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Chicken Spinach Pesto Pasta

Rated as 4.88 out of 5 Stars

"My wife and I invented this while in Cinque Terre, Italy."
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57 m servings 775
Original recipe yields 4 servings


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  1. Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini. Cook uncovered, stirring occasionally, until the tortellini are tender, about 12 minutes. Drain.
  2. Heat olive oil in large skillet over medium heat. Add chicken; season with parsley, lemon juice, chili powder, salt, and black pepper. Cook and stir until chicken is no longer pink and the juices run clear, about 5 minutes.
  3. Stir mushrooms, spinach, and kale into the skillet; cook until wilted, about 5 minutes. Reduce heat slightly and add tomato and pesto; cook and stir until flavors combine, about 5 minutes. Serve over tortellini.

Nutrition Facts

Per Serving: 775 calories; 42.7 64.1 40.2 98 980 Full nutrition

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Read all reviews 6
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It was great, I used 1/2 Pesto and it was still good

Came up with this Idea and then searched for similar. Mine was Kale. Garlic butter. spaghetti. Italian sausage. OMG best meal ever had and not a veg fan and never had Kale before Family lo...

This was exactly what I was looking for. I had chicken, tortellini and homemade pesto. It came out great but I did make a few changes. I used a box of frozen broccoli because I didn't have sp...

Happened to have all the ingredients but tomato and kale. Very good flavor profile for

I will definitely make this again! I didn't have kale so omitted it, and also only had half of a jar of pesto. This came out beautifully seasoned and very flavorful! Super quick to make, but tas...

I forgot to buy a tomato, but other than that I made this recipe as directed. I think I actually would prefer this dish without the pesto, or at least with half the amount. It's not that I do...