Name: Creamy Pesto Chicken Pasta
Ingredients: Pasta: 1 lb (450g) – Use a short pasta like penne, fusilli, or rigatoni. Their shapes and ridges are perfect for catching and holding onto the rich, creamy sauce.; Boneless, Skinless Chicken Breasts: 2 large (about 1.5 lbs or 680g) – The protein backbone of the dish, providing a hearty and satisfying element.; Olive Oil: 2 tablespoons – Used for sautéing the chicken and garlic, forming the flavorful base of the dish.; Garlic: 4 cloves, minced – This aromatic all-star provides a pungent, savory depth that is essential to the sauce’s flavor profile.; Chicken Broth: 1/2 cup (120ml) – Helps to deglaze the pan and adds a layer of savory liquid to thin the sauce to the perfect consistency.; Heavy Cream: 1 ½ cups (360ml) – The key to the sauce’s luxurious, velvety texture and rich, comforting taste.; Basil Pesto: 3/4 cup (180g) – The star flavor of the dish. You can use high-quality store-bought pesto for convenience or make your own for the freshest taste.; Grated Parmesan Cheese: 3/4 cup (75g), plus more for garnish – This adds a nutty, salty flavor and helps to thicken the sauce, giving it an authentic Italian character.; Sun-Dried Tomatoes: 1/2 cup, chopped (packed in oil, drained) – These provide a sweet, tangy, and chewy counterpoint to the creamy sauce, adding a burst of concentrated tomato flavor and beautiful color.; Fresh Spinach: 2 cups, packed – Wilts down into the sauce, adding essential nutrients, a pop of vibrant green, and a subtle earthy flavor without overpowering the dish.; Salt: 1 teaspoon, or to taste – Crucial for enhancing all the other flavors in the dish.; Black Pepper: 1/2 teaspoon, freshly ground, or to taste – Adds a gentle, woody spice that complements the cream and pesto.; Reserved Pasta Water: 1 cup – This starchy water is a secret weapon for creating a perfectly emulsified sauce that clings to the pasta.

Ingredients

Pasta: 1 lb (450g) – Use a short pasta like penne, fusilli, or rigatoni. Their shapes and ridges are perfect for catching and holding onto the rich, creamy sauce.
Boneless, Skinless Chicken Breasts: 2 large (about 1.5 lbs or 680g) – The protein backbone of the dish, providing a hearty and satisfying element.
Olive Oil: 2 tablespoons – Used for sautéing the chicken and garlic, forming the flavorful base of the dish.
Garlic: 4 cloves, minced – This aromatic all-star provides a pungent, savory depth that is essential to the sauce’s flavor profile.
Chicken Broth: 1/2 cup (120ml) – Helps to deglaze the pan and adds a layer of savory liquid to thin the sauce to the perfect consistency.
Heavy Cream: 1 ½ cups (360ml) – The key to the sauce’s luxurious, velvety texture and rich, comforting taste.
Basil Pesto: 3/4 cup (180g) – The star flavor of the dish. You can use high-quality store-bought pesto for convenience or make your own for the freshest taste.
Grated Parmesan Cheese: 3/4 cup (75g), plus more for garnish – This adds a nutty, salty flavor and helps to thicken the sauce, giving it an authentic Italian character.
Sun-Dried Tomatoes: 1/2 cup, chopped (packed in oil, drained) – These provide a sweet, tangy, and chewy counterpoint to the creamy sauce, adding a burst of concentrated tomato flavor and beautiful color.
Fresh Spinach: 2 cups, packed – Wilts down into the sauce, adding essential nutrients, a pop of vibrant green, and a subtle earthy flavor without overpowering the dish.
Salt: 1 teaspoon, or to taste – Crucial for enhancing all the other flavors in the dish.
Black Pepper: 1/2 teaspoon, freshly ground, or to taste – Adds a gentle, woody spice that complements the cream and pesto.
Reserved Pasta Water: 1 cup – This starchy water is a secret weapon for creating a perfectly emulsified sauce that clings to the pasta.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until it is al dente (firm to the bite). Before draining, carefully reserve at least 1 cup of the starchy pasta water. Drain the pasta and set it aside. Do not rinse the pasta, as the starch on its surface helps the sauce adhere better.
Prepare and Cook the Chicken: While the pasta is cooking, prepare the chicken. Pat the chicken breasts dry with a paper towel and cut them into 1-inch bite-sized pieces. Season them generously with salt and pepper. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through. Remove the cooked chicken from the skillet with a slotted spoon and set it aside on a plate.
Build the Sauce Base: Reduce the heat to medium. Add the minced garlic to the same skillet, using the remaining oil and rendered chicken fat. Sauté for about 30-60 seconds until it becomes fragrant. Be very careful not to let the garlic burn, as it will become bitter.
Deglaze and Simmer: Pour in the chicken broth to deglaze the pan, scraping up any browned bits (fond) from the bottom of the skillet with a wooden spoon. These bits are packed with flavor. Bring the broth to a gentle simmer and let it reduce slightly for about 2 minutes.
Create the Creamy Sauce: Reduce the heat to low and pour in the heavy cream. Stir gently to combine. Allow the cream to heat through, but do not let it come to a boil, as this can cause it to curdle. Stir in the basil pesto and the grated Parmesan cheese until the cheese has completely melted and the sauce is smooth and uniform in color.
Add Flavor and Veggies: Stir in the chopped sun-dried tomatoes and the fresh spinach. Continue to stir gently until the spinach has wilted completely into the sauce, which should only take about 1-2 minutes. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
Combine Everything: Return the cooked chicken pieces to the skillet with the sauce. Add the drained pasta as well. Toss everything together gently until the chicken and pasta are thoroughly coated in the creamy pesto sauce. If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency. The starchy water will help the sauce emulsify and cling beautifully to every noodle.
Serve and Garnish: Serve the Creamy Pesto Chicken Pasta immediately while it’s hot. Garnish each serving with a generous sprinkle of extra grated Parmesan cheese, some fresh basil leaves, or a pinch of red pepper flakes for a little heat if desired.

Nutrition

Serving Size: one normal portion
Calories: 720
Sodium: 850mg
Fat: 38g
Carbohydrates: 55g
Fiber: 4g
Protein: 45g