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One-Pot Creamy Pesto Pasta for Quick Weeknight Dinner

A white bowl filled with penne pasta coated in rich, creamy pesto pasta sauce.
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Make this rich, basil-forward creamy pesto pasta in one pot. This recipe delivers a velvety sauce and comforting flavor, perfect for a fast, easy weeknight meal.

Ingredients

Scale
  • 1 pound pasta (penne or farfalle work well)
  • 4 cups water or vegetable broth
  • 1 cup heavy cream or half-and-half
  • 1/2 cup prepared basil pesto
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup reserved pasta water
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Place the pasta and water or broth into a large pot or Dutch oven. Bring the liquid to a boil over high heat.
  2. Once boiling, reduce the heat to medium-low, cover the pot, and cook according to the pasta package directions until the pasta is nearly tender, stirring occasionally to prevent sticking.
  3. When the pasta is almost done, uncover the pot. If there is a lot of liquid remaining, drain off most of it, reserving about 1/2 cup of the starchy pasta water.
  4. Reduce the heat to low. Stir in the heavy cream, basil pesto, Parmesan cheese, and olive oil into the pasta.
  5. Stir continuously until the sauce thickens slightly and coats the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water until you reach a velvety consistency.
  6. Stir in the minced garlic. Season with salt and pepper to your taste.
  7. Serve immediately in bowls, topping each serving with extra grated Parmesan cheese.

Notes

  • For a non-vegetarian option, add 1 cup of cooked, shredded chicken or sautéed shrimp during the last step when adding the cream and pesto.
  • If you do not have heavy cream, you can substitute with full-fat cream cheese for a slightly tangier, thick sauce.
  • To boost the flavor, use fresh garlic instead of powdered garlic.

Nutrition

Find it online: https://rosatasty.com/creamy-pesto-pasta/