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- 8 oz (225g) penne pasta - 2 tablespoons olive oil - 2 chicken breasts, diced - Salt and pepper, to taste - 2 cups baby spinach - 1 cup heavy cream - 1/2 cup prepared basil pesto - 1/2 cup grated Parmesan cheese - 1/4 cup sun-dried tomatoes, chopped - Fresh basil leaves for garnish - Calories per serving: About 600 calories. - Macronutrient breakdown: - Carbohydrates: 60g - Fats: 30g - Proteins: 35g - Potential allergens: Contains dairy and gluten. {{ingredient_image_1}} To cook penne pasta, bring a large pot of salted water to a boil. Add the penne and stir it. Cook according to the package instructions, usually about 10-12 minutes. You want to check it for doneness. Al dente means it should be firm but not hard. To achieve this, taste the pasta a minute or two before the time is up. Once cooked, drain it but save half a cup of the water. This water helps later in the sauce. For the chicken, heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breasts to the skillet. Season them well with salt and pepper. This step is key for flavor. Cook the chicken for about 6 to 8 minutes. You want it golden brown on the outside and cooked all the way through. Use a meat thermometer if you have one; it should read 165°F. After cooking, take the chicken out and set it aside. Next, in the same skillet, add two cups of baby spinach. Sauté it for 2 to 3 minutes until it wilts. This adds a nice color and nutrients. Then, reduce the heat to medium-low. Pour in one cup of heavy cream and stir it well. This creates the base of your sauce. For a creamy texture, add half a cup of prepared basil pesto. Mix in half a cup of grated Parmesan cheese until it blends smoothly. If the sauce feels too thick, add a splash of the reserved pasta water. Now, add the cooked penne pasta and the sautéed chicken back into the skillet. Don't forget to toss in the chopped sun-dried tomatoes. Use tongs to toss everything together. This helps coat the pasta evenly with the sauce. Cook for an additional 2 to 3 minutes to heat it all through. This final heating step makes the flavors meld together nicely. To cook pasta well, start with a big pot. Fill it with water and add a good amount of salt. This helps the pasta taste better. Bring the water to a rolling boil before adding your penne pasta. Stir it well to keep it from sticking. Cook it until it is al dente, or firm to the bite. This usually takes about 8-10 minutes. Drain the pasta but save half a cup of the water. This starchy water helps to make your sauce creamy. If you have leftover pasta, store it in an airtight container. You can keep it in the fridge for up to three days. To prevent it from sticking, toss it with a touch of olive oil before storing. To take flavor up a notch, consider adding spices like red pepper flakes or garlic powder. Fresh herbs like thyme or oregano also work well in this dish. You can mix in a squeeze of lemon juice for an extra zing. For a creamier sauce, use full-fat heavy cream. You can even add a splash of chicken broth for depth. If the sauce feels too thick, stir in some reserved pasta water until it reaches your desired texture. Creamy pesto chicken pasta pairs well with a side salad or garlic bread. A fresh arugula salad adds a peppery bite that balances the creaminess. For garnish, sprinkle freshly grated Parmesan cheese on top. Add a few basil leaves for color and freshness. This makes your dish look fancy and inviting. Enjoy your meal with friends and family for a delightful experience! Pro Tips Season Well: Don't be shy with salt and pepper when cooking the chicken. Proper seasoning enhances the overall flavor of the dish. Use Fresh Ingredients: For the best flavor, opt for fresh basil and high-quality pesto. It makes a noticeable difference in the final dish. Adjust Consistency: If the sauce becomes too thick, gradually add the reserved pasta cooking water until you achieve your desired creaminess. Garnish Generously: Adding fresh basil and extra Parmesan cheese on top not only enhances presentation but also boosts flavor. {{image_2}} If you want to change things up, you can swap out the heavy cream. Here are a few ideas: - Greek yogurt: This gives a tangy taste and is lighter. - Coconut cream: It adds a hint of sweetness and is dairy-free. For protein swaps, consider these options: - Tofu: This works well for a vegetarian choice. - Shrimp or salmon: These seafood options bring great flavors. You don’t have to stick to penne. Here are some great pasta alternatives: - Farfalle: This bow-tie shape holds sauce well. - Fusilli: The spirals trap the creamy sauce nicely. If you choose a different pasta, remember the cooking times: - Farfalle: About 11-12 minutes for al dente. - Fusilli: Around 8-10 minutes will do. Want some heat? Here are a few simple ways to add spice: - Red pepper flakes: Just a pinch gives a nice kick. - Jalapeños: Fresh or pickled, they add great flavor. You can also add fresh veggies to brighten the dish: - Bell peppers: Sauté them with chicken for color. - Zucchini: Add it with the spinach for extra nutrition. To keep your creamy pesto chicken pasta fresh, use airtight containers. Glass or plastic containers work well. Make sure the pasta cools down before you seal it. This step helps prevent moisture build-up. Store the containers in the fridge. Leftovers can last up to three days. Reheating pasta can be tricky. To avoid drying it out, use a microwave-safe dish. Add a splash of water or cream. Cover the dish with a lid or a damp paper towel. Heat in short bursts, stirring in between. This method keeps the pasta moist. To refresh your creamy pesto chicken pasta, stir in a bit of extra pesto or cream before serving. It helps revive the flavors. You can freeze creamy pesto chicken pasta for longer storage. First, let it cool completely. Portion it into freezer-safe bags or containers. Remove as much air as possible before sealing. Label the bags with the date. When you’re ready to eat, thaw the pasta overnight in the fridge. Reheat it on the stovetop or microwave, adding a splash of cream or water as needed. This keeps the dish creamy and tasty. Can I use store-bought pesto for this recipe? Yes, you can use store-bought pesto. It saves time and is tasty. Just look for a high-quality brand. Freshness in pesto makes the dish better. You can also try different flavors like sun-dried tomato pesto. How long does creamy pesto chicken pasta last in the fridge? Creamy pesto chicken pasta lasts about 3 to 4 days in the fridge. Store it in an airtight container. If you notice any change in smell or color, it's best to toss it. Can I make this recipe in advance? Absolutely! You can cook the pasta and chicken ahead of time. Just store them separately. Combine them with the sauce right before serving. This keeps the pasta from getting mushy. What can I serve with creamy pesto chicken pasta? Pair it with a fresh salad or garlic bread. You can also serve it with roasted vegetables for a healthy side. These options add color and flavor to your meal. Is this dish suitable for a gluten-free diet? To make it gluten-free, use gluten-free pasta. Many brands offer great options that cook well. Just check the package for cooking times. How can I make this recipe dairy-free? You can substitute heavy cream with coconut cream or a dairy-free alternative. For cheese, try nutritional yeast or a dairy-free cheese. This way, you keep the creaminess without dairy. This blog post covered all key steps to make creamy pesto chicken pasta. From choosing the right ingredients to helpful cooking tips, you now have a clear guide. Remember, cooking is about fun and creativity. Feel free to experiment with flavors and textures. Don’t be afraid to adjust the recipe to suit your taste. Enjoy the process, share your dish, and gather your loved ones for a delicious meal.

