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Creamy Pesto Chicken Spaghetti
Italian

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
  • comfort
  • quick
  • kid-friendly

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

  1. Boil spaghetti in well-salted water. Save a mug of the water.

    11 min · boil

  2. Dice chicken, season, and fry in oil over high heat 7 minutes.

    8 min · fry

  3. Add grated zucchini and garlic, cook 3 minutes until the water goes.

    4 min · saute

  4. Add halved tomatoes and cream, simmer 3 minutes to thicken.

    4 min · simmer

  5. Off the heat stir in pesto — boiling it turns the basil dull and bitter.

    2 min · prep

  6. Toss through spaghetti and spinach with splashes of pasta water.

    3 min · saute

  7. 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.

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