Enjoy a comforting meal with this easy one-pot creamy pesto chicken pasta, full of rich flavors and ready in a snap for a perfect weeknight dish!

Scale

1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch pieces

12 ounces (340g) fettuccine or penne pasta

1/3 cup (80g) basil pesto (store-bought or homemade)

1 cup (240ml) heavy cream

3 cups (720ml) chicken broth

1 tablespoon olive oil

3 cloves garlic, minced

1 small onion, finely diced

1/2 cup (50g) grated Parmesan cheese, plus more for serving

1/2 teaspoon red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for garnish

Season chicken pieces with salt and pepper. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add chicken to the hot oil and cook for 4-5 minutes until golden but not fully cooked. Remove to a plate.
In the same pot, sauté diced onion for 2-3 minutes until translucent. Add garlic and red pepper flakes (if using) and cook 30 seconds until fragrant.
Add dry pasta, chicken broth, and two-thirds of the pesto. Stir to combine. Bring to a boil, then reduce to a simmer. Cover and cook 8-10 minutes, stirring occasionally.
When pasta is almost al dente, return chicken to the pot. Add heavy cream and continue cooking uncovered for 3-4 minutes until pasta is tender and sauce thickens.
Remove from heat. Stir in Parmesan cheese and remaining pesto. Let rest 2-3 minutes before serving.
Garnish with additional Parmesan and fresh basil leaves.