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Creamy Chicken Pesto Pasta with Spinach

Creamy Chicken Pesto Pasta with Spinach – 30-Minute Delight

This Creamy Chicken Pesto Pasta with Spinach is a delicious weeknight dinner featuring tender chicken, creamy pesto sauce, and spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta Any short shape like penne or rotini works beautifully.
For the Chicken
  • 2 boneless Chicken Breasts Slice lengthwise for even cooking.
For the Sauce
  • 1 tsp Garlic Powder Feel free to swap for minced fresh garlic.
  • to taste Salt
  • to taste Pepper
  • 1 tbsp Olive Oil Can substitute with canola or vegetable oil.
  • 1 tbsp Butter Use a dairy-free alternative for lactose-free.
  • 2 tbsp All-Purpose Flour A gluten-free flour is suitable if watching gluten.
  • 1 cup Chicken Broth Swap for vegetable broth for a vegetarian option.
  • 1 cup Heavy Cream Opt for half-and-half or plant-based cream for lighter version.
  • 1/2 cup Pesto High-quality store-bought pesto recommended.
  • 1 tbsp Lemon Juice Fresh lemon is best.
  • 1/2 cup Sun-Dried Tomatoes Chopped; cherry tomatoes can be an alternative.
  • 4 cups Fresh Baby Spinach Kale can be a substitute.
  • 1/4 cup Parmesan Cheese Omit for a vegan option.

Equipment

  • large pot
  • skillet
  • Colander

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water and drain.
  2. Sear the Chicken: Heat olive oil and butter in a skillet. Season chicken with salt, pepper, and garlic powder. Cook for 5-6 minutes per side until golden and cooked through. Let it rest before slicing.
  3. Prepare the Roux: In the skillet, reduce heat to medium. Sprinkle in flour, stirring for 1 minute until slightly golden and nutty aroma develops.
  4. Create the Cream Sauce: Slowly add chicken broth, stirring to deglaze the pan. Mix in heavy cream, pesto, and lemon juice. Add sun-dried tomatoes and simmer for 5 minutes.
  5. Add the Spinach and Combine: Stir in fresh spinach until wilted. Add drained pasta and combine well. Adjust sauce consistency with reserved pasta water as needed.
  6. Serve the Dish: Layer sliced chicken on pasta and serve immediately, garnished with freshly grated Parmesan cheese if desired.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 40IUVitamin C: 15mgCalcium: 15mgIron: 15mg

Notes

Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months. Reheat gently and add chicken broth to restore creaminess.

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