This super lush and creamy Pesto Chicken Pasta is perfect for busy weeknights. Everything cooks in one pot and is done in under 30 minutes!  Or make a double recipe on Sunday and  dinner is ready on Tuesday.

Ingredients:

• 1 lb. boneless, skinless chicken breast
• 2 Tab butter
• 2 cloves garlic
• 1/2 lb. penne pasta
• 1 1/2 c chicken broth
• 1 c milk
• 3 oz. cream cheese
• 1/3 cup basil pesto
• 1/4 c grated Parmesan
• freshly cracked pepper
• 1 pinch crushed red pepper
• 3 c fresh spinach
• 1/4 cup sliced sun dried tomatoes

Directions:

1. Cut the chicken breast into 1-inch pieces.
2. Add the butter to a deep skillet and melt over medium heat.
3. Add the chicken to the skillet.
4. Cook over medium heat until the chicken is slightly browned on the outside.
5. While the chicken is cooking, mince the garlic.
6. Add the garlic to the skillet with the chicken.
7. Sauté for one minute more.
8. Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic.
9. Stir to dissolve any browned bits from the bottom of the skillet.
10. Place a lid on the skillet.
11. Turn the heat up to medium-high.
12. Bring the broth up to a boil.
13. Once the broth comes to a full boil, give the pasta a quick stir.
14. Replace the lid.
15. Turn the heat down to medium-low.
16. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most
    of the broth has been absorbed.
17. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
18. Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto.
19. Stir and cook over medium heat until the cream cheese has fully melted into the sauce.
20. Finally, add the grated Parmesan.
21. Stir until combined.
22. If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the
    spinach has wilted.
23. Remove the pasta from the heat.
24. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper.
25. Serve.

Serves:  4
Source: Beth – Budget Bytes via James L. Kleerup

James “I’ve been using chicken thighs, seasoning the chicken some, whatever pasta I feel like, and adding in onions, frozen peas and/or carrots.”