Creamy Chicken Pesto Pasta with Spinach | CookOS

Creamy Chicken Pesto Pasta

Name: Creamy Chicken Pesto Pasta with Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 lb campanelle pasta; 1 lb boneless, skinless chicken thighs; 2 tbsp olive oil; 1 tbsp butter; 4 cloves garlic, minced; 2 cups fresh spinach; 1/2 cup pesto; 1 cup heavy cream; 1 cup reserved pasta water; 1/2 cup Parmesan cheese, grated, plus more for garnish; Salt, to taste; Black pepper, to taste

This creamy chicken pesto pasta combines seared chicken thighs with fresh spinach and a silky pesto cream sauce, tossed with campanelle pasta and finished with Parmesan. It comes together in under 30 minutes for an easy weeknight dinner.

🌍Italian-American 🏷️Creamy pasta 🏷️Pesto pasta 🏷️Chicken pasta 🏷️Weeknight dinner Comfort food

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by tinekeyounger

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Ingredients

1 lb campanelle pasta
1 lb boneless, skinless chicken thighs
2 tbsp olive oil
1 tbsp butter
4 cloves garlic, minced
2 cups fresh spinach
1/2 cup pesto
1 cup heavy cream
1 cup reserved pasta water
1/2 cup Parmesan cheese, grated, plus more for garnish
Salt, to taste
Black pepper, to taste

12 Ingredients

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Instructions

1
Bring a large pot of salted water to a boil. Cook pasta according to package directions.
2
While the pasta cooks, season chicken thighs with salt and pepper.
3
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until cooked through and golden brown.
4
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Then, drain the pasta.
5
Remove the cooked chicken from the skillet and set aside on a plate.
6
In the same skillet, melt the butter over medium heat.
7
Add the minced garlic and sauté for about 30 seconds until fragrant.
8
Add the fresh spinach and cook until it wilts.
9
Stir in the pesto, followed by the heavy cream.
10
Pour in the reserved pasta water and stir the sauce until it comes together and thickens slightly.
11
Add the cooked pasta and grated Parmesan cheese to the skillet. Stir everything together until the pasta is well-coated in the sauce.
12
Slice the cooked chicken.
13
Serve the pasta in bowls, topped with the sliced chicken and an extra sprinkle of Parmesan cheese.

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Tips & Notes

Pro tips

Sear chicken thighs skin-side down over medium-high heat until golden and crispy; this builds flavor and renders fat that infuses the sauce.
Stir in pesto off heat after adding cream to preserve the fresh basil flavor—excess heat can darken and bitter it.
Use reserved pasta water to adjust sauce consistency; add a splash at a time while tossing to reach a silky, coat-the-pasta consistency.
Season conservatively at first since pesto, Parmesan, and pasta water are all salty; taste before adding salt.

Substitutions

Heavy cream → crème fraîche or Greek yogurt (adds tang; temper off heat to prevent curdling)
Fresh spinach → kale or Swiss chard (add 1–2 minutes earlier so it wilts fully)
Pesto → sun-dried tomato paste or prepared marinara (omit basil-forward flavor but maintains creaminess)
Parmesan → Pecorino Romano (sharper, saltier; reduce quantity by 25%)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days; reheat on the stovetop over medium heat with a splash of pasta water or cream, stirring gently to restore sauce consistency.

Common Questions

Can I use chicken breast instead of thighs?

Yes, but chicken thighs stay more moist and tender. If using breast, pound to even thickness and watch carefully to avoid overcooking.

What pasta shape works best for this dish?

Campanelle is ideal because its ridged, bell-shaped form catches the cream sauce. Penne, fusilli, or farfalle are good alternatives.

Can I make this ahead?

Cook the pasta and chicken separately, then store in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of pasta water or cream to loosen the sauce.