Creamy Chicken Pesto Pasta Recipe

Introduction

This creamy chicken pesto pasta is a quick and satisfying meal perfect for busy weeknights. Tender chicken, vibrant pesto, and sun-dried tomatoes come together in a luscious sauce that clings to perfectly cooked pasta. Ready in just 30 minutes, it’s a flavorful dish the whole family 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 according to package instructions. Reserve some pasta water, 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. Cook the chicken until golden and cooked through, about 4-5 minutes per side. Remove from heat, rest for a few minutes, then slice.
3. Step 3: In the same skillet, sprinkle the flour and cook for one minute while stirring to create a roux.
4. Step 4: Slowly whisk in the chicken broth, heavy cream, pesto, lemon juice, and sun-dried tomatoes. Simmer gently until the sauce thickens slightly, about 3-5 minutes.
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.
7. Step 7: Top the pasta with sliced chicken and sprinkle with freshly grated Parmesan cheese if desired. Serve warm.

Tips & Variations

• Use gluten-free pasta and flour to make this dish gluten-free.
• Add a pinch of red pepper flakes for a spicy kick.
• Substitute spinach with kale or arugula for a different leafy green flavor.
• For extra richness, stir in a little cream cheese along with the cream.
• Grill the chicken instead of pan-frying for a smoky flavor.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce and keep it creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pesto for this recipe?

Yes, store-bought pesto works perfectly and saves time. Choose a good-quality pesto for the best flavor.

What type of pasta is best for creamy sauces like this?

Shapes like penne, fusilli, or farfalle hold creamy sauces well, but feel free to use whatever pasta you have on hand.

Creamy Chicken Pesto Pasta Recipe

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This Creamy Chicken Pesto Pasta combines tender chicken breasts with a luscious pesto cream sauce, sun-dried tomatoes, and fresh baby spinach for a flavorful and satisfying weeknight meal. Ready in just 30 minutes, it’s perfect for a comforting dinner that feels gourmet yet comes together quickly.

• Author: lina
• 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

Vegetables and Garnish

• 2 cups fresh baby spinach
• Freshly grated Parmesan cheese (optional)

Instructions

1. Cook Pasta: Bring salted water to a boil and cook the pasta until al dente, usually 8-10 minutes. Reserve about 1/4 cup of pasta water before draining the pasta.
2. Cook Chicken: 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 brown and cooked through, approximately 5-6 minutes per side. Remove from heat and let rest briefly before slicing.
3. Add Flour: Sprinkle the all-purpose flour into the skillet with the remaining butter and oil, stirring continuously and cooking for about one minute to create a roux base for the sauce.
4. Make Sauce: Gradually whisk in chicken broth, heavy cream, pesto, lemon juice, and sun-dried tomatoes. Let the mixture simmer gently until it thickens slightly, about 3-5 minutes.
5. Add Spinach: Stir the fresh baby spinach into the sauce and cook until just wilted, roughly 2 minutes.
6. Toss Pasta: Add the drained pasta to the skillet, tossing to coat in the creamy pesto sauce. Use reserved pasta water as needed to loosen the sauce to your preferred consistency.
7. Serve: Plate the pasta and top with sliced chicken. Optionally garnish with freshly grated Parmesan cheese before serving.

Notes

• Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
• You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
• Use sun-dried tomatoes packed in oil for added flavor, and chop them finely if preferred.
• For more heat, add a pinch of red pepper flakes when cooking the sauce.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.

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