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Creamy Chicken Pesto Pasta with Spinach

Creamy Chicken Pesto Pasta with Spinach – 30-Minute Magic

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This Creamy Chicken Pesto Pasta with Spinach is a quick and nutritious dinner option that transforms ordinary ingredients into a flavorful meal your family will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Short Pasta (penne, rotini, or farfalle) Use your preferred shape
For the Chicken
  • 2 pieces Chicken Breasts Cut into thinner cutlets
For the Flavor Base
  • 1 tsp Garlic Powder Can substitute with fresh garlic
  • to taste Salt
  • to taste Pepper
  • 2 tbsp Olive Oil Vegetable oil is a substitute
  • 2 tbsp Butter Can be omitted for a lighter dish
For the Creamy Sauce
  • 2 tbsp All-Purpose Flour Cornstarch is a gluten-free alternative
  • 1 cup Chicken Broth Vegetable broth can be used for a lighter option
  • 1 cup Heavy Cream Substitute with half-and-half for a lighter sauce
  • 1/2 cup Pesto Store-bought or homemade
  • 1 tbsp Lemon Juice Fresh juice is preferable
For the Veggies
  • 1/2 cup Sun-Dried Tomatoes Can substitute with fresh cherry tomatoes
  • 2 cups Fresh Baby Spinach Can swap with kale or Swiss chard
For Serving
  • 1/4 cup Freshly Grated Parmesan Cheese Optional topping

Equipment

  • Skillet
  • large pot

Method
 

Step-by-Step Instructions
  1. Boil a large pot of salted water, add pasta and cook until al dente (8-10 minutes). Reserve ½ cup of pasta water, then drain and set aside.
  2. Season chicken cutlets with garlic powder, salt, and pepper. Heat olive oil and butter in a skillet over medium-high heat. Cook chicken for 5-6 minutes on each side until golden brown and cooked through. Set aside to rest and then slice.
  3. In the same skillet, sprinkle flour and stir for 1 minute. Gradually whisk in chicken broth, scraping the bottom to release flavors. Bring to a gentle simmer and thicken (2-3 minutes).
  4. Add heavy cream, pesto, and lemon juice to the skillet, mixing well. Simmer for 3-4 minutes until sauce is creamy.
  5. Stir in sun-dried tomatoes and simmer for 2 minutes until they plump.
  6. Fold in spinach into the sauce and cook until just wilted (1-2 minutes).
  7. Add drained pasta to the skillet, tossing with sauce and spinach. Stir in reserved pasta water as needed to adjust consistency.
  8. Slice rested chicken and mix into the pasta dish. Serve immediately, garnished with Parmesan cheese if desired.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 55gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

For best results, cook pasta al dente and taste sauce before serving to adjust seasonings.

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