Ingredients:

  • 1 pint (250g) cherry tomatoes
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 tsp (1g) dried Italian seasoning
  • 1 lb (450g) penne or fusilli pasta
  • 1 lb (450g) boneless skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp (30ml) olive oil
  • 4 cups (950ml) water
  • 1 tbsp (15g) salt
  • 3/4 cup (180ml) prepared basil pesto
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cherry tomatoes on a baking sheet with olive oil, salt, pepper, and Italian seasoning. Roast for 12-15 minutes until skins shrivel and pop.
  2. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of starchy pasta water before draining.
  3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken cubes for 3-4 minutes per side until golden-brown and internal temperature reaches 165°F. Remove chicken and set aside.
  4. Reduce skillet heat to medium. Add basil pesto, heavy cream, and Parmesan cheese, stirring to create a smooth emulsion. Incorporate reserved pasta water as needed for a glossy consistency.
  5. Stir in fresh baby spinach and lemon juice until spinach wilts. Fold in the cooked pasta, seared chicken, and roasted cherry tomatoes until evenly coated.