Creamy Pesto Chicken Penne with Spinach
Penne and diced chicken tossed in a cream and basil pesto sauce with spinach and a layer of melted mozzarella.
Ingredients
Main Ingredients
- 12 oz penne or rigatoni
- 1 lb boneless skinless chicken breast diced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup basil pesto store bought is fine
- ½ cup grated Parmesan cheese
- 2 cup baby spinach
- 1 cup shredded mozzarella cheese
- salt and pepper to taste
Instructions
Cooking
- Cook the penne in salted water until just under al dente. Drain and set aside, saving a little pasta water.
- Heat the olive oil in a large deep skillet over medium heat. Add the chicken, season with salt and pepper, and cook for 6 to 7 minutes, until cooked through to 165 degrees F.
- Add the butter and garlic and cook for about 2 minutes, until fragrant, without browning the butter.
- Pour in the cream and milk. Lower the heat and stir in the pesto and Parmesan until smooth, keeping the sauce at a gentle simmer.
- Stir in the spinach until wilted, then add the pasta and toss to coat, loosening with pasta water if needed.
- Sprinkle with mozzarella, cover, and let sit for a few minutes until melted. Serve right away.
Notes
Pesto and cheese are salty, so taste before adding more salt. Swap the spinach for peas or bell peppers. Store leftovers for 3 to 4 days and reheat gently with a splash of milk to 165 degrees F. Nutrition is an estimate.