Ingredients
Pasta
- 8 ounces penne pasta (or other short pasta shape)
Chicken and Seasoning
- 1 ¼ pounds boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil
Vegetables and Pesto
- 1 cup cherry tomatoes (halved)
- 2 cups chopped fresh spinach (loosely packed)
- 1 cup basil pesto (homemade or store-bought)
Toppings
- ¼ cup toasted pine nuts
- Chopped fresh basil (optional, for serving)
- Red pepper flakes (optional, for serving)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta. Do not rinse the pasta to preserve the starches for the sauce.
- Season and cook the chicken: While the pasta cooks, season the cubed chicken with Italian seasoning, salt, and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and sauté for 5-6 minutes until they are almost cooked through.
- Add tomatoes and spinach: Add the halved cherry tomatoes to the skillet with the chicken. Continue cooking for an additional 2-3 minutes until the chicken is fully cooked and the tomatoes start to soften. Stir in the chopped fresh spinach and cook just until it begins to wilt, then remove the skillet from the heat.
- Combine pasta and pesto: Add the cooked pasta, 2 tablespoons of the reserved pasta cooking water, and the basil pesto to the skillet. Stir thoroughly to combine, adding more pasta water as needed to achieve a creamy and even coating over the pasta and chicken mixture.
- Finish with toppings and serve: Sprinkle the toasted pine nuts over the pasta. Add chopped fresh basil and red pepper flakes if desired for extra flavor and presentation. Serve immediately while warm.
Notes
- Reserve pasta water to help loosen and bind the pesto sauce to the pasta for a silky texture.
- Use store-bought pesto for convenience or homemade for fresher flavor.
- Toasted pine nuts add a lovely crunch but can be omitted or substituted with walnuts or almonds.
- Adjust red pepper flakes to control the dish’s spiciness or omit if you prefer no heat.
- For a lower-fat option, use less olive oil or a light pesto variant.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
