This Chicken Spinach Pasta is just that – tender chicken, spinach and pasta bathed in a light cream sauce with just a hint of pesto. It can be made in under 30 minutes and can even be made with shredded rotisserie chicken to make it even easier.
For best results, always weigh ingredients where a weight is provided
Equipment
Large non-stick frying pan or skillet
Instructions
FOR THE PASTA: Bring a large pot of salted water (notes) to a boil then add the pasta. Cook per package instructions. Before draining, reserve 1 cup of pasta water.
IF USING RAW CHICKEN BREAST: Heat 1 teaspoon of oil in a large non-stick frying pan or skillet over medium-high heat.
Add the thinly sliced raw chicken, salt and pepper. Stir well to combine, then cook for 4-5 minutes, turning every so often, until just cooked through and starting to turn golden.
Set aside in a warmed bowl.
FOR THE SAUCE: Cool the pan for a couple of minutes then, over medium heat add the rest of the oil to the pan. Now add the garlic and cook stirring for 1-2 minutes. Don't let it burn.
Add the chicken stock, cream and pesto. Mix well and let it come to a simmer.
Once simmering, add the parmesan and stir until melted through.
Add the spinach and cook for 1-2 minutes until starting to wilt.
COMBINE EVERYTHING: then add the cooked chicken and pasta. If the sauce is reducing too quickly add a little of the pasta water at a time, only as much as needed to keep a sauce consistency.
Once everything is added, stir well to combine and only cook for up to another minute or 2 until the sauce is clinging to everything.
Serve and top it with a sprinkling of black pepper and basil leaves.
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Notes
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons)
If your frying pan / skillet is not non-stick you may require additional oil.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.