Chicken Pesto Pasta

Bring a large pot of heavily salted water to a boil. Meanwhile, mince 2 garlic cloves. Finely grate 1 ounce Parmesan cheese or measure out 1/3 cup store-bought grated. Pat 1 pound boneless, skinless chicken breasts dry with paper towels and cut into 1-inch cubes. Season the chicken all over with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Add 12 ounces dried penne pasta to the boiling water and cook according to package directions until al dente, 10 to 12 minutes. Meanwhile, cook the chicken.

Heat 1 tablespoon olive oil in a 12-inch or larger high-sided skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook, flipping occasionally, until cooked through and browned all over, 5 to 8 minutes total. Add the garlic and cook until fragrant, about 30 seconds. If the pasta is not ready yet, remove the pan from the heat.

When the pasta is ready, transfer 1/2 cup of the pasta water to the pan with the chicken, then drain the pasta. Add 1 cup heavy cream, 1/2 cup basil pesto, and remaining 1/4 teaspoon kosher salt to the chicken and stir to combine. Bring to a simmer over medium heat and cook, stirring occasionally, until the sauce is reduced and thickened slightly, 6 to 8 minutes.

Add the Parmesan and pasta to the sauce and toss to combine. Add 5 ounces baby spinach a handful at a time, stirring each handful into the pasta until wilted, 1 to 2 minutes. Taste and season with more salt as needed. Serve garnished with more grated Parmesan cheese and fresh basil leaves if desired.