Chicken Pesto Pasta

Updated at: Sun, 21 Apr 2024 23:37:39 GMT

Step 1

Heat olive oil in a large pan over medium heat. Season the chicken breasts with salt and pepper. Dice the chicken into bite-sized pieces and add them to the pan and cook for about 5-6 minutes, or until fully cooked. Remove the chicken from the pan and set it aside.

Step 2

In the same pan, melt the butter over medium heat. Add minced garlic and sauté for about 1-2 minutes, until fragrant. Pour in the chicken stock and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer.

Step 3

Add broccoli florets and uncooked pasta to the pan, ensuring they are submerged in the liquid. Cover the pan and let it simmer for about 12-15 minutes, or until the pasta is al dente and the broccoli is tender.

Step 4

Stir in the basil pesto, spinach, Parmesan cheese and mix well until the cheese is melted and the sauce is creamy. Remove the pan from heat and let it sit for a few minutes to thicken the sauce and let spinach wilt a bit. Give the pasta a final toss to evenly coat it with the sauce. Serve garnished with additional Parmesan cheese and fresh basil leaves if desired.

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