One Pot Creamy Pesto Chicken Pasta

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tbsp Butter
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  2 Garlic(6g)
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  0.5 lbs Pasta, Penne, White, Dry
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  1.5 cup Low Sodium Chicken Broth
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  1 cup Whole Milk
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  3 oz Cream Cheese

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  0.3 cup Basil Pesto, Prepared
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  freshly cracked pepper ($0.03)
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  1 Red pepper flakes
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  3 cup Spinach
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  0.3 cup Tomatoes, Sun-Dried, Packed In Oil

Instructions

1. 1Cut the chicken breast into 1-inch pieces. Melt the salted butter in a deep skillet over medium heat, then add the chicken and cook 6–8 minutes, stirring occasionally, until golden brown on the outside and no longer pink inside.
2. 2Mince the fresh garlic and add it to the skillet with the chicken. Sauté over medium heat for 1 minute until fragrant.
3. 3Add the uncooked penne pasta and the low sodium chicken broth to the skillet. Stir well to scrape up any browned bits from the bottom. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 8–10 minutes, stirring every 2 minutes, until the pasta is tender and most of the broth is absorbed.
4. 4Add the whole milk, cream cheese (cut into chunks), and basil pesto to the skillet. Cook over medium heat 2–3 minutes, stirring frequently, until the cream cheese is completely melted and the sauce is smooth.
5. 5Stir in the grated Parmesan until fully combined. Add the fresh spinach and sun-dried tomatoes, and cook over medium heat 1–2 minutes, stirring gently, until the spinach is wilted.
6. 6Remove from heat and stir in the red pepper flakes and freshly cracked pepper to taste.
7. 7Divide the creamy pesto chicken pasta evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days.