– Boneless, Skinless Chicken Breast – Butter – Garlic – Penne pasta – Chicken broth – Milk
– Cream cheese – Basil pesto – Parmesan – Pepper – Red pepper flakes
Cut the chicken into 1-inch pieces. Melt butter over medium heat. Add the chicken and cook over medium heat until slightly browned. Mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more.
Add the uncooked pasta and chicken broth to the skillet. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil.
Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low.
Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Add the grated Parmesan and stir until combined.
If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve.