One Pan Pesto Chicken with Cherry Tomatoes and Pasta is my go to dinner for the nights when I want something cozy, colorful, and honestly just easy. You know those evenings when you are hungry now, the sink already has dishes, and you cannot deal with a complicated recipe. This is the kind of meal that makes you feel like you really cooked, but you did not babysit five pots to get there. The pesto makes everything smell like an Italian restaurant, the cherry tomatoes get sweet and jammy, and the pasta soaks up all that flavor. I have made this on busy weeknights, after long errands, and even when friends drop by last minute, and it always saves me. 
The Story Behind This Recipe
Hey, I’m Alexandraa! This One Pan Pesto Chicken with Cherry Tomatoes and Pasta was built for busy nights: simple steps, reliable results, and flavor that makes people ask for seconds. One Pan Pesto Chicken with Cherry Tomatoes and Pasta is my go to dinner for the nights when I want something cozy, colorful, and honestly just…
How Do You Make Chicken Pesto Pasta?
I love this recipe because it is truly one pan. You brown the chicken first, then build the pasta right in the same pan with the tomatoes and broth, and stir in pesto at the end. It feels almost too simple, but it works because the pasta cooks in flavorful liquid instead of plain water.
Also, if you are into one pan meals as much as I am, you might want to peek at this one too: one pan creamy Tuscan chicken pasta. It has that same comforting vibe, just with a creamy twist.
What you will need
- Chicken, about 1 pound, cut into bite sized pieces (breasts or thighs both work)
- Salt and black pepper
- Olive oil
- Garlic, 3 to 4 cloves, minced
- Cherry tomatoes, 2 cups, whole or halved
- Pasta, 8 to 10 ounces (penne, rotini, or bow ties are my favorites)
- Chicken broth, about 3 cups (plus a splash more if needed)
- Pesto, 1 third to 1 half cup (store bought is totally fine)
- Parmesan, for serving
- Optional: baby spinach, red pepper flakes, a squeeze of lemon
Step by step in one pan
Here is how I make One Pan Pesto Chicken with Cherry Tomatoes and Pasta without overthinking it.
1) Heat a large deep skillet or wide pan on medium high heat. Add a drizzle of olive oil.
2) Season the chicken with salt and pepper, then add it to the hot pan. Cook for about 4 to 6 minutes, stirring now and then, until it is browned on the outside. It does not need to be fully cooked yet.
3) Add the garlic and stir for about 30 seconds. You just want it fragrant, not burnt.
4) Toss in the cherry tomatoes and let them warm up for 2 minutes. They will start to soften and smell sweet.
5) Add the dry pasta and pour in the chicken broth. Stir well so the pasta is mostly covered.
6) Bring it to a gentle boil, then lower to a steady simmer. Cook, stirring every couple of minutes, until the pasta is tender and most of the liquid is absorbed. Usually 10 to 14 minutes depending on pasta shape.
7) Turn off the heat, then stir in the pesto. Taste and add more salt, pepper, or a squeeze of lemon if you want it brighter.
8) Finish with parmesan. If you like a little heat, add red pepper flakes.
Quick note: if you end up with a little extra sauce in the pan, that is not a problem. It thickens as it sits, and it is honestly delicious the next day.
“I tried this on a weeknight when I had no energy, and it still came out restaurant good. The pesto and tomatoes together are such a mood booster.”
Tips For The Perfect Pasta
The biggest secret here is to keep an eye on the liquid level. Since the pasta cooks right in the pan, you are basically making a quick sauce at the same time. It is not hard, but it helps to know what to look for.
Use a deep skillet. A shallow pan makes it harder to keep the pasta covered and evenly cooked.
Stir more than you think. Not constantly, but enough to keep pasta from sticking and to help it cook evenly.
Add broth in small splashes if needed. If your pasta is still firm and the pan looks dry, add a quarter cup broth and keep going.
Do not overcook. Pull it when the pasta is just tender. It keeps cooking a bit from the heat and the sauce.
Stir pesto in at the end. Pesto tastes freshest when it is not boiled for a long time. Adding it after cooking keeps that bright basil flavor.
If you are in the mood for another quick pasta that feels a little fancy but is still easy, this one is worth bookmarking: one pan creamy garlic shrimp pasta. It is a different vibe, but the same low effort comfort.
