Description
Creamy Chicken Pesto Pasta with Spinach is a rich, comforting dinner made with tender seared chicken, silky pesto cream sauce, fresh spinach, and sun-dried tomatoes. This easy 30-minute pasta is perfect for busy weeknights but impressive enough for guests.
Ingredients
Scale
- 8 ounces uncooked pasta (penne, fettuccine, or rotini)
- 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 (optional, for serving)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season chicken on both sides with garlic powder, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken 4–6 minutes per side until golden and cooked through (internal temp 165°F). Remove and let rest, then slice.
- In the same skillet, reduce heat to medium. Add butter and melt. Whisk in flour and cook for 30 seconds.
- Slowly whisk in chicken broth until smooth. Add heavy cream and simmer 1–2 minutes until slightly thickened.
- Stir in pesto and lemon juice. Taste and adjust seasoning if needed.
- Add sun-dried tomatoes and spinach. Cook until spinach wilts, about 1–2 minutes.
- Add drained pasta and toss to coat. If sauce is too thick, add a splash of reserved pasta water.
- Return sliced chicken to the skillet and toss gently.
- Serve warm with freshly grated Parmesan on top.
Notes
- Cut chicken breasts thin for faster cooking and extra tenderness.
- Use freshly grated Parmesan for best flavor and melt.
- Add red pepper flakes for a little heat.
- Leftovers keep well for up to 3 days in the refrigerator. Add a splash of broth or cream when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American-italian
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 145 mg