Creamy Chicken Pesto Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package directions.

While the pasta cooks, season chicken thighs with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until cooked through and golden brown.

Before draining the pasta, reserve about 1 cup of the starchy pasta water. Then, drain the pasta.

Remove the cooked chicken from the skillet and set aside on a plate.

In the same skillet, melt the butter over medium heat.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the fresh spinach and cook until it wilts.

Stir in the pesto, followed by the heavy cream.

Pour in the reserved pasta water and stir the sauce until it comes together and thickens slightly.

Add the cooked pasta and grated Parmesan cheese to the skillet. Stir everything together until the pasta is well-coated in the sauce.

Slice the cooked chicken.

Serve the pasta in bowls, topped with the sliced chicken and an extra sprinkle of Parmesan cheese.