Creamy Chicken Pesto Pasta features tender pan-fried chicken in a delicious sun-dried tomato and spinach pesto sauce. This dish is quick and easy to prepare, coming together in about 30 minutes.
1: Boil a large, salted pot of water for the pasta.
2: Cook pasta al dente according to package directions.
3: Cut the chicken lengthwise to have 4 thinner pieces and season with garlic powder, salt & pepper.
4: Heat olive oil and butter in a skillet over medium-high heat.
5: Add the chicken and cook for 5-6 minutes on each side until cooked through.
6: Transfer chicken to a plate and let it rest for a few minutes before slicing it into bite-size pieces.
7: Sprinkle flour into the skillet and cook for about 1 minute.
8: Add chicken broth, cream, pesto, lemon juice, and sun-dried tomatoes to the skillet and scrape up brown bits from the bottom.
9: Let the mixture gently simmer for a few minutes until it thickens.
10: Stir in the spinach and let it wilt.
11: Add the drained pasta, tossing to combine, and season with extra salt & pepper if needed.
12: Serve with sliced chicken on top and extra parmesan cheese if desired.
