Tested till perfect One-Pot Chicken Pesto Pasta

One-Pot Chicken Pesto Pasta

Use any short pasta shape in this kid-friendly dish. Since the pasta cooks right in the sauce, it saves valuable cleanup time on a busy weeknight. For variety, use any vegetable that your children like instead of the zucchini.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2004

Recipe3 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts
  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 3 3cloves garlic, minced
  • 2 2zucchinizucchinis, sliced (about 1 oz/375 g total)
  • 1/2 tsp 1/2tspdried oregano
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 1tomato-basil pasta sauce, jar (700 mL)
  • 3 cups 3cupswagon wheel pasta
  • 1/4 cup 1/4cupprepared pesto
  • 1 cup 1cupshredded mozzarella cheese
  • 2 tbsp 2tbspgrated Parmesan cheese
  • 2 tbsp 2tbspchopped fresh parsley
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Cut chicken into 1-inch (2.5 cm) chunks. In Dutch oven, heat oil over medium-high heat; fry chicken, in batches, until browned outside and no longer pink inside, about 4 minutes. Remove to bowl.

Add onion, garlic, zucchini, oregano, salt and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, about 4 minutes.

Add pasta sauce, 2-1/2 cups (625 mL) water and pasta to pan; bring to boil, scraping up brown bits from bottom of pan. Reduce heat, cover and simmer, stirring occasionally, for 8 minutes. Uncover and simmer, stirring occasionally, until pasta is tender, about 5 minutes.

Return chicken and any accumulated juices to pan. Add pesto; stir until heated through. Sprinkle with mozzarella and Parmesan cheeses and parsley.

Nutritional Information Per serving: about

cal 684 pro 46g total fat 24g sat. fat 8g
carb 69g fibre 8g chol 99mg sodium 1,298mg

% RDI:

calcium 30 iron 29 vit A 21 vit C 38
folate 57
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