Creamy Pesto Chicken Pasta

A delicious pasta dish featuring chicken, creamy pesto sauce, and fresh spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 oz penne pasta
  • 2 tablespoons olive oil
  • 2 pieces chicken breasts, diced
  • to taste Salt and pepper
  • 2 cups baby spinach
  • 1 cup heavy cream
  • 1 cup prepared basil pesto
  • 1 cup grated Parmesan cheese
  • 1 4 cup sun-dried tomatoes, chopped
  • for garnish Fresh basil leaves

Instructions
 

  • In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
  • In a large skillet, heat olive oil over medium-high heat. Add the diced chicken breasts, season with salt and pepper, and sauté until cooked through and golden brown, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the baby spinach and sauté for 2-3 minutes until wilted. Reduce the heat to medium-low and add the heavy cream, stirring to combine.
  • Stir in the basil pesto and grated Parmesan cheese until smooth and combined. If the sauce is too thick, add a splash of the reserved pasta cooking water until you reach your desired consistency.
  • Add the cooked penne pasta and sautéed chicken to the skillet, along with the chopped sun-dried tomatoes. Toss everything together and cook for an additional 2-3 minutes to heat through and meld the flavors.
  • Plate the creamy pesto chicken pasta and garnish with fresh basil leaves and extra Parmesan cheese if desired.

Notes

Add extra Parmesan cheese for more flavor.
Keyword chicken, creamy, dinner, pasta, pesto