One-Pot Creamy Tomato Pesto Pasta
Tender mafaldine pasta, juicy cherry tomatoes, spinach, and basil pesto simmer together in one pan with chicken stock and cream, then finish with Parmesan and fresh lemon juice for an easy, cozy dinner.
Servings: 4 servings
Ingredients
- 10 oz dry mafaldine pasta linguine, fettuccine, spaghetti also work
- 1/3 red onion diced
- 2 cups baby spinach long stems trimmed
- 1 pint cherry tomatoes halved
- 1/3 cup tomato sauce
- 5 cloves garlic sliced
- 2 tbsp basil pesto
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- 1/2 tsp each: salt and cracked black pepper
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cups chicken stock
- 3/4 cup heavy cream
Finish the Sauce
- 2 oz Parmesan cheese freshly shredded
- 1/2 lemon juiced
Instructions
- Layer the ingredients. In a deep braising pan, add the dry mafaldine, red onion, spinach, cherry tomatoes, tomato sauce, garlic, pesto, Italian seasoning, smoked paprika, salt, pepper, butter and olive oil in the order listed. Spread everything into an even layer to help the cooking liquid reach as much of the pasta as possible.
- Add the liquids. Pour in the chicken stock and heavy cream, distributing evenly throughout the pan.
- Bring to a gentle boil. Place over medium heat and heat until the liquid begins to gently bubble.
- Cover and simmer. Cover with a fitted lid and reduce the heat to a gentle simmer.
- Check the pasta halfway through. After 8–9 minutes, remove the lid and gently press the softened noodles down into the cooking liquid using tongs or a spatula. Replace the lid and continue simmering until the pasta is tender and most of the liquid has been absorbed, about 15–20 minutes total. Add a small splash of chicken stock if needed.
- Finish with Parmesan and lemon. Remove the lid, add the freshly squeezed lemon juice and shredded Parmesan, and gently toss until the pasta is coated in a creamy sauce.
- Serve. Enjoy immediately with additional Parmesan, if desired.
Notes
Pasta substitutions: Spaghetti, linguine or fettuccine can be used in place of mafaldine. Cooking times and liquid requirements may vary.
Halfway check: Don't skip checking the pasta at 8–9 minutes! Pressing the softened noodles into the cooking liquid helps any exposed pieces cook evenly.
Consistency: The sauce should still look slightly loose when you remove the lid. It will thicken as you toss in the Parmesan and as the pasta rests.
Serving suggestion: Pair with air-fried chicken tenderloins, grilled chicken, steak, ground beef or Italian sausage.