Creamy Pesto Chicken Pasta Skillet : One-Pan Mediterranean Comfort

Creamy Pesto Chicken Pasta Skillet – Green, Creamy, and One-Pan Easy

Hey there, foodie friend! Jackson from Food Meld here. Let’s talk about one of those magical dinners that feels like a warm hug from the inside out. You know the kind—creamy, flavorful, and somehow makes you feel like you’re dining under the Mediterranean sun, even if you’re just at your kitchen table after a long day. That’s the exact vibe we’re cooking up today.

This Creamy Pesto Chicken Pasta Skillet is my go-to when I want something that looks stunning, tastes incredible, and—here’s the best part—dirties exactly one pan. We’re talking tender, golden-seared chicken, al dente pasta, and a sauce that’s the perfect “meld” of vibrant basil pesto, rich cream, and savory Parmesan. It all comes together in the same skillet, with flavors building layer by beautiful layer. Sun-dried tomatoes add a sweet-tangy punch, and a heap of fresh spinach wilts right into the sauce, making it feel just a little bit virtuous.

I built Food Meld on the idea that cooking shouldn’t be intimidating. It should be fun, a little messy, and always, always lead to a plate full of flavor. This recipe is a perfect example of that philosophy. Whether you’re a kitchen newbie or a seasoned cook stuck in a dinner rut, this dish is your ticket to an awesome, unforgettable meal. So grab your favorite skillet, and let’s cook something awesome together.

The Memory That Inspired This Skillet

This recipe always takes me back to a tiny, family-run trattoria in a coastal Italian village. It wasn’t on the menu, but the chef, a grinning nonna named Lucia, made it for us after hearing our exhausted, hungry pleas. She brought out a steaming, fragrant skillet straight from the stove. The aroma of basil and garlic hit us first, then the sight of that creamy, green-tinted sauce clinging to every piece of pasta and chicken. One bite, and we were silent—the kind of silence that only truly great food can create.

When I got home, I was obsessed with recreating that feeling. I tried complicated methods, a sink full of dishes, but it never felt right. Then it hit me: the magic wasn’t just in the flavors, but in the simplicity and generosity of that one-pan presentation. Lucia wasn’t fussing with multiple pots; she was crafting comfort efficiently. That’s the spirit I chased—and captured—in this recipe. It’s my tribute to that moment of pure, uncomplicated joy around a table, and my mission to help you create the same in your own kitchen.

Gathering Your Flavor Arsenal

Here’s everything you’ll need. Think of this as your flavor blueprint—each ingredient plays a crucial role, but I’ve also got your back with swaps if you need them!

• 1 lb boneless, skinless chicken breast, sliced into strips – The hearty base. Slicing it thin ensures quick, even cooking and more surface area for that delicious golden sear. Chef’s Tip: For even more tenderness, you can use chicken thighs.
• Salt & pepper to taste – The essential foundation. Don’t be shy here—seasoning the chicken well at the start builds flavor deep into the dish.
• 1 tbsp olive oil – Our cooking workhorse. Use the good stuff you have on hand for that initial sear.
• 3 cloves garlic, minced – The aromatic heartthrob. Fresh is best here! That quick sauté in the chicken drippings is pure flavor magic.
• ½ cup sun-dried tomatoes (packed in oil), chopped – My secret weapon for a flavor punch! They add a chewy texture and a sweet, concentrated tomato tang that balances the creamy pesto. Swap: If you only have dry-packed, just soak them in hot water for 10 minutes first.
• 2 cups chicken broth – This is our cooking liquid for the pasta, so it infuses every bite with savory depth. Low-sodium is my go-to for better control over the final saltiness.
• 1 cup heavy cream – This is what creates that luxuriously smooth, velvety sauce. For a lighter option: Half-and-half will work in a pinch, but the sauce won’t be quite as rich.
• 8 oz penne or other short pasta – Penne is perfect because its tubes hold the sauce beautifully. Fusilli, rigatoni, or farfalle are all great too! No need to pre-cook—it simmers right in the sauce.
• ⅓ cup basil pesto – The star of the show! Use a good quality store-bought one, or go all out with my homemade pesto recipe. This is where that iconic “green” flavor comes from.
• 2 cups fresh spinach – An easy way to get some greens in. It wilts down dramatically into the hot sauce, adding color and a subtle earthiness.
• ½ cup grated Parmesan cheese – For salty, nutty richness. Always grate it fresh if you can—it melts so much better than the pre-shredded stuff (which has anti-caking agents).
• Red pepper flakes (optional) – My favorite little “lift.” A pinch adds a subtle warmth that plays so nicely with the creamy sauce.

