Juicy grilled chicken tossed with penne in fragrant basil pesto, cherry tomatoes, and fresh spinach. Simple, satisfying, and ready in 30 minutes.
# 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 tbsp 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, for serving
# How To Make It:
01 - Season both sides of the chicken breasts generously with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Add chicken and cook for 4–5 minutes per side until cooked through and nicely charred. Transfer to a plate, let rest for 5 minutes, then slice thinly.
03 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve ¼ cup of pasta 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.
05 - Add cherry tomatoes to the pot and cook for 2 minutes until just softened.
06 - Return drained pasta to the pot. Stir in pesto, reserved pasta water, and Parmesan cheese until pasta is evenly coated.
07 - Fold in sliced chicken and baby spinach. Toss gently until spinach just begins to wilt.
08 - Taste and adjust seasoning with additional salt and pepper if needed.
09 - Serve immediately, garnished with fresh basil leaves and additional Parmesan cheese if desired.
