Creamy Pesto Chicken Pasta

Fill a large pot with water and a pinch of salt, then bring to a rolling boil. Add 6 oz dried penne pasta and cook for 10-11 minutes until al dente. Reserve 1/4 cup of the starchy pasta water before draining.

While the pasta is boiling, wash 2 cups baby spinach and 1 cup fresh basil. Finely chop the basil and mince 2 garlic cloves. Grate the parmesan cheese block to yield 1/2 cup.

Pat 2 chicken breasts dry with a paper towel and cut them into 1-inch bite-sized pieces. Season the pieces with a pinch of salt and black pepper.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken pieces and sauté for 6-8 minutes, turning occasionally until golden brown and the internal temperature reaches 165F. Remove the chicken from the pan and set aside.

In the same skillet, reduce heat to medium and add 2 minced garlic cloves and 2 tbsp pine nuts. Toast for 1 minute until the garlic is fragrant and the nuts are lightly golden.

Pour 1/4 cup heavy whipping cream, 1/2 cup grated parmesan cheese, and 1 cup chopped basil into the skillet. Stir constantly for 2 minutes until the cheese is melted and the sauce is smooth.

Add 2 cups baby spinach to the sauce and stir for 1 minute until the leaves are just wilted.

Add the cooked penne and the sautéed chicken back into the skillet. Toss everything together to coat thoroughly. Add 2-3 tablespoons of the reserved pasta water to the pan to loosen the sauce and create a silky, creamy consistency before serving.