Description
A quick and delicious creamy chicken pesto pasta recipe combining tender chicken breasts, fresh baby spinach, sun-dried tomatoes, and a rich pesto cream sauce tossed with al dente pasta. Perfect for a flavorful weeknight dinner ready in just 30 minutes.
Ingredients
Pasta and Chicken
- 8 oz pasta
- 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
- 2 cups fresh baby spinach
Toppings
- Freshly grated Parmesan cheese (optional)
Instructions
- Cook the Pasta: Boil salted water in a large pot and cook the pasta until al dente according to package instructions. Reserve some of the pasta cooking water and then drain the pasta.
- Prepare the Chicken: Season the sliced chicken breasts with garlic powder, salt, and pepper. Heat olive oil and butter in a skillet over medium heat, then cook the chicken until golden brown and cooked through, about 5-7 minutes per side depending on thickness. Remove chicken and let it rest before slicing into strips.
- Make the Roux: In the same skillet, sprinkle the all-purpose flour and cook for about one minute while stirring to form a roux.
- Add Liquids and Flavorings: Gradually whisk in the chicken broth, heavy cream, pesto, lemon juice, and sun-dried tomatoes. Simmer gently until the sauce slightly thickens, approximately 3-5 minutes.
- Incorporate Spinach: Stir the fresh baby spinach into the sauce and cook until wilted, about 2 minutes.
- Toss Pasta and Sauce: Add the drained pasta to the skillet and toss to coat well. If the sauce is too thick, add some reserved pasta water, a little at a time, to loosen the sauce to your desired consistency.
- Serve: Top the pasta with the sliced cooked chicken and freshly grated Parmesan cheese if desired. Serve immediately.
Notes
- Reserve pasta water to adjust sauce consistency as needed.
- You can substitute heavy cream with half-and-half for a lighter version.
- Sun-dried tomatoes add a tangy sweetness, but can be omitted or replaced with roasted red peppers if preferred.
- For a gluten-free option, use gluten-free pasta and substitute all-purpose flour with a gluten-free flour blend.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
