# What You Need:
→ Proteins
01 - 2 large boneless skinless chicken breasts (about 14 oz), halved horizontally
→ Pasta
02 - 12 oz penne or fusilli pasta
→ Sauce & Flavorings
03 - 1/2 cup store-bought basil pesto
04 - 2 tbsp extra-virgin olive oil
05 - 2 cloves garlic, minced
06 - 1/2 cup grated Parmesan cheese
→ Vegetables
07 - 1 cup cherry tomatoes, halved
08 - 2 cups baby spinach leaves
→ Seasonings
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - Fresh basil leaves, to serve
11 - Extra Parmesan, for serving
# How to Make It:
01 - Season the chicken breasts generously with salt and freshly ground black pepper on both sides.
02 - Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Grill the chicken for 4-5 minutes per side until cooked through and nicely charred. Transfer to a plate and let rest for 5 minutes before slicing thinly.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
04 - In the same pot, heat the remaining 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
05 - Add cherry tomatoes to the pot and cook for 2 minutes until just softened but still holding their shape.
06 - Return the drained pasta to the pot. Stir in pesto, reserved pasta water, and Parmesan cheese until the pasta is evenly coated and creamy.
07 - Fold in the sliced grilled chicken and baby spinach. Toss gently until the spinach just begins to wilt.
08 - Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately, topped with fresh basil leaves and extra Parmesan cheese if desired.
