About this recipe
Jarred pesto does the heavy lifting here. You sear the chicken, boil the pasta, and toss everything in one skillet so dinner stays simple.
Cherry tomatoes soften just enough to burst into the sauce. Spinach wilts in the residual heat so it stays bright.
Save pasta water. A splash turns thick pesto into a glossy coating that clings to every noodle.
COOK THE PASTA
Step 1
Bring a large pot of well-salted water to a rolling boil. Cook pasta until al dente, usually 9 to 11 minutes. Reserve 3/4 cup pasta water, then drain.
SEAR THE CHICKEN
Step 2
Pat chicken dry. Season both sides with salt and pepper. Cut into bite-size pieces if you want faster cooking.
Step 3
Heat olive oil in a large skillet over medium-high. Cook chicken until golden and 165°F in the thickest piece, about 5 to 7 minutes total, stirring once or twice. Transfer to a plate.
TOSS
Step 4
Lower heat to medium. Add garlic and cherry tomatoes. Cook 2 to 3 minutes until tomatoes soften and begin to blister.
Step 5
Return chicken to the pan. Add drained pasta, pesto, and a splash of pasta water. Toss over medium heat until coated and glossy, 1 to 2 minutes.
Step 6
Fold in spinach until just wilted, about 1 minute. Taste for salt and serve.
Tips
Use a lighter hand with salty jarred pesto, then season at the table.
Leftovers reheat best with a spoon of water so the pesto loosens again.
Swaps
Chicken breastChicken thighs
Boneless, skinless. Add 1 to 2 minutes; richer bite.
Basil pestoSun-dried tomato pesto
Sweeter and denser. Start with 1/4 cup and adjust.
Equipment
large pot · large skillet
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