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98% would make again

One-Pot Pesto Chicken Pasta

by Melissa Boyajian


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

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    Calories 553
    Fat 13g
    Carbs 60g
    Fiber 6g
    Sugar 12g
    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!