A delightful fusion of succulent chicken, fresh spinach, and aromatic pesto, all enveloped in a creamy sauce. Ideal for busy weeknights, this dish is made effortlessly in one pot.
Ingredients
Scale:
2 chicken breasts, cubed
2 cups fresh spinach
12 oz pasta of your choice (penne or fusilli recommended)
1 cup homemade pesto sauce (or store-bought)
1 cup heavy cream or Greek yogurt for a lighter version
2 cloves garlic, minced
1 small onion, diced
Salt and pepper to taste
1/2 cup Parmesan cheese, grated for garnish (optional)
1/4 cup pine nuts or walnuts, toasted for crunch (optional)
Instructions
Begin by cooking the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Season the cubed chicken with salt and pepper. In the same pot, heat a tablespoon of olive oil over medium-high heat. Add the chicken pieces and sauté until golden brown and cooked through, about 5-7 minutes.
Add the garlic and onion to the pot with the chicken. Cook until the onion is translucent and fragrant, about 2-3 minutes.
Stir in the fresh spinach, cooking until wilted.
Reduce the heat to medium. Mix in the cooked pasta, pesto sauce, and heavy cream (or Greek yogurt). Stir well to combine, ensuring the pasta is evenly coated.
Allow the mixture to simmer gently for an additional 5 minutes, stirring often to prevent clumping and ensure a creamy texture. Adjust seasoning with salt and pepper as desired.
