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Homemade Creamy Chicken Pesto Pasta with Spinach and Sun-dried Tomatoes photo

Creamy Chicken Pesto Pasta with Spinach and Sun-dried Tomatoes

A quick, creamy pasta with pesto, tender chicken, spinach, and sun-dried tomatoes.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

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.