By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
601 cal · 45 min
One-Pan Chicken with Creamy Sun-Dried Tomato Pesto Sauce
Recipe GLPR83aa769377d5f5
Tender chicken breasts are pan-seared and combined with a luscious sun-dried tomato pesto cream sauce, sautéed mushrooms, and fresh spinach. This elegant one-pan dish comes together in under 45 minutes and is finished with creamy goat cheese and fresh parsley for a restaurant-quality meal that's perfect for weeknight dinners or special occasions.
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Ingredients
2 cups dried fusilli pasta
3-4 skinless, boneless chicken breasts (1 3/4 to 2 pounds)
kosher salt
freshly ground black pepper
2 tablespoons extra virgin olive oil, divided
1 tablespoon butter
10 baby bella or cremini mushrooms, cleaned, stemmed and sliced
1 1/3 cups half and half
1 jar (6.35 ounces) sun-dried tomato pesto
2 cups fresh baby spinach
1/4 cup crumbled goat cheese
Italian flat leaf parsley for garnish
Directions
Bring a pot of salted water to a boil and cook the fusilli pasta according to package directions. Drain and set aside, reserving some pasta water if desired for thinning the sauce later.
While the pasta cooks, pat the chicken breasts dry and season both sides generously with kosher salt and freshly ground black pepper.
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Once the butter is foaming, add the sliced mushrooms and sauté for 3-4 minutes, stirring occasionally, until lightly golden. Transfer the mushrooms to a clean bowl and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet and increase the heat to medium-high. Place the seasoned chicken breasts in the pan and cook for 12-15 minutes, turning once halfway through, until the internal temperature reaches 165°F and the chicken is no longer pink. Transfer the cooked chicken to a plate.
Pour the half and half into the skillet over medium heat. Add the sun-dried tomato pesto and whisk together until well combined. Season with kosher salt to taste. Simmer for 2-3 minutes, then return the cooked mushrooms and chicken to the pan, stirring gently to coat everything in the sauce. Continue cooking for 3-5 minutes until the sauce has reduced slightly and the flavors meld.
Stir in the fresh baby spinach until wilted. If desired, add the cooked pasta directly to the skillet and toss to coat with the sauce. Alternatively, divide the pasta among serving bowls and top with the chicken and creamy sauce.
Divide the chicken, sauce, and pasta among four serving plates. Garnish each plate with crumbled goat cheese and fresh Italian parsley before serving.
Comments
Sun-dried tomato pesto is your bottleneck: Harris Teeter carries it reliably, but Food Lion and ALDI stock are unpredictable, so budget a quick stop if you're flexible on location. The 45-minute claim is honest for active cooking, but add 10 minutes for browning the chicken properly and getting the pasta water to a boil—closer to 55 total. Cost per serving lands around $4.50–$5.00 with decent goat cheese, driven by the chicken and pesto; spinach, mushrooms, and butter are inexpensive Charlotte staples. It's a one-pan weeknight win that reheats well and keeps a family fed without fussing, though the cream sauce is rich and not lean.
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