One Pot Chicken Pesto Pasta

By Jade

DinnerMff
Total Time: 0 min
Calories: 523
Ingredients
  • 1/4 Cup Butter
  • 2 Pounds Boneless Skinless Chicken Breast, Cut Into Bite Size Pieces
  • 2 Teaspoons Italian Seasoning
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1/3 Cup Sun Dried Tomatoes In Oil, Drained And Diced
  • 2 Teaspoons Garlic, Minced
  • 4 Cups Low Sodium Chicken Broth
  • 1 (16 Ounce) Pkg. Uncooked Penne Pasta
  • 2 Cups Low Fat 1% Milk
  • 1 Tablespoon Cornstarch
  • 6 Ounces 1/3 Less Fat Cream Cheese, Softened And Cut Into Bite Size Pieces
  • 1/4 Cup Basil Pesto
  • 1/4 Cup Grated Parmesan Cheese
  • 4 Cups Fresh Baby Spinach
Instructions
  1. Melt butter in a large pot over medium-high heat. Add chicken to the pot and season with Italian seasoning, salt and pepper. Cook for 5-8 minutes or until no longer pink on the outside.
  2. Add tomatoes to the pot and cook, stirring occasionally, for 5 minutes. Add garlic and cook for an additional minute.
  3. Add the chicken broth and uncooked pasta to the pot and stir to combine. Bring to a boil then place lid on top of the pot and reduce heat to medium. Cook, stirring occasionally while pressing pasta under the liquid, for about 10-12 minutes or until pasta is cooked to your preference.
  4. In a small bowl, whisk together milk and cornstarch then pour into the pot and stir to combine. Add cream cheese, pesto and parmesan cheese to the pot. Mix until cream cheese has melted and sauce has thickened.
  5. Add spinach and let cook for a few minutes until wilted. Remove from heat and serve.
Original Recipe Photos
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