Ingredients:

  • 1 lb (450g) Penne or Fusilli pasta
  • 1 tbsp (15g) Sea salt
  • 1/2 cup (120g) Light cream cheese, softened
  • 1/2 cup (120g) Basil pesto
  • 1/4 cup (30g) Grated Parmesan cheese
  • 2 cloves (6g) Garlic, minced
  • 1/2 cup (120ml) Reserved pasta water
  • 1 tbsp (15ml) Extra virgin olive oil
  • 2 cups (60g) Fresh baby spinach
  • 1 lb (450g) Chicken breast, diced and pan-seared
  • 1/2 tsp (1g) Red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Reserve at least 1 cup of the cloudy pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 30-60 seconds until fragrant.
  3. Lower the heat and stir in the softened cream cheese and pesto. Whisk constantly until the cheese melts into a smooth, pale green paste.
  4. Slowly whisk in 1/2 cup of the reserved pasta water until the sauce reaches a velvety, pourable consistency.
  5. Fold in the cooked pasta and Parmesan cheese. If using spinach, toss it in and stir until the leaves wilt and every noodle is glossy and coated.