One Pot Creamy Chicken Pesto Fettuccine
This quick one-pot pasta is lusciously creamy with pesto, chicken, mushrooms, broccoli, and tomatoes. It’s simple yet big on flavor, perfect for dorms, camping, or busy weeknights!
or read on for step-by-step instructions with photos
What’s the best store-bought pesto?
Wondering if you can use store-bought pesto for this recipe? The answer is definitely yes, and I actually used store-bought pesto myself.
However, I haven’t always been a big fan of store-bought and often made homemade pesto instead. That’s only until I discovered Kirkland Signature basil pesto at Costco.
Why Kirkland Signature basil pesto stands out:
Great value - 22 ounces (624 g) of basil pesto for under $15 is unbeatable.
Top quality - it contains D.O.P. Genovese basil, Parmesan and Pecorino Romano cheeses, pine nuts, extra-virgin olive oil, and fresh garlic. The D.O.P. certification guarantees that the basil is of the highest quality and grown according to traditional methods.
Fresh taste - despite mass production, it tastes unbelievably fresh. Unlike many other store-bought pestos, it’s found in the refrigerated section, which means it has much fewer preservatives and hasn’t been subjected to pasteurization. This makes a huge difference in flavor.
Homemade feel - ingredients are nearly identical to traditional homemade pesto except for ascorbic acid (vitamin C) and citric acid, two natural preservatives to maintain freshness.
It may sound like I work at Costco, but I assure you I have zero affiliation with their brand. I just truly love the product!
Having pesto on hand is such a great way to boost flavor in just about anything. Besides pasta, I use mine in salad dressings, grilled cheese sandwiches, sauteed vegetables, and much more. It also freezes quite well, so there’s no need to worry about using the whole jar before the best-by date.
If Costco is not accessible for you, I’ve heard Trader Joe’s also has a good pesto if you live in the US, or you might want to try your local Italian supermarket for the best options.
If you can’t find a good quality store-bought pesto, your best option is to make a homemade batch. Thankfully it’s pretty easy and only requires blending fresh basil, garlic, pine nuts, Parmesan & Pecorino cheese, and olive oil until smooth in either a mortar and pestle or a food processor. But this will take a little extra time and you’ll need to source all of the ingredients.
Whether it’s store-bought or homemade, now that you’ve got your pesto in hand, let’s jump into making this one-pot pasta!
What you’ll need
Ingredients
1 boneless skinless chicken breast
½ pound (225 g) fettuccine pasta
1 pint (225 g) button mushrooms, quartered
½ head broccoli, cut into florets
2 plum tomatoes, diced
¾ cup pesto - homemade or store-bought
½ cup sour cream
3 cups water
1 tablespoon extra virgin olive oil
salt & pepper, to taste
Equipment
Medium-sized pot
Knife & cutting board
Woden spoon & tongs
Makes: 2 portions
Prep: 5 min Cook: 25 min
How to make it
Step 1
Sear the chicken breast.
Start by seasoning the chicken with salt & pepper. Sear in a medium-sized pot with the olive oil over medium-high heat until browned and 80% cooked. Set aside and cover.
Step 2
Cook the mushrooms and pasta.
Add the mushrooms to the pot and cook on medium heat until they shrink and release moisture.
Pour the water into the pot and increase the heat to bring it to a boil. Once boiling, add pasta, stirring to ensure it's fully submerged. Reduce heat to medium, cover, and cook for 5 minutes, stirring occasionally.
Maintain a rolling boil by adjusting the heat accordingly.
Step 3
Add the broccoli.
After 5 minutes, the pasta should be partially cooked with enough water to still be mostly submerged - if not, add a splash of water. Stir in the broccoli, cover, and cook for another 5 minutes, stirring occasionally.
Step 4
Add the chicken and tomatoes.
While the pasta cooks, slice or cube the chicken breast. It should be fully cooked from resting but still juicy. If there's a slight pink center, it's okay as we'll heat it through in the pasta.
After 5 minutes, stir in the tomatoes and chicken, and cook for an additional 2 minutes to heat through.
Step 5
Season and serve.
After 2 minutes, taste the pasta to ensure it's al dente and check that the chicken is fully cooked. If needed, cook a bit longer, adding a splash of water to prevent sticking.
Remove the pot from heat. Add the pesto, sour cream, salt, and pepper, stirring to combine. Taste and adjust seasoning as needed. Let it rest for a couple of minutes so the flavors can meld together, then serve.
My tips
For one-pot pasta recipes -
Maintain a gentle simmer keeping the lid on to trap steam and help cook the pasta evenly.
