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One Pot Creamy Chicken Pesto Pasta

One Pot Creamy Chicken Pesto Pasta… it’s creamy and luscious, hearty and healthy, and dreamy and delicious!  This tasty meal only requires one pot and is on the table in less than 30 minutes!

Course Dinner, Entree
Cuisine American, Italian
Keyword Italian, Pesto Chicken
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 544 kcal
Author Holly Sander


  • 2 tablespoons olive oil
  • 12 ounces al fresco sundried tomato chicken sausage
  • 2 1/2 cups reduced sodium chicken stock, chicken broth, or water
  • 8 ounces rigatoni pasta (uncooked)
  • 15 ounces grape or cherry tomatoes, ½ of them cut in half and the rest whole
  • 4 ounces cream cheese, cut into 1-inch cubes
  • 3 tablespoons grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • ¾ cup refrigerated basil pesto (found in the dairy department at the grocery store)
  • 5 ounces baby spinach
  • fresh torn basil leaves for garnish
  • additional grated Parmesan for garnish


  1. Add oil to a large saucepan and brown chicken sausage 2-3 minutes per side.  Use a slotted spoon to transfer to a bowl.

  2. Add 2 cups of chicken stock/water and turn the burner to high heat until it starts to simmer.  Add pasta, cover with a lid partially cracked open, and reduce heat to medium high.  Cook for 8 minutes, and stir occasionally, until most of the liquid is absorbed.

  3. Add all the tomatoes and ½ cup more of chicken stock/water to the pan, cover tightly with the lid, and cook for 4 more minutes. 

  4. Add the cream cheese, Parmesan cheese, garlic powder and pepper.  Stir until cheese is melted and spices are combined.

  5. Remove pan from heat and add the cooked sausage, pesto, and spinach.  Gently fold all ingredients together.  

  6. Garnish with fresh basil and more Parmesan cheese.

Recipe Notes

A sprinkle of crushed red pepper is a nice addition and brings a bit of heat to this dish.