Dinner

Creamy Chicken Pesto Pasta Recipe

BySana Jeannette April 7, 2026April 7, 2026

Introduction

This creamy chicken pesto pasta is a comforting and flavorful dish perfect for weeknight dinners. Tender chicken breast slices combine with a rich pesto cream sauce and fresh spinach for a satisfying meal everyone will love.

A white deep plate holds a serving of creamy fettuccine pasta mixed with wilted dark green spinach leaves and pieces of sun-dried red tomatoes, all coated in a pale yellow cream sauce. On top, five slices of grilled chicken breast are arranged in a row, showing a golden brown, slightly charred exterior with a juicy interior. The pasta is sprinkled with finely grated white cheese that adds texture across the dish. The whole plate is placed on a white marbled surface, with a light wooden board and beige cloth partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz pasta
2 chicken breasts, sliced lengthwise

1/2 tsp garlic powder
Salt and pepper, to taste

1 tbsp olive oil
1 tbsp butter

1 tbsp all-purpose flour
1/2 cup chicken broth
3/4 cup heavy cream

1/4 cup pesto
1/2 tsp lemon juice
1/4 cup sun-dried tomatoes

2 cups fresh baby spinach
Freshly grated Parmesan cheese (optional)

Instructions

Step 1: Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve a small cup of pasta cooking water, then drain the pasta and set aside.

Step 2: Season the chicken breasts with garlic powder, salt, and pepper. Heat olive oil and butter in a skillet over medium heat. Cook the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove from the skillet, rest for a few minutes, then slice.
Step 3: In the same skillet, sprinkle the flour and cook for about one minute, stirring constantly to form a roux.
Step 4: Gradually stir in the chicken broth, heavy cream, pesto, lemon juice, and sun-dried tomatoes. Bring to a simmer and cook until the sauce slightly thickens, about 3-5 minutes.

Step 5: Add the fresh baby spinach to the sauce and stir until wilted.
Step 6: Return the cooked pasta to the skillet and toss to coat in the sauce. Use reserved pasta water a little at a time if the sauce needs loosening.
Step 7: Serve the pasta topped with the sliced chicken and a sprinkle of freshly grated Parmesan cheese if desired.

Tips & Variations

For extra flavor, marinate the chicken briefly in lemon juice and garlic before cooking.
Swap baby spinach with kale or arugula for a different leafy green experience.
Use gluten-free pasta and flour to make this dish gluten-free.

Add a pinch of red pepper flakes for a subtle kick.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce and keep it creamy.

How to Serve

A close-up top view of a stainless steel pan filled with creamy pale yellow sauce, large white chicken pieces, vibrant dark green spinach leaves, and scattered dark red dried tomatoes. The sauce has a smooth texture with red pepper flakes sprinkled on top. The pan is placed on a white marbled surface, with two small wooden bowls to the left—one holding dried tomatoes and the other shredded pale yellow cheese—and a wooden spoon with cooked onions resting to the right. The scene is bright and clean, showing the fresh ingredients clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken for this recipe?

Yes, pre-cooked chicken can be used to save time. Simply shred or slice it and add it in step 7 just before serving to warm through.

What type of pesto is best for this dish?

Basil pesto is traditional and works best here, but sun-dried tomato pesto or kale pesto are great alternatives that add unique flavors.

Sana Jeannette