Dinner

Creamy Chicken Pesto Pasta Recipe

ByHugo Harnd April 10, 2026April 10, 2026

Introduction

This creamy chicken pesto pasta is a comforting and flavorful dish that comes together quickly on busy weeknights. Tender chicken, vibrant pesto, and a rich creamy sauce combine beautifully with spinach and sun-dried tomatoes for a satisfying meal.

A stainless steel pan sits on a white marbled surface filled with creamy yellow sauce containing pieces of cooked chicken, bright green spinach leaves, and scattered dark red sun-dried tomatoes throughout. The sauce is speckled with red pepper flakes adding texture and color contrast. To the left side of the pan, there are two small wooden bowls, one with shredded white cheese and the other with dark red sun-dried tomatoes. On the right side of the pan, a wooden spoon rests on the white marbled surface, holding chopped translucent onion bits in oil. The scene is brightly lit, showing a fresh and rich-looking creamy dish. 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 large pot of salted water to a boil and cook the pasta until al dente. Reserve some pasta water before draining the pasta.
Step 2: Season the chicken breasts with garlic powder, salt, and pepper. Heat olive oil and butter in a skillet over medium heat. Cook chicken until golden and cooked through, about 4-5 minutes per side. Remove from skillet, let rest, then slice.
Step 3: Sprinkle the flour into the same skillet and cook, stirring constantly, for about one minute to form a roux.
Step 4: Gradually whisk in the chicken broth and heavy cream. Stir in pesto, lemon juice, and sun-dried tomatoes. Simmer the sauce until slightly thickened, about 3-5 minutes.
Step 5: Add the fresh baby spinach to the sauce and cook until wilted.
Step 6: Toss the drained pasta into the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Step 7: Serve the pasta topped with sliced chicken and sprinkle with freshly grated Parmesan cheese if desired.

Tips & Variations

Use sun-dried tomatoes packed in oil for extra flavor, or rehydrate dry ones in hot water before adding.
Swap chicken breasts for thighs for a juicier option.
Add a pinch of red pepper flakes for a subtle spicy kick.
For a lighter dish, substitute half-and-half for heavy cream.

Storage

Store leftover creamy chicken pesto 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 water or broth to loosen the sauce as needed.