Pesto Chicken Pasta

I’ve been focusing so much on baking for this weekend that we’ve basically been living on sugar. Not really, but it feels like it! I wanted to come up with an easy, healthy meal that didn’t need a lot of dishes so that I could keep focusing on Holiday preparations. That’s where this amazing on pot pesto chicken pasta came in! It was everything we needed and more.

The whole dish cooked in my beloved, sturdy dutch oven, which really made life easier. I started it with lots of cherry tomatoes, rosemary, ground chicken and seasoning. It was so aromatic right from the beginning!
After that I just poured everything else into the pot in stages. The sauce simmered for 15 minutes to really bring out its flavor. Then I just added in the pasta and let it cook in the sauce until it was tender. To make this an even healthier dish I used my favorite quinoa fusilli!

Cooking the pasta in the sauce really allowed the flavors to meld. It was glorious! At the end I drizzled in a little olive oil and parmesan cheese to really bring it all together. That is always a good way to finish a pasta dish! When the pesto chicken pasta was done I scooped it into bowls and served it with a little more parmesan on top. Oh my goodness it was so satisfying, not to mention a great break from the cookies! It sustained me through the weekend of Holiday prep and now I can’t wait for Christmas to come. xoxo

Pesto Chicken Pasta
Pesto Chicken Pasta
5 from 3 votes
Pesto Chicken Pasta
Pesto Chicken Pasta
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This pesto chicken pasta is such an amazing, lean and flavorful one pot wonder meal! It comes together so easily and quickly too. 

Course: Main Course
Keyword: Pasta, Pesto Chicken Pasta
Servings: 6
Calories: 415 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 dash olive oil plus additional for finishing
  • 1 container cherry tomatoes, halved 10 ounce size
  • 1 tablespoon fresh rosemary finely chopped
  • 1 pound ground chicken
  • 1 teaspoon Lawry's seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 pinch crushed red pepper
  • 1 can cannellini beans 15 ounce size
  • 1 jar basil pesto sauce 6-8 ounce size
  • 2 1/2 cups milk
  • 1 pound quinoa fusilli or other short pasta
  • 1/2 cup freshly grated parmesan cheese plus additional for topping
Instructions
  1. Get out a large dutch oven and heat the olive oil in it over medium high heat. Cook the cherry tomatoes and rosemary in it to get them fragrant for a couple of minutes, then add the ground chicken. Cook the chicken thoroughly while you break it up. While it cooks season it with the seasoned salt, garlic powder, oregano and crushed red pepper. Pour in the beans with their liquid, pesto sauce and milk. Stir it all together well and bring it to a low boil. Reduce it to a simmer and let it simmer for about 15-20 minutes.
  2. After the sauce simmers, bring the heat back up to a gentle boil. Pour in the pasta and make sure it is immersed in the sauce. Let the pasta cook in the sauce until tender for about 8-10 minutes, stirring often. When it is done, add an extra drizzle of olive oil and the parmesan, stirring them in well. Then take the pot off of the heat and serve immediately! Scoop the pasta into bowls and serve with extra parmesan on top. Enjoy!
Nutrition Facts
Pesto Chicken Pasta
Amount Per Serving (1 serving)
Calories 415 Calories from Fat 176
% Daily Value*
Fat 19.5g30%
Saturated Fat 6.2g39%
Cholesterol 87mg29%
Sodium 578mg25%
Potassium 977mg28%
Carbohydrates 34.7g12%
Fiber 5.8g24%
Sugar 7.9g9%
Protein 29.8g60%
Calcium 270mg27%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.
Pesto Chicken Pasta
Pesto Chicken Pasta

SaveSave

SaveSave

5 thoughts on “Pesto Chicken Pasta”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating