Simple Creamy Chicken Pesto Pasta with Spinach

This creamy chicken pesto pasta with spinach is exactly the kind of cozy meal you want on busy nights. It’s ready in about 30 minutes, perfect for when you need something quick yet comforting. Tender chicken pan-seared to golden perfection, wrapped in a silky pesto cream sauce, with sweet sun-dried tomatoes and fresh spinach all mixed together in one delicious bowl.

The flavors play off each other so well — savory chicken, bright basil pesto, just a hint of lemon, and enough creaminess to make every bite feel smooth and comforting. It’s easy enough for any weeknight but still feels a little special.

A simple bowl full of creamy chicken pesto pasta, fresh spinach, and a sprinkle of Parmesan cheese.

This tasty dish combines creamy chicken pesto pasta with fresh spinach and sun-dried tomatoes in a rich sauce. It’s done in just 30 minutes — a perfect family-friendly dinner.

Equipment

• large pot
• colander
• large skillet
• tongs or spatula
• whisk
• measuring cups and spoons
• knife and cutting board

Notes

Keep any leftovers in the fridge for 3 to 4 days.

Reheat gently on low heat to keep it creamy.

Freezing isn’t the best idea — cream sauces can get grainy when thawed.

Keyword chicken pesto pasta with spinach, creamy chicken pesto pasta, easy chicken pasta recipe

This simple creamy chicken pesto pasta with spinach makes an honest weeknight meal. In about 30 minutes, you get tender, pan-seared chicken married to a smooth, bright pesto cream sauce, studded with sweet sun-dried tomatoes and fresh spinach. The sauce feels rich thanks to the cream but stays fresh with that classic pesto basil flavor and a squeeze of lemon. It serves 4 and finishes beautifully with optional freshly grated Parmesan to add a nutty touch.

Coming up, you’ll find all you need to whip this up: a handy equipment list (just a big pot and one skillet), a clear ingredient rundown, step-by-step instructions (from cooking pasta to searing chicken to building the sauce), plus helpful tips, substitutions, and advice for saving leftovers. If you’re after a reliable, slightly elevated pasta dish that comes together fast, this is your new go-to.

Reasons to Love This Meal

This dish is as practical as it is delicious. You only need one skillet plus a pot, so clean-up stays easy—always a win when cooking for family. The ingredients are straightforward and mostly pantry staples, so no fancy shopping required.

The sauce is creamy without feeling heavy or greasy. The pesto brings a big punch of flavor, the spinach adds fresh color and a touch of earthiness, and the sun-dried tomatoes contribute just the right amount of sweet balance. If you want another easy, pesto-forward dinner, try our Pesto Chicken Recipe.

Plus, this recipe is adaptable. You can easily tweak the seasoning, control how saucy you want it, or lighten it up by pairing with a crisp salad. If you want a comforting dinner that feels homemade but doesn’t take hours, this one fits the bill perfectly. Craving a tomato-forward twist? Make Creamy Red Pesto Chicken next.

Ingredients You’ll Need

• 8 ounces uncooked pasta
• 2 chicken breasts, halved 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)

Step-by-Step Cooking Directions

1. Bring a large pot of generously salted water to a boil.
2. Add pasta and cook until just al dente according to package directions.
3. Reserve about 1/2 cup starchy pasta water, then drain the pasta and set aside.
4. Slice each chicken breast in half lengthwise to create thin cutlets.
5. Season chicken on both sides with garlic powder, salt, and black pepper.
6. Heat olive oil and butter in a large skillet over medium-high heat until hot.
7. Add chicken in a single layer without crowding and cook 5–6 minutes per side until golden and internal temperature reaches 165°F; remove to a plate and rest.
8. Slice rested chicken into bite-sized pieces.
9. Reduce heat to medium; add a little more butter if the pan looks dry.
10. Sprinkle flour over the fat and cook, stirring, for about 1 minute.
11. Slowly pour in chicken broth while stirring, scraping up browned bits from the pan.
12. Add heavy cream, pesto, lemon juice, and chopped sun-dried tomatoes and stir to combine.
13. Simmer the sauce gently for a few minutes until slightly thickened.

