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Creamy Chicken Pesto Pasta with Spinach

Creamy Chicken Pesto Pasta with Spinach for Easy Weeknight Bliss

This creamy chicken pesto pasta with spinach is a delightful weeknight dish ready in 30 minutes, combining tender chicken, fresh spinach, and a rich pesto sauce.
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Prep Time 15 minutes
Cook Time 15 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 pasta shape like penne, rotini, or bow ties
For the Chicken
  • 2 pieces Chicken Breasts Use shrimp or tofu for a different protein option
  • 1/2 tsp Garlic Powder Fresh garlic can also be used
  • Salt To taste
  • Pepper To taste
  • 1 tbsp Olive Oil Can use other cooking oils
For the Sauce
  • 1 tbsp Butter For a dairy-free option, replace with more oil
  • 1 tbsp All-Purpose Flour Cornstarch or gluten-free flour can be substitutes
  • 1/2 cup Chicken Broth Vegetable broth for a vegetarian option
  • 3/4 cup Heavy Cream Alternatives include half-and-half or coconut milk
  • 1/4 cup Pesto Store-bought or homemade
  • 1/2 tsp Lemon Juice Adjust to taste
For the Mix-Ins
  • 1/4 cup Sun-Dried Tomatoes Fresh tomatoes can be used instead
  • 2 cups Fresh Baby Spinach Any leafy green can be substituted
For Serving
  • Freshly Grated Parmesan Cheese Optional, omit for dairy-free

Equipment

  • large pot
  • skillet
  • wooden spoon

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Cook 8 oz pasta according to package instructions until al dente, usually 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
  2. Season 2 chicken breasts with 1/2 tsp garlic powder, salt, and pepper. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Cook chicken for 5-6 minutes on each side until golden and cooked through.
  3. In the same skillet, add 1 tbsp of flour and cook for 1 minute. Gradually pour in 1/2 cup chicken broth while stirring to scrape up browned bits.
  4. Stir in 3/4 cup heavy cream, 1/4 cup pesto, and 1/2 tsp lemon juice. Simmer on low heat for 3-5 minutes until slightly thickened.
  5. Add 1/4 cup sun-dried tomatoes and 2 cups fresh baby spinach to the sauce. Cook until spinach is wilted.
  6. Combine the reserved pasta with the sauce, tossing gently. Use reserved pasta water to adjust sauce consistency if needed.
  7. Plate the pasta, top with sliced chicken, and sprinkle with Parmesan cheese.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Ensure chicken reaches an internal temperature of 165°F. Reserve pasta water for adjusting sauce consistency. Use half-and-half or coconut milk for lighter options. Store leftovers in an airtight container for 3-4 days.

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