Simple Creamy Chicken Pesto Pasta with Spinach
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.
- 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.