One Pot Creamy Pesto Sauce Pasta: 25-Minute Cozy, Dreamy Weeknight Pasta Everyone Loves

One Pot Creamy Pesto Sauce Pasta is the ultimate comfort food with a bright, herbaceous twist. This dish blends the rich, velvety texture of a cream-based pasta with the fresh, garlicky punch of basil pesto — all made in a single pot for easy cleanup and full-bodied flavor.

In just 25 minutes, you get a cozy, restaurant-worthy meal with al dente pasta coated in silky, cheesy, green-gold sauce. It’s the perfect answer to busy nights when you crave something warm and satisfying without fuss. Add grilled chicken, shrimp, or roasted veggies to make it a complete dinner, or serve as a flavorful side dish to round out any meal.

Whether you’re a pesto lover or just looking for a fast and creamy pasta dinner, this recipe hits all the right notes.

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Ingredients Overview

This one-pot pasta is built on a few key ingredients that bring bold flavor and luscious texture.

Pasta:
Short pastas like penne, rotini, or rigatoni hold the sauce beautifully. You can also use spaghetti or fettuccine — just adjust the liquid slightly. Regular or whole wheat pasta both work well.

Basil pesto:
Store-bought or homemade. Look for pesto made with olive oil, basil, pine nuts, Parmesan, and garlic for the best flavor. The pesto is the flavor base, so quality matters.

Heavy cream:
Gives the sauce a rich, smooth body that blends beautifully with the pesto. You can sub half-and-half for a lighter version.

Parmesan cheese:
Adds saltiness and depth, thickening the sauce while enhancing the pesto. Always grate fresh if possible for the best texture and taste.

Garlic:
Boosts the savory profile and complements the pesto. A must for that extra depth.

Vegetable or chicken broth:
Used to cook the pasta and infuse it with flavor. Helps keep the dish creamy and cohesive. Use low-sodium to control the saltiness.

Olive oil:
Used to sauté garlic and build flavor at the base of the dish.

Salt and black pepper:
To season throughout and balance the richness.

Optional add-ins:
Baby spinach, sun-dried tomatoes, cherry tomatoes, grilled chicken, or sautéed mushrooms can all be stirred in at the end for added nutrition and variety.

These ingredients combine to deliver creamy, garlicky, herb-rich pasta in one pot with minimal effort.

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Step-by-Step Instructions

1. Sauté garlic:
   In a large pot or deep skillet, heat 1 tablespoon olive oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds, just until fragrant.

2. Add broth and pasta:
   Pour in 2 ½ cups chicken or vegetable broth. Add 12 oz uncooked pasta (such as penne or rotini). Bring to a boil, then reduce heat to medium and simmer uncovered for 10–12 minutes, stirring frequently.

The pasta will cook in the broth and release starches that help thicken the sauce.

3. Add cream and pesto:
   When the pasta is al dente and most of the liquid is absorbed, stir in:

• ½ cup heavy cream

• ½ cup basil pesto

Stir to coat evenly and reduce heat to low.

4. Add Parmesan and season:
   Stir in ½ cup freshly grated Parmesan cheese. Mix until melted and sauce is creamy. Season with salt and black pepper to taste.

5. Optional: stir in extras:
   If using, add baby spinach, sun-dried tomatoes, grilled chicken, or other add-ins. Stir just until warmed through.

6. Serve hot:
   Garnish with extra Parmesan, cracked pepper, or a drizzle of pesto. Serve immediately.

Common mistakes to avoid:

• Don’t overcook the pasta — it will soften more as it rests.

• Avoid boiling after adding cheese or cream to prevent curdling.

• Stir frequently while pasta cooks to avoid sticking or burning.

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Tips, Variations & Substitutions

Helpful Tips:

• Stir the pasta often as it cooks in the broth to keep it from sticking.

• For thicker sauce, let it sit for 5 minutes before serving.

• For extra flavor, add a splash of lemon juice or a pinch of crushed red pepper.

Variations:

• Protein-packed: Add grilled chicken, shrimp, or sautéed Italian sausage.

• Veggie-loaded: Stir in peas, spinach, broccoli florets, or roasted zucchini.

• Spicy twist: Add red pepper flakes or a spoonful of Calabrian chili paste.

Substitutions:

• No cream? Use half-and-half or whole milk (sauce will be thinner but still flavorful).

• No Parmesan? Try Pecorino Romano or Asiago for a salty, nutty alternative.

• Dairy-free? Use a plant-based cream and dairy-free Parmesan substitute — pesto can be dairy-free too if needed.

This dish is easily customizable to suit your diet, taste, and what’s in your fridge.

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Serving Ideas & Occasions

This creamy pesto pasta is comforting, quick, and elegant enough for entertaining.

Serving Suggestions:

• Pair with a crisp green salad and balsamic vinaigrette.

• Serve with garlic bread, focaccia, or roasted vegetables.

• Top with grilled lemon chicken or shrimp for a full meal.

Occasions:

• Weeknight dinners when you want something quick but indulgent.

• Perfect for meal prep — reheats well in the microwave or on the stove.

• Great as a vegetarian main or a side dish at potlucks and parties.

It’s a cozy classic that tastes like something much fancier than it is.

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Nutritional & Health Notes

This pasta strikes a balance between comfort and freshness.

Pesto is made with heart-healthy olive oil, fresh basil, and nuts — rich in healthy fats and antioxidants.

Cream and Parmesan provide a satisfying richness, while the one-pot method cuts down on added oils and cleanup.

Pasta offers energy and satiety. Use whole wheat or gluten-free pasta if needed.

Vegetable broth can be used for a vegetarian version, and adding vegetables like spinach boosts fiber and vitamins.

Moderate in calories, this meal becomes more nutrient-dense with simple add-ins and smart portions.

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FAQs

1. Can I use store-bought pesto?
Yes. Use a high-quality refrigerated pesto if possible — it’s fresher and more flavorful than shelf-stable jars.

2. Can I use a different type of pasta?
Yes. Penne, fusilli, rotini, and even spaghetti work. Adjust broth and cook time as needed based on pasta shape.

3. How do I make it vegetarian?
Use vegetable broth and ensure your pesto and cheese are vegetarian-friendly. Omit any meat add-ins.

4. Can I make it ahead of time?
Yes. Store in an airtight container for up to 4 days. Reheat gently with a splash of broth or milk to loosen the sauce.

5. Is this freezer-friendly?
It’s best fresh, but you can freeze portions. Reheat slowly with added liquid, though texture may change slightly.

6. Can I use milk instead of cream?
Yes. Whole milk or half-and-half work well for a lighter version, though the sauce will be thinner.

7. What proteins go best with it?
Grilled chicken, shrimp, salmon, or even rotisserie chicken pair beautifully with the creamy pesto flavors.

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