14. Stir in fresh spinach and cook until wilted.

    

15. Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a tablespoon at a time if the sauce is too thick.
16. Taste and adjust salt and pepper as needed.
17. Fold in or top with the sliced chicken.
18. Top with freshly grated Parmesan if desired before serving.

Pro Tips for Best Results

Getting these little details right makes a big difference in flavor and texture.

Keep these tips in mind:

• Cook pasta just till al dente — too soft and it gets mushy once mixed with sauce.
• Don’t overcrowd the chicken in the pan. Give each piece some space—the same high-heat searing approach you’d use for quick blackened shrimp—to get golden and crispy.
• Let the chicken rest before slicing so it stays juicy.
• Simmer the sauce gently. High heat can cause the cream to break and ruin the smooth texture.
• Use pasta water to loosen and emulsify the sauce instead of extra cream—the starch helps it coat the noodles perfectly, the same trick that makes creamy mushroom pasta so silky.
• Taste before you salt. Both pesto and Parmesan add saltiness, so you might not need much more.

Flavor Swaps and Add-Ins

Heavy cream really helps this sauce get that creamy texture and keeps pesto from splitting. If you try lighter options like milk or half-and-half, the sauce might turn out thinner or separate.

If you’re not a fan of sun-dried tomatoes, feel free to swap them out. Fresh cherry or grape tomatoes scattered in at the end brighten the dish nicely.

This recipe works well with almost any shape of short pasta: penne, rotini, and farfalle all cling to the sauce beautifully. You can also use fettuccine or linguine for a more classic pasta feel.

If you want more pesto flavor, add an extra spoonful at the end, then taste before adding salt.

This pasta is like a blank canvas — here are some fun twists you can try:

• Throw in sautéed mushrooms to add some earthy depth — if you love the mushroom-and-spinach combo, see our Mushroom and Spinach Lasagna.
• Sprinkle in red pepper flakes for a mild heat kick.
• Use whole wheat pasta for nutty flavor and a bit more texture.
• Add an extra squeeze of lemon juice right before serving for a bright finish.
• Top with toasted pine nuts for delightful crunch.

Each change keeps the heart of the dish while giving it a fresh spin.

Storage and Reheating Tips

One of the best things about this creamy chicken pesto pasta is that it makes great leftovers — perfect for busy weeknights when cooking from scratch isn’t an option.

Let the dish cool to room temperature before packing it in an airtight container.

Keep it in the fridge and enjoy within 3 to 4 days. When reheating, do it gently on the stove over low heat. Add a splash of chicken broth or cream to loosen the sauce and keep it smooth as it warms.

I don’t recommend freezing this one because cream sauces often separate and get grainy once thawed. If you want a make-ahead baked pasta that reheats beautifully, check out these cheesy ravioli bake recipes.

Frequently Asked Questions

Can I use store-bought pesto?

Absolutely! A good-quality store-bought pesto works just fine here. Look for one with fresh-tasting basil and good olive oil. Because pesto brands vary in salt levels, be sure to taste your sauce before adding extra salt.

How do I know when the chicken is done?

The safest bet is to check with a meat thermometer — you want 165°F in the thickest part. If you don’t have one, slice into the chicken: the meat should be white through and the juices clear, with no pink.

Can I make this ahead of time?

Definitely! You can cook the chicken and make the sauce a bit ahead, storing them separately in the fridge. When you’re ready to eat, cook fresh pasta and gently reheat the sauce before tossing everything together.

What pasta shape works best?

Short pasta like penne, rotini, or bow ties hold this creamy sauce really well—and even shells are great at catching every bite, as you’ll see in these creamy garlic mushroom stuffed shells. If you prefer long noodles, fettuccine or linguine also work nicely and give it a classic pasta vibe.