Chicken, penne, spinach, pesto and tomatoes join for an easy, flavorful one-pan pasta.
# What You’ll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
→ Pasta & Pantry
02 - 10 oz penne pasta or other short pasta
03 - 2 tablespoons olive oil
04 - 3 cups low-sodium chicken broth
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
→ Vegetables
07 - 1 medium onion, finely chopped
08 - 3 cloves garlic, minced
09 - 1 cup cherry tomatoes, halved
10 - 2 cups baby spinach
→ Pesto & Cheese
11 - 1/2 cup basil pesto (store-bought or homemade)
12 - 1/3 cup grated Parmesan cheese, plus additional for serving
# Step-by-Step Guide:
01 - Heat olive oil in a large, deep skillet or sauté pan over medium-high heat. Add chicken pieces, lightly season with salt and pepper, and cook until browned and cooked through, approximately 4 to 5 minutes. Transfer chicken to a plate and set aside.
02 - In the same pan, add chopped onion and cook until softened, about 2 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add penne pasta, chicken broth, and halved cherry tomatoes to the pan. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed.
04 - Return cooked chicken to the pan along with any juices. Add baby spinach and stir just until wilted, 1 to 2 minutes.
05 - Remove pan from heat. Stir in basil pesto and grated Parmesan cheese and mix until creamy and well combined.
06 - Taste and adjust seasoning with extra salt and freshly ground black pepper if needed. Serve hot, garnished with additional Parmesan as desired.
