Chicken Pesto Pasta
A comforting pasta dish featuring tender chicken, vibrant basil pesto, and a creamy sauce, perfect for any occasion.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
- 2 cloves garlic minced
- 1 oz. Parmesan cheese (about 1/2 cup finely grated or 1/3 cup store-bought grated)
- 1 lb boneless, skinless chicken breasts (about 2 small)
- ¾ tsp. kosher salt divided, plus more as needed
- ¼ tsp. freshly ground black pepper
- 12 oz. dried penne or other tube-shaped pasta
- 1 Tbsp. olive oil
- 5 oz. baby spinach (about 5 cups)
- 1 cup heavy cream
- ½ cup basil pesto
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of heavily salted water to a boil.
- While the water heats, mince the garlic and grate the Parmesan cheese. Pat the chicken breasts dry and cut them into 1-inch cubes. Season with 1/2 teaspoon kosher salt and black pepper.
- Once boiling, add the penne pasta and cook until al dente, about 10-12 minutes.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken cubes and cook until browned on all sides, about 5-8 minutes.
- Add the minced garlic to the skillet and cook for about 30 seconds until fragrant.
- Reserve about 1/2 cup of pasta water before draining the pasta. Add the heavy cream and basil pesto to the skillet and bring to a gentle simmer. Let it simmer for 6-8 minutes to thicken the sauce.
- Toss the drained pasta and baby spinach into the sauce, stirring until the spinach wilts, about 1-2 minutes. Adjust seasoning with more salt if needed.
- Serve your chicken pesto pasta garnished with additional grated Parmesan and fresh basil leaves if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop.