One Pot Creamy Pesto Chicken Pasta Recipe Budget Bytes

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ONE-POT CREAMY PESTO CHICKEN PASTA



One-Pot Creamy Pesto Chicken Pasta image

Pesto lovers, this recipe is for you! We loaded this pasta dish with a creamy pesto sauce, fresh spinach and flavor-packed chicken for an easy weeknight meal the whole family will love.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 package (16 oz) boneless skinless chicken breasts, cut into 1/2-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
3 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz container)
8 oz uncooked farfalle (bow-tie) pasta (about 3 cups)
4 oz (half of 8-oz package) cream cheese, cut into 1-inch cubes
1/2 cup refrigerated basil pesto (from 7-oz container)
1 package (8 oz) fresh spinach, coarsely chopped
1/4 cup chopped fresh basil leaves
2 tablespoons shredded Parmesan cheese

Steps:

  • In 5- to 5 1/2-quart Dutch oven, heat oil over medium-high heat; season chicken with salt, pepper and garlic powder. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. With slotted spoon, transfer to plate, and keep warm.
  • Add chicken broth and pasta to Dutch oven; heat to boiling over high heat. Reduce heat to medium; simmer 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
  • Add cream cheese and pesto, stirring frequently, until cheese is melted. Stir in chicken; cook 1 to 2 minutes, stirring occasionally, until chicken is heated through.
  • Gradually stir in spinach until starting to wilt. Just before serving, garnish with basil and Parmesan cheese.

Nutrition Facts : Calories 450, Carbohydrate 36 g, Cholesterol 70 mg, Fat 4, Fiber 3 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 2 g, TransFat 0 g

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