Comforting, bright, and surprisingly simple, this Creamy Chicken Pesto Pasta with Spinach and Sun-dried Tomatoes is one of those weeknight winners that feels indulgent but comes together in under 30 minutes. Tender chicken breast, silky pesto cream, popping sun-dried tomatoes, and a handful of baby spinach make every forkful balanced and satisfying. If you love rich pasta dishes that don’t skimp on fresh flavor, this is for you.
Why you’ll love this recipe: It’s quick to prepare, uses pantry-friendly ingredients, and delivers a restaurant-quality plate without the fuss. The pesto adds herbaceous brightness, lemon juice lifts the entire sauce, and spinach folds in for a pop of color and nutrition. Serve with a sprinkle of freshly grated parmesan and a crisp salad for a complete meal.
Ingredients
- 8 ounces uncooked pasta
- 2 chicken breasts cut into half lengthwise
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup chicken broth
- 3/4 cup heavy/whipping cream
- 1/4 cup pesto
- 1/2 teaspoon lemon juice or more to taste
- 1/4 cup sun-dried tomatoes
- 2 cups (packed) fresh baby spinach
- Freshly grated parmesan for serving (optional)
Notes on ingredients
Use your favorite short pasta—penne, fusilli, or farfalle are all great choices for catching the creamy pesto sauce. If your sun-dried tomatoes are packed in oil, drain them before adding; if they’re dry-packed, consider soaking them briefly in warm water to soften. For a lighter touch, you can substitute half-and-half for the heavy cream, although the sauce will be slightly less rich. Freshly grated parmesan adds a savory finish, but it’s optional if you prefer to keep the dish simpler.
Prep and timing
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Serves: 2–3 (adjust pasta and chicken as needed for more)
Step-by-step instructions
The directions below are rewritten into clear, practical steps so you can move confidently from pantry to plate. Follow them in order, and you’ll have a luscious, balanced pasta that slices and stirs beautifully.
- Bring a pot of salted water to a boil and cook the pasta. Fill a large pot with water, season it with a generous pinch of salt, and bring it to a rolling boil. Add 8 ounces uncooked pasta and cook according to the package directions until al dente. Reserve about 1/2 cup of the starchy pasta cooking water, then drain the pasta and set it aside while you finish the sauce.
- Prepare the chicken. While the water heats, season both sides of the 2 chicken breasts (cut into half lengthwise) with 1/2 teaspoon garlic powder and salt & pepper to taste. Pat the chicken dry with a paper towel so it sears nicely.
- Sear the chicken until golden and cooked through. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. When the oil shimmers, add the seasoned chicken breasts. Cook for about 3–4 minutes per side, or until the exterior is golden and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a plate and set aside. Once slightly cooled, slice or chop the chicken into bite-size pieces.
- Start the sauce with butter and flour. Reduce the heat to medium and return the skillet to the burner. Add 1 tablespoon butter and let it melt. Sprinkle in 1 tablespoon flour and whisk continuously for about 30–45 seconds to form a light roux; this cooks out the raw flour taste and helps thicken the sauce.
- Deglaze with chicken broth and build the cream base. Slowly pour in 1/2 cup chicken broth while whisking to avoid lumps. Continue whisking until the mixture thickens slightly, then stir in 3/4 cup heavy/whipping cream. Bring the sauce to a gentle simmer for 2–3 minutes until it starts to thicken and coat the back of a spoon.
- Incorporate pesto, lemon, and sun-dried tomatoes. Lower the heat to medium-low and whisk in 1/4 cup pesto until evenly combined. Add 1/2 teaspoon lemon juice (taste and add more if you want a brighter note). Stir in 1/4 cup sun-dried tomatoes, ensuring they’re distributed throughout the sauce. If the sun-dried tomatoes were dry-packed, make sure they’re tender; if they were oil-packed, drain off excess oil before adding.
- Combine pasta, chicken, and spinach with the sauce. Add the drained pasta and the sliced chicken to the skillet with the sauce. Toss gently to coat, then fold in 2 cups (packed) fresh baby spinach. The residual heat will wilt the spinach in about 1–2 minutes. If the sauce seems too thick, stir in a splash of the reserved pasta cooking water, a tablespoon at a time, until you reach your desired consistency.
- Final seasoning and serve. Taste the pasta and adjust seasoning with additional salt, pepper, or lemon juice as needed. Divide the Creamy Chicken Pesto Pasta with Spinach and Sun-dried Tomatoes among plates and finish with freshly grated parmesan if desired. Serve immediately while warm.
