Simple Creamy Chicken Pesto Pasta with Spinach in 30 Minutes

This Simple Creamy Chicken Pesto Pasta with Spinach is quick, comforting, and bursting with Italian-inspired flavors, perfect for weeknight dinners.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 ounces Short Pasta (penne or rotini) Any short pasta shape works well.

For the Chicken

2 pieces Chicken Breasts Sliced for even cooking.

For the Seasoning

1 teaspoon Garlic Powder
to taste Salt
to taste Pepper

For Cooking and Thickening

2 tablespoons Olive Oil Can use neutral oil.
1 tablespoon Butter Omit for a lighter dish.
2 tablespoons All-Purpose Flour Use cornstarch for gluten-free.

For the Sauce

1 cup Chicken Broth Vegetable broth works for vegetarian option.
1 cup Heavy Cream Half-and-half or evaporated milk is lighter.
1 cup Pesto Choose high-quality store-bought.
1 tablespoon Lemon Juice Use fresh for best flavor.

For the Add-ins

1/2 cup Sun-Dried Tomatoes Fresh cherry tomatoes can be substituted.
4 cups Fresh Baby Spinach Kale or other greens can be used.

For Serving

1/4 cup Freshly Grated Parmesan Cheese Optional; omit for dairy-free.

Equipment

large pot
skillet

Method

Step-by-Step Instructions

Boil the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, around 8-10 minutes, saving 1 cup of pasta water before draining.
Cook the Chicken: Heat a skillet over medium-high heat with olive oil and butter. Season chicken with salt, pepper, and garlic powder. Cook for 6-8 minutes per side until golden and 165°F internal temperature.
Create the Sauce Base: In the same skillet, reduce heat and add flour, stirring for about 1 minute. The mixture should be slightly bubbly and golden.
Add the Liquid Ingredients: Gradually whisk in chicken broth, then heavy cream while stirring. Add pesto, lemon juice, and sun-dried tomatoes; simmer for 3-5 minutes.
Incorporate the Spinach: Stir in fresh spinach and cook for 2 minutes until wilted.
Combine Everything: Add drained pasta, combining with the sauce. Gradually add reserved pasta water for desired creaminess.
Serve and Enjoy: Fold in the sliced chicken, warm through, and plate, garnishing with Parmesan cheese if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 1800IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Cook pasta al dente. Adjust sauce with reserved pasta water as needed. Stir in spinach before serving for best results.

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