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One-Pot Creamy Pesto Pasta: Quick Weeknight Dinner

A close-up of fusilli pasta coated in bright green sauce, served as creamy pesto pasta and topped with grated Parmesan.
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Make this simple, rich, and velvety pesto pasta in one pot. This recipe delivers a comforting, Alfredo-style flavor in under 30 minutes, cutting down on cleanup time.

Ingredients

Scale
  • 1 pound pasta (penne or rotini work well)
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 cup prepared basil pesto (homemade or good quality store-bought)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions

  1. Place the pasta, vegetable broth, minced garlic, and red pepper flakes (if using) into a large pot or Dutch oven.
  2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Cook, stirring often, until the pasta is nearly tender and most of the liquid has been absorbed, about 10 to 12 minutes.
  3. Stir in the heavy cream and basil pesto. Continue to cook for 2 to 3 minutes, stirring constantly, until the sauce thickens slightly. This step creates the velvety texture.
  4. Remove the pot from the heat. Stir in the 1/2 cup of Parmesan cheese until the sauce is smooth and coats the pasta.
  5. Season with salt and black pepper to your preference.
  6. Serve immediately in bowls, topping each serving with extra grated Parmesan cheese.

Notes

  • To get the best creamy texture without thinning the sauce too much, do not drain the pasta water; let the starch combine with the cream.
  • If you want to add chicken, cook 1 pound of diced chicken breast separately and stir it in during Step 4.
  • Use a high-quality pesto; the flavor of the pesto drives this entire dish.

Nutrition

Find it online: https://kitchenslang.com/creamy-pesto-pasta/