Pesto Pollo Penne Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente according to package directions (about 10-11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare and cook chicken

While the pasta cooks, pat the chicken breasts dry and season both sides with 1 tsp salt and 1 tsp black pepper. Heat 1 tbs olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken and cook 5-6 minutes per side (depending on thickness), until golden brown and an instant-read thermometer reads 165°F (74°C). Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

Combine sauces

In a medium bowl, whisk together 2 cups prepared Alfredo sauce, 1 cup prepared basil pesto, 2 tbs mashed roasted garlic, 1 tbsp lemon juice and 1 tbsp grated Parmesan until smooth and homogenous.

Heat sauce

Return the skillet used for chicken to medium heat (wipe out excessive browned bits but leave fond for flavor). Add the combined sauce to the skillet and warm gently for 2-3 minutes, stirring, until it begins to steam but not boil.

Wilt spinach and incorporate tomatoes

Add the 4 cups packed baby spinach and 1 cup sliced sun-dried tomatoes to the warmed sauce. Stir and cook 1-2 minutes until the spinach is wilted and the tomatoes are heated through. If the sauce becomes too thick, add up to 1/2 cup of the reserved pasta water a little at a time to loosen.

Add pasta and chicken

Add the drained penne and the sliced chicken into the skillet with the sauce, tossing gently to coat. Use up to the remaining reserved pasta water (start with 1/4 cup) to achieve a silky, evenly coated texture. Cook 1-2 minutes more to allow flavors to marry.

Season the assembled pasta with 1/2 tsp red pepper flakes (adjust to taste), 1 tbs extra-virgin olive oil, and additional salt and pepper if needed. Fold in 1 cup chiffonaded fresh basil leaves just before serving to preserve brightness.

Divide the Pesto Pollo Penne between plates or a large serving bowl. Sprinkle 1/4 cup freshly grated Parmesan over the top and serve immediately.