Creamy Chicken Pesto Pasta With Spinach
A rich, herby, and cozy pasta dish that comes together in about 40 minutes, making it the perfect weeknight meal. Juicy chicken, tender spinach, and a silky pesto cream sauce cling to every noodle for a restaurant-quality dinner at home.
Equipment
- Large Pot
- Large Dutch oven or wide skillet
- Slotted spoon
Ingredients
- 1 tablespoon olive oil
- 1 package (16 oz) boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 3 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz container)
- 8 oz uncooked farfalle (bow-tie) pasta (about 3 cups)
- 4 oz (half of 8-oz package) cream cheese, cut into 1-inch cubes
- 1/2 cup refrigerated basil pesto (from 7-oz container)
- 1 package (8 oz) fresh spinach, coarsely chopped
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons shredded Parmesan cheese
Instructions
Cook the Pasta
- Bring a large pot of generously salted water to a rolling boil. Cook the farfalle according to package directions until al dente. Before draining, scoop out and reserve at least 1 cup of the starchy pasta water. Drain the pasta and set it aside.
Sear the Chicken
- While the pasta is cooking, warm the olive oil in a large Dutch oven or wide skillet over medium-high heat. Season the chicken pieces with salt, pepper, and garlic powder.
- Add the chicken to the hot pan and cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through. Use a slotted spoon to transfer the chicken to a plate, leaving the drippings in the pan.
Build the Creamy Pesto Sauce
- Reduce the heat to medium. Pour a splash of chicken broth into the pan and scrape the bottom to loosen any browned bits.
- Add the remaining chicken broth, the cubed cream cheese, and the basil pesto. Stir or whisk constantly until the cream cheese melts and the sauce is smooth and creamy.
Finish, Toss, and Serve
- Return the cooked chicken to the sauce. Bring to a gentle simmer. If the sauce seems too thick, stir in about 1/2 cup of the reserved pasta water. Let it bubble for 1 to 2 minutes until the sauce coats a spoon nicely.
- Remove the pan from the heat. Add the fresh spinach and fold it into the hot sauce until it just begins to wilt.
- Add the cooked pasta to the pan and toss everything together until the pasta is fully coated in the sauce. Serve immediately, garnished with chopped fresh basil and shredded Parmesan cheese.
Notes
Sauce Tip: Don't discard the starchy pasta water! It's the key to a silky, emulsified sauce that won't separate or feel greasy. Add it a little at a time until the sauce is the perfect consistency.
Best Results: Use room temperature cream cheese to ensure it melts smoothly without lumps. Also, avoid overcrowding the pan when cooking the chicken; sear it in batches if needed to get a good golden-brown crust.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or chicken broth to loosen the sauce and restore its creamy texture.
Variations: For a vegetarian version, substitute the chicken with cannellini beans or sautéed mushrooms. You can also add other vegetables like steamed broccoli or roasted red peppers near the end of cooking.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 650kcalCarbohydrates: 42gProtein: 45gFat: 35gSaturated Fat: 15gCholesterol: 130mgSodium: 750mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 10mgCalcium: 150mgIron: 3mg
Tried this recipe?Let us know how it was!