# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, halved horizontally
→ Pasta
02 - 12 oz penne or fusilli pasta
→ Sauce & Flavorings
03 - ½ cup store-bought basil pesto
04 - 2 tbsp extra-virgin olive oil
05 - 2 cloves garlic, minced
06 - ½ cup grated Parmesan cheese
→ Vegetables
07 - 1 cup cherry tomatoes, halved
08 - 2 cups baby spinach leaves
→ Seasonings
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
→ Garnish
11 - Fresh basil leaves
12 - Extra Parmesan cheese, for serving
# How To Make It:
01 - Season chicken breasts with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Grill chicken 4 to 5 minutes per side until cooked through and charred. Transfer to plate and let rest 5 minutes. Slice thinly.
03 - Boil pasta in a large pot of salted water according to package instructions until al dente. Reserve ¼ cup pasta water then drain pasta.
04 - Heat remaining 1 tablespoon olive oil in the same pot over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add cherry tomatoes and cook 2 minutes until just softened.
05 - Return drained pasta to pot. Stir in basil pesto, reserved pasta water, and grated Parmesan until pasta is evenly coated.
06 - Fold in sliced chicken and baby spinach leaves. Toss gently until spinach just wilts.
07 - Adjust seasoning with additional salt and pepper to taste. Serve immediately topped with fresh basil leaves and extra Parmesan if desired.
