Cali Chicken and Pasta
Elevate your dinner game with this irresistible Cali Chicken and Pasta, a one-pan wonder that combines tender, seasoned chicken and al dente penne pasta with a creamy, pesto-infused sauce. Bursting with fresh cherry tomatoes, wilted spinach, and a hint of garlic, this crowd-pleaser strikes the perfect balance of indulgence and wholesome flavors. Finished with grated Parmesan and optional red pepper flakes for a kick, this comforting dish is ready in just 40 minutes, making it ideal for busy weeknights or a cozy weekend treat. Perfectly creamy, cheesy, and packed with vibrant ingredients, this recipe is a must-try for pasta lovers seeking a delicious twist on classic pasta fare.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1.5 cups cherry tomatoes, halved
- 2 cups fresh spinach
- 1 cup heavy cream
- 0.5 cup parmesan cheese, grated
- 2 tablespoons basil pesto
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces penne pasta
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, season the chicken breasts with half the salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F. Remove the chicken from the skillet, let it rest for 5 minutes, and then slice it into thin strips.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften.
Stir in the fresh spinach and cook for an additional 1-2 minutes until wilted.
Reduce the heat to low and stir in the heavy cream, grated parmesan cheese, and basil pesto. Cook for 2-3 minutes until the sauce thickens slightly.
Season the sauce with the remaining salt, pepper, and optional red pepper flakes for a touch of heat.
Add the cooked pasta and sliced chicken back to the skillet. Toss everything together until the pasta and chicken are well coated with the sauce.
Remove from heat and serve immediately, garnished with extra parmesan cheese if desired.
Nutrition Facts
Calories |
3213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 3630 mg | 158% | |
| Total Carbohydrate | 266.2 g | 97% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 7.3 g | ||
| Protein | 174.0 g | 348% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2299 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
