Welcome to the ultimate guide for making a deliciously creamy chicken pesto pasta with spinach. This dish combines tender pieces of chicken, a rich homemade pesto sauce, and fresh spinach, creating an easy chicken pasta dish that’s perfect for quick weeknight dinners. This recipe is not only a comfort food pasta but also a great option for healthy creamy pasta lovers. Let’s dive into the details to create this Italian-inspired masterpiece.
Ingredients
For the Chicken and Pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 12 ounces penne pasta or preferred pasta shape
For the Homemade Pesto Sauce
- 2 cups fresh basil leaves, packed
- 1/2 cup pine nuts, toasted
- 2 cloves garlic, peeled
- 1/2 cup Parmesan cheese, grated
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 1/4 cup fresh lemon juice
For the Spinach and Cream Sauce
- 2 tablespoons butter
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 teaspoons lemon zest
Steps / Instructions
- Start by cooking the pasta: In a large pot of salted boiling water, cook the penne pasta until al dente, according to package instructions. Drain and set aside. Remember that pasta continues to cook slightly when mixed with the sauce, so avoid overcooking it during this initial step.
- Prepare the chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt, pepper, and garlic powder. Add to the skillet and cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside. Ensure the chicken is spaced evenly in the skillet for a nice sear.
- Make the homemade pesto sauce: In a food processor, combine the basil leaves, toasted pine nuts, garlic cloves, Parmesan cheese, and lemon juice. Pulse until finely chopped. Slowly add the olive oil while the processor is running, blending until smooth. Season with salt and pepper to taste. The consistency should be thick but spreadable.
- Prepare the creamy spinach sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the fresh spinach and sauté until wilted, about 2 minutes. You can chop the spinach roughly before adding if you prefer smaller pieces throughout the dish.
- Combine the sauces: Pour the heavy cream and chicken broth into the skillet with the spinach. Stir in the pesto sauce and bring to a simmer. Cook for 3-4 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking and ensure even heating.
- Combine all ingredients: Add the cooked chicken and pasta to the skillet, stirring to coat evenly in the sauce. Mix in the grated Parmesan cheese and lemon zest. Heat through for an additional 2-3 minutes. Adjust seasoning with salt and pepper if necessary. Ensure every piece of chicken and pasta is well-coated with the creamy sauce.
- Serve immediately, garnished with additional Parmesan cheese and fresh basil leaves if desired. A sprinkle of cracked black pepper can add a touch of heat and flavor.
Tips & Tricks
- Quality ingredients: Use fresh basil and high-quality Parmesan cheese for the best flavor in your homemade pesto. A good extra virgin olive oil can also enhance the overall taste of the pesto sauce.
- Substitutions: Swap pine nuts for walnuts or almonds if preferred. Each nut brings a unique flavor profile that can subtly change the taste of the pesto.
- Make-ahead: The pesto sauce can be made ahead and stored in the refrigerator for up to a week to save time. Pour a thin layer of olive oil on top to preserve its vibrant color.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or broth to loosen the sauce if needed. Avoid microwaving as it can alter the texture of the cream sauce.
- Avoid overcooking: Be careful not to overcook the chicken as it can become dry. It should be golden brown but still juicy. Consider using a meat thermometer to ensure the internal temperature reaches 165°F.
- Spinach freshness: Use fresh spinach for the best results, as frozen spinach contains extra moisture that can dilute the sauce.
- Enhance flavors: For an extra burst of flavor, try adding a splash of white wine to the cream sauce while it simmers. This adds depth and complexity, complementing the creamy chicken pesto pasta beautifully.
Variations
- Gluten-free: Use gluten-free pasta to accommodate dietary restrictions. Many brands offer delicious alternatives that hold up well in creamy sauces.
- Vegan option: Replace chicken with sautéed mushrooms and use a plant-based cream and cheese substitute for a vegan version. Nutritional yeast can add a cheesy flavor without dairy.
- Flavor variations: Add sun-dried tomatoes or roasted red peppers for an extra burst of flavor. These ingredients can be mixed in with the cream sauce to infuse additional savory notes.
- Spicy kick: Add a pinch of red pepper flakes into the sauce for some heat. Adjust the amount according to your spice preference.
- Alternative herbs: Substitute half the basil with fresh cilantro or parsley for a different herbal note in your pesto.
- Cheese varieties: Experiment with different cheese varieties like pecorino romano or asiago for a new twist on the classic pesto flavor.
Serving Suggestions
This creamy chicken pesto pasta is a flavorful pasta meal that’s delightful on its own or paired with a crisp green salad and crusty bread. A refreshing beverage like Homemade Strawberry Lemonade makes an excellent pairing. For dessert, consider a light yet decadent option, such as Dark Chocolate Raspberry Mousse Cake. Serve in bowls with a sprinkle of freshly grated Parmesan and a few basil leaves for a touch of elegance.
FAQ
- Can I use store-bought pesto? Absolutely, though homemade pesto offers a fresher taste and allows you to control the ingredients and flavors. Opt for a high-quality store-bought version if time is short.
- What if I don’t have fresh basil? While fresh basil is ideal, you can substitute with spinach or kale for a different flavor profile. The pesto will still be delicious and nutritious.
- How can I make the sauce thicker? Simmer the sauce longer to reduce it or add a slurry of cornstarch and water for a thicker consistency. Start with a teaspoon of cornstarch mixed with an equal amount of water.
- Is it possible to freeze the pesto? Yes, you can freeze pesto sauce in ice cube trays and thaw cubes as needed for individual servings.
- What’s the best way to thaw frozen pesto? For best results, thaw frozen pesto in the refrigerator overnight. This gradual thawing process helps maintain its fresh flavor and consistency, ensuring your creamy chicken pesto pasta remains delicious.
Ultimate Creamy Chicken Pesto Pasta with Spinach
A deliciously creamy chicken pesto pasta with spinach, combining tender chicken, homemade pesto sauce, and fresh spinach for an easy weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 12 ounces penne pasta or preferred pasta shape
- 2 cups fresh basil leaves, packed
- 1/2 cup pine nuts, toasted
- 2 cloves garlic, peeled
- 1/2 cup Parmesan cheese, grated
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 1/4 cup fresh lemon juice
- 2 tablespoons butter
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 teaspoons lemon zest
Directions
Cook the pasta: In a large pot of salted boiling water, cook the penne pasta until al dente, according to package instructions. Drain and set aside.
Prepare the chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt, pepper, and garlic powder. Cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
Make the pesto sauce: In a food processor, combine basil leaves, toasted pine nuts, garlic cloves, Parmesan cheese, and lemon juice. Pulse until finely chopped. Slowly add olive oil while the processor is running, blending until smooth. Season with salt and pepper.
Prepare the spinach sauce: In the same skillet, melt butter over medium heat. Add spinach and sauté until wilted, about 2 minutes.
Combine the sauces: Pour heavy cream and chicken broth into the skillet with spinach. Stir in the pesto sauce and bring to a simmer. Cook for 3-4 minutes.
Combine all ingredients: Add cooked chicken and pasta to the skillet, stirring to coat evenly in the sauce. Mix in grated Parmesan cheese and lemon zest. Heat through for an additional 2-3 minutes.
Serve immediately, garnished with additional Parmesan cheese and fresh basil leaves if desired.
Nutrition Facts
Recipe Reviews
- ★★★★★
Excellent recipe!
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Excellent recipe!