One-Pan Pesto Chicken Pasta

1.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

2.Add the diced chicken breast to the skillet and season with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.

3.Pour in the chicken broth and bring to a simmer. Add the penne pasta and stir well to combine. Cover the skillet and cook for about 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.

4.Once the pasta is cooked, add the cherry tomatoes, spinach, and basil pesto to the skillet. Stir gently to combine all the ingredients and allow the spinach to wilt for about 2-3 minutes.

5.Remove the skillet from heat and sprinkle the grated Parmesan cheese over the top. Stir to combine until the cheese is melted and creamy.

6.Serve hot, garnished with additional Parmesan cheese and fresh basil if desired.