Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 12 oz penne or fusilli pasta
  • 2 cups low-sodium chicken broth
  • 1 cup unsweetened almond milk or 2% milk
  • 3 cloves garlic, minced
  • ¼ tsp red pepper flakes
  • ½ cup basil pesto
  • ¼ cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach

Instructions:

  1. Pat the chicken cubes dry with a paper towel. Season with salt, pepper, and garlic powder.
  2. Heat olive oil in a 12-inch deep skillet over medium-high heat. Add chicken in a single layer and sear until mahogany-colored on all sides (about 3-5 minutes). Remove chicken from the pan and set aside on a plate.
  3. In the same pan, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
  4. Pour in the chicken broth and milk, scraping the bottom of the pan to release the brown bits. Stir in the pasta.
  5. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
  6. Turn the heat to low. Stir in the pesto, Parmesan cheese, and the seared chicken along with any accumulated juices. Fold in the fresh baby spinach until just wilted.