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Creamy pasta with cheese, spinach, and cherry tomatoes in a rustic bowl.

Creamy Chicken Pesto Pasta

Soft baked bread with golden crust on a rustic wooden board, perfect for breakfast or sandwiches.BakedBree
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 4 servings
Calories 705 kcal

Ingredients
  

  • 2 chicken breasts
  • 2 tablespoons butter
  • 3 cloves garlic crushed
  • 8 ounces penne or fusilli pasta uncooked
  • 1 1/2 cups chicken stock
  • 1 cup whole milk
  • 1/2 cup basil pesto
  • 1/4 cup cream cheese cut into chunks
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup sun-dried tomatoes chopped
  • 2 cups spinach torn
  • Salt and pepper to taste

Instructions
 

  • Cut the chicken breasts into 1-inch cubes.
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  • Heat a large, heavy-bottomed skillet over medium-high heat. Melt the butter in the skillet, then add the chicken cubes and brown on all sides for 2-3 minutes.
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  • Add the garlic and sauté for 30 seconds. Add the pasta, chicken stock, and whole milk, giving it a good stir. Put the lid on the skillet and bring the liquid to a boil, then turn it down and let simmer for 10 minutes (or as long as required for the pasta).
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  • Add the basil pesto, cream cheese, Parmesan, sundried tomatoes, and spinach. Stir it all together and let it simmer for another 10 minutes. Make sure it doesn’t stick to the bottom by keeping the stove on low heat and stirring occasionally. Season to taste with salt and pepper and serve immediately.
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Nutrition

Calories: 705kcalCarbohydrates: 58gProtein: 43gFat: 33gSaturated Fat: 13gSodium: 904mgFiber: 4g
Keyword basil pesto pasta, creamy chicken pesto, creamy pesto sauce
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