This chicken pesto pasta is incredibly easy and so worth the 25 minutes it will take to throw together. I used to make this all the time in college. Not only is it easy, it is fairly cheap and full of filling ingredients.
Similar to my One-Pan creamy tomato Italian sausage pasta, this recipe uses chicken stock to cook the pasta, which adds amazing flavor to the dish! Also, chicken stock/broth is full of many great benefits which makes it a cheap and delicious addition to the meal.
Ingredients
- Box of Pasta
- 2 quarts of Chicken stock/broth
- Diced tomatoes (canned or fresh)
- Spinach
- 1lb Chicken (cooked) *
- Pesto (to taste)
- 1/4 cup of Parmesan
- Seasonings: Salt, pepper
- Optional: Heavy cream or half and half
*Feel free to cook your own chicken or you can use pre-cooked frozen, canned, or rotisserie chicken
Recipe
- Bring the chicken stock to a boil in your large pot.
- Make sure it is large enough to fit all of the cooked food.
- Cook the pasta in the boiling stock for the recommended time.
- Once the pasta is al dente, add the tomatoes, spinach, and chicken into the pot and mix together.
- Let all the ingredients simmer together for a couple minutes, while the spinach cooks.
- Add in the pesto (I change how much I use each time) – just add in as much as you like for your taste. Add in the parmesan too.
- Continue to let this all simmer together, until the sauce is the consistency you would like. Stir frequently.
- Add in the optional cream to make it a creamy pasta if you like.
On top of being delicious, I can’t begin to understate how easy and cheap this meal is. Chicken stock, tomato, pesto, pasta, and chicken can all be pantry staples. That means all you will need to grab at the store is the spinach/parmesan. And you don’t even need those 2 items to make it delicious!
Next week, I will be giving my recipe for chicken stock!
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