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–+ servings
Simple Creamy Chicken Pesto Pasta

Simple Creamy Chicken Pesto Pasta That Whips Up in 30 Minutes

This Simple Creamy Chicken Pesto Pasta is a quick 30-minute recipe bursting with flavor, featuring hearty chicken and vibrant 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: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Pasta (penne, rotini, or fettuccine)
For the Chicken
  • 1 pound Chicken Breasts Fresh or thawed, sliced lengthwise
  • 2 tablespoons Olive Oil For cooking the chicken
For the Sauce
  • 2 tablespoons Butter Can be omitted for a lighter version
  • 1 tablespoon All-Purpose Flour Cornstarch is a gluten-free alternative
  • 1 cup Chicken Broth Vegetable broth works for a vegetarian version
  • 1 cup Heavy Cream Substitute half-and-half for a lighter sauce
  • ½ cup Pesto Homemade or store-bought
  • ½ tablespoon Lemon Juice Adjust to taste
For the Flavor Boost
  • 1 teaspoon Garlic Powder Fresh garlic can be substituted
  • ¼ cup Sun-Dried Tomatoes Fresh tomatoes can be used
  • 2 cups Fresh Baby Spinach
  • to taste Salt
  • to taste Pepper
Optional Topping
  • ¼ cup Parmesan Cheese Can be omitted or substituted with vegan cheese

Equipment

  • large pot
  • skillet
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 8-10 minutes. Reserve ½ cup pasta water, drain, and set aside.
  2. While pasta cooks, slice chicken breasts lengthwise. Season with salt, pepper, and garlic powder. Heat olive oil and butter in a skillet, cook chicken for 5-6 minutes on each side until golden brown. Remove and let rest.
  3. In the same skillet, lower heat and add flour to make a roux. Gradually stir in chicken broth, allowing it to simmer and thicken slightly.
  4. Add heavy cream, pesto, lemon juice, and sun-dried tomatoes. Stir well and let simmer for 3-4 minutes until sauce thickens.
  5. Stir in fresh baby spinach until wilted, about 1-2 minutes.
  6. Add cooked pasta to the sauce, tossing to coat. Use reserved pasta water to adjust sauce consistency. Mix in sliced chicken.
  7. Serve immediately, topped with Parmesan cheese if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Check chicken doneness with a meat thermometer. Reserve pasta water for adjusting sauce thickness. Avoid boiling cream to prevent separation. Let chicken rest before slicing for juiciness. Experiment with different pestos for unique flavors.

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