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

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.

Why You’ll Love This

• Creamy pesto sauce packed with fresh basil flavor

• Tender chicken and spinach make it hearty and satisfying

• Easy enough for busy weeknights

• Rich, cozy comfort food with a fresh Italian-inspired twist

• Comes together in about 30 minutes

• Perfect balance of creamy, cheesy, garlicky flavor

• Great for meal prep and leftovers

  
  

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.

Final Thoughts

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.