This pesto chicken pasta is such an amazing, lean and flavorful one pot wonder meal! It comes together so easily and quickly, too.
Get out a large Dutch oven and heat the olive oil in it over medium high heat. Cook the cherry tomatoes and rosemary in it to get them fragrant for a couple of minutes, then add the ground chicken. Cook the chicken thoroughly while you break it up. While it cooks season it with the seasoned salt, garlic powder, oregano and crushed red pepper. Pour in the beans with their liquid, pesto sauce and milk. Stir it all together well and bring it to a low boil. Reduce it to a simmer and let it simmer for about 15–20 minutes.
After the sauce simmers, bring the heat back up to a gentle boil. Pour in the pasta and make sure it is immersed in the sauce. Let the pasta cook in the sauce until tender for about 8–10 minutes, stirring often. When it is done, add an extra drizzle of olive oil and the Parmesan, stirring them in well. Then take the pot off of the heat and serve immediately! Scoop the pasta into bowls and serve with extra Parmesan on top. Enjoy!
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This was really good! I had to omit half of the cherry tomatoes because my kids don’t like cooked tomatoes – I substituted fresh spinach when it was almost done. The fresh rosemary was the perfect flavor for this dish. Thanks!
This was a nice change from traditional pasta. I used cut up chicken breast and skipped the beans. Very good and the kids loved it!
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