This is one of those weeknight dinners that looks like it took longer than it did. Bright pesto, salty sun-dried tomatoes, and a silky cream sauce come together with simple pan-seared chicken and tender pasta. It’s comforting without being heavy, and the spinach adds fresh color and a little lift.
I love this for a quick family meal or an easy dinner when friends pop in. You can keep things straightforward — follow the recipe as written — or make small swaps to suit what you have on hand. Either way, it comes together fast and plates beautifully.
Below you’ll find a clear ingredient list, step-by-step instructions (I kept the original method intact), practical substitutions, and answers to the common questions that come up when cooking this kind of dish. Read through once, then get cooking.
Ingredients
- 8 ounces uncooked pasta — the pasta carries the sauce; choose a shape that holds sauce well (penne, fusilli, or bowties).
- 2 chicken breasts cut into half lengthwise — slicing thin helps the chicken cook evenly and quickly.
- 1/2 teaspoon garlic powder — a straightforward way to season the chicken.
- Salt & pepper to taste — essential for seasoning the chicken and the finished dish; adjust at the end.
- 1 tablespoon olive oil — for searing the chicken and adding flavor.
- 1 tablespoon butter — adds richness to the pan and helps brown the chicken.
- 1 tablespoon flour — used to lightly thicken the sauce and pick up browned bits from the pan.
- 1/2 cup chicken broth — adds savory liquid to build the sauce.
- 3/4 cup heavy/whipping cream — creates the creamy base; keeps the sauce silky.
- 1/4 cup pesto — concentrate of basil, garlic, and oil; primary flavor driver for the sauce.
- 1/2 teaspoon lemon juice or more to taste — brightens the cream and balances richness.
- 1/4 cup sun-dried tomatoes — punchy, concentrated tomato flavor; use oil-packed or rehydrated dry-packed.
- 2 cups (packed) fresh baby spinach — stirred in at the end to wilt and add freshness.
- Freshly grated parmesan for serving (optional) — adds a salty, nutty finish if you like.
Shopping List
Grab everything listed above. If you want to streamline shopping, stick to these must-haves: pasta, chicken breasts, heavy cream, pesto, sun-dried tomatoes, spinach, chicken broth, and basic pantry items (olive oil, butter, flour, garlic powder, salt, pepper, lemon juice). Parmesan is optional but recommended.
Tip: if your sun-dried tomatoes are oil-packed, drain them slightly before adding, or chop them small so they disperse evenly through the sauce.
Creamy Chicken Pesto Pasta with Spinach and Sun-dried Tomatoes, Made Easy
Keep a large pot of salted water boiling and a hot skillet ready. While pasta cooks you sear the chicken and use the same pan to build the sauce. That shared flavor from the browned bits is the secret to depth with minimal effort.
Reserve a little pasta water before draining — it’s the simplest way to loosen and emulsify the sauce without adding more cream. Toss everything together at the end so the pasta soaks up that basil-pesto-sun-dried tomato goodness.
Reasons to Love Creamy Chicken Pesto Pasta with Spinach and Sun-dried Tomatoes
- Most of the work happens in one pan after the pasta cooks, which means fewer dishes.
- Flavor balance: rich cream, herbaceous pesto, bright lemon, and tangy sun-dried tomatoes work together without needing complicated prep.
- It’s flexible for switching proteins or greens if needed.
- Hands-on time is short; active cooking is about searing the chicken and finishing the sauce.
Allergy-Friendly Substitutes
Need to adapt for allergies? Here are safe swaps that keep the spirit of the dish:
- Dairy-free: replace heavy cream with a thickened unsweetened dairy-free creamer or full-fat canned coconut milk for richness. Use dairy-free butter or more olive oil for the pan fat, and a dairy-free grated “Parmesan” or nutritional yeast for serving.
- Gluten-free: use your favorite gluten-free pasta. Swap the tablespoon of flour with a gluten-free flour blend or omit and reduce the cooking time to let the sauce reduce slightly (or use a cornstarch slurry if needed: 1 teaspoon cornstarch mixed with 1 tablespoon cold water).
- Nut allergies and pesto: if your pesto contains pine nuts or other tree nuts, use a basil-based pesto made without nuts or swap for a chimichurri-style herb sauce.
Setup & Equipment
Keep things organized before you start. Mise en place saves time and stress.
- Large pot for pasta — big enough to boil 8 ounces of pasta with room to stir.
- Large skillet (12-inch recommended) — you want space to sear the chicken in a single layer and then make the sauce.
- Cutting board and sharp knife for halving the chicken breasts and slicing after resting.
- Measuring spoons and cups for accurate amounts — the cream and broth measurements matter for texture.
- Spoon or spatula for scraping browned bits out of the pan.
What Not to Do
Small mistakes make a big difference with a simple sauce. Don’t rush these steps:
- Don’t overcrowd the skillet when searing chicken — crowding causes steaming instead of browning.
- Don’t skip reserving pasta water — it’s key to thinning the sauce naturally and helping it cling to the pasta.
- Don’t add the spinach too early — it wilts quickly and can turn the sauce watery if cooked down too long.
- Don’t boil the sauce vigorously after adding cream — a gentle simmer preserves a smooth texture.
Smart Substitutions
Want to tweak this dish without ruining it? Try these practical swaps.
- Pasta shape: any medium-sized pasta that traps sauce works — penne, rotini, rigatoni, or farfalle.
- Protein: swap chicken for cooked shrimp (add at the very end to warm through) or sliced turkey breast.
- Pesto: jarred pesto is fine; if yours is intense, start with a little less and add to taste.
- Sun-dried tomatoes: if you don’t have them, a small handful of halved cherry tomatoes sautéed until jammy can substitute, though flavor will be fresher and less concentrated.
