A deliciously creamy chicken pesto pasta with spinach, combining tender chicken, homemade pesto sauce, and fresh spinach for an easy weeknight dinner.
Ingredients
Scale:
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
Salt and pepper to taste
1 teaspoon garlic powder
12 ounces penne pasta or preferred pasta shape
2 cups fresh basil leaves, packed
1/2 cup pine nuts, toasted
2 cloves garlic, peeled
1/2 cup Parmesan cheese, grated
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup fresh lemon juice
2 tablespoons butter
2 cups fresh spinach leaves
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
2 teaspoons lemon zest
Instructions
Cook the pasta: In a large pot of salted boiling water, cook the penne pasta until al dente, according to package instructions. Drain and set aside.
Prepare the chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt, pepper, and garlic powder. Cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
Make the pesto sauce: In a food processor, combine basil leaves, toasted pine nuts, garlic cloves, Parmesan cheese, and lemon juice. Pulse until finely chopped. Slowly add olive oil while the processor is running, blending until smooth. Season with salt and pepper.
Prepare the spinach sauce: In the same skillet, melt butter over medium heat. Add spinach and sauté until wilted, about 2 minutes.
Combine the sauces: Pour heavy cream and chicken broth into the skillet with spinach. Stir in the pesto sauce and bring to a simmer. Cook for 3-4 minutes.
Combine all ingredients: Add cooked chicken and pasta to the skillet, stirring to coat evenly in the sauce. Mix in grated Parmesan cheese and lemon zest. Heat through for an additional 2-3 minutes.
Serve immediately, garnished with additional Parmesan cheese and fresh basil leaves if desired.
