Simple Creamy Chicken Pesto Pasta with Spinach

Why You’ll Love This Recipe

I make this recipe when I crave a restaurant-quality pasta dish with zero fuss. I love how it transforms simple, fresh ingredients like basil pesto and baby spinach into a rich, velvety sauce that clings perfectly to every noodle. The seared chicken adds hearty protein, making it a complete and satisfying dinner that feels both indulgent and approachable. It’s the kind of meal that reliably earns compliments without keeping me in the kitchen all night, which is why it’s on my permanent weeknight rotation.

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

Salt and freshly ground black pepper

1 tablespoon olive oil

8 ounces (about 225g) pasta, such as penne, fettuccine, or rigatoni

1 tablespoon unsalted butter

3 cloves garlic, minced

1 cup half-and-half or light cream

⅓ cup basil pesto, homemade or store-bought

2 cups fresh baby spinach

½ cup grated Parmesan cheese, plus more for serving

Red pepper flakes, optional for garnish

Directions

I start by bringing a large pot of salted water to a boil for the pasta. While it heats, I season the bite-sized chicken pieces generously with salt and pepper.

In a large skillet, I heat the olive oil over medium-high heat. Once hot, I add the chicken in a single layer and cook it without moving for 5 to 6 minutes, until the pieces are golden brown and cooked through. I then transfer the cooked chicken to a clean plate.

At this point, I add the pasta to the boiling water and cook it according to package directions for al dente.

Using the same skillet over medium heat, I melt the butter. I add the minced garlic and sauté it for just about a minute until it becomes fragrant.

I pour in the half-and-half, stirring to combine it with the garlic. I let it warm through gently for a minute or two before stirring in the pesto until the sauce is smooth and uniform.

Once the sauce is simmering lightly, I stir in the fresh baby spinach. I let it wilt for a minute, and then I add the cooked chicken and any accumulated juices back to the pan.

I remove the skillet from the heat and stir in the grated Parmesan cheese until it melts completely into the sauce. This is when the magic happens, as the sauce becomes wonderfully creamy.

Finally, I drain the cooked pasta, reserving about a half cup of the pasta water. I add the drained pasta directly to the skillet with the creamy pesto sauce and toss everything to coat, adding a splash of the reserved pasta water if I need to loosen the sauce. I serve it immediately with extra Parmesan and a pinch of red pepper flakes if I want a little heat.

Servings and Timing

I find this recipe comfortably serves 4 people, perfect for a family dinner with a side salad. From start to finish, I can have it ready in about 30 minutes. The active prep is minimal, and everything comes together in the time it takes to boil the pasta.

Variations

For a lighter version, I sometimes swap the half-and-half for an equal amount of whole milk and a spoonful of cornstarch to thicken it. If I want to add vegetables, I love tossing in sun-dried tomatoes or roasted cherry tomatoes along with the spinach. When I don’t have chicken, a can of drained white beans or sliced Italian sausage works beautifully. For a herby twist, I stir in a handful of fresh chopped parsley or basil right at the end.

Storage and Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb the sauce, so when I reheat it, I do so gently in a skillet over low heat, adding a small splash of milk or broth to bring back the creamy consistency. I don’t recommend freezing this dish, as the dairy-based sauce can separate when thawed.

FAQs

Can I use heavy cream instead of half-and-half?

Absolutely. Using heavy cream will create an even richer, thicker sauce. You may want to use slightly less, or add a touch of the reserved pasta water at the end to reach your desired consistency.

What kind of pesto is best?

I find that a good-quality store-bought pesto works perfectly in a pinch. However, if you have the time, a homemade pesto made with fresh basil, pine nuts, and good olive oil truly elevates the dish to another level.

Is there a way to make this recipe gluten-free?

Yes, this is very easy to adapt. Simply use your favorite gluten-free pasta and ensure your pesto is certified gluten-free, as some brands may contain additives.

Can I make this ahead of time?

You can prep the components ahead. I sometimes cook the chicken and make the sauce, storing them separately in the fridge. When ready to serve, I reheat the sauce, cook fresh pasta, and combine everything for the best texture.

Conclusion

This creamy chicken pesto pasta remains one of my most-requested dinners because it delivers maximum flavor with minimal effort. It’s a versatile canvas that welcomes your personal touches, whether that’s extra vegetables, a different protein, or a dash of spice. I hope it finds a happy place in your weekly meal plan, bringing a little bit of cozy, Italian-inspired comfort to your table.

Simple Creamy Chicken Pesto Pasta with Spinach

Print Recipe

My easy creamy chicken pesto pasta recipe is a perfect 30-minute weeknight meal. With tender chicken, fresh spinach, and a silky garlic parmesan cream sauce, it’s a family favorite.

• Author: CookingByNess
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-Inspired

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

Salt and freshly ground black pepper, to taste

1 tbsp olive oil

8 oz (225g) pasta (penne, fettuccine, or rigatoni)

1 tbsp unsalted butter

3 cloves garlic, minced

1 cup half-and-half or light cream

1/3 cup basil pesto

2 cups fresh baby spinach

1/2 cup grated Parmesan cheese

Red pepper flakes, for garnish (optional)

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes until golden and cooked through. Transfer to a plate.
In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Pour in half-and-half, warm for 1-2 minutes, then stir in pesto until smooth.
Add fresh spinach to the sauce and stir until wilted.
Return the cooked chicken and any juices to the skillet. Remove from heat and stir in Parmesan cheese until melted and sauce is creamy.
Add the drained pasta to the skillet and toss to coat in the sauce. Use reserved pasta water to loosen the sauce if needed.
Serve immediately, garnished with extra Parmesan and red pepper flakes if desired.

Notes

For a lighter sauce, substitute whole milk mixed with 1 tsp cornstarch for the half-and-half. The sauce will thicken upon standing, so add a splash of milk or broth when reheating leftovers. Always taste and adjust seasoning with salt and pepper before serving.