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    Try This Easy One-Pot Pesto Chicken Pasta This Weekend

    One pot and done.

    One-Pot Pesto Chicken Pasta

    Here's what you'll need:

    For the pesto:

    * 1 clove garlic, minced

    * 4 ounces fresh basil, roughly chopped

    * ¼ teaspoon salt

    * ¼ teaspoon black pepper

    * 2 tablespoons walnuts

    * 3 ounces olive oil

    * 4 tablespoons fresh parmesan cheese

    * 1 tablespoon olive oil

    * 1 pound boneless, skinless chicken breast tenders

    * 3 cloves garlic

    * 2 cups low-sodium chicken broth

    * 4 ounces sun-dried tomatoes (drained)

    * 8 ounces whole wheat pasta

    * ¼ teaspoon salt

    * ¼ teaspoon red pepper flakes

    * 3 ounces baby spinach

    Here's what you'll do:

    1. In the bowl of a food processor, add garlic, basil, salt, pepper, and walnuts.

    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 pesto.

    9. Serve immediately and enjoy!