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One-Pot Pesto Chicken Pasta

This quick and easy pasta dish features tender chicken, fragrant basil pesto, and perfectly cooked noodles all simmered together in one pot for easy cleanup.

Tasty Team
97% would make again
One-Pot Pesto Chicken Pasta


for 4 servings

  • 1 lb boneless, skinless chicken tenders (455 g)
  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 16 fl oz low-sodium chicken broth
  • 4 oz sun-dried tomatoes (110 g), drained
  • 8 oz whole wheat pasta (225 g)
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 3 oz baby spinach (85 g)


  • 1 clove garlic
  • 4 oz fresh basil (110 g), roughly chopped
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons walnuts
  • 3 oz olive oil (90 mL)
  • 4 tablespoons fresh parmesan cheese

Nutrition Info

  • Calories 1129
  • Fat 63g
  • Carbs 90g
  • Fiber 6g
  • Sugar 17g
  • Protein 50g

Estimated values based on one serving size.


  1. For the pesto, add garlic, basil, salt, pepper, and walnuts into the bowl of a food processor.
  2. Turn on the food processor and slowly add the olive oil in a steady stream and puree thoroughly.
  3. Add the parmesan and pulse to incorporate. Set aside.
  4. In a large pot, heat olive oil on medium-high heat. Season chicken and brown on both sides. Cook thoroughly for 8-10 minutes. Remove chicken from pan and set aside.
  5. Sauté garlic for 1-2 minutes, or until fragrant. Add the chicken broth, sun-dried tomatoes, pasta, salt, and red pepper flakes and mix until combined. Cover.
  6. Bring liquid to a boil. Reduce heat and simmer for 10-15 minutes, or until pasta is al dente.
  7. Add spinach and stir until wilted.
  8. Add cooked chicken and pesto.
  9. Serve immediately.
  10. Enjoy!
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One-Pot Pesto Chicken Pasta