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One-Pot Creamy Pesto Chicken Pasta
One-Pot Creamy Pesto Chicken Pasta
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Prep Time:
40 minutes
Total Time:
40 minutes
Indulge in our creamy pesto pasta with spinach and flavorful chicken for a delicious family-friendly meal.
Ingredients:
  • 1 tablespoon olive oil
  • 1 package (16 oz) boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 3 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz container)
  • 8 oz uncooked farfalle (bow-tie) pasta (about 3 cups)
  • 4 oz (half of 8-oz package) cream cheese, cut into 1-inch cubes
  • 1/2 cup refrigerated basil pesto (from 7-oz container)
  • 1 package (8 oz) fresh spinach, coarsely chopped
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons shredded Parmesan cheese
Instructions:
  • Heat oil in a 5- to 5 1/2-quart Dutch oven over medium-high heat. Season chicken with salt, pepper, and garlic powder. Cook for 5 to 7 minutes, stirring occasionally, until chicken is cooked through. Transfer chicken to a plate with a slotted spoon and keep warm.
  • Combine chicken broth and pasta in a Dutch oven and bring to a boil over high heat. Reduce heat to medium and simmer for 12 to 14 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
  • Combine the creamy cream cheese and flavorful pesto in the pan, stirring often until the cheese is melted. Add the chicken and cook for 1 to 2 minutes, stirring occasionally, until the chicken is heated through.
  • Add spinach slowly and gently until it begins to wilt. Before serving, top with fresh basil and Parmesan cheese for a burst of flavor.

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