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A quick one-pot creamy pesto pasta with chicken. Optional add-ins: spinach and sun dried tomatoes.
5 min
Prep Time
20 min
Cook Time
25 min
Total Time
4
Servings
If using low-sodium broth, season to taste. Leftovers keep up to 3 days in the fridge; add extra broth when reheating.
Cut the chicken into 1-inch pieces.
Melt the butter in a deep skillet over medium heat and add the chicken. Cook until slightly browned.
While the chicken cooks, mince the garlic, then add the garlic to the skillet and sauté for one minute more.
Add the uncooked penne and chicken broth to the skillet and stir to deglaze.
Place a lid on the skillet, increase heat to medium-high and bring to a boil. Stir briefly, replace the lid, reduce heat to medium-low, and simmer about 8 minutes or until pasta is tender and most broth is absorbed, stirring every few minutes.
Once pasta is tender and most broth absorbed, add the milk, cream cheese, and pesto. Stir and cook over medium until cream cheese has melted into a creamy sauce.
Add the grated Parmesan and stir to combine.
Finish with freshly cracked pepper and a pinch of crushed red pepper, then serve.
If using, add the spinach and sun dried tomatoes after the sauce is finished. Stir until the spinach wilts, then remove from heat.