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One-Pot Creamy Pesto Pasta for a Quick Weeknight Dinner

Close-up of spiral fusilli pesto pasta generously coated in green sauce and topped with grated cheese.
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Learn how to make this incredibly easy, one-pot creamy pesto pasta. It delivers rich, comforting flavor in under 30 minutes, making it your new favorite quick dinner.

Ingredients

Scale
  • 1 pound pasta (penne or rotini work well)
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 cup prepared basil pesto (homemade or store-bought)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Optional: 1 cup cooked, shredded chicken

Instructions

  1. Place the pasta, vegetable broth, minced garlic, and olive oil into a large pot or Dutch oven.
  2. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and cook for about 10 to 12 minutes, stirring occasionally, until the pasta is nearly tender and most of the liquid is absorbed.
  3. Remove the pot from the heat. Stir in the heavy cream, basil pesto, and Parmesan cheese until the sauce is smooth and coats the pasta evenly.
  4. If using, stir in the cooked chicken now.
  5. Taste the pasta and add salt and pepper as needed. If the sauce is too thick, add a splash of hot water or milk until you reach your desired consistency.
  6. Serve immediately in bowls. Top each serving with extra Parmesan cheese.

Notes

  • For the best flavor, use a high-quality basil pesto. This dish relies heavily on the pesto flavor.
  • If you want a richer sauce, substitute half of the vegetable broth with chicken broth.
  • This recipe is naturally vegetarian. If you skip the optional chicken, it remains a great vegetarian pasta option.
  • If you are meal prepping, store the sauce separately from the pasta if possible, as the pasta absorbs liquid quickly upon cooling.

Nutrition

Find it online: https://tastetaught.com/creamy-pesto-pasta-one-pot-recipe/