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Homemade One Pot Chicken Caesar Pesto Pasta. recipe photo

One Pot Chicken Caesar Pesto Pasta.

A creamy, one‑pot pasta combining tender chicken, basil pesto, Caesar dressing, and parmesan for a quick weeknight meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings

Equipment

  • Large Pot or Dutch Oven
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • Knife and cutting board
  • measuring cup for water

Ingredients
  

  • 2 tablespoons salted butter
  • 1 pound boneless chicken breasts or thighs cubed
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1/2 cup basil pesto divided (3 Tbsp then remainder)
  • salt, black pepper, and chili flakes to taste
  • 2 cloves garlic chopped
  • 1 pound short-cut pasta
  • 1/2 cup fresh basil chopped
  • 2 tablespoons fresh dill or parsley chopped
  • 2 cups milk
  • 2 ounces cream cheese
  • 1/2 cup Caesar dressing
  • 1 cup grated Parmesan cheese
  • 2-3 cups arugula or baby spinach
  • 2 tablespoons lemon juice

Instructions
 

  • Heat a large pot over medium-high heat and add 1 tablespoon of butter. Add the cubed chicken and season with onion powder, garlic powder, paprika, salt, pepper, and chili flakes; cook, stirring occasionally, until the chicken is cooked through, about 5 minutes.
  • Toss the cooked chicken with 3 tablespoons of the basil pesto, then transfer the chicken to a plate and set aside.
  • Reduce heat to medium and add the remaining 1 tablespoon of butter and the chopped garlic to the same pot; cook until fragrant and lightly golden, about 1 minute.
  • Add the pasta and 2 cups of water to the pot. Increase heat to bring to a simmer and cook, stirring often, until the pasta is al dente, about 8 minutes (add a bit more water if needed to finish cooking).
  • Stir in the milk, cream cheese, 1/2 cup Caesar dressing, the remaining pesto, and the grated Parmesan; cook and stir until the sauce is smooth and creamy.
  • Return the reserved chicken to the pot, add the arugula or baby spinach, lemon juice, chopped basil, and chopped dill or parsley; toss to combine and wilt the greens slightly.
  • Adjust seasoning with salt and pepper if needed and serve immediately with extra grated Parmesan and basil if desired.

Notes

  • Use thighs for more flavor or breasts for leaner meat.
  • Adjust water while cooking pasta to reach desired sauce thickness.
  • Substitute baby spinach if you prefer milder greens.