A 30-minute creamy pesto chicken pasta combining seared chicken thighs, wilted spinach, and a heavy-cream pesto sauce tossed with cavatappi. The dish comes together in one pan with minimal cleanup, making it ideal for busy weeknights.
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Bring a large pot of water to a boil. Once boiling, salt the water generously (it should taste like the ocean). Add the pasta and cook according to package directions. Before draining, reserve about ¼ cup of the pasta water. Set aside.
While the pasta cooks, season the chicken generously on both sides with salt, pepper, garlic powder, and onion powder.
In a large pan over medium-high heat, add a drizzle of olive oil (about a tablespoon) and heat until it shimmers. Add the chicken and cook until golden and cooked through, about 5 to 8 minutes per side. Avoid flipping back and forth to allow a golden crust to form. Use a meat thermometer to confirm doneness — 165°F. Remove the chicken from the pan and set aside.
In the same pan, add the butter and garlic, if using. Cook for about a minute, just until fragrant. Add the spinach and push it around until it wilts, about 3 minutes. Spoon in the pesto, then pour in the heavy cream and reserved pasta water. Let the sauce simmer for a few minutes until slightly thickened.
Add the cooked pasta to the pan and toss until fully coated. Stir in the Parmesan until melted and creamy. Slice or shred the chicken, then add it back into the pan. Season with more salt and pepper as needed. Finish with extra Parmesan on top.
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or reserved pasta water to loosen the sauce.
Yes, but chicken thighs stay moister during the 5–8 minute sear. If using breasts, reduce cooking time and check doneness at 165°F to avoid drying them out.
Cavatappi is ideal for trapping the creamy sauce, but penne, farfalle, or fusilli work well. Avoid thin pastas like angel hair that break easily.
Cook the pasta and chicken separately, then store in the fridge for up to 2 days. Reheat gently with a splash of cream or pasta water to loosen the sauce.
Use a meat thermometer to confirm 165°F internal temperature. Avoid flipping repeatedly—cook 5–8 minutes per side to develop a golden crust.
Yes, store-bought pesto works perfectly and saves time. Adjust quantity to taste—start with ⅓ cup and add more if you prefer stronger pesto flavor.
