Creamy Chicken Pesto Pasta

Ingredients

• 200 g Spaghetti
• 500 g Boneless chicken thighs
• 150 g Cream cheese
• 180 g Cherry tomatoes
• 80 g Spinach
• 2 tbsp Pesto
• 20 g Grana Padano (Grated)
• Salt (To taste)
• Black pepper (To taste)
• Dried garlic (To taste)

Steps

1. 1

   Preheat the oven to 180°C with top and bottom heat and convection. Place the spinach, chicken thighs, cherry tomatoes, cream cheese, and pesto in a baking dish.

2. 2

   Season the ingredients in the dish with salt, black pepper, and dried garlic.

3. 3

   Bake for 20 minutes, or until the chicken is fully cooked.

4. 4

   Meanwhile, cook the spaghetti in water until al dente, following the package directions, then drain it.

5. 5

   Add the cooked spaghetti and grated Grana Padano to the baking dish.

6. 6

   Mix everything well until the pasta is coated in the creamy sauce.

Notes

The description gives no quantities for salt, black pepper, or dried garlic. It does not specify how much water to use for boiling the spaghetti.

Nutrition per serving

• main
• pasta
• baked
• Italian
• poultry