Chicken pesto pasta with sun-dried tomatoes and spinach

Okay, confession time: I guard a tiny kitchen secret that makes this simple pasta taste like something I ordered at a cozy trattoria. The trick? Don’t treat pesto like a condiment—treat it like a sauce. I toss hot pasta with **pesto**, a splash of reserved pasta water, and let the starchy steam marry everything together. Add quickly seared **chicken**, chewy ribbons of **sun-dried tomatoes**, and a handful of bright **spinach**, and you’ve got dinner that smells like basil and garlic and looks like a million bucks. This dish came from a weeknight experiment that turned into a staple, and I’m sharing the insider move so you can skip the fuss and go straight to the good part: twirling warm, glossy noodles around your fork.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

This chicken pesto pasta comes together fast, tastes bright and savory, and textures play nicely—tender chicken, silky pesto-coated pasta, chewy sun-dried tomatoes, and wilted poppy spinach. It’s so easy even your oven can’t mess it up, and the aroma of garlic and basil will make anyone hover around the stove. Bonus: it looks elegant enough for guests but refuses to be fussy for weeknights.

Ingredients

For the Main Dish:

• 12 ounces pasta (penne, rotini, or farfalle)
• 1 lb boneless, skinless chicken breasts or thighs, trimmed and cut into 1-inch pieces
• Salt and pepper, to taste
• 2 tbsp olive oil, plus more if needed
• 3 cloves garlic, minced
• 1 small shallot, minced (or 1/4 cup finely chopped onion)
• 1/2 cup sun-dried tomatoes, sliced (packed in oil preferred; if dry, rehydrate)
• 4 cups fresh baby spinach
• 1/2 cup store-bought or homemade basil pesto
• 1/2 cup reserved pasta water (plus extra if needed)
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1 tbsp lemon juice (about 1/2 lemon)
• Red pepper flakes, optional, to taste

For the Sauce / Garnish (if applicable):

• Extra Parmesan for serving
• Fresh basil leaves for garnish (optional)
• Drizzle of olive oil or a few torn sun-dried tomato pieces to finish

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions (usually 8–10 minutes). Before you drain, scoop out and reserve 1/2 cup of the hot pasta water — that starchy liquid will rescue the sauce if it needs silkiness.

Step 2:

While the water heats, season the chicken with salt and pepper. Heat a large skillet over medium-high heat and add 2 tbsp olive oil. When the oil shimmers, add chicken in a single layer and sear without moving for about 2 minutes, then toss and cook another 3–4 minutes until nicely browned and cooked through. Tip: cut pieces uniformly so they cook evenly. Aim for an internal temp of 165°F.

Step 3:

Push the chicken to one side, add a touch more oil if needed, then sauté the shallot and garlic until fragrant and golden, about 30–45 seconds (don’t let the garlic burn—bitter = sad). Toss in the sun-dried tomatoes to warm and release their oil. You’ll smell that sun-kissed sweetness instantly.

Step 4:

Add the drained hot pasta to the skillet along with the pesto, Parmesan, and 1/2 cup reserved pasta water. Toss vigorously — the pasta will steam and the pesto will loosen into a glossy sauce. If it looks too thick, add more pasta water, a tablespoon at a time. Stir in the spinach until it wilts and becomes bright green. Taste and adjust with salt, pepper, and lemon juice.

Step 5:

Plate the pasta, sprinkle with extra Parmesan, a pinch of red pepper flakes if you like heat, and a drizzle of olive oil. Serve hot so the sauce stays silky and the chicken tastes juicy. I like to garnish with torn basil for that extra fresh pop.

Pro Tips

• Slice chicken into similar-sized pieces for even cooking; thinner pieces sear faster and stay juicy.
• Reserve pasta water — it acts like glue for the sauce and makes pesto coat every noodle beautifully.
• If your pesto tastes too salty, cut it with a tablespoon of plain Greek yogurt or a splash more pasta water.
• Use sun-dried tomatoes in oil when possible; they add instant richness. If you only have dry ones, soak them in warm water for 10 minutes first.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (pan-fry until golden) to make it vegetarian; press tofu first to remove excess water.
• Swap heavy cream with Greek yogurt for a tangy, lighter finish (stir in off heat to prevent curdling).
• Use gluten-free pasta and cook to package directions for a GF option.
• For dairy-free, skip Parmesan and add nutritional yeast or a squeeze more lemon for brightness.

Variations & Tips

• Spicy version: add 1 tsp red pepper flakes while cooking garlic for a warm kick.
• Kid-friendly: halve the sun-dried tomatoes and skip red pepper flakes; serve with extra grated Parmesan on the side.
• One-pan wonder: cook the pasta in a wide skillet with extra broth and finish directly in the pan for a starchy sauce.
• Mediterranean twist: add olives and a sprinkle of oregano for a briny depth.
• Creamy upgrade: stir in 1/4 cup heavy cream or half-and-half at the end for a richer sauce.
• Herb-forward: fold in chopped parsley or basil for a brighter finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Store the pasta and chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or broth to revive the sauce; finish with a little fresh pesto or lemon before serving.

Can I double the recipe?

Sure thing. Use a larger pot and skillet or split into two pans so the chicken sears instead of steams. You might need a bit more pasta water to emulsify the sauce when you double it.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if substituting and add a splash of lemon to mimic the richness.

How do I know it’s done?

Chicken pieces should have golden edges and reach an internal temperature of 165°F. Pasta should be al dente—tender but with a tiny bite. The sauce should look glossy and coat the noodles.

What if I don’t have ingredient X?

No panic. Swap sun-dried tomatoes for roasted cherry tomatoes, shallots for onions, and store-bought pesto for basil and garlic blended with olive oil and Parmesan.

How I Like to Serve It

I usually pair this with a simple green salad and crusty bread to mop up every last bit of pesto. It shines at weeknight dinners, impresses at casual dinner parties, and travels well for lunch the next day. On warm evenings, I swap the heavy finish for extra lemon and a glass of chilled white wine.

Notes

• Store leftovers in the fridge up to 3 days. Reheat gently in a skillet with a splash of water or broth.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer for accuracy.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!