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Creamy Chicken Pesto Pasta with Spinach

A comforting dish featuring tender chicken, fresh spinach, and rich pesto, all enveloped in a creamy sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 oz short pasta (penne or rotini) Holds sauce well and cooks quickly.
  • 2 pieces chicken breasts (sliced lengthwise) A lean protein source that cooks evenly.
Seasonings
  • 1 tsp garlic powder Adds depth without the hassle of fresh garlic.
  • 1 tsp salt (to taste) Essential for flavor; adjust based on preference.
  • 1 tsp pepper (to taste) Enhances the overall taste of the dish.
Sauce Ingredients
  • 2 tbsp olive oil Provides a healthy fat, perfect for sautéing chicken.
  • 1 tbsp butter Adds a rich flavor to the sauce.
  • 2 tbsp all-purpose flour Thickens the creamy sauce.
  • 1 cup chicken broth Adds moisture and flavor; use low-sodium for a healthier option.
  • 1 cup heavy cream Creates the creamy base; consider substitutions like half-and-half for a lighter version.
  • ½ cup pesto (preferably fresh) The star of the dish; store-bought works too, but fresh elevates the taste.
  • 1 tbsp lemon juice (fresh recommended) Brightens the dish and balances flavors.
  • ½ cup sun-dried tomatoes (chopped) Introduces a sweet tanginess.
Vegetables
  • 2 cups fresh baby spinach Nutrient-dense leafy greens that wilt perfectly in the sauce.
Garnish
  • ¼ cup Parmesan cheese (optional garnish) Adds a savory finish; a little goes a long way.

Method
 

Preparation
  1. Boil water in a large pot, add the pasta, and cook according to package instructions (usually about 8-10 minutes). Stir occasionally until al dente. Drain and set aside.
  2. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken breasts, sprinkle with garlic powder, salt, and pepper. Sauté for about 5-7 minutes until cooked through and golden brown.
Making the Sauce
  1. Add the butter to the skillet with the chicken, allowing it to melt. Then, sprinkle in the flour, stirring continuously for about 1-2 minutes, until lightly golden.
  2. Slowly pour in the chicken broth, whisking to combine. Next, add the heavy cream, stirring until the mixture is smooth and begins to thicken, about 3-4 minutes.
  3. Stir in the pesto, lemon juice, and sun-dried tomatoes, letting them blend into the creamy mix. Allow it to simmer for 2-3 minutes.
Final Assembly
  1. Fold in the fresh spinach, letting it wilt into the sauce, about 1-2 minutes.
  2. Add the cooked pasta to the skillet, mixing well to coat the noodles in the creamy pesto sauce. Cook for an additional minute to heat through.
  3. Plate the pasta and top with grated Parmesan cheese if desired. Enjoy!

Notes

This dish can be prepared in advance, and leftovers reheat beautifully. Keep a jar of pesto handy for quick flavor boosts. Adjust seasonings to personal preference.