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One Pot Pesto Chicken Penne

Written by Surbhi (Kits Kitchen Krush)
  • 30 minutes
  • 4

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  • 2 boneless skinless chicken breasts, cut into cubes
  • 2 garlic cloves, thinly sliced
  • 1 yellow onion, thinly sliced
  • 1 lb dried penne pasta
  • 4 cups chicken or vegetable broth
  • 1⁄2 cup pesto sauce
  • 4 cups baby spinach
  • 1 cup frozen peas
  • 2 tbsp chopped fresh basil
  • 1 tbsp oil


  1. In a soup pot, heat the oil over medium-high heat. Add the chicken and season it with salt and pepper to taste. Cook, stirring often, until it becomes golden, about 6-8 minutes. Once the chicken reaches an internal temperature of 165’F, remove it from pan and set aside.
  2. In the same pot, add the onion and cook, stirring until it becomes soft and translucent, about 2 minutes. Add the garlic and cook for another 30 seconds. Add the penne and the chicken broth. Bring the mixture to a boil over medium-high heat. Reduce heat to medium, cover, and cook, stirring every 1 to 2 minutes, until the pasta is tender and liquid has almost been completely absorbed, about 10-12 minutes.
  3. Stir in the pesto sauce, cooked chicken, baby spinach, and peas. Cook, stirring constantly, until the spinach is wilted and the peas are just heated through, another 3 minutes.
  4. Serve immediately topped with the fresh basil or store it in refrigerator for up to 3 days.

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