This restaurant-style chicken and pasta dish is beautifully seasoned with spinach and pesto sauce...and since it cooks in just one skillet, clean-up is a breeze!

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

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  • Reduce the heat to medium. Add the onion and cook for 3 minutes or until tender, stirring occasionally. Stir in the broth and pesto sauce. Add the spinach. Cover and cook for 5 minutes or until the spinach is wilted.

  • Stir in the fettuccine. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese, if desired.

Tips

Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer--just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

Nutrition Facts

786 calories; protein 55g 110% DV; carbohydrates 54g 17% DV; fat 38.8g 60% DV; cholesterol 112.3mg 37% DV; sodium 1018.4mg 41% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/05/2012
LOVE IT! I added mushrooms roma tomatoes and garlic salt to taste. I also added two cloves of fresh pressed garlic to the onion as it cooked. I doubled the chicken broth spinach and fettuccine so I had extra left over and added Wonder Flour to thicken up the sauce a bit and it turned out wonderful! There was no need to double the pesto. Read More
(18)

Most helpful critical review

Rating: 3 stars
08/14/2012
Made per recipe I'll give this three stars. However this has potential so I will definitely try again adding more flavor (fresh garlic pepper perhaps). Read More
(2)
34 Ratings
  • 5 star values: 17
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/04/2012
LOVE IT! I added mushrooms roma tomatoes and garlic salt to taste. I also added two cloves of fresh pressed garlic to the onion as it cooked. I doubled the chicken broth spinach and fettuccine so I had extra left over and added Wonder Flour to thicken up the sauce a bit and it turned out wonderful! There was no need to double the pesto. Read More
(18)
Rating: 4 stars
12/21/2011
This was delicious! As i was eating it i decided that next time i will add mushrooms. Also i used a 6.7 oz jar of pesto and it still seemed to have too much of a pesto taste. Next time I will back it off a little. Besides that It was great! Definitely something we will have again! Read More
(11)
Rating: 4 stars
01/03/2012
This is a very easy recipe but quite tasty. I added the pesto slowly to my taste as well. I didn't want it to overpower the dish. I think adding fresh tomatoes would have been a good addition. Read More
(10)
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Rating: 5 stars
01/10/2012
Amazing!!! It tasted like something I would expect to get at a great Italian restaurant! My 5 year old loved it too! The only change I made was that I used just a little over 3/4 of the jar of pesto. Read More
(7)
Rating: 3 stars
08/14/2012
Made per recipe I'll give this three stars. However this has potential so I will definitely try again adding more flavor (fresh garlic pepper perhaps). Read More
(2)
Rating: 5 stars
06/12/2012
I happened to have some spinach tortillini on hand Read More
(2)
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Rating: 4 stars
01/25/2013
I added 3 fresh garlic cloves finely chopped to the recipe (mixed with the onions). I am not so sure it would be good without garlic. I also added frozen spinach because I didn't have fresh. Overall the recipe was good. We topped it with parmesan- it's also good with a sprinkle crushed red pepper if you like it spicy! Read More
(1)
Rating: 4 stars
10/21/2012
Good recipe. I used frozen spinach instead of fresh and added sun dried tomatoes. I also halved the pesto because I have heartburn issues but I think it would work just as well with the full amount of pesto. The chicken was moist and tasty. I'm planning to make this again soon. Read More
Rating: 4 stars
08/26/2019
This was a very easy and flavorful dish! My only additions were mushrooms and freshly minced garlic. If you’re looking for a quick one skillet dinner, this is absolutely perfect! I will definitely be making it again. Read More