One-Pot Creamy Pesto Pasta with Leftover Grilled Chicken and Baby Spinach

Place 1/4 cup pine nuts in a large Dutch oven or deep pot over medium heat and toast for 3-4 minutes until golden and fragrant, then transfer to a small bowl and set aside.

Slice the 1 lb of leftover grilled chicken thighs into thin, bite-sized strips.

Wash 4 cups baby spinach and pat dry; mince 3 cloves of garlic and finely grate 1/2 cup parmesan cheese.

In the same large pot used for the nuts, heat 1 tbsp olive oil over medium heat; add the minced garlic and 1/2 tsp red pepper flakes and sauté for 1 minute until aromatic.

Add 3 cups chicken broth, 1 cup heavy cream, and 12 oz dry penne pasta to the pot.

Bring the mixture to a gentle boil, then reduce heat to medium-low, cover, and simmer for 12-14 minutes, stirring occasionally to ensure pasta doesn't stick, until the pasta is al dente and the liquid has reduced into a creamy sauce.

Remove the lid and stir in 1/2 cup basil pesto and the sliced chicken strips; cook for 2 minutes to thoroughly warm the chicken.

Fold in the 4 cups baby spinach and 1/2 cup grated parmesan cheese, stirring for 1 minute until the spinach is just wilted and the cheese is melted into the sauce.

Squeeze 1 tbsp of juice from the lemon into the pot and season with salt and black pepper to taste.

Serve the pasta in warm bowls topped with the toasted pine nuts.