Creamy Chicken Pesto Pasta with Spinach and Sun-Dried Tomatoes

Creamy Chicken Pesto Pasta

Penne, browned chicken, wilted spinach, and sun-dried tomatoes come together in a pale, creamy pesto sauce. Boiling the pasta separately makes it easier to keep al dente before a brief toss in the skillet. A little reserved pasta water keeps the sauce glossy as the Parmesan melts, while adding the pesto off heat preserves its basil flavor and green flecks.

Makes 4 servings. Allow about 10 minutes to prep and 20 minutes to cook, depending on how quickly the pasta water boils.

Ingredients for Creamy Chicken Pesto Pasta

• 12 ounces penne (340g)
• 1 pound boneless, skinless chicken breast, cut into evenly sized bite-size pieces (450g)
• 1 tablespoon olive oil
• Kosher salt, for the pasta water and to taste
• 1/4 teaspoon black pepper, plus more for serving
• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 3/4 cup heavy cream
• 1/2 cup finely grated Parmesan (50g), plus more for serving
• 1/3 cup sun-dried tomatoes, drained if oil-packed and chopped (35g)
• 3 packed cups baby spinach (90g)
• 1/3 cup basil pesto (80g)

Optional: A pinch of crushed red pepper flakes or a few torn fresh basil leaves for serving. Pesto and Parmesan vary in saltiness, so wait until the end to adjust the salt.

How to Make Creamy Chicken Pesto Pasta

1. Boil the penne: Bring a large pot of well-salted water to a boil. Cook the penne according to the package directions, starting to check at the lower end of the time range. Drain when it has a slight bite but no hard center, reserving about 1 cup of pasta water first.
2. Brown the chicken: While the pasta cooks, season the chicken with salt and the 1/4 teaspoon black pepper. Heat a large skillet, about 12 inches, over medium-high heat, then add the olive oil. Cook the chicken in a single layer, turning as it browns, for about 5–8 minutes, until browned in spots and the thickest pieces reach 165°F (75°C). Work in batches if needed so the pieces brown rather than steam. Transfer to a plate.
3. Start the sauce: Reduce the heat to medium-low. Add the butter and garlic to the skillet and stir for about 30 seconds, until fragrant but not browned. Pour in the cream and scrape up the browned bits from the pan.
4. Melt in the Parmesan: Stir in the Parmesan and a small splash of reserved pasta water. Warm gently over low to medium-low heat for about 2–3 minutes, stirring until the cheese melts into a smooth sauce. Avoid a hard boil.
5. Combine: Add the drained penne, chicken, sun-dried tomatoes, and spinach. Toss over low heat for 1–2 minutes, just until the spinach wilts and the pasta is coated. Add more pasta water a splash at a time if the sauce becomes too thick.
6. Finish off heat: Remove the skillet from the heat and stir in the pesto. Taste before adding more salt or pepper. Serve promptly with extra Parmesan and black pepper, plus red pepper flakes or basil if desired.

How to Keep the Sauce Silky

Add reserved pasta water gradually while tossing the penne. The sauce should look glossy and cling to the pasta without pooling at the bottom of the skillet. Keep the remaining pasta water nearby while serving; the sauce thickens as the pasta stands.

Stir the pesto in only after the skillet comes off the heat. Residual warmth will mix it through the sauce without simmering away its fresh basil flavor or dulling its green flecks.

How to Store and Reheat Leftovers

Cool leftovers and refrigerate in an airtight container for up to 3 days. The pasta will absorb sauce as it sits. Reheat gently over low heat on the stovetop or in short microwave intervals, stirring between intervals and adding a splash of milk or water to loosen the sauce.

Freezing is not recommended for best quality: the cream sauce may separate, and the pesto may lose its fresh color.

Nutrition

Approximate nutrition per serving, based on 4 servings: 830 calories, 45g protein, 39g fat, and 69g carbohydrates. Per 100g: about 200 calories, 11g protein, 10g fat, and 17g carbohydrates. Values vary with the brands of pesto, cream, Parmesan, and sun-dried tomatoes used.