Creamy Chicken Pesto Pasta with Spinach
This creamy chicken pesto pasta combines tender chicken, pasta, and a silky pesto cream sauce with fresh spinach and sun-dried tomatoes for a flavorful, easy-to-make dinner option.
Ingredients
- 8 ounces uncooked pasta
- 2 chicken breasts, cut in half lengthwise
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/4 cup pesto
- 1/2 teaspoon lemon juice, or more to taste
- 1/4 cup sun-dried tomatoes, chopped
- 2 cups fresh baby spinach (packed)
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, following package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
- Season chicken cutlets with garlic powder, salt, and pepper. Sear in olive oil and butter over medium-high heat, cooking 5-6 minutes per side until golden and cooked through (165°F internal temperature). Rest for 5 minutes and slice into bite-size pieces.
- In the same skillet, reduce the heat and sprinkle flour. Stir for 1 minute, then slowly whisk in chicken broth until smooth. Add heavy cream, pesto, lemon juice, and sun-dried tomatoes, stirring to combine. Simmer gently until thickened.
- Stir spinach into the sauce, letting it wilt. Add the cooked pasta and toss to coat evenly. Use reserved pasta water as needed to loosen the sauce.
- Add sliced chicken back into the pan. Serve warm with grated Parmesan, if desired.