Creamy Chicken Pesto Pasta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add Spinach: Stir the fresh baby spinach into the sauce and cook until just wilted, roughly 2 minutes.
- 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.
- 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
Find it online: https://foodbylina.com/creamy-chicken-pesto-pasta-recipe/
