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One-Pot Creamy Pesto Pasta

A close-up of penne pasta coated in vibrant green creamy pesto pasta, topped with freshly grated Parmesan cheese.
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Make a rich and satisfying creamy pesto pasta in one pot in under 20 minutes for a fast weeknight dinner.

Ingredients

Scale
  • 12 oz pasta (penne or rotini work well)
  • 3 cups vegetable broth
  • 1 cup water
  • 1 cup heavy cream
  • 1/2 cup prepared basil pesto
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Optional: 1 cup cooked chicken or shrimp

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced shallot and cook for 2 minutes until soft.
  2. Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic burn.
  3. Add the pasta, vegetable broth, and water to the pot. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to medium-low, cover the pot, and cook for 10-12 minutes, stirring occasionally, until the pasta is nearly tender and most of the liquid is absorbed.
  5. Stir in the heavy cream, basil pesto, and Parmesan cheese. Mix well until the sauce is smooth and coats the pasta.
  6. If using, stir in the cooked chicken or shrimp now. Heat through for 1 minute.
  7. Season with salt and pepper to your taste. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a richer sauce, use half-and-half instead of heavy cream, but the texture will be slightly thinner.
  • If the sauce is too thick after adding the cheese, add a splash of hot water or reserved pasta cooking liquid until you reach your desired consistency.
  • You can substitute store-bought pesto for homemade, but check the sodium content.

Nutrition

Find it online: https://savorsensations.com/creamy-pesto-pasta-recipe-20-minute/