One Pot Creamy Pesto Chicken and Sun Dried Tomato Pasta

There’s something about a big pot of creamy pasta that makes dinner feel a little extra special, especially when it doesn’t leave a sink full of dishes behind! This One Pot Creamy Pesto Chicken and Sun Dried Tomato Pasta combines golden chicken, bow tie pasta, and a rich Parmesan sauce with plenty of basil pesto flavor.

The sun dried tomatoes bring a little sweetness and tang that pairs beautifully with the creamy sauce. Fresh spinach wilts right into the pasta, and a small splash of lemon juice brightens everything up. Finish each bowl with extra Parmesan and fresh basil, and you have a dinner that looks just as good as it tastes.

One of my favorite parts of this recipe is that the pasta cooks directly in the chicken stock and heavy cream. It absorbs flavor as it cooks, and the starch helps bring the sauce together. There’s no separate pot of boiling water and no draining required. Just grab a large, deep pan or Dutch oven with enough room to stir everything comfortably.

Ingredients

• 1½–2 pounds chicken breasts, cut into bite-sized pieces

• 2 tablespoons olive oil

• ½ cup sun dried tomatoes, drained and chopped if oil-packed

• 3 cloves garlic, minced

• 1 teaspoon Better Than Bouillon chicken base

• 3 cups chicken stock

• 2 cups heavy whipping cream

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon black pepper

• ½ teaspoon Italian seasoning

• 12 ounces bow tie pasta, uncooked

• ½ cup pesto

• 1 teaspoon lemon juice

• 6 ounces fresh spinach

• ½ cup freshly grated Parmesan cheese

• Additional Parmesan cheese and fresh basil, for serving

Directions

1. Brown the chicken.
   Heat the olive oil in a large, deep pan or Dutch oven over medium-high heat. Add half of the chicken, spreading it into an even layer. Brown the outside to develop good color without cooking the chicken all the way through. Transfer to a plate and repeat with the remaining chicken. Cooking in two batches gives the chicken room to brown.

2. Cook the tomatoes and garlic.
   Add the sun dried tomatoes, minced garlic, and Better Than Bouillon to the same pan. Stir and cook for about 30 seconds, just until the garlic becomes fragrant.

3. Add the liquids and seasonings.
   Pour in the chicken stock and heavy whipping cream. Stir well, scraping up the browned bits from the bottom of the pan. Add the garlic powder, onion powder, black pepper, and Italian seasoning. Return the chicken and any juices on the plate to the pan so it can finish cooking with the pasta.

4. Cook the bow tie pasta.
   Bring the mixture to a gentle boil, then stir in the uncooked bow tie pasta. Cook partially covered for 12–15 minutes, or until the pasta is tender and the chicken reaches an internal temperature of 165°F. Stir frequently so the pasta doesn’t stick to the bottom. If the sauce becomes too thick before the pasta is tender, add a splash of chicken stock.

5. Finish the sauce.
   Turn the heat down to low. Stir in the pesto, lemon juice, spinach, and freshly grated Parmesan. Continue stirring gently until the spinach has wilted and the cheese has melted into the sauce.

6. Serve and enjoy.
   Spoon the pasta into bowls and top with additional Parmesan and fresh basil. Serve warm, making sure everyone gets plenty of chicken and sun dried tomatoes with their pasta!

Tips for a Delicious Dinner

Freshly grated Parmesan melts easily into the warm sauce. Add it over low heat and stir gently to help keep everything creamy. The sauce will also thicken as the pasta sits, so a splash of chicken stock can help loosen it before serving.

This pasta is hearty enough to serve on its own, but garlic bread and a simple green salad make wonderful additions if you want to round out the meal. A piece of warm bread is especially good for catching that last bit of creamy pesto sauce.

If you have leftovers, refrigerate them in an airtight container. Reheat gently with a little chicken stock or cream, stirring as the sauce warms. It’s an easy way to enjoy another bowl of this comforting dinner!