Stir regularly to prevent clumping and ensure even heat distribution.
Let the pasta rest for a couple of minutes before serving to allow the flavors to meld together.
Use any cookware - most recipes out there will tell you to use heavy-bottomed cookware such as a Dutch oven, but I used an enamel-coated thin aluminum pot and had great results. The trick is to stir often, cover the pot, and adjust the heat to maintain a simmer consistently. This ensures great results, regardless of the type of pot you use.
Cook the chicken separately - cooking it to 80% and then resting it helps to maintain moisture and tenderness. Plus, you don’t need to deal with cutting raw chicken, yay!
How to reheat leftovers - reheat in the microwave or in a non-stick pan on the stove. Stir frequently to ensure even heating, and add a splash of water to loosen the sauce if needed.
Serving suggestions - serve with garlic cheese bread, a citrusy arugula salad for contrast, or sauteed rapini for some green goodness.
Substitutions
Pasta - substitute any other pasta you prefer. Just make sure to follow the cooking time suggested on the package. I like to add the broccoli in the last 5 minutes, and chicken and tomatoes in the last 2 minutes of cooking.
Chicken - substitute with chicken thighs, rotisserie chicken, bacon, shrimp, or turkey.
Pesto - substitute with freshly chopped herbs or other flavorful ingredients like sun-dried tomatoes, citrus zest, roasted garlic, or chili flakes.
Sour cream - use cream cheese, heavy cream, or goat cheese for similar creaminess. Alternatively, omit the sour cream and add extra pesto for a lighter option.
Tomatoes - use sun-dried or canned tomatoes if you don’t have fresh ones on hand.
Make it vegetarian - omit the chicken and add more mushrooms like portobello or shiitake for an earthier flavor. Incorporate additional veggies like spinach, bell peppers, or zucchini for extra flavor and nutrition.
Storage
Store in an airtight container in the fridge for up to 5 days.
Freeze for up to 3 months, but keep in mind the pasta will not retain its texture.
For best results, freeze leftover pasta in an oven-safe dish topped with breadcrumbs and cheese, then defrost and reheat in the oven until hot and bubbly for a baked variation. This way the texture of the pasta won’t matter as much.
Dietary Notes: Egg-free
That’s it, enjoy!
Cooking pasta in a single pot has become my new go-to technique for its simplicity, minimal cleanup, and consistently delicious results. It's a game-changer, especially on busy days when I need a quick & easy meal.
Plus, using the Kirkland store-bought pesto really cuts down the prep time without sacrificing any flavor. I think you’ll love it as much as I do!
Looking for another one-pot pasta recipe? Check out my bison bolognese with tagliatelle recipe - it’s so easy, we made it while camping!
Summary
One Pot Chicken Pesto Pasta Recipe
Simplify dinner with this one-pot wonder! A quick & easy creamy chicken pesto fettuccine with minimal cleanup.
Makes: 2 portions
Prep: 5 min Cook: 25 min
Ingredients
1 boneless skinless chicken breast
½ pound (225 g) fettuccine pasta
1 pint (225 g) button mushrooms, quartered
½ head broccoli, cut into florets
2 plum tomatoes, diced
¾ cup pesto - homemade or store-bought
½ cup sour cream
3 cups water
1 tablespoon extra virgin olive oil
salt & pepper, to taste
Instructions
Sear chicken. Season chicken with salt & pepper, sear in a pot with olive oil until browned and 80% cooked. Set aside and cover.
Cook mushrooms and add pasta. Cook mushrooms until shrunken. Add water and bring to a boil. Add pasta, ensuring it's submerged. Cover and cook for 5 mins on medium heat, stirring occasionally.
Add broccoli. After 5 minutes, add broccoli, cover, and cook for another 5 mins, stirring occasionally.
Add chicken and tomatoes. Slice chicken and add to the pot with tomatoes. Cook for 2 more minutes to heat through.
Season, rest, and serve. Check pasta and chicken for doneness, add more water, and cook longer if needed. Remove from heat, then stir in pesto, sour cream, salt, and pepper. Let rest briefly before serving.
Top Tips
Use store-bought pesto for an easy shortcut that doesn’t sacrifice flavor. Just make sure to use a high-quality fresh pesto from the grocery store's refrigerated section like Kirkland Signature basil pesto from Costco.
For best results, maintain a gentle simmer, stir regularly, and let the pasta rest before serving to enhance flavors.
Cook chicken separately for ultimate moisture and tenderness. Substitute chicken breast for thighs or other proteins like shrimp or bacon for variety.
What’s your favorite store-bought item for an easy and delicious shortcut? Let me know in the comments!
Enjoy!
