Description
This creamy pesto chicken pasta combines short pasta, chicken, and flavorful ingredients to create a delightful dish.
Ingredients
Scale
- 8 oz short pasta (penne or rotini)
- 2 pieces chicken breasts (sliced lengthwise)
- 1 tsp garlic powder
- 1 tsp salt (to taste)
- 1 tsp pepper (to taste)
- 2 tbsp olive oil
- 1 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup pesto (preferably fresh)
- 1 tbsp lemon juice (fresh recommended)
- ½ cup sun-dried tomatoes (chopped)
- 2 cups fresh baby spinach
- ¼ cup Parmesan cheese (optional garnish)
Instructions
- Boil water in a large pot, add the pasta, and cook according to package instructions (usually about 8-10 minutes). Stir occasionally until al dente. Drain and set aside.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken breasts, sprinkle with garlic powder, salt, and pepper. Sauté for about 5-7 minutes until cooked through and golden brown.
- Add the butter to the skillet with the chicken, allowing it to melt. Then, sprinkle in the flour, stirring continuously for about 1-2 minutes, until lightly golden.
- Slowly pour in the chicken broth, whisking to combine. Next, add the heavy cream, stirring until the mixture is smooth and begins to thicken, about 3-4 minutes.
- Stir in the pesto, lemon juice, and sun-dried tomatoes, letting them blend into the creamy mix. Allow it to simmer for 2-3 minutes.
- Fold in the fresh spinach, letting it wilt into the sauce, about 1-2 minutes.
- Add the cooked pasta to the skillet, mixing well to coat the noodles in the creamy pesto sauce. Cook for an additional minute to heat through.
- Plate the pasta and top with grated Parmesan cheese if desired. Enjoy!
Notes
- This dish can be made with either penne or rotini pasta.
- Feel free to use low-sodium chicken broth for a healthier option.
- For a lighter version, consider substituting half-and-half for heavy cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg