Ingredients
— The Basics —
1 tablespoon olive oil
1 lb boneless, skinless chicken breasts (cut into ½-inch bite-sized pieces)
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
— The Pasta & Sauce —
3 ½ cups low-sodium chicken broth
8 oz uncooked farfalle (bow-tie) or penne pasta (approx. 3 cups)
4 oz cream cheese, cubed and softened
½ cup basil pesto (store-bought or homemade)
— The Finish —
3 cups fresh baby spinach, roughly chopped
¼ cup fresh basil leaves, chopped (optional)
2 tablespoons grated Parmesan cheese
Instructions
1. **Sear Chicken:** Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Season the chicken pieces with salt, pepper, and garlic powder. Add the chicken to the pan and cook for 5–7 minutes, stirring occasionally, until browned and no longer pink inside. Remove the chicken with a slotted spoon and set aside on a plate.
2. **Cook Pasta:** In the same pot (don’t wipe it out!), pour in the chicken broth and add the uncooked pasta. Bring the liquid to a boil over high heat.
3. **Simmer:** Reduce the heat to medium-low to maintain a gentle simmer. Cook for 12–15 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed (there should still be a little starchy liquid left to form the sauce).
4. **Make it Creamy:** Reduce heat to low. Stir in the cubed cream cheese and basil pesto. Stir constantly until the cream cheese has completely melted and created a smooth, creamy sauce.
5. **Combine:** Return the cooked chicken (and any juices from the plate) to the pot. Stir to coat everything evenly. Cook for 1–2 minutes to heat the chicken through.
6. **Add Spinach:** Remove the pot from the heat. Immediately stir in the fresh spinach and let it wilt from the residual heat.
7. **Serve:** Garnish with fresh chopped basil and a sprinkle of grated Parmesan cheese. Serve warm.
Notes
**Pasta Shapes:** Farfalle (bow-ties) or Penne work best for this one-pot method as they hold their shape well. If using a smaller pasta, reduce the cooking time slightly.
**Cream Cheese:** Make sure your cream cheese is softened (room temperature) and cut into small cubes before adding it; this prevents lumps in your sauce.
**Broth vs. Water:** Using chicken broth significantly boosts the flavor since the pasta absorbs it while cooking. If you must use water, be sure to season the dish more heavily.
**Add Veggies:** Sun-dried tomatoes or cherry tomatoes are excellent additions if you want a pop of acidity to balance the creamy pesto.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: One Pot
- Cuisine: Italian-American