Ingredients:

  • 1 lb boneless skinless chicken breasts, cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 3 cloves garlic, minced
  • 12 oz penne or fusilli pasta
  • ¾ cup basil pesto
  • ½ cup grated Parmesan cheese
  • ¼ cup reserved pasta water
  • 2 cups baby spinach
  • 1 tbsp fresh lemon juice

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until just al dente. Reserve ½ cup of starchy pasta water before draining.
  2. Heat olive oil in a skillet over medium-high heat. Season cubed chicken with salt and pepper. Add chicken to the pan in a single layer and cook undisturbed for 3–4 minutes until golden-brown, then stir and cook for another 3 minutes.
  3. Stir in the minced garlic during the last 60 seconds of cooking until fragrant.
  4. Reduce skillet heat to low. Add the cooked pasta and baby spinach to the chicken.
  5. Pour in the pesto and lemon juice, tossing gently. Gradually stir in the reserved pasta water and Parmesan cheese until the sauce forms a velvety coating.