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This dish has become one of my go-to's for weeknights! It's fool proof, and you are likely to have much of the ingredients on hand. Enjoy with your favorite glass of white wine, a side salad and warm bread and butter for the ultimate feast!
About 25 minutes
Treat yo' self
What You'll Need:
1 lb chicken breast cutlets
1 lb pasta of your choice (the more fresh, the better!)
1/2 tsp Italian seasoning, divided
1/4 tsp dried basil
1/2 tsp garlic powder
4 cloves garlic (minced, otherwise I love the crushed cubes from target in the freezer section)
1/2 c sweet onion, chopped
1/2 cup petite diced tomatoes, with juices
8 oz cream cheese, softened
1 cup heavy cream
1 1/2 cups chicken broth
kosher salt (pinch by pinch)
ground pepper (a few pinches)
prepared pesto, for topping
1 cup fresh spinach
Italian blend shredded cheese, for topping
olive oil, for pan
2 Tbsp unsalted butter, divided
How to Prepare:
Add a drizzle of olive oil to a non-stick sauté pan, and heat over medium-high.
Prepare a dutch oven with enough water for your pasta, and season with a small handful of salt, and generous drizzle of olive oil
Season your chicken liberally on both sides with half your Italian seasoning, then dried basil, garlic powder, kosher salt and pepper.
Right before adding your chicken to the pan, add 1 Tbsp of butter
Place seasoned chicken tenderloins in sauté pan, without overcrowding (this allows color to form); you may need to work in batches.
Cook your chicken 2-3 minutes/side until golden in color. Move to plate and set aside. (It is okay if it's not cooked all the way through, because it will finish cooking in the sauce at the end).
Add 1 Tbsp butter to pan followed by chopped onions, and 4 cloves of garlic. Stir for a minute or two until onions become tender.
Add the remaining 1/4 tsp Italian seasoning and stir into onions and garlic.
Add cream cheese to the pan, breaking into chunks and stirring until it has all melted and turned creamy in texture.
Add 1/2 cup diced tomatoes and stir to combine.
Add 1 cup heavy cream and stir to combine
Slowly add chicken broth into mixture, stirring with a whisk to combine. Test for seasoning; add a pinch of salt and pepper if necessary.
Allow sauce to simmer for a minute, and use this time to chop your chicken into bite size pieces, and keep aside for now.
Add spinach to sauce, slowly stirring in until it begins to wilt.
Add pasta to dutch oven, and cook according to package directions
While pasta cooks, add chicken to sauce and stir into it. Turn heat to low to avoid the meat overcooking.
Strain pasta well, then add directly to sauce mixture. Stir to combine all ingredients and coat pasta in the sauce. Test a final time for seasoning.
Plate with pasta, then shredded cheese, and a spoonful of pesto on top. Enjoy!
Did you make this recipe? Don't forget to post a photo and tag @boujeekitchen_ on instagram and hashtag it #boujeekitchen
God is within her; she will not fail.
Psalm 46: 5