Creamy Chicken Pesto Pasta Recipe

Introduction

This Creamy Chicken Pesto Pasta is a comforting and flavorful dish that’s perfect for weeknight dinners. Tender chicken combines with a rich pesto cream sauce, sun-dried tomatoes, and fresh spinach for a satisfying meal everyone will love.

Ingredients

• 8 oz pasta
• 2 chicken breasts, sliced lengthwise
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 1/4 cup pesto
• 1/2 tsp lemon juice
• 1/4 cup sun-dried tomatoes
• 2 cups fresh baby spinach
• Freshly grated Parmesan cheese (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve some pasta water and then drain the pasta.
2. Step 2: Season the chicken breasts with garlic powder, salt, and pepper. Heat olive oil and butter in a skillet over medium heat, then cook the chicken until golden and cooked through. Remove from the skillet, let rest, and slice.
3. Step 3: Sprinkle the flour into the same skillet and cook for about one minute, stirring constantly to cook the flour.
4. Step 4: Slowly add the chicken broth, heavy cream, pesto, lemon juice, and sun-dried tomatoes to the skillet. Stir and simmer until the sauce slightly thickens.
5. Step 5: Add the fresh baby spinach to the sauce and stir until wilted.
6. Step 6: Toss the cooked pasta into the sauce, adding reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
7. Step 7: Serve the pasta topped with the sliced chicken and a sprinkle of freshly grated Parmesan cheese, if desired.

Tips & Variations

• Use sun-dried tomatoes packed in oil for extra flavor, or rehydrate dry ones in hot water before adding.
• Substitute heavy cream with half-and-half for a lighter sauce, though it may be slightly less rich.
• Try adding pine nuts or toasted walnuts for added crunch.
• For a vegetarian option, replace chicken with grilled mushrooms or roasted vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this recipe works well with various pasta shapes like penne, fettuccine, or rigatoni. Choose your preferred pasta to suit your taste or what you have on hand.

How do I prevent the chicken from drying out?

Cook the chicken over medium heat until just cooked through and allow it to rest before slicing. This helps retain juices and keeps the chicken tender and flavorful.

Creamy Chicken Pesto Pasta Recipe

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5 from 151 reviews

A deliciously creamy chicken pesto pasta featuring tender chicken breasts, fresh baby spinach, and sun-dried tomatoes tossed in a rich pesto cream sauce. This easy stovetop recipe combines the comforting flavors of Parmesan and lemon-infused pesto for a satisfying weeknight meal.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta and Chicken

• 8 oz pasta
• 2 chicken breasts, sliced lengthwise
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 tbsp butter

Sauce

• 1 tbsp all-purpose flour
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 1/4 cup pesto
• 1/2 tsp lemon juice
• 1/4 cup sun-dried tomatoes
• 2 cups fresh baby spinach

Topping

• Freshly grated Parmesan cheese (optional)

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve some pasta water and then drain the pasta.
2. Prepare Chicken: Season the chicken breasts with garlic powder, salt, and pepper. Heat olive oil and butter in a skillet over medium heat. Cook the chicken until golden brown and cooked through, about 4-5 minutes per side depending on thickness. Remove from skillet, rest for a few minutes, then slice lengthwise.
3. Make Roux: In the same skillet, sprinkle the all-purpose flour and stir continuously for about one minute to cook out the raw flour taste.
4. Add Liquids and Seasonings: Gradually whisk in the chicken broth, heavy cream, pesto, and lemon juice. Add the sun-dried tomatoes. Simmer the sauce over medium heat until it thickens slightly, about 3-5 minutes, stirring occasionally.
5. Wilt Spinach: Add the fresh baby spinach to the sauce and stir until wilted, about 1-2 minutes.
6. Toss Pasta: Add the cooked pasta to the skillet and toss to combine with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
7. Serve: Plate the pasta and top with the sliced chicken breasts. Garnish with freshly grated Parmesan cheese if desired. Serve immediately.

Notes

• Use chicken thighs instead of breasts for a juicier option.
• For a lighter version, substitute heavy cream with half-and-half or whole milk, but sauce will be less rich.
• Sun-dried tomatoes add a tangy sweetness; rehydrate them in warm water if very dry.
• Reserve pasta water to adjust sauce consistency without thinning flavor.
• Garnish with fresh basil for extra herbaceous flavor.

Keywords: chicken pesto pasta, creamy pasta, quick dinner, Italian pasta recipe, sun-dried tomatoes, spinach pasta