Pesto Chicken Fusilli

• Chicken breast(500 g)
• Fusilli(320 g)
• Pesto(6 tbsp)
• Cream(120 ml)
• Parmesan(60 g)
• Spinach(120 g)
• Garlic(2 cloves)
• Olive oil(1 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Lemon(1)optional

Method

1. 1

   Bring a large pot of well-salted water to the boil. Meanwhile, cut {Chicken breast} into small irregular bite-size pieces, finely chop {Garlic}, grate {Parmesan}, and cut the {Lemon} into wedges if using.

   ~8 min

2. 2

   Add {Fusilli} to the boiling water and cook until just al dente according to the pack timing, about 10 minutes.

   ~10 min

3. 3

   While the pasta cooks, heat {Olive oil} in a large skillet over medium-high heat. Add the chicken with {Salt} and {Black pepper}, and cook until lightly golden and cooked through, 5–6 minutes. Stir in {Garlic} for the last 30 seconds.

   ~6 min

4. 4

   Reserve about 240ml pasta water, then drain the pasta. Add {Cream}, {Pesto}, and half the {Parmesan} to the skillet. Stir in a splash of pasta water until the sauce loosens, then add {Spinach} and let it wilt for 1–2 minutes.

   ~3 min

5. 5

   Add the drained fusilli and toss until glossy and well coated, adding a little more pasta water as needed to make a creamy sauce that clings to the pasta. Serve topped with the remaining {Parmesan} and a squeeze from the {Lemon} if using.

   ~1 min