Simple Creamy Chicken Pesto Pasta with Spinach
Indulge in a delightfully easy and incredibly flavorful creamy chicken pesto pasta that's perfect for any weeknight. This dish combines tender, seasoned chicken with al dente pasta, all enveloped in a rich, velvety pesto cream sauce, brightened by sun-dried tomatoes and fresh spinach. It's a comforting yet vibrant meal that comes together quickly, promising to satisfy your cravings with minimal effort.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Ready in under an hour, making it an ideal choice for busy weeknights.
- Boasts a rich, savory pesto cream sauce that is incredibly satisfying.
- Includes lean protein and fresh spinach, offering a balanced and wholesome meal.
- Customizable with various vegetables or your favorite pasta shape.
- A guaranteed family favorite with its approachable flavors and comforting appeal.
Ingredients
- 225 grams (8 oz) pasta, such as fettuccine or penne
- 2 boneless, skinless chicken breasts, sliced lengthwise into cutlets
- 2.5 ml (1/2 tsp) garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 15 ml (1 tbsp) olive oil
- 15 grams (1 tbsp) unsalted butter
- 9 grams (1 tbsp) all-purpose flour
- 120 ml (1/2 cup) chicken broth
- 180 ml (3/4 cup) heavy cream
- 60 ml (1/4 cup) prepared basil pesto
- 2.5 ml (1/2 tsp) fresh lemon juice
- 30 grams (1/4 cup) sun-dried tomatoes, packed in oil and roughly chopped
- 60 grams (2 cups) fresh baby spinach
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Fill a large pot with water and bring it to a rolling boil. Season the water generously with salt – this is your first chance to flavor the pasta from within. Add the pasta to the boiling water and cook according to package directions until it is al dente, which means it should be firm to the bite. Before draining, reserve about 120 ml (1/2 cup) of the starchy pasta water, then drain the pasta thoroughly.
- While the pasta cooks, prepare the chicken. Pat the chicken breast cutlets dry with paper towels. Season both sides generously with garlic powder, salt, and freshly ground black pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, add the chicken cutlets and sear for 3-4 minutes per side, or until golden brown and cooked through with an internal temperature of 74°C (165°F). Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing it into strips. Resting the chicken ensures it stays juicy.
- Reduce the heat to medium-low. Sprinkle the all-purpose flour directly into the skillet with the remaining pan drippings. Whisk continuously for about one minute to create a light roux, cooking out the raw flour taste. This roux will act as the thickening base for your creamy sauce.
- Gradually pour in the chicken broth, whisking constantly to prevent lumps. Once smooth, slowly add the heavy cream, pesto, and fresh lemon juice, continuing to whisk until combined. Stir in the chopped sun-dried tomatoes. Bring the sauce to a gentle simmer, stirring occasionally, and allow it to thicken slightly, about 3-5 minutes, until it coats the back of a spoon.
- Add the fresh baby spinach to the simmering sauce. Stir gently until the spinach wilts down, which should only take about 1-2 minutes. The residual heat from the sauce is enough to perfectly tenderize the spinach without overcooking it.
- Add the cooked and drained pasta directly into the skillet with the creamy sauce. Toss everything together thoroughly until the pasta is fully coated. If the sauce appears too thick or needs a bit more moisture, add a tablespoon or two of the reserved pasta water at a time, until the desired consistency is reached. The starch in the pasta water helps the sauce cling beautifully to the pasta.
- Serve the pasta immediately. Arrange the sliced cooked chicken strips over the top of each serving. If desired, finish with a generous sprinkle of freshly grated Parmesan cheese. Enjoy this comforting and flavorful dish warm.
- If you have leftover pasta, store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth or water to loosen the sauce.
Tools You’ll Need
- Large pot (for pasta)
- Large skillet or frying pan (preferably non-stick or cast iron)
- Whisk
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Colander
Essential Success Tips
- Do not overcook the pasta; al dente pasta has a better texture and absorbs sauce more effectively.
- Season the chicken aggressively before cooking to build a strong flavor foundation for the entire dish.
- Use a high-quality pesto for the best flavor; homemade or a premium store-bought brand makes a significant difference.
- Always reserve some pasta water before draining; it's your secret weapon for adjusting sauce consistency.
- Ensure your spinach is dry before adding it to the sauce to avoid diluting the flavors.
Professional Cooking Secrets
- To achieve an even richer flavor in the chicken, consider brining it in a saltwater solution for 30 minutes before patting dry and seasoning. This helps tenderize the meat and locks in moisture.
- When creating the roux, make sure to cook the flour for at least a minute to eliminate any raw flour taste, which can otherwise make the sauce pasty.
- A splash of white wine (like Pinot Grigio or Chardonnay) after cooking the chicken and before adding flour can deglaze the pan, adding another layer of complexity to the sauce's base.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a tablespoon or two of chicken broth or water to help loosen the sauce and bring it back to a creamy consistency.
- For an extra layer of flavor, consider adding a pinch of red pepper flakes along with the garlic powder to the chicken or the sauce for a subtle kick.
- Feel free to experiment with other vegetables like sliced mushrooms, cherry tomatoes (instead of sun-dried), or chopped bell peppers for added color and nutrients.
Frequently Asked Questions
Can I make this dish vegetarian?
Yes, you can easily make this dish vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. You could also add other proteins like cannellini beans or roasted chickpeas.
What kind of pasta works best for this recipe?
Medium-sized pasta shapes with crevices or ridges, like penne, fusilli, or rotini, are excellent as they hold the creamy sauce well. Fettuccine or linguine also work beautifully for a classic 'sauce-coating' experience.
Can I prepare parts of this dish ahead of time?
You can cook and slice the chicken a day in advance and store it in the refrigerator. The sauce can also be made a day ahead, but it might thicken upon cooling. Reheat gently and thin with broth or water before combining with freshly cooked pasta.
Nutrition Facts (Per Serving)
Calories: Approximately 650-700, Protein: 45-50g, Fat: 40-45g, Carbs: 45-50g (per serving, estimates vary based on specific ingredients and portion sizes).
Allergy Information
Contains dairy (heavy cream, butter, Parmesan) and gluten (pasta, flour). The pesto may contain nuts (pine nuts are common). For a gluten-free version, use gluten-free pasta and a gluten-free flour blend. For a nut-free version, ensure your pesto is made without nuts or prepare a homemade nut-free pesto.
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