Creamy Chicken Pesto Pasta

Why You’ll Love This Recipe

I love this recipe because it is fast to prepare but still feels like a restaurant-style dish. The creamy pesto sauce coats every bite of pasta beautifully, while the chicken adds a hearty, satisfying texture. I also enjoy the balance of flavors from the sun-dried tomatoes, spinach, and a touch of lemon that keeps everything fresh and vibrant.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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
• 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
• Freshly grated Parmesan cheese (optional)

Directions

I start by boiling salted water and cooking the pasta until it is al dente. I always reserve a bit of pasta water before draining it because I use it later to adjust the sauce.

I season the chicken with garlic powder, salt, and pepper, then cook it in olive oil and butter until it becomes golden and fully cooked. I let it rest before slicing it into strips.

I sprinkle flour into the same skillet and cook it for about a minute to remove the raw taste. I then slowly add chicken broth, heavy cream, pesto, lemon juice, and sun-dried tomatoes, stirring until the sauce begins to thicken.

I add the spinach and let it wilt into the sauce, giving it a fresh green color and soft texture.

I toss in the cooked pasta and mix everything well, adding reserved pasta water if I need to loosen the sauce.

I place the sliced chicken on top and finish with Parmesan cheese before serving.

Servings And Timing

I usually get 4 servings from this recipe.
Prep time: about 10 minutes
Cooking time: about 20 minutes
Total time: about 30 minutes

Variations

I sometimes swap chicken for shrimp when I want a lighter seafood version. I also use whole wheat or gluten-free pasta depending on what I have available. For extra richness, I add a bit more pesto or a spoon of cream cheese to the sauce. When I want more heat, I sprinkle in red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I add a splash of cream or milk to bring the sauce back to its creamy consistency. I reheat it gently on the stove or in the microwave to avoid drying out the chicken.

FAQs

Can I use store-bought pesto?

I often use store-bought pesto because it saves time, but I choose a good-quality one for better flavor.

Can I make this recipe ahead of time?

I sometimes prepare the sauce and chicken ahead, but I cook the pasta fresh for the best texture.

Can I replace heavy cream?

I replace heavy cream with half-and-half or cooking cream, but the sauce becomes slightly lighter.

What pasta works best for this recipe?

I usually use penne or fettuccine because they hold the creamy sauce well.

Can I make this without flour?

I sometimes skip the flour, but the sauce ends up a bit thinner, which I adjust with less liquid or longer simmering.

Conclusion

I love how this creamy chicken pesto pasta comes together quickly while still feeling rich and comforting. It is one of my go-to meals when I want something easy, flavorful, and satisfying without spending too much time in the kitchen.

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