| This Creamy Pesto Chicken With Spinach is full of flavor with the robust fragrance of fresh basil, the hints of garlic and pine nuts, and the sharpness of the Parmigiano Reggiano cheese. The aroma of these ingredients pureed in the processor ensures that spring is in the air. |
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The Best Creamy Pesto Chicken with Spinach
| Pesto sauce has always had a special place in my heart. As I mentioned, it’s a sauce that indicates that there are warmer days ahead. I try to cook seasonally, using the fruits and veggies harvested during that time of the year. Pesto, made with handfuls of fresh basil, means the start of beach days, BBQ’s and margaritas; actually, margaritas are socially acceptable year-round, in my opinion, but you get it, back to the pesto. What’s even better than pure, vibrant green pesto? Creamy pesto! Adding cream to the pesto takes a simple spread or dipping sauce and makes it the star of the show. I love the idea of simply sauteeing chicken breast and spinach, cooking some pasta, and tossing the whole dish with the creamy pesto for an entire meal in no time. |
Ingredients for Creamy Pesto Chicken with Spinach
- Basil
- Pine nuts
- Garlic
- Parmigiano Reggiano
- Olive oil
- Heavy cream
- 2 Chicken breasts
- Spinach
- Pasta of your choice
- Salt and pepper to taste
Helpful Tools
Making Your Creamy Pesto Chicken With Spinach
Start by adding your fresh basil, pine nuts, garlic, cheese, and half the amount of olive oil into the food processor. Start processing and slowly drizzle in the remaining olive oil till you reach the desired thickness. Add salt and pepper to taste. Drizzle in the cream and then check the taste to see if you need to add more salt. Set creamy pesto aside.
Boil your water if you are enjoying this meal with pasta. At the same time, the water is warming up; heat olive oil in a cast-iron pan and season your chicken with salt and pepper. Brown the chicken on both sides, reaching an enteral temperature of 165 degrees F. Remove from the heat and set aside to rest while you quickly sautee the spinach. Drizzle with olive oil and a dash of salt and pepper. Cook your pasta. Slice the chicken and add the pieces back into the pan. Pour the creamy pesto sauce over the chicken and spinach. Once pasta cooks to al dente, add to the pan and toss the whole dish together. Top with more Parmigiano Reggiano and serve.
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