Begin by bringing a large pot of water to a rolling boil over high heat. Add a generous amount of salt, then pour in your choice of short pasta—penne or rotini work beautifully. Cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside while you prepare the rest of the dish.

In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat until melted and shimmering. Season sliced chicken breasts with salt and pepper, then carefully add them to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F. Once done, transfer the chicken to a plate and let it rest before slicing.

Lower the heat to medium and sprinkle 2 tablespoons of all-purpose flour into the skillet, stirring constantly for about 1 minute. This will create a roux, enhancing the creamy texture of your Chicken Pesto Pasta with Spinach.

Gradually pour in 1 cup of chicken broth, whisking continuously to avoid lumps in the sauce. Once incorporated, add 1 cup of heavy cream, 1/2 cup of basil pesto, 1 tablespoon of lemon juice, and 1/2 cup of chopped sun-dried tomatoes. Bring the mixture to a gentle simmer, allowing it to thicken slightly for about 3-4 minutes.

Add 4 cups of fresh baby spinach to the sauce, stirring until the leaves are wilted, which takes about 2-3 minutes.

Once the spinach has wilted, add the drained pasta to the skillet and gently toss to coat it well in the rich sauce.

To finish, slice the rested chicken and nestle it on top of the pasta. Optionally, sprinkle freshly grated Parmesan cheese over the dish.