Let’s Build Some Flavor: Your Step-by-Step Guide

Ready to see the magic happen? Follow these steps, and don’t skip my little chef hacks in each one—they make all the difference.

1. Sear the Chicken: Pat your chicken strips very dry with a paper towel (this is KEY for a good sear!). Season them generously with salt and pepper. Heat the olive oil in a large, deep skillet or braiser over medium-high heat. Add the chicken in a single layer—don’t crowd the pan! Let it cook undisturbed for 3-4 minutes per side until beautifully golden brown. Remove to a plate and set aside. Chef’s Hack: That fond (the tasty brown bits left in the pan) is liquid gold. We’re cooking everything else right in those flavors.
2. Sauté the Aromatics: Reduce the heat to medium. In the same, now-empty skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for just 1-2 minutes until the garlic is fragrant. You’ll smell it—it’s incredible. Be careful not to let the garlic burn!
3. Cook the Pasta, the One-Pan Way: Here’s where the real wizardry happens. Pour in the chicken broth and heavy cream. Scrape up all those browned bits from the bottom of the pan with your spoon. Add the uncooked pasta straight into the skillet and give it a good stir. Bring the whole thing to a lively boil, then immediately reduce the heat to a gentle simmer. Cover the skillet and let it cook for 10-12 minutes, stirring once or twice to prevent sticking, until the pasta is al dente (tender but with a slight bite).
4. Make It Creamy & Green: Uncover the skillet. The sauce will have thickened slightly. Stir in the pesto, fresh spinach, and grated Parmesan. Watch as the spinach wilts and the sauce turns a gorgeous, creamy green. Stir until everything is beautifully combined and the cheese has melted into the sauce.
5. The Grand Finale: Slide the seared chicken and any accumulated juices back into the skillet. Nestle it into the sauce and pasta. Let it simmer together for another 2-3 minutes so the chicken reheats and soaks up some of that creamy pesto goodness. Give it a final taste and adjust seasoning if needed. That’s it! Dinner is served, from one pan to your table.

Plating Up Your Masterpiece

You’ve done the work, now let’s make it look as good as it tastes! I love serving this family-style, right from the skillet in the middle of the table—it’s inviting and means less dishwashing. Grab a big serving spoon and dig in.

For individual plates, use tongs to twist a nest of pasta into the center of a shallow bowl. Arrange a few strips of that golden chicken on top, and spoon extra sauce all over. The finishing touches? A light extra sprinkle of Parmesan, a few cracks of black pepper, and if you’re feeling it, that pinch of red pepper flakes for a spark. A simple side salad with a lemon vinaigrette or some crusty, warm bread for mopping up every last drop of sauce is absolutely non-negotiable in my house. It’s the perfect contrast to the rich, creamy pasta.

Make It Your Own: Creative Twists

The “meld” is all about creativity, so don’t be afraid to play! Here are a few of my favorite spins on this classic.

• Seafood Swap: Replace the chicken with large shrimp or scallops. Sauté them quickly in the first step (they cook fast!), remove, and add back at the very end just to warm through.
• Vegetarian Delight: Skip the chicken and use a can of drained and rinsed white beans (like cannellini) or chickpeas. Add them when you stir in the spinach. You might want to use vegetable broth too!
• Sun-Dried Tomato & Artichoke Heart: Add a ½ cup of chopped marinated artichoke hearts along with the sun-dried tomatoes for an extra Mediterranean punch.
• Lighter Version: Swap the heavy cream for full-fat coconut milk for a dairy-free creaminess with a subtle tropical note. It’s surprisingly delicious with pesto!
• Mushroom Lover’s Dream: Sauté 8 oz of sliced cremini mushrooms right after the garlic until they’re golden brown. They’ll add a fantastic earthy, meaty depth.

Chef’s Notes & Kitchen Confessions

This recipe has become a true workhorse in my kitchen, and it’s evolved over time. My first attempt? Let’s just say I added the spinach too early and it turned to mush, and I definitely under-seasoned the chicken. Lesson learned! The order of operations here is everything.

