One Pot Creamy Pesto Chicken Pasta

Get ready for the best of both worlds! This creamy pesto chicken pasta marries your favorite buttery cream sauce with a brilliant, sweet basil flavor. Turn it up a notch with spicy pepper flakes.

INGREDIENTS

• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2-pounds boneless skinless chicken breasts, cut into ½ inch chunks
• 3 tablespoons flour
• 1 teaspoon DeLallo Sea Salt Grinder, plus more to taste
• 4 cups chicken broth
• 1 (1-pound) package DeLallo Cavatappi Pasta
• 1 ½ cups heavy cream
• ½ (6.35-oune) jar DeLallo Simply Pesto® Traditional Basil Sauce
• ¾ cup DeLallo Grated Parmesan
• 3 cups fresh spinach
• Fresh cracked pepper
• Pinch of crushed red pepper flakes

DIRECTIONS

1. Heat the oil and butter in a large, deep skillet over medium heat. When the butter stops foaming, stir in the onion and garlic until softened and fragrant, 2-3 minutes.
2. Stir in the chicken and cook for 1 minute, then sprinkle salt and flour over the chicken, stirring to coat.
3. Gradually stir in the broth. Raise the heat and bring to a boil.
4. Stir in the pasta noodles. Bring the heat down to a low simmer and cover the pan. Cook until the pasta starts to soften, about 10 minutes.
5. Stir in the cream and pesto and cook until heated through, about 5 minutes. Add cheese and cook for another 2 minutes.
6. Add the spinach and cook until wilted.
7. Remove from heat, top with freshly cracked pepper and a pinch of crushed red pepper and serve immediately.