Simple Creamy Chicken Pesto Pasta with Spinach

This creamy chicken pesto pasta with spinach is the perfect go-to dinner when you’re craving something cozy yet fresh. Ready in just about 30 minutes, it’s a fantastic choice for busy weeknights. Tender chicken breasts get seared to golden perfection, then tossed with a luscious pesto cream sauce, sweet sun-dried tomatoes, and vibrant fresh spinach, all mingling in one delicious bowl.

The flavor combo is just right for the whole family—savory chicken, bright and herbaceous basil pesto, a kiss of lemon, plus enough creaminess to make every bite smooth and satisfying. It feels like a special meal but is so easy to whip up any night of the week.

What You’ll Love About It

This recipe is practical and dependable. Everything cooks in one skillet (plus the pasta pot), so cleanup stays manageable—see our One-Pan Roasted Carrot and Chickpea Bowl for another easy, one-pan dinner. The ingredients are easy to find, and most are pantry staples.

The sauce is creamy without being overly heavy—similar to our Creamy Lemon Pasta. 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 like a crisp cucumber salad. If you need a reliable dinner that feels homemade and complete, this one checks every box.

Table of Contents

Ingredients You’ll Need

• 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)

How to Make It

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook until al dente.
3. Reserve about 1/2 cup pasta water, then drain the pasta and set aside.

4. Slice each chicken breast lengthwise into thinner cutlets.

   

5. Season both sides of the chicken with garlic powder, salt, and pepper.
6. Heat olive oil and butter in a large skillet over medium-high heat until sizzling.
7. Add the chicken in a single layer without crowding and cook 5–6 minutes per side until golden and cooked through (165°F).

8. Transfer the chicken to a plate, let rest a few minutes, then slice into bite-sized pieces.

9. Reduce the heat if the skillet is very hot; if the pan is dry, add a small pat of butter.
10. Sprinkle the flour into the skillet and whisk constantly for about 1 minute.
11. Slowly pour in the chicken broth while stirring, scraping up browned bits from the pan.

12. Stir in the heavy cream, pesto, lemon juice, and chopped sun-dried tomatoes; simmer gently until the sauce thickens slightly.

13. Stir in the fresh spinach and cook until wilted.
14. Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
15. Taste and adjust salt and pepper as needed.

16. Return the sliced chicken to the skillet and gently fold it into the pasta.

    

Pro Tips for Perfect Results

Little things make a big difference with this pasta, so here are my favorite tips to make it shine:

• Stop cooking your pasta right at al dente. If it’s too soft, it turns mushy when mixed with the creamy sauce later.
• Give chicken plenty of space in your pan. Overcrowding makes it steam rather than sear, so you lose that beautiful golden crust.
• Don’t skip the rest time after cooking the chicken. It helps keep the meat juicy and tender instead of drying out.
• Simmer your sauce gently—avoid boiling. High heat can cause the cream to break and separate, which no one wants.
• Use that reserved pasta water to loosen the sauce if it feels too thick. The starch in the water helps the sauce stick to the noodles perfectly.
• Taste before you salt everything. Pesto and Parmesan bring saltiness too, so be careful not to overdo it.

This pasta is hearty enough on its own but pairing with fresh and light side dishes takes the meal to the next level.

Here are a few simple sides that balance the creamy richness:

• Crisp green salad dressed with a bright vinaigrette
• Steamed or roasted broccoli florets
• Garlic bread (try this Cheesy Garlic Pull Apart Bread) or a warm crusty Italian loaf
• Roasted asparagus spears
• A fresh cucumber and tomato salad

These sides add freshness and texture without stealing the show.

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.

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 (or this creamy cucumber salad recipe)

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

Swaps and Add-Ins

Heavy cream really helps create that silky sauce texture, so I recommend using it if you can. If you swap for lighter dairy like half-and-half or milk, the sauce may be thinner and could separate.

If sun-dried tomatoes aren’t your thing, feel free to leave them out. Or try adding a handful of fresh cherry or grape tomatoes for a juicy brightness instead.

Any short pasta shape works great here—penne, rotini, or farfalle are all fantastic choices. If you prefer long pasta, fettuccine or linguine are lovely too.

If you’re a pesto fan like me, you can stir in an extra spoonful at the end for a bold herb kick—just be cautious with salt after that. For a fresh twist to try another day, this mint pea pesto potato tart is a favorite.

Want to mix things up even more? Try these ideas:

• Toss in some sautéed mushrooms for earthiness and hearty flavor
• Sprinkle red pepper flakes for a touch of heat
• Swap regular pasta for whole wheat for a nuttier taste and more texture
• Add an extra squeeze of lemon juice right before serving for a bright lift
• Top with toasted pine nuts for a delightful crunch

All these twists keep the essence of the dish while giving it an exciting new flavor.

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.

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.

Storing and Reheating

This creamy chicken pesto pasta keeps well, which is a lifesaver on busy days when leftovers come in handy. If you like make-ahead pastas, try our Broccoli Chickpea Pasta with Garlic Olive Oil.

Allow the pasta to cool before transferring it to an airtight container. Store it in the fridge for up to 3 to 4 days.

When reheating, warm it gently in a saucepan over low heat. Add a splash of chicken broth or cream to loosen the sauce and bring back that silky texture.

I don’t recommend freezing this dish because cream-based sauces can separate and turn grainy after thawing.

Leftovers store well, which makes this recipe practical for busy weeks. For another meal-prep-friendly option, try Easy Garlic Lemon Chicken Quinoa.

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.

Questions You Might Have

Can I use store-bought pesto?

Absolutely! Store-bought pesto works wonderfully in this recipe. Just pick one with a fresh basil flavor and good-quality oil. Since salt levels can vary between brands, taste your sauce before adding extra salt.

Can I make this ahead of time?

Yes, you can! Cook the chicken and prepare the sauce in advance and store them separately in the fridge. When you’re ready, cook fresh pasta and gently reheat the sauce before tossing it all together. For another creamy, make-ahead friendly chicken dinner, try our Chicken Cordon Bleu Casserole.

What pasta shape works best?

Short pasta shapes like penne, rotini, or bow ties do an excellent job holding onto the creamy sauce. But if you like long noodles, fettuccine also works great. For another short-pasta idea that clings to a flavorful sauce, see Broccoli Chickpea Pasta with Garlic Olive Oil.

Can I use store-bought pesto?

Absolutely! Store-bought pesto works wonderfully in this recipe. Just pick one with a fresh basil flavor and good-quality oil. Since salt levels can vary between brands, taste your sauce before adding extra salt.

Can I make this ahead of time?

Yes, you can! Cook the chicken and prepare the sauce in advance and store them separately in the fridge. When you’re ready, cook fresh pasta and gently reheat the sauce before tossing it all together.

What pasta shape works best?

Short pasta shapes like penne, rotini, or bow ties do an excellent job holding onto the creamy sauce. But if you like long noodles, fettuccine also works great.