Creamy Pesto Chicken Spaghetti
Pesto loosened with cream and pasta water into a sauce that actually clings. Spinach and zucchini disappear into it.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
Ingredients
For 4 servings
- chicken breast20 oz
- spaghetti12 oz
- cherry tomatoes2 cup
- zucchini1 piece
- baby spinach6 cup
- basil pesto4 tbsp
- heavy cream10 tbsp
- parmesan cheese4 tbsp
- garlic4 clove
- olive oil2 tbsp
- salt1 tsp
- black pepper½ tsp
You'll need
pot · skillet
Method
Boil spaghetti in well-salted water. Save a mug of the water.
11 min · boil
Dice chicken, season, and fry in oil over high heat 7 minutes.
8 min · fry
Add grated zucchini and garlic, cook 3 minutes until the water goes.
4 min · saute
Add halved tomatoes and cream, simmer 3 minutes to thicken.
4 min · simmer
Off the heat stir in pesto — boiling it turns the basil dull and bitter.
2 min · prep
Toss through spaghetti and spinach with splashes of pasta water.
3 min · saute
Stir hard until glossy, then finish with parmesan and pepper.
2 min · rest
Serving suggestion
Pesto goes in off the heat — cooked pesto loses everything that makes it pesto.