Creamy Chicken Pesto Pasta with Spinach

If Creamy Chicken Pesto Pasta with Spinach sounds like the kind of dinner that could fix your whole day… you’re not wrong. This is the meal I reach for when I’m tired, hungry, and one minor inconvenience away from eating cereal straight from the box. It’s creamy, herby, and comforting, but still feels “spring fresh” thanks to spinach, lemon, and that magical jar of pesto doing most of the heavy lifting.

It’s also the perfect Spring Pasta Dinner when you want something cozy but not heavy. You know that in-between-season vibe where it’s sunny outside, but your soul still wants comfort food? This pasta gets it.

Why You’ll Love This Creamy Chicken Pesto Pasta with Spinach

• 30-ish minutes from “what’s for dinner?” panic to actual dinner.
• One skillet sauce that tastes like you did something impressive on purpose.
• Picky-eater friendly (you can chop the spinach small and they’ll never know… probably).
• Creamy + bright: heavy cream brings comfort, lemon brings balance, pesto brings the party.
• Leftovers reheat well, which is basically a love language on busy weeks.

Ingredients You’ll Need

Here’s what you’ll grab (and yes, it’s all normal grocery-store stuff):

• 8 ounces uncooked pasta
• 2 chicken breasts, cut in half lengthwise
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 1/4 cup pesto
• 1/2 teaspoon lemon juice (or more to taste)
• 1/4 cup sun-dried tomatoes, chopped
• 2 cups fresh baby spinach (packed)
• Freshly grated Parmesan cheese, for serving (optional… but also, very yes)

Pasta picks: Penne, rotini, fettuccine, bowties—anything that holds sauce. If it has little ridges, even better.

How to Make Creamy Chicken Pesto Pasta with Spinach

1) Cook the pasta

Bring a big pot of salted water to a boil. Cook pasta according to package directions until al dente (aka “still has a tiny bite”).
Before you drain it, save about 1/2 cup of pasta water—this is your secret weapon if the sauce needs loosening later.

Drain and set aside.

2) Season and cook the chicken

While the pasta cooks, season the chicken with garlic powder, salt, and pepper on both sides.

In a large skillet over medium-high heat, add the olive oil. Once hot, add the chicken and cook about 4–6 minutes per side (depending on thickness), until it’s golden and cooked through (165°F if you check).

Transfer chicken to a plate and let it rest for a few minutes. Then slice it.

(Resting is important. If you slice immediately, the juices run out like they’re late for an appointment.)

3) Make the creamy base sauce

In the same skillet (don’t wipe it—those browned bits are flavor), lower heat to medium and add the butter.

Once melted, whisk in the flour and cook for about 30 seconds. You’re making a quick roux—fancy name, easy move. It should look like a thick paste.

Slowly whisk in the chicken broth. Keep whisking until smooth.

4) Add cream + pesto (the moment it becomes irresistible)

Pour in the heavy cream and stir. Let it warm for about 1–2 minutes, then stir in the pesto.

Now add the lemon juice. Start with 1/2 teaspoon, taste later, and add more if you want extra brightness.

5) Toss in sun-dried tomatoes and spinach

Add the chopped sun-dried tomatoes and stir.

Then add the spinach a handful at a time. It will look like an outrageous amount at first, like “who do you think I am, a rabbit?” But it wilts down fast—about 1–2 minutes.

6) Bring it all together

Add the cooked pasta to the skillet. Toss until coated in sauce.

If the sauce feels too thick, splash in a little reserved pasta water (a tablespoon or two at a time) until it’s silky.

Add the sliced chicken back in and toss again.

7) Serve and do the Parmesan thing

Plate it up and top with freshly grated Parmesan if you want that salty, melty finishing touch.

And then—this is important—take a bite while standing at the stove. It’s tradition.

Little Tips That Make a Big Difference

• Thin chicken cooks faster. Cutting the breasts in half lengthwise is a smart move (and makes you feel like a meal-prep genius).
• Don’t rush the flour step. Cooking flour in butter for 30 seconds helps avoid that “raw flour” taste.
• Pesto varies a lot. Some jarred pestos are salty, some are mild. Taste your sauce before adding extra salt.
• Lemon is your balance button. If the sauce tastes heavy, add a tiny bit more lemon juice.
• Spinach goes in last. You want it bright and tender, not sad and swampy.

Aneta’s Quick Little Story From My Kitchen

I first made a version of this on a day when I had exactly zero energy and approximately twelve things to do. My “plan” was basically: cook chicken, stir in something creamy, hope for the best.

Then I found pesto in the fridge door (you know, where condiments go to be forgotten), tossed in spinach because I wanted to feel responsible, and added sun-dried tomatoes because they make everything taste like you tried.

My family ate it quietly—always a good sign. Then someone asked, “Can we have this again tomorrow?” That’s when I knew this one had earned a permanent spot in the rotation. A true Spring Pasta Dinner hero.

FAQs About Spring Pasta Dinner

Can I make this Spring Pasta Dinner ahead of time?

Yes! Cook it, cool it, and refrigerate in an airtight container for up to 3 days. The sauce thickens as it sits, so add a splash of broth, cream, or water when reheating.

How do I store leftovers?

Store in the fridge in a sealed container. Reheat gently on the stove or microwave. Stir halfway through so the sauce stays smooth.

Can I use a different pasta?

Absolutely. Short pasta like penne or rotini holds sauce well, but long pasta like fettuccine feels extra cozy. Use what you have.

What if I don’t have heavy cream?

Heavy cream gives the best texture, but you can swap in half-and-half for a lighter sauce. Just know it may be a little less thick and rich.

Can I swap the spinach?

Yes—baby kale works too. It takes a bit longer to soften, so give it an extra minute.

The “You’ve Got This” Final Bite

If you’re craving comfort but still want something fresh and lively, Creamy Chicken Pesto Pasta with Spinach is that perfect middle ground—warm, creamy, and bright enough to feel like a real Spring Pasta Dinner (even if you’re still wearing cozy socks indoors).

Make it once, and I have a feeling it’ll become one of those recipes you keep in your back pocket for busy nights, last-minute guests, or the days when you just need dinner to be easy and make you feel cared for.

Keep the Dinner Magic Going

• If you loved the creamy, herby vibe of this pasta, you’ll probably fall hard for Creamy Pesto Chicken Pasta (another cozy pesto favorite).
• Want an even easier “use-what’s-in-the-fridge” night? Try Rotisserie Chicken Broccoli Pasta for a fast weeknight win—it’s basically dinner on autopilot.
• If the bright lemony finish was your favorite part, you’ll love Creamy Lemon Feta Pasta for a zippy, springy twist.
• And if you’re craving something fresh on the side (hello, balance!), add Crunchy Apple Carrot Salad for that sweet-and-crisp bite next to your bowl—your future self will thank you.

⭐ Made this Creamy Chicken Pesto Pasta with Spinach? Please leave a quick review and tap your star rating (★★★★★). Your stars help other readers find a new favorite—and they totally make my day!

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