Make this simple one-pot creamy pesto pasta for a quick dinner. It delivers rich, velvety flavor with minimal cleanup, perfect for busy weeknights.
Author:Claire
Prep Time:5 min
Cook Time:20 min
Total Time:25 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
1 pound pasta (penne, rotini, or spaghetti)
4 cups water or low-sodium chicken broth
1 cup heavy cream or double cream
1/2 cup good quality basil pesto
2 cloves garlic, minced
1/2 cup freshly grated Parmesan cheese, plus more for serving
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional: 1 cup cooked, shredded chicken
Optional: Lemon zest from 1/2 lemon
Instructions
Place the pasta, water or broth, minced garlic, olive oil, salt, and pepper into a large pot or Dutch oven.
Bring the mixture to a boil over medium-high heat. Stir occasionally to prevent the pasta from sticking to the bottom.
Once boiling, reduce the heat to medium-low, cover the pot partially, and cook for about 12 to 15 minutes, or until the pasta is cooked through and most of the liquid has been absorbed. Stir frequently during this time.
Remove the pot from the heat. Stir in the heavy cream, basil pesto, and Parmesan cheese until the sauce is smooth and creamy. If you are adding cooked chicken, stir it in now.
If the sauce seems too thick, add a splash of reserved pasta water or milk until you reach your desired consistency.
Stir in the optional lemon zest for brightness.
Serve your creamy pesto pasta immediately, topping each bowl with extra Parmesan cheese.
Notes
For the best velvety pesto sauce, use good quality basil pesto.
If you want a lighter sauce, substitute half the heavy cream with whole milk, but the texture will be less rich.
This recipe is easy to adapt; add cherry tomatoes or spinach during the last 5 minutes of cooking for vegetables.
This simple creamy pasta sauce comes together fast, making it a great 30 minute pesto meal.