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One-Pot Pesto Chicken Pasta

by Melissa Boyajian


for 4 servings

  • 1 lb (455 g) boneless, skinless chicken tenders
  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 2 cups (120 mL) low-sodium chicken broth
  • 4 oz (110 g) sun-dried tomatoes, drained
  • 8 oz (225 g) whole wheat pasta
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 3 oz (85 g) baby spinach


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


  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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