Juicy grilled chicken tossed with al dente pasta, basil pesto, and fresh spinach. A simple, satisfying Italian-inspired weeknight meal.
# What You'll Need:
→ Proteins
01 - 2 large boneless skinless chicken breasts (about 14 oz), halved horizontally
→ Pasta
02 - 12 oz penne or fusilli pasta
→ Sauce & Flavorings
03 - ½ cup store-bought basil pesto
04 - 2 tablespoons extra-virgin olive oil
05 - 2 cloves garlic, minced
06 - ½ cup grated Parmesan cheese
→ Vegetables
07 - 1 cup cherry tomatoes, halved
08 - 2 cups baby spinach leaves
→ Seasonings
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - Fresh basil leaves, to serve
11 - Extra Parmesan cheese, for serving
# How-To Steps:
01 - Season both sides of the chicken breasts generously with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Grill chicken for 4–5 minutes per side until cooked through with nice char marks. Transfer to a plate and rest for 5 minutes before slicing thinly.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ¼ cup of pasta cooking water before draining.
04 - In the same pot, heat remaining 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
05 - Add halved cherry tomatoes to the pot and cook for 2 minutes until just softened but still holding their shape.
06 - Return drained pasta to the pot. Stir in pesto, reserved pasta water, and Parmesan cheese until pasta is evenly coated and creamy.
07 - Fold in sliced grilled chicken and baby spinach. Toss gently until spinach just begins to wilt.
08 - Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese.
