Creamy Chicken Pesto Pasta Recipe
This Creamy Chicken Pesto Pasta is a flavorful and comforting dish combining tender chicken breasts with a rich, creamy pesto sauce, sun-dried tomatoes, and fresh baby spinach, tossed with perfectly cooked pasta. Ready in 30 minutes, it’s a perfect weeknight meal that feels indulgent yet wholesome.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 8 oz pasta
Chicken
- 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
- Freshly grated Parmesan cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve some pasta water before draining the pasta and set aside.
- Cook the Chicken: Season the sliced chicken breasts with garlic powder, salt, and pepper. Heat olive oil and butter in a skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 4-5 minutes per side. Remove from skillet, let rest for a few minutes, then slice into strips.
- Make the Roux: In the same skillet, sprinkle in the all-purpose flour and cook, stirring constantly, for about one minute to cook out the raw flour taste.
- Prepare the Sauce: Gradually whisk in the chicken broth followed by heavy cream, pesto, lemon juice, and sun-dried tomatoes. Bring the mixture to a simmer and cook until the sauce slightly thickens, about 3-5 minutes.
- Add the Spinach: Stir in the fresh baby spinach, cooking just until it wilts and incorporates into the sauce.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet, tossing to coat evenly in the creamy pesto sauce. If the sauce is too thick, add some reserved pasta water a little at a time until desired consistency is reached.
- Serve: Plate the pasta and top with the sliced chicken breasts. Garnish with freshly grated Parmesan cheese if desired, and serve immediately.
Notes
- Reserve pasta water to loosen the sauce if it becomes too thick.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though sauce will be less creamy.
- Use rotini or penne pasta which hold the sauce well.
- Fresh basil can be added on top as extra garnish for an herbal flavor boost.
- Sun-dried tomatoes packed in oil are preferred for a richer taste; drain before adding if necessary.
Find it online: https://cookedbysarah.com/creamy-chicken-pesto-pasta-recipe/