Description
Indulge in this vibrant, satisfying and light pesto pasta with juicy chicken, fresh tomatoes, and spinach. It’s a quick and flavorful meal perfect for busy weeknights.
Ingredients
- 12 oz pasta (penne, rotini, or fusilli recommended)
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- ½ cup good quality pesto sauce
- ½ cup chicken broth or reserved pasta water, plus more as needed
- 1 cup cherry tomatoes, halved
- 3–4 oz fresh spinach
- ¼ cup freshly grated Parmesan cheese, plus more for serving
- Optional: 1 tsp lemon zest
Instructions
- Prep Ingredients: Dice chicken, halve cherry tomatoes, mince garlic, and chop spinach. Season chicken with salt and pepper.
- Cook Pasta: Boil salted water, cook pasta al dente. Reserve 1 cup pasta water before draining.
- Cook Chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through (5-7 mins). Remove and set aside.
- Sauté Garlic: Add remaining olive oil to the skillet, if needed. Add minced garlic and cook for 30 seconds until fragrant.
- Combine: Return chicken to skillet. Add drained pasta and pesto. Gradually stir in reserved pasta water or chicken broth until sauce reaches desired consistency.
- Finish: Stir in cherry tomatoes and spinach until spinach wilts. Remove from heat, stir in Parmesan cheese. Season with salt, pepper, and lemon zest if desired. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 20 mins