Chicken Pesto Pasta Flavor Variations
I make One Pan Pesto Chicken with Cherry Tomatoes and Pasta pretty often, so I switch things up depending on what is in my fridge. The base recipe is solid, but it is also super forgiving.
Make it creamy: stir in a few spoonfuls of cream cheese, a splash of heavy cream, or even a little plain Greek yogurt at the end. Go slowly and keep the heat off so it does not split.
Add greens: baby spinach wilts in about a minute. I toss in a big handful right after the pesto.
Use different pesto: basil pesto is classic, but sun dried tomato pesto is amazing here too. Even arugula pesto works if you like a peppery bite.
Swap the protein: leftover rotisserie chicken works, just add it near the end so it stays juicy. Turkey cutlets also work. You can even do chickpeas for a meatless version.
Extra veggies: zucchini, mushrooms, or bell peppers are all great. Just cook them after the chicken so they pick up flavor from the pan.
And if you love cherry tomatoes as much as I do, this is a great side dish inspiration: roasted fish with cherry tomatoes. It is simple and it pairs nicely with a salad or bread on lighter nights.
Serving Suggestions
This is one of those meals that looks like you tried really hard, so it is perfect for family dinner or casual guests. Here are a few ways I like to serve it, depending on the mood.
- With a crisp salad: arugula with lemon and olive oil is my favorite with pesto.
- With garlic bread: because yes, you will want something to swipe through the sauce.
- With extra parmesan: I mean, obviously.
- With a simple veggie: roasted broccoli or green beans are easy and balanced.
- For meal prep: portion it into containers and add a tiny extra spoon of pesto before reheating.
If you want another cozy one pan idea for the week, this is a fun one to have in your back pocket: one pan bacon and spinach tortellini. It is rich, quick, and very weeknight friendly.
And when you are planning dinners ahead, I also like having foil packet meals in the mix. They feel hands off and they are easy to clean up. This one is a solid option: honey mustard chicken and sweet potato foil packets.
Common Questions
Q: Can I use store bought pesto?
A: Yes, and I do it all the time. If it tastes a little sharp straight from the jar, mellow it out with extra parmesan or a tiny splash of cream.
Q: What pasta shape works best?
A: Short shapes like penne, rotini, or bow ties are easiest in a one pan recipe. Spaghetti can work, but it is fussier.
Q: How do I know the chicken is cooked?
A: The pieces should be white all the way through and the juices should run clear. If you have a thermometer, aim for 165 F in the thickest piece.
Q: Can I make One Pan Pesto Chicken with Cherry Tomatoes and Pasta ahead of time?
A: Yes. It keeps well for about 3 days in the fridge. Add a splash of broth when reheating so it loosens back up.
Q: My pasta soaked up all the liquid but it is not done, what now?
A: Add a quarter cup broth or water, stir, and keep simmering for a few minutes. Different brands of pasta can be thirsty.
A cozy dinner you will actually make again
One Pan Pesto Chicken with Cherry Tomatoes and Pasta is the kind of recipe that earns a permanent spot in your rotation because it is quick, forgiving, and tastes like comfort food without being heavy. Keep the liquid level in check, stir in pesto at the end, and do not be shy with parmesan. If you want to compare versions or grab more ideas, I have also enjoyed reading Chicken Pesto Pasta – Dinner at the Zoo for another take on the classic. Now go make it, and when you do, I hope your kitchen smells like basil and garlic in the best way.
One Pan Pesto Chicken with Cherry Tomatoes and Pasta
Ingredients
Method
- Heat a large deep skillet or wide pan on medium high heat. Add a drizzle of olive oil.
- Season the chicken with salt and pepper, then add it to the hot pan. Cook for about 4 to 6 minutes, stirring now and then, until it is browned on the outside.
- Add the garlic and stir for about 30 seconds until fragrant.
- Toss in the cherry tomatoes and let them warm up for 2 minutes.
- Add the dry pasta and pour in the chicken broth. Stir well so the pasta is mostly covered.
- Bring to a gentle boil, then lower to a steady simmer. Cook, stirring every couple of minutes, until the pasta is tender and most of the liquid is absorbed, usually 10 to 14 minutes depending on the pasta shape.
- Turn off the heat, then stir in the pesto. Taste and adjust with salt, pepper, or a squeeze of lemon as required.
- Finish with Parmesan, and add red pepper flakes if desired.
