Chicken Pasta is a favorite—creamy Italian-seasoned rotini with chicken, sun-dried tomatoes, and spinach.
I love a good creamy pasta! Try Creamy Chicken Pasta or Chicken Penne Pasta next.
Chicken Pasta
Nothing beats a big plate of creamy chicken pasta, and this homemade version tastes just as good as a restaurant’s—at a fraction of the cost and ready in about 30 minutes.
This pasta is packed with sun-dried tomatoes, tender chicken, and fresh spinach. The quick Alfredo sauce is rich and flavorful without tons of ingredients. The secret? A big scoop of basil pesto—it adds amazing flavor and depth with zero extra effort!
More On Pesto
Pesto packs in flavor with basil, nuts, Parmesan, and olive oil—all in one ingredient. It won’t overpower the dish but gives a subtle, fresh boost.
For the best flavor, use refrigerated basil pesto, usually found near fresh pasta and gourmet cheese or homemade. Rana’s® Basil Pesto is a favorite. Fresh pesto can be pricey, but it lasts a while and adds big flavor to many meals.
Try leftover pesto in:
- Pesto Chicken Tortellini easy 30-min meal
- Pesto Chicken with a corn and bean salsa
- Creamy Pesto Orzo with ground turkey (one-pot meal!)
- Pesto Vegetable Bowls over couscous
- Pesto Chickpea Sandwiches easy vegetarian lunch
Quick Tip
Skip the pesto by replacing it with 1/4 cup more heavy cream. Add extra salt and Italian seasoning, then garnish with fresh parsley or basil.
Emulsifying Chicken Pasta
The secret to a smooth, flavorful sauce is emulsifying—mixing Alfredo sauce, hot pasta, and reserved pasta water.
Though cloudy, pasta water is full of starch and salt. When combined with the warm sauce, it helps everything blend into a rich, silky texture.
Quick Tip
Forget to save pasta water? I do too! Try this: Place a mug or heat-safe measuring cup in the colander. When you drain the pasta, you’ll see it and remember to save some water first!
Tips For Chicken Pasta
- Salt the pasta water: This is your only chance to season the pasta. Add salt when the water is boiling, then wait for it to boil again before adding the pasta.
- Sun-dried tomatoes: Julienne-cut sun-dried tomatoes with herbs add great flavor and save chopping time.
- Make it saucier if needed: If the pasta soaks up too much sauce or you want more, stir in a little reserved pasta water until it’s just right.
- Grate Parmesan finely: Use the small holes on a grater so it melts smoothly and measures correctly.
- Chop spinach: It’s optional, but smaller pieces blend in better and are easier to eat.
- Let chicken rest: Cover with foil and let it sit before cutting to keep it juicy and tender. I cut it while the sauce thickens.
Storage
Chicken Pasta Storage
Enjoy this dish fresh when the sauce is perfectly blended.
You can store leftovers in the fridge for up to 3 days, but you might need to add more heavy cream when reheating to get the right consistency.
Freezing and thawing may affect the texture due to the pasta and dairy.
More Pasta Dishes
- Chicken Pot Pie Pasta made in one pot!
- Mediterranean Pasta Salad with a lemon dressing
- Creamy Pesto Pasta with broccoli
- Pasta e Fagioli Olive Garden copycat
- Taco Pasta with ground beef
Chicken Pasta
Equipment
- Large skillet heavy-bottomed
Ingredients
- 3 cups uncooked rotini
- 2 medium-sized chicken breasts
- Salt and pepper
- 1-1/2 teaspoons Italian seasoning divided
- 3 tablespoons unsalted butter divided
- 1 tablespoon minced garlic 3 cloves
- 1 cup reduced-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup Parmesan cheese plus additional Parmesan for serving, see note 1
- 1/2 cup sun-dried tomatoes packed in oil coarsely chopped
- 4 packed cups baby spinach see note 2
- 1/4 cup fresh basil pesto optional—see note 3
- Finely chopped Italian parsley or basil, for serving
Instructions
- Cut chicken breasts in half widthwise to make 4 pieces. Use a meat mallet/frying pan/your fist to give each piece a quick pound—no need to flatten, just even it out. Season both sides with salt, pepper, and Italian seasoning. I add about 1/4 teaspoon of each seasoning to one side, flip, and add another 1/4 teaspoon of each seasoning to the other side.
- Set a large colander in the sink with a glass mug or liquid measuring cup in the center. (So you don’t forget to grab some pasta water before draining the pasta!) Bring a large pot of water to boil. Generously salt the water and cook the pasta according to package instructions, subtracting 1 minute from what the package indicates. Use the glass mug to remove a big scoop of pasta water, then drain the pasta and set aside. Don’t rinse.
- Meanwhile, add 2 tablespoons butter to a large heavy-bottom skillet. Heat on high to melt, then add the chicken pieces in one layer. Cook for about 2–3 minutes per side or until cooked through (registers 160°F/juices run clear); remove to a plate. Tent with foil and set aside.
- Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Once melted, add garlic. Cook until golden, stirring constantly, about 30 seconds. Pour in 1/2 cup of chicken broth. It should sizzle and boil; scrape up any browned bits off the bottom of the pan. Once this 1/2 cup is mostly evaporated, add in the other 1/2 cup. Stir.
- Add in the heavy cream, Parmesan cheese, sun-dried tomatoes, and the remaining 1 teaspoon Italian seasoning. Simmer over medium heat, stirring occasionally, for 3–5 minutes or until it thickens and slightly reduces. The sauce shouldn’t boil; reduce heat and stir more frequently if needed. While it is thickening, dice the chicken into small pieces or shred with two forks on the plate.
- Add the spinach, chicken (and any juices left behind on the plate), and pasta. Use tongs to toss ingredients into the cream sauce until the sauce thickens, nicely coats the pasta, and the spinach cooks down (1–2 mins). If the sauce is too thick, slowly add in the reserved pasta water. After tossing for about a minute, add in the pesto and continue to toss. Taste and adjust, adding more salt/pepper to taste.
- Serve immediately. Top individual plates with a touch more Parmesan if desired and fresh herbs if used. Pasta is best enjoyed right after being tossed.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be made ahead and frozen? I’d like to add it to my Christmas Eve buffet but I do a lot of precook/freeze or I couldn’t get it done
Sorry Carol this recipe wouldn’t do well being frozen and thawed
Am I missing the link to pinterest in the recipes? I follow you on pinterest but I had to do a search for this on pinterest to be able to save it. The recipe was posted on FB and many times that is where I decide to save a recipe. Thanks! Making this soon, btw
There is a link at the top of the page! Just a P! Can’t wait to hear what you think of this recipe! 🙂
I made this last night and it was wonderful! Even though I didn’t have pesto on hand, the sauce still had so much flavor and was a nice change of pace from the fettuccini alfredo I normally make. I don’t usually use sun dried tomatoes but I enjoyed them in this dish.
I am so happy you loved this Chicken Pasta! The sun-dried tomatoes are definitely my favorite part of the dish! 🙂