Troubleshooting and tips
- Sauce too thin? Simmer a little longer to reduce and thicken. You can also mix 1 teaspoon of flour with a tablespoon of cold water, whisk, and stir it into the simmering sauce to tighten it up (add sparingly).
- Sauce too thick? Stir in reserved pasta cooking water or extra chicken broth a tablespoon at a time until silky.
- Chicken overcooked? Slice chicken thinly and fold it into the sauce quickly to keep it moist. Cooking the chicken just until it reaches 165°F will give the best texture.
- Make-ahead: You can prepare the components separately and assemble just before serving. Cook the pasta and chicken, cool slightly, store refrigerated, and reheat gently with the sauce on the stovetop, adding a splash of broth as needed.
Variations and swaps
- Vegetarian version: Skip the chicken and toss in roasted mushrooms or cubed, pan-fried tofu for a hearty plant-forward option.
- Greens: Swap baby spinach for baby kale or arugula if you prefer a peppery bite.
- Cheese: Stir in a handful of shredded mozzarella for extra creaminess, or use Pecorino Romano instead of parmesan for a sharper finish.
- Herb boost: Add a tablespoon of chopped fresh basil or a scattering of chopped parsley for brightness at the end.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce. Pasta will absorb sauce over time, so a little liquid helps restore the original texture.
Serving suggestions
Pair this Creamy Chicken Pesto Pasta with Spinach and Sun-dried Tomatoes with a crisp green salad dressed with lemon vinaigrette or a simple cucumber and tomato salad for contrast. Warm crusty bread or garlic bread is perfect for mopping up the remaining pesto cream sauce.
Nutrition snapshot (approximate per serving)
This will vary with pasta type and whether you add parmesan. Rough estimate: 600–750 calories, moderate protein from the chicken and cream, and a satisfying balance of fats and carbs. The baby spinach and sun-dried tomatoes add vitamins and a flavorful lift.
Final thoughts
Rich but bright, this Creamy Chicken Pesto Pasta with Spinach and Sun-dried Tomatoes is the kind of dish that becomes a go-to for busy nights and casual dinner guests alike. It’s forgiving, adaptable, and full of layers—herbaceous pesto, tangy sun-dried tomatoes, and creamy sauce, all pulled together by simple, well-seasoned chicken. Try doubling the recipe for easy lunches through the week; it reheats beautifully when treated gently.
Happy cooking, and enjoy every bite of this comforting, flavorful pasta.
Creamy Chicken Pesto Pasta with Spinach and Sun-dried Tomatoes
Equipment
- Large Pot
- Skillet
- Tongs or spatula
- Knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 8 ounces pasta uncooked
- 2 chicken breasts cut in half lengthwise
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter plus extra 1 tablespoon optional if skillet is dry
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 3/4 cup heavy cream or whipping cream
- 1/4 cup pesto
- 1/2 teaspoon lemon juice or more to taste
- 1/4 cup sun-dried tomatoes drained if packed in oil
- 2 cups fresh baby spinach packed
- freshly grated Parmesan for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions; reserve some pasta water then drain.
- Slice each chicken breast in half lengthwise to make four thin cutlets, then season both sides with garlic powder, salt, and pepper.
- Heat the olive oil and 1 tablespoon butter in a skillet over medium-high heat. When hot, add the chicken and cook 5–6 minutes per side until cooked through and golden; transfer to a plate and let rest, then slice into bite-size pieces.
- In the same skillet with any remaining oil/butter, sprinkle in the flour and cook about 1 minute, stirring; if the pan is dry, add 1 tablespoon butter before adding flour.
- Gradually pour in the chicken broth and heavy cream while scraping up browned bits, then stir in the pesto, lemon juice, and sun-dried tomatoes. Simmer gently a few minutes until the sauce thickens slightly.
- Add the spinach and cook until just wilted, then add the drained pasta and toss to coat, using a splash of reserved pasta water if the sauce is too thick.
- Return the sliced chicken to the pan, toss to combine, adjust seasoning with salt and pepper, and serve with freshly grated Parmesan if desired.
Notes
- Taste the sauce before adding lemon; adjust lemon juice to preference.
- Drain oil from sun-dried tomatoes if using oil-packed variety.
- Reserve a little pasta water to thin the sauce if needed.
- Slice the chicken after resting so it stays juicy.
