Add 200 g Penne pasta to boiling water and simmer for 12 minutes.
Heat 1 tablespoon Olive oil in a large pan and add 450 g Chicken breast. Cook for 5-6 minutes.
After 7 minutes of the pasta cooking add 120 g Broccoli.
To the chicken, add 100 g Spinach, 2 Garlic cloves, 2 tablespoon Pesto, 75 g Light cream cheese, 30 g Parmesan, 1 pinch Sea salt and black pepper, 60 g Sun-dried tomatoes, and 100ml/0.5 cup of pasta water.
Mix well and cook until the cheese has melted, about 2 minutes.
Season with salt and pepper and then add the cooked pasta and broccoli. Mix well to coat the pasta with the sauce.
Serve topped with Pine nuts and Red chilli flakes.
Notes
This chicken pesto pasta is a good way to use up leftover chicken, so feel free to shred up leftovers from a roast and add it to this.
If you want to make this chicken and pesto pasta extra creamy, then you can add a splash of single cream to it.
If you want to add a bit of spice to the chicken pesto pasta, then sprinkle over some red chilli flakes before serving.
This dish is a great opportunity to use leftover cheese or any vegetables you have that need using. So feel free to swap ingredients around.
If you cheese sauce is too thick, then you can thin it out with a little bit of milk.
When using Parmesan, try to grate it fresh rather than using a bag of pre-grated cheese, as you will have a much stronger flavour.
To make this pesto pasta recipe even quicker, use some fresh pasta which is ready in a few minutes.