Can I use jarred pesto from the store?

Absolutely. Store-bought pesto works perfectly in this recipe and is what we use on most weeknights without any compromise to the finished result. When using store-bought pesto, taste the sauce before adding any additional salt as different brands vary considerably in saltiness and a very salty pesto combined with Parmesan can make the finished dish too salty if you season with a heavy hand alongside it.

What pasta shapes work best in this recipe?

Short pasta shapes with ridges or curves are the ideal choice because they grip the creamy pesto sauce and carry it through every bite. Penne rigate, rotini, farfalle, and fusilli are all excellent choices. Long pasta like fettuccine or linguine works well too if that is what you have available and makes for a more elegant and restaurant-style presentation, though it does not hold the thick cream sauce quite as efficiently as the short ridged shapes.

Can I prepare any elements of this recipe ahead of time?

Yes. The chicken can be cooked and sliced up to 2 days ahead and stored in an airtight container in the refrigerator. The pesto cream sauce can be made ahead and stored separately in the refrigerator for up to 2 days. When ready to serve, cook fresh pasta, reheat the sauce gently on the stovetop with a splash of broth, wilt the spinach into the warm sauce, combine with the drained pasta, and top with the reheated chicken slices.

Creamy Chicken Pesto Pasta Easy Spinach 30 Minute Dinner

Name: Creamy Chicken Pesto Pasta The Most Satisfying and Fresh 30 Minute Dinner You Will Make
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 8 oz Pasta penne rotini or farfalle; 2 Chicken Breasts sliced in half lengthwise to make 4 cutlets; 1/2 tsp Garlic Powder; Salt and Black Pepper to taste; 1 tbsp Olive Oil; 1 tbsp Unsalted Butter; 1 tbsp All-Purpose Flour; 1/2 cup Low-Sodium Chicken Broth; 3/4 cup Heavy Cream; 1/4 cup Pesto; 1/2 tsp Fresh Lemon Juice or more to taste; 1/4 cup Sun-Dried Tomatoes chopped; 2 cups Fresh Baby Spinach packed; Freshly Grated Parmesan for serving optional

Description

The most fresh and satisfying Creamy Chicken Pesto Pasta made with golden seared chicken cutlets, silky pesto cream sauce, wilted baby spinach, and sun-dried tomatoes tossed with pasta in one skillet. A deeply flavorful and effortless 30 minute weeknight dinner.

Ingredients

Scale

8 oz Pasta penne rotini or farfalle

2 Chicken Breasts sliced in half lengthwise to make 4 cutlets

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

1 tbsp Olive Oil

1 tbsp Unsalted Butter

1 tbsp All-Purpose Flour

1/2 cup Low-Sodium Chicken Broth

3/4 cup Heavy Cream

1/4 cup Pesto

1/2 tsp Fresh Lemon Juice or more to taste

1/4 cup Sun-Dried Tomatoes chopped

2 cups Fresh Baby Spinach packed

Freshly Grated Parmesan for serving optional

Instructions

1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water. Drain without rinsing.

2. Slice chicken breasts in half lengthwise to make 4 thinner cutlets. Season with garlic powder salt and pepper.

3. Heat olive oil and butter in a large skillet over medium-high heat.

4. Add chicken in a single layer. Cook 5 to 6 minutes per side until golden and 165°F internal.

5. Transfer to a plate. Rest 3 minutes then slice into bite-sized pieces.

6. Reduce heat to medium. Sprinkle flour into skillet and stir constantly 1 minute to form a roux.

7. Slowly add chicken broth while stirring scraping up all browned bits.

8. Add heavy cream, pesto, lemon juice, and sun-dried tomatoes. Stir to combine.

9. Simmer gently 2 to 3 minutes until sauce thickens slightly.

10. Add baby spinach and stir until wilted.

11. Add drained pasta and toss to coat. Add pasta water as needed for silky consistency.

12. Taste and adjust seasoning. Top with chicken slices and Parmesan. Serve immediately.

Notes

Cook pasta to al dente only as it continues softening in the warm sauce.

The flour roux before adding broth gives the sauce its body and stability.

Do not boil the cream sauce vigorously as it can separate.

Taste before adding salt as pesto and Parmesan are already quite salty.

Store refrigerated up to 3 to 4 days. Reheat gently with a splash of broth or cream.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course, Dinner
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 580
Sugar: 4g
Sodium: 480mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 38g
Cholesterol: 115mg

Keywords: creamy chicken pesto pasta, pesto chicken pasta, spinach chicken pesto pasta, easy pesto pasta dinner recipe