Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 cups fresh baby spinach, packed
  • 2 cups fresh basil leaves, packed
  • 1/3 cup pine nuts or slivered almonds, toasted
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, peeled
  • 1/2 cup extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 lb penne or fusilli pasta
  • 1/4 cup heavy cream
  • 1/4 cup reserved pasta water
  • 1 cup cherry tomatoes, halved
  • Freshly grated Parmesan for garnish

Instructions:

  1. Pulse the spinach, basil, toasted nuts, Parmesan, garlic, and lemon juice in a food processor until coarsely chopped. While the processor is running on low, slowly stream in the olive oil until the sauce is smooth but still holds some texture. Set aside.
  2. Bring a large pot of salted water to a boil and cook pasta according to package directions.
  3. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium-high heat. Season chicken cubes with salt and pepper, then add them to the pan. Sear without crowding until the chicken is golden-brown and cooked through (about 5–7 minutes). Remove chicken from the pan and set aside.
  4. Before draining the pasta, scoop out 1/2 cup of the starchy pasta water.
  5. Toss the cooked pasta with the prepared spinach-basil pesto, seared chicken, cherry tomatoes, and heavy cream, adding reserved pasta water as needed to create a glossy, clinging sauce.