One-Pot Creamy Pesto Chicken Penne Pasta


  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless (skinless chicken breast, cubed)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Pinch of black pepper
  • 2 cups low-sodium chicken broth
  • 1 cup heavy whipping cream
  • 3 tablespoons basil pesto
  • 8 ounces penne pasta
  • 1 cup shredded mozzarella cheese


  1. Preheat oil in a large deep skillet over medium-high heat.
  2. Season chicken with garlic powder, salt and pepper and add to skillet.
  3. Cook chicken, stirring occasionally until cooked through.
  4. Stir in chicken broth, heavy cream, pesto and pasta.
  5. Bring mixture to a boil then cover and reduce heat to a simmer for about 15 minutes until pasta is tender.
  6. Remove from heat and stir in shredded mozzarella cheese until melted.
  7. Season with salt and pepper if desired.