Ingredients:

  • 1 lb (450g) Penne or Fusilli pasta
  • 1.5 lbs (680g) Chicken breast, cut into 1-inch bite-sized pieces
  • 2 tbsp (30ml) Olive oil
  • 1 tsp (5g) Salt
  • ½ tsp (2g) Black pepper
  • 3 cloves (15g) Garlic, minced
  • ½ cup (120ml) Basil pesto
  • ½ cup (120ml) Heavy cream
  • ½ cup (50g) Grated Parmesan cheese
  • ½ cup (80g) Sun-dried tomatoes, drained and thinly sliced
  • 2 cups (60g) Fresh baby spinach

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente.
  2. Reserve ½ cup (120ml) of the starchy pasta water before draining the pasta.
  3. Pat chicken pieces dry with a paper towel. Season with salt and pepper.
  4. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes without moving to form a golden-brown crust, then stir and cook for another 3 minutes until opaque. Remove chicken from the pan and set aside.
  5. Lower skillet heat to medium and add minced garlic, sautéing until fragrant.
  6. Stir in heavy cream and simmer slightly until reduced.
  7. Reduce heat to low and fold in basil pesto, grated Parmesan cheese, and sun-dried tomatoes.
  8. Stir in fresh baby spinach until wilted.
  9. Add the cooked pasta and seared chicken back into the skillet. Pour in the reserved pasta water and toss until the sauce is emulsified and glossy.