Creamy Red Pesto Pasta with Chicken

Slice the chicken into thin bite-sized strips and add to a medium bowl. Season with kosher salt, black pepper and Italian seasoning. Mix to coat, set aside.

Chop/slice the shallots, garlic fresh red chilies (if using), and basil as indicated in the ‘ingredients’ section. Use a block grater to great the cheese. Measure out the whole milk in a measuring cup.

Cook the bowtie pasta al-dente in a large pot of boiling salted water according to package instructions. Reserve ½ cup of pasta cooking water, then drain and set aside. (I like to run cold water over the pasta to prevent it from sticking and cooking further but this is optional.)

Heat 1 teaspoon extra virgin olive oil in a medium deep edged skillet or sauté pan over medium-high heat. Add the seasoned chicken pieces and spread them out in the pan. Allow to sear for 1 minute, then flip the pieces and sear the other side for another minute or so. Sauté for 2 minutes until browned and just cooked. Transfer to a clean bowl and set aside.

To the same pan, add ½ tablespoon of extra virgin olive oil and heat over medium-high heat. Add the shallots and sauté for a minute until starting to soften. Then add the garlic and chilies and sauté for 30 seconds or until fragrant.

Add the red pesto and sauté briefly to combine.

Add the all-purpose flour and mix to combine. Cook for a minute to get rid of the floury taste.

Lower the heat and slowly pour in the whole milk. Stir in the seasonings – the kosher salt, black pepper, dried oregano, Italian seasoning, dried mint, crushed red pepper flakes and ground cayenne (if using). Add the grated Parmigiano Reggiano cheese and mix until fully melted. The sauce will start to thicken.

Add the cooked pasta and chicken. Mix until everything is evenly coated in the sauce.

Add the baby spinach and 3-4 tablespoons of pasta cooking water. Mix until just wilted – about 1-2 minutes. If the sauce starts to thicken too much, add a splash more of reserved pasta water to thin it and mix until it reaches your desired consistency.

Stir through most of the fresh basil (reserve some for garnish). Switch off the heat.

Divide evenly onto plates and garnish with more freshly grated Parmigiano Reggiano cheese if desired and the remaining fresh basil. Serve immediately.