmer and cook, stirring occasionally so the pasta doesn’t stick, for 10–12 minutes. Most of the liquid should be absorbed and the pasta nearly cooked.
• Stir in 1/2 cup grated Parmesan, 1 cup frozen peas, and 1/2 cup pesto. Cook another 1–3 minutes until the pasta is tender and the remaining liquid forms a creamy sauce.
• Adjust seasoning to taste. Serve with extra Parmesan if desired.

Recipe Variations

• Swap frozen peas for other frozen vegetables such as peas and corn mix, spinach, or broccoli florets.
• Use boneless skinless chicken thighs instead of breasts for more richness.
• Try different short pasta shapes—penne, ziti, or fusilli work well.

Tips and Notes

• I usually skip adding extra salt because the pesto and Parmesan are salty, but taste and adjust since brands vary.
• Brown the chicken briefly; it will finish cooking while the pasta simmers. If you prefer, cook the chicken fully first, set aside, and return it to the pot near the end.
• If the pasta needs more liquid while cooking, add 1/4 cup broth at a time. If the sauce is too thin, simmer a little longer or stir in more Parmesan to thicken.
• Leftovers reheat well on the stovetop or in the microwave—add a splash of broth or cream when reheating to restore creaminess.

Recipe

More Recipes You May Like

• One Pot Garlic Parmesan Pasta with Chicken
• One Pot Paprika Chicken and Rice
• Garlic Herb Butter Roasted Whole Chicken in a Dutch Oven
• Honey Garlic Chicken One Pot Pasta

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