With over 80 million views worldwide, this Viral Dijon and Pesto One Pan Pasta has officially taken social media by storm! Creamy, herby, and packed with flavor, it’s a quick and easy pasta recipe that you can make in just one pan. Perfect for busy weeknights, this dish delivers gourmet taste with minimal effort. It’s endlessly customizable with your favorite toppings.
The Secret Cooking Method
Like the other recipes in my one-pan pasta series, this dish starts with a game-changing technique: toasting the pasta in a fry pan before cooking. This adds a nutty depth of flavor and sets the stage for richer results. Instead of boiling the pasta in plain water, it’s simmered in chicken broth, which infuses every bite with savory flavor. Dijon mustard and pesto are stirred in at the end, creating a creamy, tangy, and herby sauce that clings to each noodle.
Customizable Ingredients
In this video, I used Gemelli Chickpea Pasta by Banza, which adds extra protein and keeps the recipe gluten-free. But the best part about this dish is its flexibility. You can use any pasta you like, from traditional semolina to lentil or whole wheat varieties. For toppings, try roasted cherry tomatoes, grilled chicken, sautéed spinach, or Parmesan cheese to make it your own.
The Right Pan for One-Pan Pasta
Since all the cooking happens in one skillet, the pan you use matters. I recommend the Caraway Nonstick Ceramic 10.5-inch Fry Pan (around $95 on Amazon). It ensures the pasta cooks evenly without sticking and makes cleanup a breeze. It’s the same pan I use in almost all of my videos, and it truly makes a difference.
A Viral Recipe Worth Trying
It’s easy to see why this recipe went viral! The creamy Dijon, the freshness of pesto, and the unique one-pan method combine to make a pasta dish that’s comforting, flavorful, and fun to make. Whether you’re cooking for yourself, your family, or a dinner party, this Dijon & Pesto One Pan Pasta is guaranteed to impress.
How to Store and Reheat Dijon & Pesto One Pan Pasta
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheating: Warm gently on the stovetop over low heat with a splash of broth, cream, or milk to loosen the sauce. If microwaving, heat in 30-second intervals, stirring between each.
- Freezer: Cream-based pasta doesn’t freeze well, as the sauce may separate. For best results, enjoy fresh or refrigerated.
Troubleshooting Tips for Perfect Pasta
- Pasta Overcooked: Since the pasta cooks directly in broth, keep an eye on the texture and test for al dente a few minutes early.
- Sauce Too Thin: Let it simmer uncovered for a few minutes, or stir in more Parmesan to thicken the sauce.
- Sauce Too Thick: Add a splash of broth or milk until the consistency is silky and smooth.
- Overpowering Dijon Flavor: Start with a smaller amount of Dijon and add more to taste. The mustard should enhance the pesto, not dominate it.
- Pasta Sticking: Use a high-quality nonstick or ceramic skillet, like the Caraway Nonstick Ceramic Fry Pan, and stir occasionally during cooking.
Dijon and Pesto One Pan Pasta
Equipment
Ingredients
- 4 tbsp olive oil may need to add more after adding pasta to fully coat noodles
- 2 tbsp minced garlic
- 2 cups Gemelli
- 2 tbsp butter
- 2 tbsp dijon mustard
- 4 tbsp pesto
- 1 pinch salt
- 2 1/2 cups chicken broth
- ground pepper (to taste)
Instructions
- On medium heat, add 4 tbsp olive oil and 2 tbsp minced garlic to a nonstick fry pan
- Once garlic has begun to brown, add in 2 cups gemelli (uncooked) and coat in oil/garlic. Stir occasionally until pasta becomes toasted
- Once toasted, add 2 tbsp (slabs) butter and melt into pasta
- In the same pan, pour in 2 cups chicken broth and bring heat to medium-high
- Bring to a boil, stirring occasionally, until all the broth has been absorbed into the pasta. Salt & pepper to taste
- Mix in dijon mustard and pesto until fully incorporated
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