This easy weeknight pasta is packed with flavour and comes together in no time—perfect for when you want something cozy and satisfying without much effort. Using good quality store-bought pesto makes it quick and convenient, but feel free to use homemade pesto if you have some on hand.
The combination of tender chicken breast, earthy mushrooms, vibrant spinach, and creamy pesto sauce is just a dream. It’s one of those dishes that tastes like you’ve put in a lot more work than you actually have. And let’s talk about the chicken—no dry chicken breasts here. With the right technique, they turn out juicy and golden every time.
Serve this with a glass of chilled white wine and you’ve got a restaurant-worthy meal, made in your own kitchen.
Tips for perfectly juicy chicken breasts:
- Leave the chicken breasts whole to keep in the juices, as soon as you cube them they will dry out during cooking.
- Pan fry the on 1 side, but don’t move them around in the pan. Just let them sear and caramelise on 1 side without moving, this will trigger the maillard reaction which is the caramelising of the crust. As soon as you move the chicken breasts around they will steam rather than sear. About 4 minutes on each side.
- Once the core temperature reaches 70°C degrees the cooking part is ready (it will slowly continue to cook through in the next step).
- Wrap the chicken thighs well in aluminium foil and let it rest for 10 minutes.
- Voila, perfectly juicy chicken thighs! Now you can slice them into strips or bitesize pieces if you like.
- Don’t throw out the resting juices, this stuff is pure flavour! Add them to the sauce.
- A great addition to this would be to pan fry along halved of sliced lemon, let them char and caramelise. Then let them rest along with the chicken in the foil. You’ll get an amazing lemony sauce from this.
Why You’ll Love This Recipe
- Quick & easy – Ready in under 30 minutes.
- Creamy & comforting – With no heavy cream overload.
- Great for leftovers – Tastes even better the next day.
- Customisable – Add cherry tomatoes, swap spinach for kale, or try it with gnocchi.
FAQs
Can I use a different protein?
Yes! This dish also works beautifully with prawns, leftover roast chicken, or pan-fried tofu for a vegetarian version.
Can I make it dairy-free?
Absolutely—use a dairy-free pesto and swap the cream or cheese (if using) for a plant-based alternative.
What pasta shape works best?
Short pasta like fusilli, penne, or rigatoni works well as they hold the sauce nicely, but it’s equally good with spaghetti or tagliatelle.
Can I freeze this?
You can, but cream-based sauces can split upon reheating. For best results, enjoy it fresh or store in the fridge for up to 3 days.
Looking for more easy pasta recipes? Then try my Easy Herby Cheesy Broccoli Pasta or what about my One Pan Aubergine & Tomato Pasta?
Oh, and I also made a video!
——————–
