5.0 from 9 votes
Creamy Chicken Pesto Pasta with Spinach and Sun-dried Tomatoes
This creamy chicken pesto pasta recipe has tender pan-fried chicken with a delicious sun-dried tomato and spinach pesto sauce. It comes together in about 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 640 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 8 ounces uncooked pasta
- 2 chicken breasts cut into half lengthwise
- 1/2 teaspoon garlic powder
- salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup chicken broth
- 3/4 cup heavy/whipping cream
- 1/4 cup pesto
- 1/2 teaspoon lemon juice or more to taste
- 1/4 cup sun-dried tomatoes
- 2 cups (packed) fresh baby spinach
- Freshly grated parmesan for serving (optional)
Instructions
- Boil a large, salted pot of water for the pasta. Cook al dente according to package directions.
- Meanwhile, cut the chicken lengthwise so you've got 4 thinner pieces. Season them with the garlic powder and salt & pepper.
- Heat the oil and butter in a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 5-6 minutes/side or until it's cooked through. Transfer chicken to a plate. Let it rest for a few minutes and then slice it into bite-size pieces.
- Sprinkle the flour into the skillet and cook for about 1 minute (there should still be some butter/oil in there, but if the pan is dry, add 1 tablespoon butter first).
- Add in the chicken broth, cream, pesto, lemon juice, and sun-dried tomatoes to the pan. Scrape up any brown bits from the bottom. Let it gently simmer for a few minutes until it's thickened up a bit.
- Stir in the spinach and let it wilt. Add in the drained pasta (add some of the hot pasta water prior to draining it if the sauce appears a bit thick) and toss.
- Season with extra salt & pepper if needed, and serve with the sliced chicken on top and extra parmesan cheese if desired.
Cup of Yum
Notes
- Some brands of pesto have more lemon juice than others, so I recommend tasting and adjusting the lemon juice as needed.
- I use sun-dried tomatoes that are packed in oil and drain the oil before adding them to the sauce.
Nutrition Information
Calories
640kcal
(32%)
Carbohydrates
51g
(17%)
Protein
35g
(70%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Cholesterol
142mg
(47%)
Sodium
458mg
(19%)
Potassium
921mg
(26%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
2556IU
(51%)
Vitamin C
11mg
(12%)
Calcium
94mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 640
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 51g | 17% |
| Protein | 35g | 70% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 142mg | 47% |
| Sodium | 458mg | 19% |
| Potassium | 921mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2556IU | 51% |
| Vitamin C | 11mg | 12% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.