Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Pesto Chicken Pasta with Spinach (Creamy, Fresh & Easy)

Sarah Smith
Nov 24, 2025
2 min read

Updated: Dec 15, 2025

Pasta with pesto, spinach, and chicken in a white bowl, topped with grated cheese and basil leaves. Bright green and appetizing.

This Pesto Chicken Pasta with Spinach is the ultimate “quick but cozy” weeknight meal. Tender chicken, warm pasta, bright basil pesto, and fresh spinach come together in one pan for a creamy, flavorful dinner that tastes restaurant-worthy — without the work.

It’s fresh, light, comfort food with an easy twist. Serve it with a Southern Garden Salad, Cranberry Spinach Salad, or with Easy Homemade Italian Bread for a complete meal.

Recipe Card

Prep Time: 10–15 minutes Cook Time: 20–25 minutes Total Time: 30–40 minutes Servings: 4–6 servings

Nutrition Estimate (Per Serving)

Calories: 480–550 Protein: 30–35g Fat: 22–26g Carbohydrates: 45–55g Fiber: 3–5g

Ingredients

For the Chicken & Pasta

2 cups cooked chicken (cubed or shredded)(or use 2 raw chicken breasts and cook below)
12 oz pasta (penne, rotini, bowties, or fettuccine)
2 tbsp olive oil
2 cloves garlic, minced
½ cup basil pesto
½ cup heavy cream or half-and-half
½ cup grated Parmesan
2 cups fresh spinach
Salt & pepper to taste
1 tbsp lemon juice (optional but brightens the pesto!)

Optional Add-Ins

Sun-dried tomatoes
Cherry tomatoes
Fresh basil
Pine nuts

Instructions

1. Cook the Pasta

Cook pasta in salted boiling water until al dente. Reserve ½ cup of pasta water. Drain and set aside.

2. Cook the Chicken (skip if using pre-cooked)

Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden and cooked through. Remove, rest 5 minutes, then slice or cube.

3. Make the Sauce

In the same skillet, add garlic and sauté 30 seconds. Stir in pesto, cream, and Parmesan until smooth. Thin with pasta water as needed (start with 2–3 tbsp).

4. Add the Chicken & Spinach

Add the cooked chicken back into the skillet. Add spinach and stir until wilted.

5. Toss with Pasta

Add the cooked pasta and toss to coat in the creamy pesto sauce. Finish with lemon juice, more Parmesan, and fresh basil if desired.

Tips for Perfect Pesto Pasta

Add pasta water gradually — it helps the sauce cling beautifully.
Use fresh, bright pesto for the best flavor.
Add cherry tomatoes for color and freshness.
For extra creaminess, add 1–2 tbsp cream cheese.

FAQ

Can I use store-bought pesto?

Yes! High-quality refrigerated pesto tastes the best.

Can I make this lighter?

Use half-and-half or a splash of milk and pasta water instead of cream.

Can I make this ahead?

Yes — it reheats well. Add a splash of milk when warming.

Can I use rotisserie chicken?

Absolutely — it makes this recipe even faster.

Can I add vegetables?

Cherry tomatoes, peas, broccoli, and zucchini all work beautifully.

Conclusion

This Pesto Chicken Pasta with Spinach is the kind of comforting dinner that fits perfectly into busy schedules. It reheats beautifully, making it a great option for leftovers, next-day lunches, or simple meal prep for the week ahead. With tender chicken, flavorful pesto, and fresh spinach in every bite, it’s a reliable, cozy meal you’ll be glad to have ready when hunger hits.