Simple Creamy Chicken Pesto Pasta with Spinach

Creamy chicken pesto pasta with spinach is the kind of dinner you can rely on when you want something comforting but still fresh. It comes together in about 30 minutes, making it perfect for busy weeknights. Tender pan-seared chicken, silky pesto cream sauce, sweet sun-dried tomatoes, and fresh spinach all come together in one satisfying bowl.

The flavors are balanced and family-friendly. You get savory chicken, bright basil pesto, a hint of lemon, and just enough richness from the cream to make every bite smooth and comforting. It feels special, but it’s simple enough for any night of the week.

Why You’ll Love This Creamy Chicken Pesto Pasta

This recipe is practical and dependable. Everything cooks in one skillet (plus the pasta pot), so cleanup stays manageable. The ingredients are easy to find, and most are pantry staples.

The sauce is creamy without being overly heavy. The pesto brings bold flavor, the spinach adds color and freshness, and the sun-dried tomatoes give a slight sweetness that balances the dish beautifully.

It’s also flexible. You can adjust seasoning easily, control how saucy you like your pasta, and even make it feel a little lighter by serving it with a simple side salad. If you need a reliable dinner that feels homemade and complete, this one checks every box.

Table of Contents

Ingredients You’ll Need

This recipe uses everyday ingredients that work together to create a smooth, flavorful sauce.

Most of the flavor comes from pesto, sun-dried tomatoes, and pan-seared chicken. The rest helps build a creamy, balanced base.

• 8 ounces uncooked pasta
• 2 chicken breasts, cut in half lengthwise
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 1/4 cup pesto
• 1/2 teaspoon lemon juice, or more to taste
• 1/4 cup sun-dried tomatoes, chopped
• 2 cups fresh baby spinach (packed)
• Freshly grated Parmesan cheese, for serving (optional)

Ingredient Notes, Substitutions & Variations

Heavy cream is important for the sauce texture. It helps the pesto blend smoothly without separating. Using lighter dairy can result in a thinner or unstable sauce.

You can leave out the sun-dried tomatoes if you prefer a simpler flavor. A handful of fresh cherry or grape tomatoes works well if you want something brighter.

Any short pasta shape works here. Penne, rotini, or farfalle hold the sauce nicely. You can also use fettuccine or linguine if that’s what you have on hand.

If you enjoy a stronger pesto flavor, add an extra spoonful at the end and taste before adjusting salt.

Equipment Needed

• Large pot for pasta
• Large skillet or sauté pan
• Tongs or spatula
• Sharp knife and cutting board
• Measuring cups and spoons

How to Make Creamy Chicken Pesto Pasta with Spinach

Step 1 – Cook the Pasta

Bring a large pot of salted water to a boil. Use enough salt so the water tastes lightly seasoned. This helps flavor the pasta from the inside.

Add the pasta and cook until al dente, according to package instructions. Al dente means the pasta is tender but still has a slight bite in the center.

Before draining, scoop out about 1/2 cup of the pasta water and set it aside. This starchy water can help loosen the sauce later if needed. Drain the pasta and set aside.

Step 2 – Prepare and Cook the Chicken

Slice each chicken breast lengthwise so you have four thinner cutlets. This helps them cook evenly and quickly.

Season both sides with garlic powder, salt, and pepper.

Heat the olive oil and butter in a large skillet over medium-high heat. Once the pan is hot and the butter is melted, add the chicken in a single layer. Avoid crowding the pan.

Cook for about 5 to 6 minutes per side. The outside should be golden brown, and the internal temperature should reach 165°F. If you don’t have a thermometer, slice into the thickest part. The meat should be opaque and the juices clear.

Transfer the chicken to a plate and let it rest for a few minutes. Resting keeps it juicy. After resting, slice into bite-size pieces.

Step 3 – Build the Creamy Pesto Sauce

Lower the heat slightly if the pan is very hot. There should still be some oil and butter in the skillet. If the pan looks dry, add a small pat of butter.

Sprinkle the flour into the pan and stir constantly for about one minute. This cooks out the raw flour taste and forms a base for thickening the sauce.

Slowly pour in the chicken broth while stirring. Scrape up the browned bits from the bottom of the pan. Those bits add a lot of flavor.

Next, add the heavy cream, pesto, lemon juice, and chopped sun-dried tomatoes. Stir well to combine.

Let the sauce gently simmer for a few minutes. It will begin to thicken slightly. Keep the heat moderate so it doesn’t boil aggressively.

Step 4 – Add Spinach and Pasta

Stir in the fresh spinach. It may look like a lot at first, but it will quickly wilt down in the warm sauce.

Once the spinach is wilted, add the drained pasta to the skillet. Toss everything together so the pasta is fully coated in the sauce.

If the sauce seems too thick, add a splash of the reserved pasta water. Start with a tablespoon at a time until the consistency looks smooth and glossy.

Taste and adjust salt and pepper as needed.

Step 5 – Finish and Serve

Add the sliced chicken back on top of the pasta or gently fold it into the sauce.

Serve immediately with freshly grated Parmesan cheese, if desired. The cheese adds a salty, nutty finish that pairs beautifully with the pesto.

Tips for Perfect Results

A few small details make a big difference here.

Keep these tips in mind as you cook:

• Cook pasta just until al dente. Overcooked pasta can become soft and mushy once mixed with sauce.
• Don’t overcrowd the chicken in the pan. Give each piece space so it browns properly instead of steaming.
• Let the chicken rest before slicing. This helps keep it juicy.
• Simmer the sauce gently, not at a rolling boil. High heat can cause the cream to separate.
• Use pasta water to adjust consistency instead of adding extra cream. The starch helps the sauce cling to the noodles.
• Taste before serving. Pesto and Parmesan can both add salt, so adjust carefully.

Flavor Variations

This recipe is flexible and easy to adapt.

If you like experimenting, try one of these ideas:

• Add sautéed mushrooms for an earthy, hearty twist.
• Stir in red pepper flakes for a subtle kick of heat.
• Use whole wheat pasta for a slightly nutty flavor and added texture.
• Add a squeeze of extra lemon juice at the end for a brighter finish.
• Mix in a handful of toasted pine nuts for added crunch.

Each option keeps the base of the dish intact while giving it a new personality.

What to Serve With Creamy Chicken Pesto Pasta

This pasta is filling on its own, but a few simple sides make it feel complete.

Light, fresh options balance the creamy sauce best.

• A crisp green salad with a simple vinaigrette
• Steamed or roasted broccoli
• Garlic bread or warm Italian bread
• Roasted asparagus
• A simple cucumber and tomato salad

These sides keep the meal balanced without overpowering the main dish.

Storage, Make-Ahead & Leftovers

Leftovers store well, which makes this recipe practical for busy weeks.

Let the pasta cool before transferring it to an airtight container.

Store in the refrigerator for 3 to 4 days. For best results, reheat gently in a saucepan over low heat. Add a splash of chicken broth or cream to loosen the sauce as it warms.

Freezing is not recommended. Cream-based sauces can separate and change texture after thawing.

Frequently Asked Questions About Creamy Chicken Pesto Pasta with Spinach