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Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes and Spinach Recipe

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4.1 from 5 reviews

This Chicken Pesto Pasta recipe is a creamy, comforting dish perfect for a quick yet delicious weeknight meal. Tender chicken breasts are seasoned and pan-cooked to golden perfection, then served atop a bed of al dente pasta tossed in a rich pesto cream sauce with sun-dried tomatoes and fresh spinach. Finished with a sprinkle of Parmesan, this dish combines vibrant Italian flavors in under 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 oz pasta

Chicken

  • 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

  • 2 cups fresh baby spinach

Toppings

  • Freshly grated Parmesan cheese (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve some pasta water, then drain the pasta and set aside.
  2. Cook the chicken: Season the sliced chicken breasts with garlic powder, salt, and pepper. Heat olive oil and butter in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 4-5 minutes per side. Remove from skillet, rest for a few minutes, then slice thinly.
  3. Make the roux: In the same skillet, sprinkle in the all-purpose flour and cook, stirring constantly, for about one minute to remove the raw flour taste.
  4. Prepare the sauce: Gradually whisk in the chicken broth, then add the heavy cream, pesto, lemon juice, and sun-dried tomatoes. Bring the mixture to a simmer and cook until it slightly thickens, about 3-4 minutes.
  5. Add spinach: Stir in the fresh baby spinach and cook until just wilted, about 1-2 minutes.
  6. Toss pasta with sauce: Add the cooked pasta to the skillet and toss to coat in the pesto cream sauce. Use reserved pasta water as needed to loosen the sauce for desired consistency.
  7. Serve: Top the pasta with the sliced chicken and sprinkle with freshly grated Parmesan cheese if desired. Serve immediately.

Notes

  • Reserve some pasta water before draining to adjust sauce consistency.
  • For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
  • You can use gluten-free pasta and flour to make this recipe gluten-free.
  • Using store-bought pesto cuts down prep time significantly.
  • Sun-dried tomatoes add a pleasant tangy sweetness. Make sure they’re not packed in oil before adding additional oil.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://yourdailycook.com/creamy-pesto-chicken-pasta-with-sun-dried-tomatoes-and-spinach-recipe/