Ingredients:
- 14 oz (400 g) casarecce pasta
- 2 boneless, skinless chicken breasts, diced
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes, finely chopped
- ⅓ cup basil pesto
- ½ cup chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated Parmigiano-Reggiano
- 1 cup baby spinach
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- ½ cup reserved pasta water
Instructions:
- Bring a large pot of salted water to a boil and cook the casarecce until al dente. Reserve ½ cup of the pasta water before draining.
- Season the diced chicken with salt, black pepper, and Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes until golden and fully cooked. Transfer to a plate.
- In the same skillet, sauté the garlic for 30 seconds until fragrant.
- Add the chopped sun-dried tomatoes and cook for 2 minutes.
- Pour in the chicken broth and simmer for 2–3 minutes until slightly reduced.
- Stir in the heavy cream and basil pesto until well combined.
- Add the Parmigiano-Reggiano and stir until the sauce is smooth and creamy.
- Stir in the baby spinach until wilted, then return the cooked chicken to the skillet.
- Toss the cooked casarecce with the sauce, adding a splash of the reserved pasta water if needed. Garnish with fresh basil and extra Parmigiano-Reggiano before serving.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4 servings