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Pesto Chicken Pasta

This Pesto Chicken Pasta is a creamy, flavorful one-pan dish featuring tender chicken, penne pasta, and a rich pesto-Parmesan sauce. Spinach and sun-dried tomatoes add a burst of color and nutrition, while cream cheese and milk make it extra velvety.

30 min

Prep Time

30 min

Total Time

30 min

Servings

6

Ingredients

Pantry

  • 1 lb Penne Pasta

  • 1 15-oz can Broth

  • 3 oz Cream Cheese

  • 1 10-oz bag Spinach

  • ½ cup Sun Dried Tomatoes

Fridge and Freezer

  • 1 cup Milk

  • 1 small container Pesto

  • ½ cup Parmesan

  • 2 tbs Butter

  • 1 lb Chicken tenders, thawed

  • 1 tbs minced Garlic

Directions

  1. Wash hands with soap and water. Drain the oil from the sundried tomatoes and dry them with paper towels, then roughly chop.

  2. Heat a large skillet over medium-high heat. Add 2 tbs butter and chicken to the skillet and cook until chicken is slightly browned. Add the garlic and stir for 1 minute more.

  3. Add the pasta and broth to the pan with the chicken. Bring to a boil, stirring up the browned bits from the bottom of the pan.

  4. Once the pasta is at a full boil, cover the pan, reduce heat to medium-low, and simmer for about 8 minutes, stirring occasionally until the liquid is mostly absorbed and pasta is tender.

  5. Stir in 1 cup of milk, 3 oz of cream cheese, and the pesto and stir well. Keep stirring until completely combined.

  6. Stir in the parmesan, spinach, and sun dried tomatoes. Makes 6 servings. Refrigerate leftovers within 2 hours.

*Use gluten-free pasta to make this recipe gluten-free.

*Pesto may contain nuts.

<ul><li>*Chicken: the USDA recommends cooking chicken to an internal temperature of 165 degrees.</li></ul>

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