A funny story: I once tested a version where I tried to sneak in some broccoli florets. Let’s just say the broccoli turned the entire sauce a… questionable shade of army green. Tasted fine, but looked wildly unappetizing. We ate it anyway (waste not, want not!), but I learned that vibrant green spinach is the move for both color and texture. Cooking is all about these little experiments, right? Some are blog-worthy, and some are just good dinner-table stories.

FAQs & Quick Fixes

Q: My sauce seems too thin. What did I do wrong?
A: No worries! This usually means the pasta needed a minute or two more to simmer and absorb liquid. Simply simmer the uncovered skillet for a few more minutes, stirring often, until it thickens to your liking. The sauce will also continue to thicken as it sits off the heat.

Q: Can I use a different type of pasta?
A: Absolutely! Any short pasta with nooks and crannies is perfect. Just be aware that cooking times can vary slightly depending on the shape and brand. Check the package directions for boiling time and use that as a guide for your simmer time.

Q: The pesto tastes bitter after cooking. Help!
A> Pesto can sometimes turn bitter if it’s cooked at too high a heat for too long. That’s why we stir it in at the very end, off the direct boil, just to warm through. Also, the quality of the pesto matters—some store brands use cheaper oils or older basil.

Q: Can I make this ahead of time?
A> You can! It reheats beautifully. Store it covered in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if needed.

Creamy Pesto Chicken Pasta Skillet : One-Pan Mediterranean Comfort

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• Author: Jackson Walker
• Total Time: 30 minutes
• Yield: 4 1x

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Description

This dreamy skillet dinner brings the flavors of the Mediterranean straight to your table—with zero fuss. Creamy pesto sauce hugs every bite of tender chicken, al dente pasta, sun-dried tomatoes, and fresh spinach. It’s a one-pan wonder that looks stunning and tastes even better. Perfect for cozy nights or when you want a restaurant-style meal at home—with way fewer dishes.

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Ingredients

Scale 1x2x3x

1 lb boneless chicken breast, sliced

Salt & pepper to taste

1 tbsp olive oil

3 cloves garlic, minced

½ cup sun-dried tomatoes (in oil), chopped

2 cups chicken broth

1 cup heavy cream

8 oz penne or short pasta

⅓ cup basil pesto

2 cups fresh spinach

½ cup grated Parmesan cheese

Red pepper flakes (optional)

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Instructions

Sear Chicken: In a large skillet, heat olive oil and cook seasoned chicken until golden. Remove and set aside.

Sauté Base: In the same skillet, sauté garlic and sun-dried tomatoes for 1–2 min.

Cook Pasta: Add broth, cream, and uncooked pasta. Bring to a boil, then reduce to a simmer. Cover and cook for 10–12 min, stirring occasionally.

Make It Creamy: Stir in pesto, spinach, and Parmesan until smooth and creamy.

Finish & Serve: Return chicken to the skillet. Simmer 2–3 min more. Top with chili flakes if desired and serve warm.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 640 / Serving
• Fat: 36g / Serving
• Carbohydrates: 48g / Serving
• Protein: 35g / Serving

Nutritional Info (Because We’re Curious!)

Okay, let’s talk numbers. I’m not a dietitian, but I like to have a general idea of what’s on my plate. This information is per serving (about ¼ of the recipe), estimated using standard ingredients.

• Calories: ~640
• Protein: 35g (Thanks, chicken and Parmesan!)
• Fat: 36g (This is where the creamy, satisfying richness comes from—the olive oil, pesto, cream, and cheese.)
• Carbohydrates: 48g (Primarily from the pasta, with a bit from the tomatoes and spinach.)

Remember, these are estimates. Using lower-fat dairy, less cheese, or adding more veggies will change the profile. But most importantly, this is a balanced, hearty meal that’s meant to be savored and enjoyed with good company.

Your Next Favorite Dinner Awaits

And there you have it, friend—my full love letter to the Creamy Pesto Chicken Pasta Skillet. This recipe embodies everything I believe about cooking: that big flavor doesn’t require complicated steps, that one pan can hold a universe of comfort, and that the best meals are the ones shared.

I hope this becomes a regular in your rotation, a dish you feel confident customizing, and a recipe you pass along to someone else who needs a little kitchen win. Remember, cooking is a journey, not a test. So if your sauce is a little thick or thin, or you swap in an extra veggie, you’re doing it right. You’re making it yours.

Thanks for cooking with me today. Now, go enjoy every single bite of that creamy, dreamy, one-pan wonder. Until next time, keep mixing it up!

– Jackson