One Pot Creamy Pesto Sauce Pasta – Best Homemade Recipe

There’s something incredibly satisfying about a bowl of warm, creamy pesto pasta — especially when it all comes together in a single pot. This One Pot Creamy Pesto Sauce Pasta is rich, aromatic, and packed with the fresh herbal punch of basil pesto, balanced by a velvety cream sauce that clings to every bite of pasta.

This dish blends the rustic charm of traditional Italian pesto with the indulgent texture of creamy pasta, making it a family favorite that feels both comforting and elevated. Even better, it comes together in under 30 minutes, with minimal cleanup and maximum flavor.

Perfect for weeknights, meatless meals, or easy entertaining, this one-pot wonder is the kind of recipe you’ll turn to again and again.

Ingredients Overview

The magic of this pasta lies in the harmony between a few high-quality ingredients. Here’s what makes each one shine:

Pasta (Short or Long)

You can use penne, fusilli, farfalle, or even spaghetti — the key is choosing a shape that holds onto sauce. Short pasta makes stirring in a single pot easier.

Tip: Avoid delicate egg pastas, which may overcook quickly in one-pot dishes.

Fresh Basil Pesto

Classic pesto is made from basil, garlic, pine nuts, Parmesan, and olive oil. You can use store-bought pesto for ease or homemade for freshness.

Store-bought tip: Choose refrigerated pesto over shelf-stable jars for better color and flavor.

Heavy Cream

Adds richness and creates the creamy base for the sauce. It balances the herbal notes of the pesto and helps coat the pasta.

Substitute: Use half-and-half or full-fat coconut milk for a lighter or dairy-free option.

Parmesan Cheese

Grated Parmesan adds a salty, nutty backbone and helps thicken the sauce. Always use freshly grated cheese for best results.

Garlic

A couple of cloves, gently sautéed at the start, infuse the dish with savory warmth.

Vegetable or Chicken Broth

Cooking pasta in broth instead of water adds flavor to every bite and helps create a creamy emulsion with the pesto and cream.

Olive Oil

Used to sauté garlic and build the sauce’s base. Choose extra virgin for the best aroma.

Salt & Black Pepper

Pesto and Parmesan are naturally salty, so season with care. Freshly ground pepper brings balance to the creamy richness.

Optional Add-ins

• Baby spinach or arugula for greens

• Cherry tomatoes for brightness

• Grilled chicken or shrimp for protein

Step-by-Step Instructions

Here’s how to make creamy pesto pasta — one pot, minimal effort, all flavor.

1. Sauté the Garlic

In a large deep skillet or pot, heat olive oil over medium heat. Add minced garlic and sauté for 30–60 seconds, just until fragrant — don’t let it brown.

2. Add Pasta and Broth

Pour in the dry pasta and broth. Bring to a boil, then reduce to a gentle simmer.

Cook uncovered, stirring frequently to prevent sticking. The pasta will absorb most of the liquid in about 10–12 minutes. Don’t drain!

3. Stir in Cream and Pesto

Once the pasta is al dente and the broth mostly absorbed, reduce the heat to low.

Stir in the heavy cream and pesto. Simmer gently for 2–3 minutes, stirring to combine and thicken.

4. Add Cheese and Season

Stir in grated Parmesan until fully melted and incorporated. The sauce should be glossy and creamy, coating the pasta evenly.

Taste and adjust with salt and freshly cracked black pepper.

5. Finish with Optional Add-ins

If using spinach or arugula, stir it in now until wilted. For a protein boost, add cooked grilled chicken or sautéed shrimp.

Serve hot, garnished with extra Parmesan and fresh basil if desired.

Tips, Variations & Substitutions

Tips for Success

• Stir regularly while pasta cooks to avoid clumping.

• Use high-quality pesto — it’s the flavor foundation.

• Add cream after the pasta is cooked to avoid curdling.

Variations

• Sun-dried tomato pesto for a sweeter, richer variation.

• Vegan pesto with cashew cream instead of dairy.

• Pesto primavera: Add blanched green beans, zucchini, or peas for a spring twist.

Substitutions

• Dairy-free: Use full-fat coconut milk and vegan Parmesan.

• Gluten-free: Substitute with your favorite gluten-free pasta.

• Nut-free: Make pesto with sunflower seeds or pumpkin seeds instead of pine nuts.

Serving Ideas & Occasions

This creamy pesto pasta pairs beautifully with:

• Grilled chicken or shrimp

• Garlic bread or focaccia

• A crisp arugula salad with lemon vinaigrette

• Chilled white wine like Sauvignon Blanc or Pinot Grigio

Serve it on:

• Busy weeknights when you want a fast, homemade meal

• Meatless Mondays

• Summer evenings with fresh basil and tomatoes

• Casual gatherings — it scales easily for a crowd

Nutritional & Health Notes

This pasta offers a mix of carbohydrates, healthy fats from the olive oil and nuts, and protein from Parmesan and optional add-ins.

• Basil pesto contains antioxidants and heart-healthy fats.

• Cream adds richness — for a lighter version, use half-and-half or swap in Greek yogurt.

• Whole wheat pasta can boost fiber and keep you fuller longer.

To make it more balanced:

• Add lean protein

• Stir in leafy greens

• Serve with a side salad

This dish can fit into moderate low-carb or Mediterranean-inspired diets with small adjustments.

FAQs

Q1: Can I use jarred pesto?

Yes — just choose high-quality refrigerated pesto for the best flavor. Avoid those with fillers or artificial flavors.

Q2: Can I make this dish ahead of time?

This pasta is best served fresh, but you can make it up to a day ahead. Reheat gently with a splash of broth or cream to loosen the sauce.

Q3: How do I make it dairy-free?

Use dairy-free pesto, coconut milk or cashew cream instead of heavy cream, and vegan Parmesan.

Q4: What type of pasta works best?

Short pasta like penne, fusilli, or rigatoni is ideal for catching the creamy sauce. Long pasta like linguine also works if stirred well.

Q5: Can I add meat to this pasta?

Absolutely. Grilled chicken, rotisserie chicken, or shrimp all pair wonderfully with the creamy pesto base.

Q6: Will the sauce thicken after cooling?

Yes — creamy sauces tend to thicken as they cool. Add a splash of broth or milk while reheating to restore the texture.

Q7: Can I freeze this pasta?

It’s not recommended — creamy sauces with dairy can split when frozen. For best results, enjoy within 3 days refrigerated.

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