Creamy Chicken Pesto Pasta
This one-pan Creamy Chicken Pesto Pasta brings together tender chicken, vibrant pesto, and a luscious cream sauce in just 35 minutes. It’s an effortless weeknight dinner with bright cherry tomatoes and wilted spinach folded in for pops of color and freshness.
Ingredients
- 12 ounces penne pasta cook until al dente
- 1 pound boneless skinless chicken breast cut into bite-size pieces
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 0.5 cup low sodium chicken broth
- 0.5 cup basil pesto
- 1 pint cherry tomatoes halved
- 1 cup baby spinach
- 2 tablespoons freshly grated Parmesan
- salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of well-salted water to a boil. Add 12 ounces of penne pasta and cook until al dente, about 9–11 minutes. Drain the pasta, reserving a cup of the cooking water.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Season the chicken pieces with salt and pepper, then cook for 5–7 minutes until golden and cooked through.
- Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
- Stir in the heavy cream, chicken broth, and basil pesto. Sprinkle in the Parmesan and whisk until the sauce is smooth and begins to thicken, about 2 minutes.
- Fold in the halved cherry tomatoes and baby spinach. Cook for 1–2 minutes until the spinach wilts and the tomatoes are heated through.
- Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water a splash at a time to thin the sauce as needed.
Notes
Let leftovers cool no more than 2 hours, then refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of broth or cream to revive creaminess.
For longer storage, freeze in a suitable container for up to 2 months. Thaw overnight in the fridge to preserve texture.
Nutrition
Serving: 1servingCalories: 805kcalCarbohydrates: 75g
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