A 35-minute pasta you'll want to make on repeat...it's a simple dinner that tastes like something extra!
Ingredients
- 2 tablespoonssalted butter
- 1 poundboneless chicken breasts or thighs, cubed
- 1 tablespoononion powder
- 2 teaspoonsgarlic powder
- 1 teaspoonpaprika
- 1/2 cupbasil pesto
- salt, pepper, and chili flakes
- 2cloves garlic, chopped
- 1 poundshort cut pasta
- 1/2 cupfresh chopped basil
- 2 tablespoonfresh chopped dill or parsley
- 2 cupsmilk
- 2ounces cream cheese
- 1/2 cupCaesar dressing
- 1 cupgrated parmesan cheese
- 2-3 cups arugula or baby spinach
- 2 tablespoonlemon juice
Instructions
- 1
1. In a large pot set over medium-high heat, cook 1 tablespoon of butter with the chicken, onion powder, garlic powder, paprika, salt, pepper, and chili flakes. Cook for 5 minutes until the chicken is cooked through. Toss with 3 tablespoons of basil pesto. Scoop the chicken out of the pot and set aside.2. Add the garlic and a tablespoon of butter. Cook for 1 minute, until golden. Add the pasta and 2 cups of water. Cook, stirring often, until the pasta is al dente, about 8 minutes. Stir in the milk, cream cheese, Caesar dressing, the remaining pesto, and parmesan. Mix until creamy.3. Slide the chicken back in, add the arugula and lemon juice, and mix them into the pasta.4. Serve the pasta immediately with fresh parmesan and basil. Enjoy!