Method to the Madness
- Bring a large pot of salted water to a boil. Add 8 ounces pasta and cook until al dente according to package directions. Before draining, reserve some of the hot pasta cooking water, then drain the pasta and set aside.
- While the pasta cooks, slice each chicken breast in half lengthwise so you have 4 thinner pieces. Season both sides with 1/2 teaspoon garlic powder and salt and pepper to taste.
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter has melted and the pan is hot, add the chicken in a single layer. Cook 5–6 minutes per side, or until cooked through and golden. Transfer the chicken to a plate and let rest a few minutes, then slice into bite-size pieces.
- Reduce the heat to medium. Sprinkle 1 tablespoon flour into the skillet with the remaining fat and cook, stirring, for about 1 minute to cook the flour and loosen browned bits. If the pan seems too dry for the flour to combine, add a little of the chicken broth while stirring to form a paste.
- Add the remaining chicken broth (use the 1/2 cup), 3/4 cup heavy cream, 1/4 cup pesto, 1/2 teaspoon lemon juice, and 1/4 cup sun-dried tomatoes to the skillet. Scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook a few minutes until the sauce thickens slightly.
- Stir in 2 cups packed fresh baby spinach and cook until wilted.
- Add the drained pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a little of the reserved pasta cooking water, a splash at a time, until you reach the desired consistency.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve the pasta topped with the sliced chicken and freshly grated Parmesan, if desired.
Meal Prep & Storage Notes
Make-ahead and storage tips for busy cooks.
- Refrigeration: Store leftovers in an airtight container for up to 3 days. The sauce will thicken in the fridge; loosen it with a splash of milk, cream, or reserved pasta water when reheating.
- Freezing: Cream-based sauces don’t always freeze and reheat cleanly; if you must freeze, leave out the cream, freeze the cooked chicken and pasta separately, and make a quick sauce when you thaw. Alternatively, freeze in small portions and accept a slight texture change on reheating.
- Reheating: Warm gently on the stovetop over low heat with a little broth or cream to loosen. Microwaving works but stir frequently to avoid hotspots and separation.
- Meal prep: Cook the chicken and make the sauce ahead, store separately from the pasta and spinach, then assemble and warm together for a fresher result.
Your Questions, Answered
Q: Can I use pre-cooked rotisserie chicken?
A: Yes. Add pre-cooked chicken near the end just to warm through so it doesn’t dry out.
Q: My sauce split — how do I fix it?
A: Remove from high heat and whisk in a small splash of cold water or reserved pasta water off the heat. Gentle heat and slow incorporation prevent splitting.
Q: How can I make this lighter?
A: Use half-and-half or whole milk instead of heavy cream and skip the butter; reduce the amount of pesto slightly. The sauce will be lighter but still flavorful.
Q: Can I increase the veggies?
A: Absolutely. Add mushrooms, roasted red peppers, or peas. Sauté them after searing the chicken and before making the sauce so they pick up the pan flavor.
That’s a Wrap
This Creamy Chicken Pesto Pasta with Spinach and Sun-dried Tomatoes is exactly the sort of recipe I turn to when I want something that feels special but is quick to make. The technique is straightforward: sear, build sauce in the same pan, wilt greens, and toss with pasta. Little steps — reserve pasta water, rest the chicken, simmer gently — add up to a smooth sauce and perfectly cooked chicken.
Make it tonight, and keep a note of any tweaks you make. The recipe is forgiving and welcomes your adjustments. Serve with a simple green salad or crusty bread, and enjoy a balanced, flavorful meal that hits both comfort and brightness.
Creamy Chicken Pesto Pasta with Spinach and Sun-dried Tomatoes
Ingredients
Ingredients
- 8 ouncesuncooked pasta
- 2 chicken breastscut into half lengthwise
- 1/2 teaspoongarlic powder
- Salt & pepperto taste
- 1 tablespoonolive oil
- 1 tablespoonbutter
- 1 tablespoonflour
- 1/2 cupchicken broth
- 3/4 cupheavy/whipping cream
- 1/4 cuppesto
- 1/2 teaspoonlemon juiceor more to taste
- 1/4 cupsun-dried tomatoes
- 2 cups packed fresh baby spinach
- Freshly grated parmesan for serving optional
Instructions
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces pasta and cook until al dente according to package directions. Before draining, reserve some of the hot pasta cooking water, then drain the pasta and set aside.
- While the pasta cooks, slice each chicken breast in half lengthwise so you have 4 thinner pieces. Season both sides with 1/2 teaspoon garlic powder and salt and pepper to taste.
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter has melted and the pan is hot, add the chicken in a single layer. Cook 5–6 minutes per side, or until cooked through and golden. Transfer the chicken to a plate and let rest a few minutes, then slice into bite-size pieces.
- Reduce the heat to medium. Sprinkle 1 tablespoon flour into the skillet with the remaining fat and cook, stirring, for about 1 minute to cook the flour and loosen browned bits. If the pan seems too dry for the flour to combine, add a little of the chicken broth while stirring to form a paste.
- Add the remaining chicken broth (use the 1/2 cup), 3/4 cup heavy cream, 1/4 cup pesto, 1/2 teaspoon lemon juice, and 1/4 cup sun-dried tomatoes to the skillet. Scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook a few minutes until the sauce thickens slightly.
- Stir in 2 cups packed fresh baby spinach and cook until wilted.
- Add the drained pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a little of the reserved pasta cooking water, a splash at a time, until you reach the desired consistency.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve the pasta topped with the sliced chicken and freshly grated Parmesan, if desired.
Equipment
- Large Pot
- Large Skillet
Notes
I use sun-dried tomatoes that are packed in oil and drain the oil before adding them to the sauce.
