Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cubed
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 12 oz penne or fusilli pasta
  • 3/4 cup basil pesto
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup reserved pasta water
  • 2 cups fresh baby spinach
  • 1 tbsp lemon juice

Instructions:

  1. Pat the chicken cubes dry with a paper towel to ensure a proper sear. Season with salt, pepper, and oregano.
  2. Heat olive oil in the skillet over medium-high heat until shimmering.
  3. Add chicken in a single layer. Cook without stirring for 3-4 minutes until a golden-brown crust forms, then flip and cook for another 3 minutes until cooked through.
  4. Remove chicken from the pan and set aside on a plate.
  5. While chicken is cooking, boil a large pot of salted water. Cook pasta until al dente (usually 1-2 minutes less than the package directions).
  6. Before draining pasta, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the remaining pasta.
  7. In the same skillet used for the chicken, turn heat to medium. Add minced garlic and sauté for 60 seconds until fragrant.
  8. Stir in the heavy cream and bring to a gentle simmer for 2 minutes.
  9. Lower heat to low. Fold in the pesto and Parmesan cheese, stirring until the sauce is cohesive.
  10. Toss the cooked pasta and seared chicken into the sauce, adding reserved pasta water and lemon juice to reach desired consistency. Stir in baby spinach until wilted.